polished rice, etc. | 0 | Linseed, millet | 0 |_Miscellaneous:_ | Dried peas, lentils, | | Yeast, autolyzed | 0 etc. | 0 | Meat extract | 0 Soy beans, haricot | | Beer | 0 beans | 0 | Cod liver oil | 0 Germinated pulses or | | Olive oil | 0 cereals | ++ | Human blood | + --------------------------------------------------------------------- [*] This table is a modification of one prepared by the Medical Research Committee These authors also reported that they found _banana_ and _apple_ poor in antiscorbutic power, 30 g. daily being insufficient to protect a guinea-pig (Table 3). This was our experience with banana in the treatment of infants suffering from mild scurvy. The banana has been shown by Sugiura and Benedict to be poor also in the water-soluble vitamine. It would be of interest to determine the difference in vitamine content between the fully ripe and the unripe fruit. In view of the fact that _grapes_ are used considerably in the treatment of infantile scurvy, it is of importance to realize that they are poor in the antiscorbutic principle. Chick and Rhodes found that three of four guinea-pigs receiving 20 g. daily developed scurvy; they rated the potency as ten times less than that of orange juice. VEGETABLES It is everyday knowledge that fresh vegetables are of great value in the protection from, and cure of, scurvy. The first experimental investigation of this subject was that of Holst and Froelich, published in 1907, and continued in a series of papers extending to 1916. These investigators tested the potency of a large number of vegetables by feeding them in varying quantities to guinea-pigs. They found that all vegetables have antiscorbutic value but to a markedly varying degree. Cabbage, sorrel leaves, endive, head salad, and dandelion leaves, were found to be of most avail in protecting against scurvy, whereas carrots, cooked potatoes and cooked turnips, and cauliflower proved to be of less value. In general, it may be stated that the leafy vegetables have more antiscorbutic power than the roots or the tubers. This generalization, we shall see, is not without exception, _e.g._, the swede. Similar experimental work has been recently carried on by a group of investigators at the Lister Institute, who have added considerably to our knowledge in this field. In all this experimental work cabbage has been found to be the most potent of the vegetables, and therefore experiments have centered about it just as in considering fruits the work has centered about orange juice or lemon juice. We shall, therefore, discuss in detail its reaction to heat and dehydration.