By Paisley Kirkpatrick
Besides cholera and other deadly diseases, emigrants slogging across the country faced an often fatal condition known through the ages as scurvy. Whereas cholera occurred in epidemics and spread furiously, scurvy was slow in its onset, but just as deadly in time. Scurvy is simply a vitamin C deficiency, and although it had been recognized for hundreds of years, the cause and cure was not completely understood or even believed by many.
Dr. I. S. P. Lord was as knowledgeable as any other physician of his time, but he demonstrated a lack of appreciation of the cause of scurvy in 1850 when he wrote, “scurvy as common as damaged flour….And yet we seem to have pure air, soft crystal water, wholesome food, cooked well and regularly, and comfortable sleep.”
After months on the trail -– as well as in gold camps and military barracks -– eating a diet of beans, salt pork, boiled beef, pancakes, and other staples of the time, people on the frontier developed scurvy. In the early stages of scurvy, the victim might develop a few blemishes due to hemorrhage under the skin, swelled joints, or loose teeth. Days or weeks later the person would be totally debilitated and coughing blood. An observer described one terminal patient as a darling with some cough, diarrhea, and bloated all over, with one leg swelled full.
Scurvy resulted in death unless the sufferer ingested a rich source of vitamin C, such as certain fresh vegetables, fruits and wild plants. Pigweed, watercress, both high in vitamin C, readily grew along many western streams, but sadly most immigrants and even doctors did not realize its power as an antiscorbutic.
“Bleed, Blister, and Purge, A history of Medicine on
the American Frontier,” by Volney Steele, M.D.
Dr. I. S. P. Lord was as knowledgeable as any other physician of his time, but he demonstrated a lack of appreciation of the cause of scurvy in 1850 when he wrote, “scurvy as common as damaged flour….And yet we seem to have pure air, soft crystal water, wholesome food, cooked well and regularly, and comfortable sleep.”
After months on the trail -– as well as in gold camps and military barracks -– eating a diet of beans, salt pork, boiled beef, pancakes, and other staples of the time, people on the frontier developed scurvy. In the early stages of scurvy, the victim might develop a few blemishes due to hemorrhage under the skin, swelled joints, or loose teeth. Days or weeks later the person would be totally debilitated and coughing blood. An observer described one terminal patient as a darling with some cough, diarrhea, and bloated all over, with one leg swelled full. 
Scurvy resulted in death unless the sufferer ingested a rich source of vitamin C, such as certain fresh vegetables, fruits and wild plants. Pigweed, watercress, both high in vitamin C, readily grew along many western streams, but sadly most immigrants and even doctors did not realize its power as an antiscorbutic.
“Bleed, Blister, and Purge, A history of Medicine on
the American Frontier,” by Volney Steele, M.D.
Really interesting post, Paisley. I have always associated survy as a disease affecting men at sea, who had no access to fresh fruit or vegetables. Definitely great research information to keep when writing historical fiction.
ReplyDeleteGood idea, Ashley. I may use that in one of my stories. I thought it really was interesting because the pioneers were having trouble as the seamen. Thanks for stopping by today.
DeleteWhat a shame the pioneers didn't realize eating greens that were readily available along the trail would prevent them from getting scurvy. I did not realize scurvy, once manifested, was so awful. In 47 years of critical care nursing, not once did I every see a case of scurvy--and that's a good thing.
ReplyDeleteAll the best to you, Paisley. This was a very interesting blog.
I'm glad you never had to deal with scurvy. It doesn't look like a pleasant situation. I never realized the pioneers had the scurvy problem and like you said, the cure was along their way.
ReplyDeleteI didn't know pigweed was high in Vit C. I'll have to check out what part of the plant is edible and how to fix it. Seems I grow enough of it in the garden! :-( I'll try anything once if I know it's safe to eat.
ReplyDeleteI'd double check on pigweed being safe or not. I often wonder how 'first' tries at anything we use all the time happened. Who taste-tested foods that are common to us now. Thanks for stopping by.
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