=Cabbage.=--Holst and Froelich found that 1 g. daily of fresh cabbage afforded nearly complete protection to guinea-pigs, and Delf has corroborated this work. This amount is sufficient to prevent the development of manifest scurvy, although it does not induce satisfactory growth. In this respect it is comparable to giving 1.5 c.c. of orange juice daily. If guinea-pigs take only 0.5 g. of raw cabbage, scurvy will develop; whereas 2 g. or more will promote satisfactory growth and no scorbutic changes will be found on microscopic examination. =Effect of Heating.=--Vegetables are of decidedly less antiscorbutic value when cooked than raw; cabbage, for instance, on being boiled is weakened about one-half. Heating to 110° C. for an hour destroys almost all of its antiscorbutic factor. Delf's tests did not show so great a loss. She came to the conclusion, of theoretical and practical value, that slow cooking at a low temperature is much more deleterious than rapid cooking at a higher temperature. Hess and Unger found that carrots lost much of their antiscorbutic power after boiling, and that this was the result of a true destruction, the vitamine not having been merely dissolved in the water of boiling; for if guinea-pigs consumed 40 c.c. per capita of this water, they were not protected against scurvy (Fig. 11). Acidulating the water with 10 per cent. vinegar did not reduce the loss, an experience similar to that of others using citric acid or lemon juice. _Vegetables cannot be considered from an antiscorbutic standpoint as a standard and uniform foodstuff, as they vary in their content of this factor according to their freshness and age._ This was demonstrated by means of feeding experiments with carrots. For example, 35 g. of old carrots, such as were used for feeding the laboratory animals, afforded but little protection after having been cooked in an open vessel for about 45 minutes, whereas the same amount of young carrots cooked this way protected the guinea-pigs. It is obvious that this distinction is of importance in evaluating the antiscorbutic content of the various foods, and in considering whether individuals and groups of individuals are receiving an adequate quota of antiscorbutic vitamine. It will be noted later that it is also of importance in connection with the potency of dehydrated vegetables. Recent experiments indicate that not only age, but the _degree of ripeness_ must be considered in appraising the food value of vegetables. Feeding experiments showed that tomatoes which were fully ripe were more potent than those which were slightly green. Probably many other factors play a rôle in determining the richness of vegetables in vitamine. It may not be immaterial whether they are allowed to ripen on the vine or shrub, or mature subsequently. The nature of the soil may also affect the antiscorbutic quality of the vegetables or fruit. So that it is evident that we must not be schematic