POISOXOUS METALS OX SPEAYED FRUITS AXD VEGETABLES. 15 
wines from grapes subjected to cupro-arsenical treatment are very 
small, being less than the minimum 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. Analysis 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 mixtures 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 
grown contained copper up to 110 milligrams per kilogram. These 
investigators stated that the spraying with copper mixtures had no 
