SCURVY 411 



is correct, the excessive ingestion of table salt produces an increased excretion 

 of potassium. Thus the fact can easily be accounted for that the continued 

 use of salted meat frequently causes scurvy, although this is denied by many. 



In consonance with opinions generally held, plentiful amounts of acid 

 vegetable potassium should be administered to the organism in the form of 

 fresh green vegetables such as new potatoes, spoonwort (scurvy grass), cabbage, 

 spinach, water cress, radishes, sorrel, sauerkraut, carrots, turnips, onions, arti- 

 chokes, asparagus and lettuce, also juicy fruits, oranges, milk, fresh meat, meat 

 extract, meat juice, particularly puro (from the laboratory of Scholl in 

 Munich), meat juice, essence of beef, and good potted meats. In view of the 

 comparatively low price of vegetables, the daily diet may be well supplied with 

 acid vegetable potassium even in the feeding of prisoners for whom but a 

 small allowance is made. Lately the diet in prisons has been decidedly im- 

 proved by the addition of fish. 



It is more difficult to prevent scurvy at sea. In long sea voyages the supply 

 of fresh vegetables is soon exhausted, and a portion is likely to spoil. But 

 canned vegetables may readily take their place without decidedly increasing 

 the cost, owing to the abundance of good material upon the market. Upon 

 long trips a substitute for fresh meat is furnished by meat extract. 



On many ships in order to furnish the requirement of acid vegetable potas- 

 sium, lemon juice is regularly given to the crew. In the English marine it is 

 obligatory that the crew shall receive a corresponding amount of lime juice 

 in a mixture of ten parts of lime juice to one part of spirits. The best method 

 is to carry the fresh fruit upon the trip, and prepare lemonade from it. Arti- 

 ficial lemon juice is sometimes adulterated, and decomposes very readily. 

 Nordenskjold advises preserved mulberries for expeditions, as these are said to 

 have a particularly favorable action. ISTeale believes fresh meat (with the 

 blood) to be the most efficient antiscorbutic. When this is not at hand, green 

 or canned vegetables and lemon juice must be used. Potatoes and milk are 

 also advised, as well as cider and Moselle wine. 



Great stress is also laid upon drinking-water and, if necessary, this must be 

 obtained from salt water by distillation. ISTansen advises that in Polar regions 

 the ice which projects above the surface be melted for drinking, since these 

 parts have been exposed during the summer to the rays of the sun, and have 

 to a great extent lost their salt. He believes it unnecessary to distil this 

 water for drinking in order to escape the danger of scurvy, and considers the 

 belief erroneous that a small amount of salt is harmful. Good beer (pine 

 beer) is useful for the prevention of scurvy, and the present status of brewing 

 makes it possible to take large amounts of inexpensive beer upon long sea 

 voyages. 



Pickled meat, as universal experience has shown, has a deleterious effect, 

 and for this reason its use is to be limited as much as possible. 



In regard to epidemics at sea, the conditions of seafaring in modern times 

 have changed; steamers have greatly shortened the voyages, and provisions are 

 carried in smaller quantity than formerly. These causes, and also the excel- 

 lent naval regulations in which England has shown itself superior to all sea- 

 faring nations, have made the disease so rare in the English Kavy that in 



