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CHAPTER VI

Scurvy, Past and Present · Alfred F. Hess — chapter 5 of 19 · ~45 words · public domain

ANTISCORBUTIC FOODS 143

HISTORICAL REVIEW 143

MILK: RAW; PASTEURIZED; DRIED 150

FRUITS AND FRUIT JUICES: DRIED 153

VEGETABLES: CABBAGE; EFFECT OF HEATING. POTATO. SWEDE 158 DEHYDRATED VEGETABLES: CANNED FOODS (TOMATOES) 166

GERMINATED CEREALS AND PULSES; MEAT AND EGGS; BEER AND ALCOHOLIC BEVERAGES; MISCELLANEOUS

CONCLUSIONS 173

Scurvy, Past and Present · The Wunder Library — complete classics, free to read, with narration.