4 BULLETIN- 1027, U. S. DEPARTMENT OF AGEICULTURE. 



The same authors, in 1886, report (56) the following amounts of 

 copper at vintage from vines treated with various copper mixtures : 



Grapes (mg. per kgm.) 0. 2-12. 6 



Must (mg. per liter) 0-11. 8 



Wine (mg. per liter) Fraction. 



Examination of wines from different places in the southwest of 

 France showed the presence of copper in the following amounts : 



First wines : 



White (mg. per liter), less than 0. 01-1. 



Red (mg. per liter), less than 01-2. 8 



Second wines (sweet wines) (mg. per liter) 01- . 3 



Press wine (mg. per liter) 05-1. 7 



Piquettes: 



Normal (mg. per liter) , 0-0. 75 



Sour ( mg. per liter) , less than 01- 1.6 



They attributed the absence of copper in w4ne to the action of the 

 fermentation, the tannin and sulphur added to the wines before 

 fermentation favoring the purification of the wine. 



Crolas and Raulin (28) determined the amount of copper in the 

 products of vines that had been treated six weeks to two months 

 before vintage with different preparations containing copper, and 

 found copper in the following amounts: 



Grapes (mg. per kgm. ) 1. 5- 3. 5 



Marcs (mg. per kgm.) 9- 12. 8 



Lees (mg. per kgm.) : 49. 0-130. 



Piquettes (mg. per liter) .0- .14 



Wines (mg. per liter) 0- .36 



Other investigators who have determined the amount of copper in 

 wine (8) (16) (25) (29) (36) (41) (42) (45) (79) (104) (108) (118) 

 (134) agree that the amount found in every instance was too small to 

 be harmful. 



C. L. Penny (105) reported, in 1889, 2.4 and 6.2 parts of copper per 

 million for grapes that had been sprayed with Bordeaux mixture and 

 1 to 1.3 parts of copper per million for unsprayed grapes. These 

 amounts were less than those found in some common articles of food. 

 In 1890 (106) grapes so heavily sprayed that '' either the appearance or 

 the taste of the fruit would have condemned it on the market" were 

 shown by Penny to contain about 47 parts of copper per million, 

 "less than has been found in some articles of food admitted to be 

 healthful, as beef liver." 



In order to determine ''whether there is any danger to be appre- 

 hended from eating grapes which have been sprayed with the Bor- 

 deaux mixture and other copper solutions," Galloway and Fairchild 

 (47) gathered grapes from a plat which had been sprayed eight times 

 with Bordeaux mixture. "The last spraying was made on these 



