Note 108 — OF THE SCURVY.

Most ripe Fruits, particularly Lemons and Oranges, and esculent Herbs, and many Kinds of Roots, such as Horse-Radish, Onions, Leeks, and many others, have been found the most useful Remedies in the Cure of the Scurvy. Decoctions and Infusions of Fir-Tops, of Spruce, and of other Species of the Pine-Tree; and Beer made of these Infusions, by fermenting them with Molasses, are approved Antiscorbutics: and when such Remedies cannot be got, Infusions of the common Bitters, and weak Punch, made with Tamarinds or Cream of Tartar, have proved serviceable; and where these Acids cannot be had, the Mineral Acids may be used for acidulating the Drink. However, it ought always to be remembered, that fresh Vegetables and Fruits, and vegetable Acids, produce much better Effects in the Scurvy, than any other Sorts of Remedies; and ought always to be used, when they can be got.