Helpless babes need not have scurvy if their mothers knew how to feed them properly; but owing to the absence of anti-scorbutic elements in their foods, children sometimes suffer from this disease in a severe and well-marked form. The cachexia, mental apathy, and depression, the muscular weakness, the purple spots and patches with deep extravasations of blood, the tenderness of the limbs and the swollen ankles are present, with the most characteristic symptom of all, the soft, livid, purple and spongy condition of the gums, which are sometimes so swollen as to hide the teeth altogether and to protrude from the lips in lobulated, bleeding and ulcerated masses. Unless these symptoms be relieved death occurs from syncope, or from increasing weakness. Dr. Cheadle gives among others a case typical of the cause and treatment of scurvy in an infant. A healthy child, whose parents were in good circumstances, was suckled till it was six months old; it was then weaned, and fed entirely on oatmeal and rusks mixed with water only; no milk was given to the child, condensed milk, which had been previously tried, being thought to disagree. At ten months mutton broth was added. This diet was continued without change till the sixteenth month. It will be remarked that it was deficient in animal fat, and contained little nitrogenous material. It was a diet likely to develop both rickets and scurvy. Most children of a year old are given milk and potatoes. In spite of the administration of potatoes and cod-liver oil, well-marked scurvy developed in this case. The treatment consisted in giving pure milk, fine potato gruel, and raw meat. In a few months the child was running about strong and well. Numerous other cases may be quoted, but there is a wearisome similitude in all of them. The little patients are nearly always bottle-fed children under two years old. " In no instance," says Dr. Cheadle, " have I seen the disease arise in an infant at the breast, or when fed on an ample supply of good cow's milk. Oatmeal and water, bread and water, various patent farinaceous and desiccated foods, peptonised condensed milk, sterilised milk, pancreatised food and milk, German sausages, bread and butter and tea, beef-tea, gravy and bread, in some cases with no fresh milk at all, in a few with a very small amount only, are the dietaries on which I have seen scurvy develop. And in these cases, with children as with adults, the improvement which immediately follows the administration of anti-scorbutics is one of the most remarkable facts in the whole range of medicine, and a convincing proof of the condition being true scurvy."