SULPHUR IRON. 163 



phosphate of magnesia and ammonia. The earthy phosphates afford 

 in 100 parts 22 of phosphorus. In 1000 parts, the fibrine of animals 

 and vegetables yields 4.3 ; the albumen 3.3 ; acids of the brain 21 ; 

 caseine 13 ; bone of the ox 9, and of the sheep 11 ; milk 0.56; blood 

 0.143 ; potatoes, dried, 2.5; wheat .792 to 1.98 ; rye 1.32 to 9.196 5 

 barley 0.22 to 1.32; oats 0.352 to 1.32; rice 0.286 to 0.88 ; garlic 

 0.242. 



Sulphur is likewise a component part of animals and vegetables ; 

 it is contained in all the tissues composed of fibrine and albumen. A 

 silver spoon, in eating eggs, indicates it by the formation of sulphuret 

 of silver, and a solution of flesh in liquid potassoe also forms a sul- 

 phuret. Caseine, hair and bones contain it. Powdered litharge, or 

 oxide of lead, and lime is a dye for coloring hair black, it being the 

 black sulphuret of lead ; the lime and lead form a sulphuret with 

 the sulphur of the hair. The bones likewise contain it. This sul- 

 phur of the body is detected in the sulphuretted hydrogen given off by | 

 excrement and putrefying animal substances. This gas darkens the 

 white paint of privies and silver articles in various ways. Sulphur- 

 etted hydrogen prevails in the air where there are decaying vegetable 

 and animal substances. The existence of it is undoubtedly the cause 

 of the fatal miasma, so destructive to travellers, especially in Africa. 

 It is said that the waters on the western coast of Africa are impreg- 

 nated with it to the extent of 40,000 miles. Hence places in the west, 

 where vegetation is rank and is in process of decay in autumn, this 



gas proves baneful. Urine and saliva contain sulphates, formed by 



the action of the oxygen of arterial blood on the sulphur of the tissues. 

 The sulphur of the saliva acts on metallic substances placed in the 

 mouth, as seen on the metal used in supporting or filling the teeth. 

 The sulphur of the body is derived from vegetable and animal food. 

 Spring and common water contain sulphate of lime. Most culinary 

 vegetables, as we have before said, contain it ; such as celery, hops, 

 rice, ginger, &c. The cruciferous plants abound with it. It is de- 

 tected in the vapor of charred mustard, potatoes, cabbage, peas, and 

 most fruits. 



Iron is a constituent of animals and vegetables, and consequently 

 of most articles of food. The state in which it exists in organic bo- 

 dies is not exactly known ; it is found in the ashes of burned vegeta- 

 ble and animal matter. It is contained in the blood, and is thought 

 to give it its bright red color. Hence the use of chalybeate waters in 

 the disease anaemia, in which the blood contains little of it. The 

 quantity in blood differs in different persons. 10,000 parts of blood 

 contain 8 parts of peroxide of iron, or 5.6-10th parts of the pure me- 

 tal. In the arterial blood, it is saturated with oxygen, but part of the 

 oxygen is lost in circulating through the system ; and a protoxide of 

 iron is formed by combining with carbonic acid, which is given off on 



