Scurvy
Causes
Scurvy is caused by a deficiency in vitamin C. In the 18th century, this cause was not known or understood, it was simply a disease that usually impacted sailors or sometimes prisoners of war, two groups that did not always get fresh produce, which is the main source of the vitamin.
Symptoms
The first symptoms are often fatigue and joint pain, leading many early observers to believe scurvy was a disease born of idleness or laziness. However, this is followed by swelling in the legs, the opening of freshly-healed wounds, swollen gums that lead to teeth loosening and often falling out, bruising and bleeding under the skin, and bleeding from mucous membranes.
Treatment
In the 21st century it is known that scurvy can be treated by consuming foods rich in vitamin C, including fresh fruits and vegetables. In the 18th century, however, this was not well-known. Common treatments for scurvy at the time included vinegar, mixing sulfuric acid and alcohol, and various "medicines" that usually did not contain any vitamin C and thus did not cure any scurvy patients. Some people suffering from scurvy were given cider, which did help them, likely because it contained some vitamin C still.
Prognosis
Unless someone with scurvy was given a treatment that contained vitamin C, they most likely would not survive. However, with the right treatment most who developed scurvy could recover fairly quickly. This prognosis was completely dependent on, it often seemed, luck. A patient must be treated by a doctor who knew the best method of treatment, or end up in a place with fresh produce that they were not too sick to consume.
Affected Groups
The most common people to develop scurvy in the 18th century are sailors and prisoners of war. These are typically men, though age and physical condition can vary greatly. These are the people most likely to go without vitamin C for long periods of time.
Prevention
Scurvy can be prevented by consuming fresh fruits and vegetables. This, however, was not common knowledge in the 18th century, despite the observations of some doctors who were trying to pinpoint the causes and treatment of the condition. It wouldn't be until 1795 the British Royal Navy began including lemon juice in sailors' rations.
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