How the British Forgot the Cure for Scurvy
So when the Admiralty began to replace lemon juice with an ineffective substitute in 1860, it took a long time for anyone to notice. In that year, naval authorities switched procurement from Mediterranean lemons to West Indian limes. The motives for this were mainly colonial – it was better to buy from British plantations than to continue importing lemons from Europe. Confusion in naming didn’t help matters. Both “lemon” and “lime” were in use as a collective term for citrus, and though European lemons and sour limes are quite different fruits, their Latin names (citrus medica, var. limonica and citrus medica, var. acida) suggested that they were as closely related as green and red apples. Moreover, as there was a widespread belief that the antiscorbutic properties of lemons were due to their acidity, it made sense that the more acidic Caribbean limes would be even better at fighting the disease.
.. To the extent that citrus juices were effective in preventing scurvy, it was because their acidity denatured ptomaines, or killed the bacteria that caused them. The real culprit was in the bad meat, and the casks of lime juice mandated by law on every seagoing ship were another example of outdated medical superstition that would now give way to a more sophisticated understanding of illness.
.. The advice he got was unchanged—scurvy was an acidic condition of the blood caused by ptomaines in tainted meat.
.. Second, how difficult it was to correctly interpret the evidence without the concept of ‘vitamin’.