Liebig and others have held that the scurvy of sailors is mainly owing to the exclusion of phosphoric acid from their diet, since in the ordinary preparation of meat for sea-stores the greater portion of the acid is extracted from it, and the complaint has been cured by giving food containing the acid, although the sailors continued to use the salted beef to which scurvy was attributed ("Letters on Chemistry," p. 425). Professor Galloway has verified the presence of phosphoric acid in lemon-juice, and hence, according to Morgan and Neligan, its superiority to citric or tartaric acids, but I am not aware that the theory has been largely tested in practice.