[45] The pulses, after having been soaked in water for 24 hours, were kept moist, with access of air, for about 48 hours at room temperature, and during this time germinated, developing a radicle usually about 1 cm. in length. =Meat and Eggs.=--As has been stated, animal tissues are distinctly inferior to fruits and vegetables in the antiscorbutic principle. As there has been no accurate evaluation of these foods--the only test being one by Chick, Hume and Skelton, where 10 c.c. of raw beef juice failed to protect guinea-pigs--we have to depend upon clinical experience for our knowledge. Beef juice is highly rated by physicians in the prevention of infantile scurvy, but it is probably far less potent than vegetables or fruit juices. The Arctic explorers, and many who have lived in the Arctic regions, agree that the inhabitants are protected from scurvy during the winter months by their diet of fresh meat and fish. The Admiralty Enquiry on the outbreak of scurvy in the Arctic Expedition of 1875 reported that a large ration of meat is necessary to afford protection. Curran (1847) described three cases admitted to the hospital in the great Irish epidemic of that year, where the diet previously had included three-quarters of a pound of meat on five days of the week. From these and similar experiences the conclusion is manifest that the divergence of opinion regarding the value of meat is based upon quantitative differences in the rations. Evidently, if sufficient meat is provided, the development of scurvy will be obviated. Another factor which must be borne in mind is that those who refer to meat in the Arctic regions refer to fresh raw meat, which is a far more valuable antiscorbutic than the ordinary cooked meat. There is almost no experimental data on the antiscorbutic value of _eggs_. Hard-boiled eggs were fed to guinea-pigs and it was found that 9 g. per capita daily was insufficient to protect them. An attempt was also made to cure infantile scurvy with a daily addition of one raw egg to the dietary, but without avail. It is possible that fresh raw eggs have an antiscorbutic value comparable to meat, but the large quantity required makes dependence upon them impracticable.