Three kinds of these vitamines, or accessory food-factors, have up to this date been recognized. The first is the anti-neuritic or anti-beri-beri vitamine. Its principal sources are the seeds of plants and the eggs of animals–yeast-cells are a rich source of it. Where "polished rice," as in the Far East, is the staple article of diet, to the almost entire exclusion of other food-stuffs, lassitude and severe pains like those of rheumatism set in, and a whole colony or shipload of Chinese "coolies" may be disabled. The disease is called beri-beri, and it can be cured by administering that part of the rice-grain (the skin and germ) which is removed by "polishing," and unfortunately is just that part which contains the needful vitamine. It exists in very minute quantity, amounting to only one part in ten thousand by weight of rice-grain. The second "vitamine" recognized is the anti-rachitic factor (studied by Hopkins), which tends to promote growth and prevent "rickets" in young animals. Certain fats of animal origin (milk) and green leaves contain it in minute quantity, and are necessary for the life of young animals and for the health of adults. The third vitamine recognized is the anti-scorbutic, the factor which prevents scurvy. It is found in fresh vegetable tissues, and to a less extent in fresh animal tissues. Its richest sources are cabbage, swedes, turnips, lettuce, water-cress, and such fruits as lemons, oranges, raspberries, and tomatoes; other vegetables have a less value. Fresh milk and meat possess a definite but low anti-scorbutic value. This vitamine (I am quoting the report of the Committee, which has been issued to our military, naval, and medical administrators and famine-relief-workers throughout the world) _suffers destruction_ when the fresh food-stuffs containing it are subjected to _heat_, or _drying_, as methods of preservation. It is habitually destroyed and wasted by stewing fresh vegetables with meat for two or three hours. All dry food-stuffs, such as cereals, pulses, dried vegetables and dried milk, are deficient in anti-scorbutic properties; so also are _tinned vegetables_ and _tinned meat_–hence the disgust to which they soon give rise!