3S0 OLEA EJIlor.EA. 



chalk, or in liniments and ponlticcs. The ancients rnbbed their bodies with it ia 

 droi)si('s. and lor various purjiosos; hut it is now little used as a medicine, except- 

 ing lor coughs, hums, and a few other cases. 



Another iiui)ortant advantage all'orded by this tree, is its fruit in a pickled 

 state. It is gathered unripe, and suflercd to steep in water for some days, and 

 is afterwards put into a lye of water and barilla, or kali, with the ashes of olive- 

 stones, or with lime. It is then put up in earthen bottles, or in barrels, with salt 

 and water, and in this state, is ready for use. Olives are eaten before, as well 

 as after meals, and are believed to excite appetite and promote digestion. The 

 finest kind of ]>repared fruit is known in commerce by the name o( J^ir/toluics, 

 after one i'icholini, an Italian, who tirst discovered the art of pickling olives. 



The fruit of the olive is of a pleasant taste, and is eaten by the modern Greeks, 

 during Lent, in its ripe state, without any preparation, except with the addition 

 of a little pepper, salt, and oil. 



From the value of its products, in a commercial point of view, aside from other 

 considerations, the culture of the olive strongly claims the attention of the Amer- 

 ican agriculturist, and the trial should be made in every place where its failure 

 is not certain, and for this purpose, young grafted trees of hardy and choice 

 varieties should be obtained I'roni Europe, and the formation of nurseries imme- 

 diately begun. A portion of Texas, Louisiana, the islands of Georgia, and 

 chosen exposures of the interior of the last-named state, as well as of some of the 

 western states, California, or of Oregon, will be the scene of this species of cul- 

 ture, if ever attended with success in North America. 



