=Swede.=--We cannot leave the consideration of vegetable antiscorbutics without adding a few words as to the value of swede juice,[42] which has been recently highly recommended by Chick and Rhodes, who found it comparable to the cabbage and the onion, and even to orange juice. For example, 25 c.c. of raw swede juice were equivalent to 1.5 g. of raw cabbage. It is, therefore, more potent than the juice of raw carrot, and far more efficacious than the juice of the beetroot (Table 3). Tests carried out with this antiscorbutic in infant feeding seemed to show that it is of value in this field. The authors believe that the potency of vegetables is closely associated with certain botanical species, and that in this way the marked virtue of the swede can be explained, as it belongs to the natural order of Cruciferæ, which includes also the cabbage, the scurvy grass and the cresses. If, however, this is a rule of nature, it is difficult to explain the marked difference between the lime and the lemon, which are both varieties of Citrus Medica. [42] The swede is a root vegetable of the natural order Cruciferæ. It is grown to a large extent in England, but is practically unknown in the United States. =Dehydrated Vegetables.=--For hundreds of years fresh vegetables have been dried to serve as food during the winter months and have fulfilled a useful purpose on account of their small bulk and great food value. The question for us to consider, however, is whether dehydrated vegetables still retain their antiscorbutic quality and can be counted on to supply this factor in the dietary. At present this subject is engaging the attention of laboratory workers as well as of practical dietitians and food hygienists. The experience of the past is not happy in this regard. In the Medical and Surgical History of the War of the Rebellion we read as follows: "A scorbutic tendency was developed at most of our military posts during the winter season, after the troops had been confined to the use of the ordinary ration with desiccated vegetables. The latter in quantities failed to repress the disease." In spite of this and similar military experiences[43] the employment of dehydrated vegetables was urged recently for rationing our soldiers, the claim being made that "by simply soaking in water and boiling in the same water these vegetables are brought back to the condition of fresh vegetables." Both in this country and in England there was strong propaganda during the war to dehydrate vegetables on an enormous scale and to substitute them for the fresh food. [43] "We find the College of Physicians at Vienna sent to Hungary great quantities of the most approved antiscorbutic herbs dried in this manner; which were found to be of no benefit. Many of these would have their virtues as little impaired by drying as spinage, _e.g._, marsh trefoil. Kramer tried almost every species of dried herbs to no purpose." (Treatise on The Scurvy. James Lind, London, 1772, p. 143.)