on the Scurvy. 6<jg 
But if this cannot be fo well done at fea, it is obvious* 
that the cure of the fcorbutic perfons will be much ac- 
celerated* if raw greens are given them as foon as they 
come on fhore ; a mode which will have the additional 
advantage of fhortening the Hat ions fhips are obliged to 
make, for the recruiting their lick. Nature will of her- 
felf difpofe the Tick to make ufe of this remedy, efpe- 
cially as 1 have obferved that the ftomach. is never af- 
fected by it. 
In Auftria, as well as feveral other parts of Germany, 
the people eat four turnips, which are prepared in the 
fame manner as the four-krout ; that is, after having been: 
chopped thin, fait is put to them, and they are left to 
ferment. They are put in tubs, and keep from one year 
to another. I propofe this vegetable as a valuable addi- 
tion 
Si cela n’eft pas pratiquable quant aux vaiffi-aux en mer, il eft aife d’en con- 
clure, que, lorfqu’on met les fcorbutiques a terre, on accelerera leur guerifon 
en leur donnant a manger cruds les legumes qu’on trouvera; ce qui, outre 
l’avantage de guerir cette maladie plus furement, abregera les ftations que les 
navires font fouvent obliges de tenir pour remettre leurs fcorbutiques. II ne 
fera pas difficile de perfuader a ces malades de manger les legumes cruds ; la nature, 
notre meideur guide en tout ce qui concerne notre confervation, les y porte, 
et j’ai oblerveque leur eftomac ne s’en trouvepas affefte. 
En Autriche, et dans plulieurs autres parties de l’Allemagne, le peuple mange 
des navets aigres; on les prepare de la lrime faron que la fauer. kraut; les 
ayant haches menus on y met du fel, et on les laiffe fermenter. Ils fe ccn fer- 
vent tout l’hiver, et meme d’une annee a l’autre, dans des tonneaux. Ce legume 
3 efti 
