[12] It is to be noted, however, that Variot remarks that these infants frequently develop anemia unless additional diet is given, so that it must be considered open to question whether some of these babies did not have latent scurvy. Of course, unless it is certain that these infants were receiving only sterilized milk, and absolutely no other food, for a period of at least six months, they cannot be considered apposite to the question. [13] Carel reports an interesting case which points to the importance of staleness. A baby was taken to the country with a supply of sterilized milk sufficient to last for some weeks. At the end of this time it did not thrive, but regained its health when a fresh supply of milk was used. When this second supply became stale the infant again developed the same signs, and the condition was diagnosed as scurvy. Neumann, Czerny, and others state that they have even cured infantile scurvy by giving boiled milk obtained from a different source. In the Berlin epidemic, Neumann laid particular emphasis on the fact that the milk which induced scurvy had been doubly heated, having been pasteurized commercially and later boiled in the home before it was fed to the baby. Plantenga has also laid stress on the influence of _two-fold heating_, citing an interesting experience with scurvy in his clinic. When the milk was pasteurized one day and boiled for five minutes on the subsequent morning, 23 cases of infantile scurvy developed among the 200 infants attending his dispensary. The following year when the procedure was altered so that the milk was merely pasteurized, no case of this disorder developed. There can be no doubt that milk which has been heated twice must have lost more of its antiscorbutic properties than milk which has been heated but once, and that aging also must contribute to this loss. Whether there is what may be termed a peculiar sensitization of milk following pasteurization, has not been definitely shown.