Scurvy
2 of the 7 encyclopedias on this shelf carry an entry for Scurvy. Both are reproduced below, so you can see where they agree and where they differ.
Collier's New Encyclopedia (1921)
or SCORBUTUS, a disease characterized by a depraved condition of the blood. In consequence of this morbid state of the blood there is great debility of the system at large, with a tendency to congestion, hemorrhage, etc., in various parts of the body, and especially in the gums. The first effect of the disease is generally a decline in the general health, and the patient becomes depressed, is easily fatigued, and has a peculiar sallow complexion. After a variable period, the more characteristic symptoms appear, the chief of which are hemorrhages and sponginess of the gums. The hemorrhages closely resemble those of purpura and occur into and under the skin, where they give rise to red or purple discolorations which change color like the marks of bruises; into the muscles and other deeper tissues, where they cause brawny swellings; and into internal organs or cavities. Hemorrhage also frequently takes place from the mucous membranes of the nose and alimentary canal. The affection of the gums is still more characteristic, and is rarely absent, except in the very young or very old who are without teeth. The gums are swollen, discolored, detached from the teeth, and bleed very easily, while the breath becomes very fetid. This combination sometimes precedes but often follows the occurrence of hemorrhage in other situations. The cause of scurvy is now well known to be an improper diet. The disease is never known to have occurred in any one who had eaten freely and habitually of fresh vegetable food. Even preserved vegetables, if kept in a juicy condition, prevent the occurrence of the disease. Fresh meat and, in a less degree, milk are antiscorbutic. An efficient protective is lemon or lime juice; and the constant use of the latter during long voyages undoubtedly prevents the occurrence of scurvy when it would otherwise be inevitable.
Aiton's Encyclopedia (1910)
a disease which breaks out wherever people are confined with improper food, as in armies, prisons, workhouses, and on shipboard. Some have thought that it is due, like smallpox and other epidemics, to some bacterium or minute animal; and others that its cause is simple want of proper nutrition. About one-seventh of the deaths occurring during our late Civil War from causes other than wounds were attributed to scurvy. A long continued diet of bread and salt meat alone is held responsible for most of the scurvy aboard ships. The best cure seems to be a vegetable diet. Cranberries are a preventive. Since the addition of canned vegetables, lemons, lime juice, and similar articles to ships' stores, sailors are seldom seized by scurvy. In the case of an individual attacked by this disease, physicians recommend exercise, fresh air, and sunlight, with a diet of potatoes, onions, fresh meat, and milk and eggs, with all the lemons and oranges that the appetite craves. See Kerguelen Land