 When James Cook went on his first voyage he carried wort (0.1 mg vitamin C per 100 g), sauerkraut (10–15 mg per 100 g) and a syrup, or "rob", of oranges and lemons (the juice contains 40–60 mg of vitamin C per 100 g) as antiscorbutics, but only the results of the trials on wort were published.In 1762 Lind's "Essay on the most effectual means of preserving the health of seamen" appeared.In it he recommended growing salad—i.e.