4 BULLETIN 1027, U. S. DEPARTMENT OE AGRICULTURE. 
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.'i 0. 2-12. 6 
Must ( mg. per liter) 0-1L 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 vrines: 
White (mg. per liter;, less than 0. 01-1. 
Red (mg. per liter), less than 01-2. 3 
Second ^vines (sweet wines ) (mg. per liter; 01- . 3 
Press vrine (mg. per liter; 05-1. 7 
Piquettes: 
Xormal (mg. per liter) 0-0. 75 
Sour (mg. per liter;, less than 01- 1. 6 
They attributed the absence of copper in wine 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. S 
Lees (mg. per kgm.'i 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) (US) 
(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, 
'Tess 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 
