Volume Ii Part 29 (1/2)
[** Linnaei Flora Lapponica, p. 8, 9.]
This exemption of the Laplanders from the general distemper of the north is the more observable, as they seldom taste vegetables, bread never, as we farther learn from that celebrated author. Yet in the very provinces which border on Lapland, where they use bread, but scarcely any other vegetable, and eat salted meats, they are as much troubled with the scurvy as in any other country*. But let us incidentally remark, that the late improvements in agriculture, gardening, and the other arts of life, by extending their influence to the remotest parts of Europe, and to the lowest people, begin sensibly to lessen the frequency of that complaint, even in those climates that have been once the most afflicted with it.
[* Linnaeus in several parts of his work confirms what is here said of salted meats, as one of the chief causes of the scurvy. See Amoenitat.
Acad. vol. v. p. 6. et seq. p. 42.]
It hath also been a.s.serted, that men living on sh.o.r.e will be affected with the scurvy, though they have never been confined to salted meats; but of this I have never known any instance, except in those who breathed a marshy air, or what was otherwise putrid, and who wanted exercise, fruits, and green vegetables: under such circ.u.mstances it must be granted, that the humours will corrupt in the same manner, though not in the same degree, with those of mariners. Thus, in the late war, when Sisinghurst Castle in Kent was filled with French prisoners, the scurvy broke out among them, notwithstanding they had never been served with salted victuals in England; but had daily had an allowance of fresh meat, and of bread in proportion, though without greens or any other vegetable.
The surgeon who attended them, and from whom I received this information, having formerly been employed in the navy, was the better able to judge of the disorder and to cure it. Besides the deficiency of herbs, he observed that the wards were foul and crowded, the house damp (from a moat that surrounded it) and that the bounds allotted for taking the air were so small, and in wet weather so sloughy, that the men seldom went out. He added, that a representation having been made, he had been empowered to furnish the prisoners with roots and greens for boiling in their soup, and to quarter the sick in a neighbouring village in a dry situation, with liberty to go out for air and exercise; and that by these means they had all quickly recovered. It is probable, that the scurvy sooner appeared among these strangers, from their having been taken at sea, and consequently more disposed to the disease. My informer further acquainted me, that in the lower and wetter parts of that county, where some of his practice lay, he had now and then met with slighter cases of the scurvy among the common people; such, he said, as lived the whole winter on salted bacon, without fermented liquors, greens, or fruit, a few apples excepted; but, he remarked, that in the winters following a plentiful growth of apples, those peasants were visibly less liable to the disorder.
I have dwelt the longer on this part of my subject, as I look upon the knowledge of the nature and cause of the scurvy to be an essential step towards improving the means of prevention and cure. And I am persuaded, after mature reflection, and the opportunities I have had of conversing with those who, to much sagacity, had joined no small experience in nautical practice, that upon an examination of the several articles, which have either been of old approven, or have of late been introduced into the navy, it will be evident, that though these means may vary in form, and in their mode of operating; yet they all some way contribute towards preventing or correcting putrefaction, whether of the air in the closer parts of a s.h.i.+p, of the meats, of the water, of the clothes and bedding, or of the body itself. And if in this inquiry (which may be made by the way, whilst we take a review of the princ.i.p.al articles of provision, and other methods used by Captain Cook to guard against the scurvy) I say, if in this inquiry it shall appear, that the notion of a septic or putrid origin, is not without foundation, it will be no small encouragement to proceed on that principle, in order further to improve this important branch of medicine.
Captain Cook begins his list of stores with malt. Of this, he says, was made Sweet Wort, and given not only to those men who had manifest symptoms of the scurvy, but to such also as were judged to be most liable to it. Dr. Macbride, who first suggested this preparation, was led (as he says) to the discovery by some experiments that had been laid before this Society; by which it appeared that the air produced by alimentary fermentation was endowed with a power of correcting putrefaction*. The fact he confirmed by numerous trials, and finding this fluid to be _fixed air_, he justly concluded, that whatever substance proper for food abounded with it, and which could be conveniently carried to sea, would make one of the best provisions against the scurvy; which he then considered as a putrid disease, and as such to be prevented or cured by that powerful kind of antiseptic**. Beer, for instance, had always been esteemed one of the best antis...o...b..tics; but as that derived all its fixed air from the malt of which it is made, he inferred that malt itself was preferable in long voyages, as it took up less room than the brewed liquor, and would keep longer found. Experience hath since verified this ingenious theory, and the malt hath now gained so much credit in the navy, that there only wanted so long, so healthful, and so celebrated a voyage as this, to rank it among the most indispensable articles of provision. For though Captain Cook remarks, that _A proper attention to other things must be joined, and that he is not altogether of opinion, that the wort will be able to cure the scurvy in an advanced state at sea; yet he is persuaded that it is sufficient to prevent that distemper from making any great progress, for a considerable time_; and therefore he doth not hesitate to p.r.o.nounce it _one of the best antis...o...b..tic medicines yet found out***.
[* Append. to my _Observations on the Diseases of the Army_.]
[** Macbride's Exper. Eff. pa.s.sim.]
[*** Having been favoured with a sight of the medical journal of Mr.
Patten, surgeon to the Resolution, I read the following pa.s.sage in it, not a little strengthening the above testimony. _I have found the wort of the utmost service in all s...o...b..tic cases during the voyage. As many took it by way of prevention, few cases occurred where it had a fair trial; but theft, however, I flatter myself, will he sufficient to convince every impartial person, that it is the best remedy hitherto found out for the cure of the sea scurvy: and I am well convinced, from what I have seen the wort perform, and from its mode of operation, that if aided by portable-soup, sour krout, sugar, sago, and courants, then scurvy, that maritime pestilence, will seldom or never make its alarming appearance among a s.h.i.+p's crew, on the longest voyages; proper care with regard to cleanliness and provisions being observed_.]
This salutary gas (or _fixed air_) is contained more or less in all fermentable liquors, and begins to oppose putrefaction as soon as the working or intestine motion commences.
In wine it abounds, and perhaps no vegetable substance is more replete with it than the juice of the grape. If we join the grateful taste of wine, we must rank it the first in the list of antis...o...b..tic liquors.
Cyder is likewise good, with other vinous productions from fruit, as also the various kinds of beer. It hath been a constant observation, that in long cruizes or distant voyages, the scurvy is never seen whilst the small-beer holds out, at a full allowance; but that when it is all expended, that ailment soon appears. It were therefore to be wished, that this most wholesome beverage could be renewed at sea; but our s.h.i.+ps afford not sufficient convenience. The Russians however make a s.h.i.+ft to prepare on board, as well as at land, a liquor of a middle quality between wort and small-beer, in the following manner. They take ground-malt and rye-meal in a certain proportion, which they knead into small loaves, and bake in the oven. These they occasionally infuse in a proper quant.i.ty of warm water, which begins so soon to ferment, that in the s.p.a.ce of twenty-four hours their brewage is completed, in the production of a small, brisk, and acidulous liquor, they call _quas_, palatable to themselves, and not disagreeable to the taste of strangers.
The late Dr. Mounsey, fellow of this Society, who had lived long in Russia, and had been _Archiater_ under two successive sovereigns, acquainted me, that the _quas_ was the common and wholesome drink both of the fleets and armies of that empire, and that it was particularly good against the scurvy. He added, that happening to be at Moscow when he perused my _Observations on the Jail and Hospital Fever_, then lately published*, he had been induced to compare what he read in that treatise with what he should see in the several prisons of that large city: but to his surprize, after visiting them all, and finding them full of malefactors (for the late Empress then suffered none of those who were convicted of capital crimes to be put to death) yet he could discover no fever among them, nor learn that any acute distemper peculiar to jails had ever been known there. He observed, that some of those places of confinement had a yard, into which the prisoners were allowed to come for the air; but that there were others without that advantage, yet not sickly: so that he could a.s.sign no other reason for the healthful condition of those men than the kind of diet they used, which was the same with that of the common people of the country; who not being able to purchase fresh-meat, live mostly on rye-bread (the most acescent of any) and drink _quas_. He concluded with saying, that upon his return to St.
Petersburg he had made the same inquiry there, and with the same result.
[* That treatise was first published by itself, and afterwards incorporated with the _Observations on the Diseases of the Army_.]
Thus far Dr. Mounsey, from whose account it would seem, that the rye-meal a.s.sisted both in quickening the fermentation and adding more _fixed air_, since the malt alone could not so readily produce so tart and brisk a liquor. And there is little doubt but that whenever the other grains can be brought to a proper degree of fermentation, they will more or less in the same way become useful. That oats will, I am satisfied from what I have been told by one of the intelligent friends of Captain Cook. This gentleman being on a cruize in a large s.h.i.+p*, in the beginning of the late war, and the scurvy breaking out among his crew, he bethought him self of a kind of food he had seen used in some parts of the country, as the most proper on the occasion. Some oatmeal is put into a wooden vessel, hot water is poured upon it, and the infusion continues until the liquor begins to taste sourish, that is, till a fermentation comes on, which in a place moderately warm, may be in the s.p.a.ce of two days. The water is then poured off from the grounds, and boiled down to the consistence of a jelly**. This he ordered to be made and dealt out in messes, being first sweetened with sugar, and seasoned with some prize French wine, which though turned sour, yet improved the taste, and made this aliment not less palatable than medicinal.
He a.s.sured me, that upon this diet chiefly, and by abstaining from salted meats, his s...o...b..tic sick had quite recovered on board; and not in that voyage only, bur, by the same means, in his subsequent cruizes during the war, without his being obliged to send one of them on sh.o.r.e because they could not get well at sea. Yet oat-meal unfermented, like barley unmalted, hath no sensible effect in curing the scurvy: as if the fixed air, which is incorporated with these grains, could mix with the chyle which they produce, enter the lacteals, and make part of the nourishment of the body, without manifesting any elastic or antiseptic quality, when not loosened by a previous fermentation.
[* The Ess.e.x, a seventy-gun s.h.i.+p.]
[** This rural food, in the North, is called Sooins.]
Before the power of the _fixed air_ in subduing putrefaction was known, the efficacy of fruits, greens, and fermented liquors, was commonly ascribed to the acid in their composition and we have still reason to believe that the acid concurs in operating that effect. If it be alleged that mineral acids, which contain little or no _fixed air_, have been tried in the scurvy with little success, I would answer, that I doubt that in those trials they have never been sufficiently diluted; for it is easy to conceive, that in the small quant.i.ty of water the elixir of vitriol, for instance, is commonly given, that austere acid can scarce get beyond the first pa.s.sages; considering the delicate sensibility of the mouths of the lacteals, which must force them to shut and exclude so pungent a liquor. It were therefore a proper experiment to be made, in a deficiency of malt, or when that grain shall happen to be spoilt by keeping*, to use water acidulated with the spirit of sea-salt, in the proportion of only ten drops to a quart; or with the weak spirit of vitriol, thirteen drops to the same measure**; and to give to those that are threatened with the disease three quarts of this liquor daily, to be consumed as they shall think proper.
[* Captain Cook told me, that the malt held out sufficiently good for the two first years; but that in the third, having lost much of its taste, he doubted whether it retained any of its virtues. Mr. Patten however observed, that though the malt at that time was sensibly decayed, yet nevertheless he had still found it useful when he employed a large proportion of it to make the infusion.]
[** In these proportions I found the water taste just acidulous and pleasant.]
But if the _fixed air_ and acids are such preservatives against the scurvy, why should Captain Cook make so little account of the _rob_ of lemons and of oranges (for so they have called the extracts or insp.i.s.sated juices of those fruits) in treating that distemper? This I found was the reason. These preparations being only sent out upon trial, the surgeon of the s.h.i.+p was told, at a conjecture, how much he might give for a dose, but without strictly limiting it. The experiment was made with the quant.i.ty specified, but with so little advantage, that judging it not adviseable to lose more time, he set about the cure with the wort only, whereof the efficacy he was certain; whilst he reserved these robs for other purposes; more particularly for colds, when, to a large draught of warm water, with some spirits and sugar, he added a spoonful of one of them, and with this composition made a grateful sudorific that answered the intention. No wonder then if Captain Cook, not knowing the proper dose of these concentrated juices for the scurvy, but feeing them fail as they were given in the trial, should entertain no great opinion of their antis...o...b..tic virtue. It may be also proper to take notice, that as they had been reduced to a small proportion of their bulk by evaporation upon fire, it is probable, they were much weakened by that process, and that with their aqueous parts they had lost not a little of their aerial, on which so much of their antiseptic power depended. If, therefore, a further trial of these excellent fruits were to be made, it would seem more adviseable to send to sea the purified juices entire in casks; agreeably to a proposal I find hath been made to the Admiralty some years ago by an ingenious and experienced surgeon of the navy. For in truth, the testimonies in favour of the salutary qualities of these acids are so numerous and so strong, that I should look upon some failures, even in cases where their want of success cannot so well be accounted for, as in this voyage, not a sufficient reason for striking them out of the list of the most powerful preservatives against this consuming malady of sailors.
It may be observed, that Captain Cook says not more in praise of vinegar than of the _robs_; yet I would not thence infer that he made no account of that acid, but only that as he happened in this voyage to be sparingly provided with it and yet did well, he could not consider a large store of vinegar to be so material an article of provision as was commonly imagined. And though he supplied its place in the messes of the men with the acid of the sour-crout, and trusted chiefly to fire for purifying his decks, yet it is to be hoped that future navigators will not therefore omit it. Vinegar will serve at least for a wholesome variety in the seasoning of salted meats, and may be sometimes successfully used as a medicine, especially in the aspersions of the berths of the sick. It is observable, that though the smell be little grateful to a person in health, yet it is commonly agreeable to those who are sick, at least to such as are confined to a foul and crowded ward. There the physician himself will smell to vinegar, as much for pleasure as for guarding against infection.
Now the wort and the acid juices were only dispensed as medicines, but the next article was of more extensive use. This was the Sour-Crout (sour cabbage), a food of universal request in Germany. The acidity is acquired by its spontaneous fermentation, and it was the sour taste which made it the more acceptable to all who ate it. To its further commendation we may add, that it held out good to the 1ast of the voyage.