on the Scurvy 665 
affords them. I am convinced, that all the greens ufed 
in our kitchens are much more antifcorbutic when they 
are raw than after they have been boiled in water fa) , or 
have gone through any other preparation by fire. I 
ground my opinion upon experience, the fafeft of all 
guides, and fhall therefore begin with the fadts which 
led me to it. 
I was furprized to find,, during an abode of many 
years at Mofcow, that many gentlemen merchants and 
ftrangers were attacked by a How fcurvy, having their 
gums foft, fwollen, and blueifh, the breath ftrong, and 
many fcorbutic fpots at the legs, whilft it was rare to find 
among the lower people, either of town or country, a 
fingle perfon with thefe marks. The nourifhment of 
(a) Perhaps it is becaufe they lofe a great deal of fixed air by ebullition. 
the 
Je fuis allure que tous les legumes dont on fe fert dans nos cuilines, font infini- 
ment plus antifcorbutiques lorfqu’ils font cruds, que quand ils ont ete bouillis (a) 
dans de l’eau, ou qu’ils ont paffe par toute autre preparation au feu. Je me 
fonde fur le guide le plus fur, Pexperience ; c’eft pourquoi je commencerai par 
rapporter des faits. 
Pendant un fejour de plufieurs annees que je fis a Mofcou, je fus furpris dc 
trouver beaucoup de gentils homines, de marchands et d’etrangers, atteints 
d’un fcorbut lent, ayant les gencives molles, gonflees, et bleuatres, l’haleine 
puante, et plufieurs des taches fcorbutiques aux jambes; tandis que parmi le 
peuple tant de la ville que de la campagne il eft tres rare de trouver un feul 
homme qui ait la moindre de ces marques. La nourriture des premiers confiite 
(a) Peut etre pare« qu’ils per dent par rebullitioRe beaucoup de leur air fixe. 
Vol. LX VIII. 4 N - furtout 
