Observations on the Diseases of SeamenBlane, Gilbert, Sir
History
Observations on the Diseases of Seamen
Blane, Gilbert, Sir
Medicine, Naval -- Early Works To 1800; Sailors -- Diseases
It is this disease that is most fatal to seamen next to fevers. It
was formerly as fatal, if not more so; but some modern improvements
have rendered it less frequent and violent. The habitual use of salt
provisions, besides producing evident symptoms of scurvy, begets
such a state of the constitution, that, upon the least scratch being
received, particularly on the lower extremities, a large and incurable
ulcer ensues; and this circumstance, trifling as it appears, is the
cause of losing an incredible number of men to the service, especially
in the West Indies. The greater part of the food of a ship’s company
is necessarily salted meat. Biscuit and pease, though of a vegetable
nature, are hard of digestion; and though they qualify the animal food,
they do not answer the purpose of fresh vegetables. Though officers
have a supply of live stock even for the longest voyages, it would be
impracticable to carry a quantity sufficient to preserve a whole crew
from the scurvy. But certain articles have of late been introduced
into use, of a durable and portable nature, which so qualify the salt
provisions, that they can be used without inducing this disease. These
are either such as are articles of common diet, viz. melasses and sour
krout, or those which are intended only for the sick and recovering,
such as portable soup and the preserved juice of lemons and oranges.
It is one of the most ancient and real grievances in the service,
that there has not been a sufficiently ample supply of nourishment
and cordials for the weak and recovering. This complaint is made by
[66]Dr. Cockburn, who was physician to the fleet in the end of the
last century; and it is a complaint that has not yet been entirely
redressed, nor has the subject been considered with the attention it
deserves. The only improvement in the sea victualling that I know of
from that time till of late, has been the use of raisins for puddings,
and the occasional use of vinegar, which is an article extremely
salutary, and was looked upon as the great preservative of health in
the Roman armies.
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