Tom swallowed the mixture and then insisted upon hearing about beans.
"Well," said the Doctor, "the most interesting thing I know about beans is that without them the great whaling industry which brought a vast prosperity to this country a generation or two ago, would have been impossible."
"How so?" asked Jack.
"Why you see in order to make whaling voyages profitable the sailing ships that carried on the business, had to be gone for four years at a time, and of course they had to carry food enough to last that long. For meats they carried corned beef and pickled pork. For vegetables they had to carry beans because they are the only vegetable product that will keep so long. There were no canned goods in those days, so it was beans or no whaling."
"Didn't they get fearfully tired of four years' living on nothing but beans and salt meats?"
"Of course. And of course they managed sometimes to pick up some fresh food, like sea birds' eggs or the sea birds themselves—though they are very bad eating because of their fishy flavor; and sometimes, too, the whaling ships would stop at ports on their way to the North Pacific whaling waters and buy whatever they could of fresher food. But in the main the men on whaling voyages had to live on salt meat and beans, and one of their most serious troubles was that they suffered a great deal from scurvy. By the way, that's something that we must look out for."
"That was caused by eating too much pickled meat, wasn't it?" asked Tom.
"They thought so then," said the Doctor, "but we have another theory now. That's a very curious point. For a long time it was confidently supposed that there was something in the salt meats that gave men scurvy. After a while it was discovered that it was something left out of the pickled meats that produced that effect. It seems that the brine in which meat is pickled extracts from the meat certain nutritious principles which are necessary to health, and that it is the lack of these nutritious principles that gives men scurvy. So an old whaling captain, with a sound head on his shoulders, concluded that the thing needed to prevent scurvy was for the men to consume the brine in which the meat was pickled. He ordered that the brine should be used instead of water in mixing up bread, cooking vegetables and the like."
"Did the thing work?"
"Yes, excellently, and the plan was adopted in all the Canada lumber camps where scurvy was as great an enemy to success as it was on the whaling vessels themselves. Another thing they do in the lumber camps is to quit cooking their potatoes the moment that symptoms of scurvy appear. Raw potatoes seem to have a specific effect in preventing and even in curing scurvy."