14 BULLETIN 1027, U. S. DEPARTMENT OF AGRICULTURE. 



second generation of this insect adhered mostly to the stems. They 

 concluded from other experiments (94) that, since grapes sprayed 

 twice with lead arsenate before flowering, on May 31 and June 14, 

 showed no lead or arsenic at harvest time, October 15, there would be 

 no danger in consuming grapes sprayed so early, but that, since 

 grapes spra^^ed after the flowering period, on August 6, showed 0.40 

 milligram of lead arsenate per 100 grams of grapes at harvest time, 

 October 27, there might be danger in consuming grapes sprayed so 

 late in the season. The}^ reported further (95) that wines from vines 

 treated before the flowering period with lead arsenate could be con- 

 sumed without danger, since only faint traces of lead and arsenic 

 were found in wines from such vines and that the lead and arsenic 

 were eliminated during the process of the making of the wine, being 

 found principaJly in the marc and in small amounts in the lees. 



In 1911 Ampola and Tommasi (7) stated that foodstuffs derived 

 from plants treated with arsenical compounds always contain arsenic, 

 usually in traces, but sometimes as much as 2 milligrams or even more 

 per kilogram in fruits and 1.5 milligrams per liter in wine, amounts 

 greater than that allowed by the Royal Comimission on Arsenical 

 Poisoning in England (11) (115). 



In 1912 Muttelet and Touplain (99) reported that the grapes, 

 marcs, wines, piquettes, and lees which came from vines treated 

 with lead arsenate contained about the same amount of arsenic as 

 was found in the products from vines not treated, that the wines 

 and picjuettes contained no lead, but that the lees in certain cases 

 contained an appreciable quantity of lead, in which cases there was 

 danger in the consumption of wine or piquette before the deposition 

 of the lees, and that grapes sometimes retained on their surface a 

 quantity of lead which rendered dangerous their consumption in a 

 ncitural state. The same year Carles and Barthe (20) reported that 

 the wines from vines sprayed before the formation of the fruit with 

 excess of lead arsenate contained onlj^ negligible traces of arsenic and 

 Jead and that those from vines normally treated with lead arsenate 

 contained neither arsenic nor lead, but that the lees contained 0.002S 

 and 0.0004 gram of arsenic per liter and traces of lead. According to 

 Mathieu (83), unsprayed grapes and wines made from them contain 

 only traces of arsenic, grapes from vines sprayed with arsenicals 

 before flowering contain not more than 0.05 milligram of arsenic per 

 kilogram, even in a dry year, red wine made from grapes treated 

 with arsenicals in a year of abundant rain contains only a little more 

 arsenic than wine made from unsprayed grapes, the amount being 

 less than 0.06 milligram per liter, and part of the arsenic in the grapes 

 remains in the marc in making red wines, which wines, however, 

 should not contain more than 0.05 milligram per liter. In 1914 

 Garino (48) stated that the amounts of arsenic met in analyses of 



