James Lind
James Lind
James Lind FRSE FRCPEwas a Scottish physician. He was a pioneer of naval hygiene in the Royal Navy. By conducting the first ever clinical trial, he developed the theory that citrus fruits cured scurvy. He argued for the health benefits of better ventilation aboard naval ships, the improved cleanliness of sailors' bodies, clothing and bedding, and below-deck fumigation with sulphur and arsenic. He also proposed that fresh water could be obtained by distilling sea water. His work advanced the practice...
NationalityScottish
ProfessionDoctor
Date of Birth4 October 1716
Let it them be put into any clean oven vessel of china or stoneware which should be wider at the top than at the bottom. so that there may be the largest surface above to favor the evaporation.
On the 20th of May, 1747, I took twelve patients in the scurvy on board the Salisbury at sea. Their cases were as similar as I could have them.
They all in general had putrid gums, the spots and lassitude, with weakness of their knees.
Of this they drank half a pint every day, and sometimes more or less, as it operated, by way of gentle physic. Two others had each two oranges and one lemon given them every day. These they ate with greediness, at different times, upon an empty stomach.
So that thus the acid, the virtues of 12 dozens of lemons or oranges, may be put into a quart bottle, and preserved for several years.
It was indeed not very sound. However, those who had taken it, were in a fairer way of recovery than the others at the end of the fortnight, which was the length of time all these different courses were continued, except the oranges.
They continued but six days under this course, having consumed the quantities that could be spared.
The consequence was, that the most sudden and visible good effects were perceived from the use of oranges and lemons; one of those who had taken them, being at the end of 6 days fit for duty.
Into this pour the purified juice: and put it into a pan of water come almost to a boil and continue nearly in the state of boiling until the juice is found to be the consistency of a thick syrup when cold. It is then when cold, to be corked up in a bottle for use.