The study of antiscorbutic values points a lesson in regard to the methods of cooking vegetables. It has demonstrated that short cooking, associated with a high degree of temperature, is less deleterious than longer cooking at a low degree. In other words, that less damage is brought about by boiling or by steaming vegetables than by stewing them. Here age and freshness again play a rôle; in fact, a double rôle, as the older and tougher vegetables contain not only less antiscorbutic, but require more prolonged cooking. In general, the belief is correct that canning destroys the antiscorbutic value of foods, but once more an exception must be made, for it has been found that acid foods, such as the tomato, withstand the canning process with but little loss of potency. The field of antiscorbutic foodstuffs is one which is fertile for future investigation. The antiscorbutic status of milk heated to various heights of temperature and subjected to various degrees of aging furnishes problems of great practical importance. A lack of growth has been noted when antiscorbutics are given which have been subjected to a high degree of heat (_e.g._, autoclaved orange juice). Whether this is due to the destruction of some other growth factor is a question which has been raised by several experimental studies and requires an answer. It is quite possible that we shall find useful antiscorbutic foods which at present are unknown or unappreciated. The recent introduction of the swede, of the canned tomato and of germinated pulses suggests and even renders this probable. On the other hand, the recognition of the comparative poverty of the antiscorbutic factor in lime juice shows the importance of putting each foodstuff to the experimental test. CHAPTER VII SYMPTOMATOLOGY AND DIAGNOSIS The identity of scurvy in the infant, in the young child and in the adult is thoroughly established and requires no further substantiation. There are, however, sufficient differences between the symptoms of adult scurvy and those of Barlow's disease to render it advisable to consider them separately. These distinctions are due largely to the fact that the former disorder affects mature tissues, whereas the latter is engrafted upon tissues which are in the process of rapid growth and development. The symptomatology is influenced also by the striking differences in environment--the passive, shielded existence of the infant, contrasted with the active and exposed life of the adult. Although we shall, therefore, treat adult and infantile scurvy separately, it should be borne in mind that, from an etiologic and pathologic viewpoint, such a division is artificial and is resorted to merely for purposes of clarity.