It is an ingredient in the Salt Licks, saline, and brine springs of this country, especially of those in the valley of the Mississippi.

It is sparingly found in fresh-water plants, as well also in coal, and in combination with numerous other bodies.
Fermented liquors contain iodine; wine, cider, and perry are more iodureted than the average of fresh waters.

Milk is richer in iodine than wine; independently of the soil, with which it varies, the proportion of iodine in milk is in the inverse ratio of the abundance of that secretion.

Eggs (not the shell) contain much iodine.

A fowl's egg weighing 50 gr.