The scurvy has had many definitions, and has been divided into various classes. All the difference of the disorder is, that sometimes it is attended with a fever, only in some degrees, more in one habit, than in another; which may be owing either to the nature of the constitution itself, but principally depends on the climate the patient is in: to which I must not forget to add, that frequently the scurvy is complicated with other disorders. I could make many observations on this head, but, this perhaps would serve more to indulge myself than to benefit my reader.
I shall therefore suppose that I have said enough, to proceed to the cure; which I do with the more chearfulness, as I am happy in knowing it by experience to be not only easy, but efficacious.
The first time I ever experienced, and had it in my power to examine into the nature of the true scurvy, I was fortunate enough to discover so much of its corruptive quality, as to hit upon the true antidote; namely, the sacharine quality and acidity of vegetables; and upon this foundation I established my method of cure with success.
I shall not here enumerate the many experiments that I made in the course of these inquiries, but proceed to the result thereof, and the method to be observed.
In the first place, sugar is an article of more virtue, than what is in general known; and of so great a value to seamen, that he ought to esteem it as one of the greatest preservatives of his health. Next to this is vinegar, which is not only a resister of putrefaction, but has a coagulating, and condensing quality to the animal juices; whereby it not only consolidates the fluids without adding acrimony, but on the contrary, absorbs animal acrimony, and braces up the solids.
On the same principle, I have found dried malt, to be of great advantage in scorbutic cases; in which, both the saccharine and acidity of vegetables is contained even in a heightened degree,——This being premised, I proceed in the following manner:
When a man is found to have evident signs of the scurvy, let his drink be acidulated with one fourth, or third, &c. of good vinegar, or what is yet better, lemon juice, and well sweetened with sugar.
If there is malt on board, let a malt decoction, or temporary beer be made in the following manner:
No. XLVII
Take malt bruised, a pound, or three handfuls; sassafrass chips, a small handful; boil it in a gallon of water for an hour, and strain it off for use.