Scurvy

Scurvy is a gastrointestinal disorder resulting from not receiving enough vitamin B and vitamin C. Symptoms included lethargy and fatigue, rottened gums, difficulty breathing, and, most notably, spots and scabs that appeared all over the body, growing in size and changing color (including yellow, red, purple, blue, and black) as the disease progressed. Additionally, hemorrhages were likewise common, with blood flowing from the “lips, gums, throat, nose, lungs, stomach, intestines, liver, pancreas, kidneys, and bladder” (Mustakeem). The scars resulting from the spots, scabs, and hemorrhages became lasting physical disfigurements and a source of permanent shame embedded on the slaves’ bodies. Additionally, the symptom of weariness likely led to heightened uses of force and violence by the sailors in order for the slaves to comply with their demands.

Scurvy and its impact on the lives of captives also reflected how gender played a role in the experiences of slaves. Leg swelling was also a common symptom of scurvy, and male slaves, who were often chained at the ankles, experienced increased pain due to the rough sea waters and the constant friction of the chains against their skin with little to no relief. While female slaves were not always physically bound in this manner and not always placed in chains, their illnesses with scurvy had a strong likelihood of being misdiagnosed. Physician Anthony Addington described how scurvy caused “violent Effusions of Blood” to flow “from every internal and External Part of the Body” (Mustakeem). With such observations being made, physicians often attributed symptoms of scurvy to menstruation and reproductive issues instead, which lead to invasive vaginal examinations and improper medical care.

As for treatment, physicians often suggested limiting salted meat consumption, and if it had to be eaten, sauces and other ingredients, such as vinegar, onions, and mustard, should be incorporated into the meal. Physician James Lind wrote that he viewed fresh citric fruits and leafy vegetables as the best curative options, and surgeon Robert Norris proposed a concoction of lime juice, molasses, and water. Of course, due to the extensive traveling period and lack of preservative measures to keep fresh foods ripe, carrying fruits and vegetables aboard was a rarity.