SCURVY. 



shall see, while discussing its symptoms, that these depend upon a 

 disease of the capillary walls, extending throughout so large a portion 

 of the system that we must infer that the starting-point of the malady 

 is an imperfect state of nutrition of the capillary walls resulting from 

 improper nourishment. 



With regard to the etiology of scurvy, we shall limit our remarks 

 to a statement of the conditions which are found to favor the develop- 

 ment of the disease, since, until we know in what the scorbutic state 

 of the blood consists, all theoretical reasoning upon its connection with 

 these pernicious conditions is idle. Scurvy is so common an occurrence 

 during long voyages at sea (sea-scurvy), where the crew live almost 

 entirely upon hard bread and salt meat, and are entirely deprived of 

 potatoes and fresh vegetables, that the disease has been attributed 

 sometimes to the over-supply of salt in the food, sometimes to want 

 of fresh meat and vegetables, and sometimes again to both causes com- 

 oined. The theory, that in scorbutic blood there is an undue prepon- 

 derance of the salts of soda over the salts of potash, seems to find 

 support from the frequence of this affection among seamen who are 

 deprived of vegetables, while profusely supplied with salt. Neverthe- 

 less, although it cannot be denied that the food of sea-faring people 

 during long voyages furnishes one of the conditions which favor the 

 occurrence of scurvy, yet this is by no means to be regarded as the 

 sole cause of the disease. Scurvy has been known to break out early, 

 and with great virulence, in ships where the crew have been greatly 

 exposed to cold, particularly to moist cold, as well as in ships which 

 have been detained by protracted calms at the equator. It has also 

 been observed that immoderate fatigue and a despondent, melancholy 

 state of mind favor the development of the disease, while a crew who 

 work moderately, and keep up their spirits and courage, retain their 

 health much longer, in spite of the badness of their food. That scurvy 

 does not depend exclusively upon the use of salt food, and want of 

 fresh provision, is proved still more forcibly, and moreover, the hypoth- 

 esis regarding the preponderance of the salts of soda over those of 

 potash in scorbutic blood is overthrown by the fact, that it also appears 

 among people whose diet is almost entirely vegetable, but who suffer 

 from destitution, and live in cold, moist cellars, as is the case in north- 

 ern countries, especially in Russia (land-scurvy). 



The repeated outbreaks of scurvy among the inmates of garrisons 

 and prisons, and other humanely and conscientiously kept institutions, 

 is a remarkable fact, and one which cannot always be ascribed to the 

 influences above mentioned. 



ANATOMICAL APPEARANCES. The bodies of persons who have 

 died of scurvy, if the disease has been of long duration, exhibit ex 



