POISONOUS METALS ON SPKAYED FRUITS AND VEGETABLES. 15 



wines from grapes subjected to cupro-arsenical treatment are very 

 small, being less than the minimmn therapeutic dose of 5 milligrams, 

 and therefore need cause no alarm. 



In 1913 Spallino (120) found in three samples of snuff 0.16, 0.40, 

 and 0.34 milligram of arsenic per 100 grams of dried snuff, and in 

 four samples of smoking tobacco 0.08, 1.02, 0.30, and 0.64 milligrams 

 of arsenic per 100 grams of dry tobacco. 



Sonntag (119), in 1914, concluded from the results he obtained on 

 ripe fruits and leaves treated in 1907 and 1908 with arsenical mix- 

 tures that the arsenical sprays or dusts applied to fruit trees and 

 bushes adhere to the fruits and are retained by them for a long 

 time^ in many cases even until the ripening of the fruit. 



O'Gara (101) stated that the skin of apples sprayed with lead 

 arsenate may occasionally absorb some arsenic. In such cases the 

 skin is likely to develop red or black spots, i^nalysis of such spotted 

 apple skins showed the presence of fractions of a milligram of arsenic. 

 Woods (133) reported that apples sprayed with lead arsenate during 

 the first week in August, 1913, carried upon their surface, about 

 two months after spraying, from one-eighth to one-third milligram 

 of lead arsenate per apple. He concludes that ''midsummer spray- 

 ing with lead arsenate is an effective way of combating the brown- 

 tail moth,'^ and " the amount of arsenic or of lead that will remain at 

 harvest upon the apples that are sprayed in midsummer with arsenate 

 of lead is so- slight as to have no practical bearing." 



In 1916 Trofimenko and Obiedoff (124) reported that grapes 

 treated with wet arsenical rnixtures under conditions most favorable 

 for the continuance of the arsenical salts, both on the grapes and in 

 the must, yielded unobjectionable wines. No arsenic was found in 

 white wine and only 0.0002 gram of arsenious oxid per liter in red wine. 

 The lees might be used for extracting the tartar, washing being 

 enough to remove the arsenates. Muttelet (98) stated that the 

 wine and piquette from vines treated with copper sulphate and lead 

 arsenate, even after the formation of the grapes, contained no lead or 

 copper, and no more than traces of arsenic. The pomace wine con- 

 tained no lead, traces of copper, and 5 milligrams of arsenic per 

 hectoliter. The lees contained 500 milligrams of lead, 10 milligrams 

 of arsenic, and traces of copper per liter. The air-dried marc con- 

 tained 200 milligrams of lead, 0.1 milligram of arsenic, and traces 

 of copper per kilogram. 



Liberi, Cusmano, Marsiglia, and Zay (74) found copper in the 

 fruit of tomatoes in amounts varying from 0.14 to 2.10 milligrams 

 per kilogram of juice and pulp, and from 3.8 to 19.5 milligrams per 

 kilogram of dry matter. The soils upon which the tomatoes were 

 grov/n' contained copper up to 110 milligrams per kilogram. These 

 investigators stated that the spraying with copper mixtures had no 



