§ 28 i .] 
PHOSPHORUS. 
229 
Per cent. 
Phosphorus . . . . . . .14 
Flowers of sulphur ...... 42-2 
Flour.42-2 
Sugar., 14-2 
10000 
Three common receipts give the following proportions :— 
Per cent. 
Phosphorus.1-5 
Lard ......... 184 
Sugar.184 
Flour . . . . . . . .61-7 
10000 
Per cent. 
Phosphorus . . . . . . .1*2 
Warm water ....... 26-7 
Rye flour ........ 26-7 
Melted butter . . . . . . . 26*7 
Sugar.18-7 
100-00 
Per cent. 
Phosphorus . . . . . . 1-6 
Nut oil . . .-. . . . 15-7 
Warm water.31-5 
Flour ........ 31-5 
Sugar.19-7 
100-00 
A very common phosphorus paste, to be bought everywhere in 
England, is sold in little pots ; the whole amount of phosphorus con¬ 
tained in these varies from *324 to -388 grm. (5 to 6 grains), the active 
constituent being a little over 4 per cent. Matches differ much in 
composition. Six matchheads, which had been placed in an apple for 
criminal purposes, and were submitted to Tardieu, were found to con¬ 
tain 20 mgrms. of phosphorus— i.e. *33 grm. in 100. Mayet found 
in 100 matches 55 mgrms. of phosphorus. Gonning 1 analysed ten 
different kinds of phosphorus matches with the following result:— 
Three English samples contained in 100 matches 34, 33, and 32 mgrms. 
of phosphorus ; a Belgian sample, 38 mgrms. ; and 5 others of unknown 
origin, 12, 17, 28, 32, and 41 mgrms. respectively. Some of the 
published formularies are as follows:— 
(1) Gluo . 
Phosphorus 
Nitre 
Red ochre. 
Blue smalts 
6 parts. 
4 „ or 144 per cent. 
10 
5 
2 
99 
99 
1 Nederlandach Tijdschr. voor Geneesk., Afdl. i., 18GG. 
