Mémoire sur les avantages qu'il y auroit à changer absolument la nourriture des gens de mer

A physician contends that salted animal provisions are the principal cause of scurvy and related putrid diseases among seafarers, and supports this assertion with numerous shipboard case reports. He documents crews who recovered or avoided scurvy after substituting rice, legumes, vegetables, dried fruit and modest amounts of honey for salted meat and meat broths. Drawing on these empirical examples, he presents the vegetable-based regimen as both preventive and curative, argues against meat-based broths in putrefactive conditions, and urges maritime authorities to adopt a comprehensive reform of sailors' rations.