Ever since Holst and Fröhlich1 asserted, in 1912, that the antiscorbutic property of certain fresh vegetables and fruits may be to a large extent lost when they are subjected to a high temperature or are dried, students of nutrition have been more alert to the possible effects of culinary processes on some of the less understood properties of foods. Although, as has already been discussed in these columns, McCollum and his colleagues have assumed that scurvy is a disease related to intestinal putrefaction and the retention of feces, the concordant opinion of other recent investigators, notably Givens, Hart, Hess, Mendel, Steenbock and their co-workers in this country, and Chick, Harden and their collaborators in England, has substantiated the earlier view that the disease is the result of a deficiency of some nutritive factor in the diet. From this standpoint we may speak of the lack of an antiscorbutic vitamin,