Besides the supply of all anti-scorbutics then known, a special letter was written to Cook directing him to take a quantity of malt to sea, for the purpose of being made into wort, as a cure for scorbutic disorders, as recommended by Dr. McBride.
The directions for its use were as follows:—
"The malt must be ground under the direction of the surgeon, and made into wort, fresh every day, in the following manner:—
"1. Take one quart of ground malt, and pour on it three quarts of boiling water. Stir them well, and let the mixture stand close covered up for three or four hours, after which strain off the liquor.
"2. The wort, so prepared, is then to be boiled into a panada, with sea biscuit or dried fruits generally carried to sea.
"3. The patient must make at least two meals a day of the said panada, and should drink a quart or more of the fresh infusion as it may agree with him, every twenty-four hours.
"4. The surgeon is to keep an exact account of its effects."
Though it is somewhat anticipating events, it is convenient to record here the result of these efforts to defeat the hitherto unconquerable enemy. Mr. Perry's report at the termination of the voyage is as follows:—
"Sour krout, mustard, vinegar, wheat, inspissated orange and lemon juices, saloup, portable soup, sugar, molasses, vegetables (at all times when they could be got) were, some in constant, others in occasional use. These were of such infinite service to the people in preserving them from a scorbutic taint, that the use of the malt was (with respect to necessity) almost entirely precluded.
"Again cold bathing was encouraged and enforced by example; the allowance of salt beef and pork was abridged from nearly the beginning of the voyage, and the sailors' usual custom of mixing the salt beef fat with their flour, etc., was strictly forbad.
"Upon our leaving England, also, a stop was put to our issuing butter and cheese, and throughout the voyage raisins were served with the flour instead of pickled suet. At Tierra del Fuego we collected wild celery, and every morning our breakfast was made with this herb, with ground wheat and portable soup.
"We passed Cape Horn, all our men as free from scurvy as on our sailing from Plymouth.
"Three slight cases of scorbutic disorders occurred before arriving at Otaheite. Wort was given, with apparently good effect, and the symptoms disappeared.
"No other cases occurred during the voyage, but the wort was served out at sea as a regular article of diet."
To this it may be added, that no opportunity was, as appears by the Journal, ever lost of getting wild celery and any other wild herb that presented itself.
