Canned tomatoes are valuable because of being inexpensive and preserving their anti-scorbutic properties, even after heating. It is the opinion of many pediatricians that babies tolerate canned tomatoes very well, and in some cases may be given as much as four, six, or even eight ounces daily, without causing trouble. Infusion of orange peel also is used in the prevention and treatment of scurvy and has the advantage of being inexpensive since the orange itself may be used for other purposes. But orange juice and lemon juice are generally accepted as being the most valuable of all anti-scorbutics. Orange juice may be started early, and to be of value as a preventive, must be started early or scurvy will have started to develop. The common practice is to give a dram, daily, at three months, increase it to an ounce by the sixth month and two ounces when the baby is a year old. It should be diluted with water and given in two doses, midway between two morning and afternoon feedings. To sum up: Scurvy in infants or adults is the result of a diet which is deficient or lacking in the anti-scorbutic substance, called water-soluble C, and may be prevented or cured by adding to the faulty diet those articles of food which contain this substance, namely, fresh milk, oranges, leafy, green vegetables, cabbage, onions, potatoes or tomatoes. Although scurvy is seldom seen in breast-fed babies it is believed that an infant nursing at the breast of a woman whose diet is poor or lacking in the anti-scorbutic substance may suffer a certain degree of starvation for this food factor. Recent work at the University of Minnesota has shown that milk from cows on dry feeds is very much lower in anti-scorbutic properties than milk from cows on green pasture. This provides a strong argument for giving orange juice to all artificially fed babies, for one cannot always know how the cows, from which the milk is obtained, are fed. =Beri-beri= is a deficiency disease, chiefly characterized by paralysis and caused by a diet which is lacking or poor in water-soluble B. The foods which entirely lack this substance are polished rice, starch, sugar, glucose, and the fats and oils from both animal and vegetable sources, while those which are poor in it are the products of degerminated cereal grains, such as tapioca, hominy, cornmeal, macaroni, spaghetti and the muscle cuts of meat, such as steak, roast, chops, ham and fish and fowl muscle. Foods which are rich in water-soluble B are beans, peas, the root vegetables as beets, carrots, white and sweet potatoes, leafy vegetables, fruits, milks, eggs and the glandular organs such as liver, kidneys and sweet breads.