An ‘article which attracts attention in the July issue of the Veterinary Journal bears this title, and is contributed by Mr. A Green, PhD, F.I.C., who is chief chemist to one of the great firms of dog biscuit manufacturers, and thus interested in the subject in a very direct manner. The writer points out what striking advances have been made in recent years in our knowledge of animal nutrition, and details of the virtues of the several vitamins in regard to nutrition, showing how essential each one is to the economy of the body, and how necessary it is to have them balanced in due proportion. He reminds us (as Dr. Mellanby, frequently quoted in these “Notes,” originally taught us) that:-

Vitamin A is the anti-infective factor, and is marked by the increased power that it gives to the body in resisting diseases, especially those which attack the respiratory system. It is found in liver oils, milk, butter, and green vegetables.

Vitamin B is required for the proper functioning of the nervous and digestive system. It is to be found chiefly in yeast, the germ and bran of cereals, and the glandular organs of animals. (the wild carnivorous animal, Mr. Green points out, obtains the vitamin B necessary for his well-being by selecting from his kill the glandular organs wherein they are stored. The young animal obtains a satisfactory supply from his mother’s milk, but only if the mother herself receives an adequate amount of vitamins in her own diet.)

Vitamin C, which is abundant in oranges, tomatoes, a variety of fruits, and fresh green vegetables, is anti-scorbutic, and is very essential to the health and well-being of all animals.

Vitamin D is anti-rachitic (preventive of rickets), and necessary if sound bones and teeth are to be formed and preserved. It is found in good-quality cod-liver oil and other fatty substances.

Vitamin E is believed to be closely connected with the reproductive functions, and is therefore known as the anti-sterility vitamin. The chief source of this is freshly milled wheat germ.

All this is most valuable and useful information. The writer of the article very properly adds a note of warning. He points out that vitamins are characterised by their liability to destruction by oxidation and by heat. This shows how necessary it is that all foods should be given as fresh as possible, and that the less baking and cooking the better.’