SOME time ago I observed an increase in the ascorbic acid value of cabbage on cooking1. McHenry and Graham2 have found a similar increase in cauliflower, carrots, parsnips, beets and potatoes, though not in cabbage, and have expressed the view that the increase on boiling was due to the setting free of bound ascorbic acid, possibly from an ester. Van Eekelen3, however, is of the opinion that the apparent increase is due to the destruction of an oxidase present in these vegetables.