Nothing was done for the British merchant service until over half a century later, although scurvy continued to make its appearance among the sailors with varying severity. Smith states in the article on this subject in Allbutt's System of Medicine: "In 1864 it was pointed out by Doctor Barnes that during the twelve years following 1851, 1058 cases of scurvy had been admitted into the hospital ship _Dreadnought_." In 1854 a law was passed requiring every vessel to carry an adequate supply of lime juice. This law, however, failed in effect, due to the fact that a large part of the lime juice was adulterated. A new shipping-act was passed, therefore, in 1867, with the object of preventing adulterations, at the same time increasing the daily quota for each seaman from half an ounce to one ounce. It may be of interest to add a few words concerning certain antiscorbutics which have been under discussion or recognized for so many years that they have acquired an historical aspect. One of these foodstuffs is sauerkraut, which was recognized by Lind in 1772 as having particular potency in this disease. It is interesting to note, in this connection, that this writer appreciated the close relationship of acidity to antiscorbutic virtue. "One quality," he writes, "entering the most perfect antiscorbutic composition is a vegetable accescency." He prized sauerkraut for its inherent value, and particularly, because he found that "sour cabbage will keep for an East-India voyage." The famous navigator Cook, whose voyages were remarkable for the freedom from illness which his sailors enjoyed and the absence of scurvy, always kept a large supply of sauerkraut on hand. It was believed by many that the immunity of the Dutch seamen to scurvy was due to their large consumption of this vegetable. As the result of this empirical knowledge, the English navy in 1780 introduced the use of sauerkraut into its ration. As just noted, however, this antiscorbutic was supplanted some few years later by an issue of lime juice. It is common knowledge that outbreaks of scurvy follow closely upon a failure of the potato crop. This has been particularly the case in Ireland, where it was especially evident in relation to the great epidemic of scurvy in 1847. Holst and Froelich inform us that "all scurvy epidemics in Norway in the nineteenth and beginning of this century followed failure of the potato crop." Nor is this danger past. In an article entitled "The Rôle of Antiscorbutics in Our Dietary," the author recently reported that the partial failure of the potato crop in the eastern part of the United States led to the development of scurvy in numerous institutions, in one of which over 200 cases of definite scurvy developed in the spring (1916).