As is well known, infants which develop beriberi are almost always nursed and not bottle-fed, and show signs of this disorder, although the mothers are in apparent health, and give no clinical evidence of disease. Turning to a consideration of _the artificially-fed infant_, there exists a somewhat similar situation in regard to the occurrence of scurvy on a diet of raw cow's milk. In almost all reports of this kind the quantitative viewpoint is entirely disregarded, and little or nothing is stated to indicate how much milk the infant consumed. And yet this factor is of essential importance in interpreting the cause of the nutritional failure. It is clear, for example, that if a baby receives but eight ounces daily of raw milk--one-half the requisite amount--it may well develop scurvy, notwithstanding the fact that the milk has not been heated. In addition to the quantity, there are other factors which play a greater or less rôle in the relation of raw milk to the etiology of scurvy. It is no doubt of consequence whether the fodder of the cows was rich or very poor in the antiscorbutic factor, and, accordingly, whether the baby received what may be termed an "antiscorbutic-rich" or an "antiscorbutic-poor" milk. Furthermore, the age of the milk must be borne in mind, for we have found that even raw milk loses some of its potency on becoming stale.[10] [10] Moore raises the interesting question as to whether a diseased condition of the cow may decrease the vitamines of the milk--whether a certain outbreak of scurvy among guinea-pigs might have been due to their having been fed on the milk of a cow suffering from experimental streptococcus mastitis. If such proves to be the case, it would have an important bearing on the question of scurvy and pseudo-scorbutic conditions in nursing infants. One of the mooted questions relative to the etiology of scurvy is the rôle of heated milk, and more particularly of _pasteurized milk_. In view of the vogue which pasteurization has acquired in the large municipalities, especially in the United States, this aspect has assumed increasing importance, and deserves detailed investigation. Pasteurization has achieved so much in limiting the infectious diseases, especially the diarrhoeal disorders of infancy, that it has come to be looked upon as heresy to deprecate its virtues in any regard.