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 sprayed 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. They 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 principally 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 Commission 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 piquettes 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 
natural state. The same year Carles and Barthe (20) reported that 
the wines from Amines sprayed before the formation of the fruit with 
excess of lead arsenate contained only negligible traces of arsenic and 
lead 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 
