tables or Greens were to be bought in the Market;
and fresh Meat, and other fresh Provisions, were at so high a Price,
that the Soldiers could not afford to buy them; but were obliged to
live on salted Meat, and salted Herrings, during the Winter; and what
little Money they had remaining, they laid out on spirituous Liquors,
which were sold cheap.

The Cure of this Disorder requires--living in a dry comfortable
Place--good Cloathing--light Food of easy Digestion, such as good
Bread, Panado, Milk, Whey, Broths made of fresh Meats--white Meats,
with Greens, or other Vegetable, &c.--the Use of Liquors of the acid
or acescent Kind, or the moderate Use of Beer, Cyder, good Wine, or
weak Punch[107]--And, by Way of Medicine, gentle Purges, mild
Diaphoretics; the free Use of acid or acescent Fruits, Lemons,
Oranges, Apples, Pears, Currans, Grapes, &c. and of the antiscorbutic
Plants and their Juices, as Succory, Endive, Water-Cresses,
Scurvy-Grass[108], &c. on which a great Part of the Cure principally
depends; and the Use of some of the strengthening Bitters[109], of
which the Bark is not the least efficacious.

[107] The free Use of raw Spirits is found to be very
prejudicial; but a moderate Quantity of these Spirits,
diluted with Water, and acidulated with Lemons or Oranges (or
with Cream of Tartar, or Tamarinds, when the former cannot be
got), and made into Punch, is found to be a good
Antiscorbutic.

[108] 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.

[109] Most of the common Bitters have been strongly
reco