The superficial lymphatic glands are frequently palpable in scurvy, especially those in the inguinal region. This sign is emphasized by some pathologists. It has seemed to us attributable less to the nutritional condition than to the infections which so frequently complicate the disorder.
According to Jackson and Moore a rise of temperature does not accompany scurvy in the guinea-pig. As the result of an examination of nine guinea-pigs they conclude that “experimental scurvy is a non-febrile disease in the majority of affected animals.” Nor did they find a leucocytosis, the average leucocyte count of eight scorbutic pigs being about 8000.
As the data are meagre, a consideration of the chemical alterations associated with the scurvy of guinea-pigs and monkeys will be taken up in conjunction with the metabolism of human scurvy. The therapy of animal scurvy will also be deferred ([chapter VI]), as the reaction to dietetic measures is practically the same in man and in animals. In concluding this chapter we would call attention to the following interesting statement contained in the recent paper by Delf and Tozer: “In other experiments, however, where a liberal supply of an antiscorbutic was given and where the fat-soluble A growth factor was known to be deficient, the resulting histological changes in the rib-junctions of the animals examined were found to resemble closely those of ‘Definite’ or of ‘Definite Chronic’ scurvy. In these test cases the antiscorbutic chosen was, we believed, deficient in the fat-soluble A growth factor (for example, orange juice). This fact is mentioned because in the case of an animal not receiving an adequate supply of fat-soluble A the resulting changes in the junctions are not dissimilar from, and are likely to be confused with, those caused by scurvy alone.” If this observation is confirmed, it emphasizes the necessity in nutritional experiments, of constructing a dietary which is complete in every respect except the one under investigation; it also suggests the development of new pathologic entities in relation to other nutritional disorders resulting from a lack of the accessory food factors.
CHAPTER VI
ANTISCORBUTIC FOODS
Historical Review.[39]—It is impossible to state when and how the knowledge of the value of antiscorbutic foodstuffs came to be appreciated. It is probable that the potency of herbs and fruits in scurvy was known empirically to individuals and groups of people long before the fact gained general recognition. A most interesting history of antiscorbutics is given in the excellent work of Hirsch and in our great classic on scurvy by Lind. The first realization of the value of lemons and oranges seems to have been the result of a chance discovery. Budd tells us that in the sixteenth century sailors of a Dutch sailing vessel laden with these fruits were attacked with scurvy, and that, when they partook of the lemons and oranges in the cargo, a miraculous cure resulted. He narrates also the following striking incident, which is mentioned likewise by Lind:
In the year 1600 four sailing vessels left England for the East Indies. The sailors on three of these ships did not receive lime juice, whereas those on the fourth received their daily quota. The men of the first three ships suffered severely from scurvy, but those on the fourth escaped.
In an excellent work on “Scorvey,” published in 1685, Harvey wrote: “Wherefore most acids, especially spirit of salt marine, juice of sorrel, limons, citrons, etc., are so deservedly extolled in some scorbutic distempers and seconded with good success.” Thus we see that even at this early date it was taken for granted that citrous fruits possessed virtue in curing scurvy. Bachstrom (Observationes circa Scorbutum, 1734) evidently was well-acquainted with the antiscorbutic value of scurvy grass, and relates the story of a sailor severely disabled from scurvy who was put ashore to perish on Greenland, and crawled on the ground, grazed on scurvy grass like a beast of the field, and was able to return home perfectly recovered. (Cited from Lind.)