460 TRANSACTIONS OF THE 



age contained in the oil will not separate for a long time after the oil is 

 ready for use, and, as it does not injure it, is not, therefore, objectionable. 

 It will sometimes form in the bottles like globules of water, or in films, 

 settling to the bottom as sediment, and when shaken will give it a muddy 

 appearance, which, with the common prejudice against all table oils that 

 are not perfectly clear, renders it unsalable, as consumers consult more the 

 eye than the taste. The oil is better when new and fresh, and what is 

 gained in the appearance by its remaining a longer time in the tank, is 

 more than lost in its freshness and delicacy of flavor. 



To sum up the cost of the machinery in the making of the oil, we have 

 as follows: Drier, $150; mill, $250; two presses, $500; two tanks, $200; fil- 

 terers, $50; corker, tin foiler, $50; wooden building, $400. Total, $1,600. 



Article VII. — Pickling. 



There are different methods of preparing the fruit for pickles. The one 

 adopted in this locality is as follows: "The berries are put in fresh water, 

 which should be changed every day, for forty or fifty days, then put in salt 

 brine, not very strong, and after remaining a few days, drawn off, a second 

 brine substituted, made nearly strong enough to bear an egg. The water 

 should be boiled. Keep the olives well covered with the brine. Great care 

 should be taken in handling the berries so as not to bruise them. The 

 easiest plan when picking from the tree is to drop them in water. They 

 are usually picked when they begin to turn a purplish color." 



Another method, copied from the " Pacific Rural Press:" " Pick the olives 

 as soon as they begin to show a reddish cast, and rinse them in clean water. 

 Then take one ounce of concentrated lye and dissolve it in water. One 

 third of this solution put in water enough to cover one gallon of olives. 

 After a day or two pour off this water and add another lye of the same 

 strength. This may be repeated once more, as five or six days are con- 

 sumed in taking out the bitterness with the lye. The lye should be used 

 until the fruit suits the taste. Then the olives are put in pure fresh water 

 until the alkali is well removed. This can be ascertained by the color of 

 the water and by the taste. In salting, use the best Liverpool ' coarse fine ' 

 salt, the amount being about ten pounds to the barrel of olives, water 

 enough being used to cover the fruit. Barrel up tight and keep in a cool 

 place. All the process should be conducted in the dark, as the light is apt 

 to injure the color." 



Still another method, which I have copied from the work of Prof. A. 

 Coutance, and translate as follows: "Take green olives, and after having 

 bruised or broken them slightly, soak in water for nine days, changing the 

 water each day. At the end of this time they will have lost their bitter 

 taste and can then be put in brine. Hot water acts more rapidly." 



" The celebrated olives pickled after the manner of Picholini are put 

 under a treatment of lye made more alkaline by the addition of quick- 

 lime. After leaving the olives a certain length of time until the pulp sep- 

 arates easily from the seed, a condition which depends upon the strength 

 of the lye and the size of the olives, they are then washed and put in strong 

 brine." "In the south they flavor with fennel and coriander; sometimes 

 they substitute in place of the seed a small piece of anchovy and a caper. 

 In the latter case the olives should be in oil." 



