The percentage of the weight of CuSO4 to the weight of water employed determines the concentration of the mixture. Thus a 1% Bordeaux mixture, which is typical, would have the formula 1:1:100, with the first "1" representing 1 kg CuSO4 (pentahydrated), the second representing 1 kg hydrated lime, and the 100 representing 100 litres (100 kg) water. As CuSO4 contains 25% copper, the copper content of a 1% Bordeaux mixture would be 0.25%. The quantity of lime used can be lower than that of the CuSO4. One kg of CuSO4 actually requires only 0.225 kg of chemically pure hydrated lime to precipitate all the copper. Good proprietary brands of hydrated lime are now freely available, but, as even these deteriorate on storage (by absorbing carbon dioxide from the air), a ratio of less than 2:1 is seldom used, which corresponds to a 1:0.5:100 mixture. Risks Bordeaux mixture has been found to be harmful to fish, livestock and—due to potential buildup of copper in the soil—earthworms. The chemical was in use as a blight preventive in the potato country of northern Maine by 1921. It started to be used by the United Fruit Company throughout Latin America around 1922. The mixture was nicknamed perico, or "parakeet", because it would turn workers completely blue. Many workers would get sick or die of poisoning due to the toxic chemical. History In the 19th century, several outbreaks of vine diseases occurred among the Vitis vinifera vines of the classical European wine regions. These outbreaks were caused by pests to which these vines lacked resistance, carried on vines brought to Europe as botanical specimens of American origin. These pests included not only the Great French Wine Blight caused by the aphid Phylloxera vastatrix, but also mildew and other diseases caused by fungi. After the downy mildew had struck, botany professor Pierre-Marie-Alexis Millardet of the University of Bordeaux studied the disease in vineyards of the Bordeaux region. Millardet then noted that vines closest to the roads did not show mildew, while all other vines were affected. After inquiries, he found out those vines had been sprayed with a mixture of CuSO4 and lime to deter passersby from eating the grapes, since this treatment was both visible and bitter-tasting. This led Millardet to conduct trials with this treatment. The trials primarily took place in the vineyards of Château Dauzac, where he was assisted by Ernest David, Dauzac's