The work of Hoist and his co-workers did not, however, explain the etiology of scurvy to the satisfaction of all. In 1916 Jackson and Moore (9) made the remarkable observation that guinea pigs fed a diet of oats and milk ad libitum develop typical scurvy. Bolle (10) was apparently the first to mention that these animals become scorbutic when fed exclusively on raw or cooked milk. Hart and Lessing (11) had produced scurvy in monkeys by feeding with condensed milk, rice and dried pignuts. Milk is known to be a complete food for young animals, and to induce normal growth for months during the suckling period when it constitutes the sole source of nutriment. This naturally suggested that some factor other than diet entered into the etiology of the disease. Jackson and Moore were able to isolate after death a diplococcus from the tissues of scorbutic guinea pigs. These organisms cultivated in the laboratory and subsequently innoculated into pigs kept on a normal diet capable of maintaining health, produced hemorrhages. The organisms were some weeks later again isolated from the lesions. These findings seemed to afford strong evidence that scurvy may be induced by bacterial infection (12).