MINOR VEGETABLE PRODUCTS AND THEIR SOURCES. 179 
‘The most valued olive oil is that known as Provence oil. This is vir- 
gin oil, expressed with great care from ripe fruit immediately after being 
gathered, and before the slightest fermentation has taken place. It is 
usually exported in bottles surrounded by a species of rush net-work, 
and is used as salad oil. Gallipoli oil is produced most largely, and is 
sent ont in casks, while the kind known as Lucca oil is put up in jars 
holding nineteen gallons each. The manufacture of olive oi! is a very 
old practice, but it has undergone. very considerable improvement of 
late years. By the introduction of hydraulic presses,,the expressing of 
the oil is now much more rapid and effectual, and the injurious conse 
quences of incipient fermentation, or those attending the heating of the 
pulp, are thus avoided. 
Olives intended for preservation are gathered before they are ripe, and 
deprived of some of their bitterness by soaking for eight or ten hours in 
a lye composed of one part of quick-lime to six parts of wood-ashes, in 
water. They are tuen bottled in a brine of common salt and water, 
to which is usuaily added some aromatic flavor. The olive has been 
frequently introduced into the Southern States. The tree lives and 
grows healthily in South Carolina, and its culture might be prosecuted 
with advantage in many portions of the country. It has long been 
grown in California and Mexico. 
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Dill oil.—This is yielded by Anethum graveolens, ( Umbellifere,) anative 
of the south of Europe and Egypt. Itis cultivated in herb gardens for 
its fruit, which, when distilled with water, furnishes an oil that contains 
the principle upon which the carminative effects of the plant depend. 
It is generally used as dill water, to relieve flatulence and prevent the 
griping properties of some purgative medicines. The plant and the fruit 
are used as condiments by eastern nations. It is supposed to be the 
plant which is cailed anise in the New Testament. 
Alispice oil.—This aromatic oil is distilled from the berries of Eugenia 
pimenta, (Myrtacew,) a medium-sized tree cultivated in the West Lnudies, 
Anise oil is distilled from the fruit of the Pimpinella anisum, ( Tmbel- 
hifere,) but the true anise-seed oi] is seldom found pure, being substi- 
tuted by the oil from the fruit of Illicum anisatum, ( Magnoliacee,) a laree- 
growing shrub found in China, the fruit of which forms a considerable 
article of commerce among Asiatic nations. * 
Bacaba oil is obtained from Gnocarpus Bacaba, (Palmacee,) an Amazo- 
nian plant of lofty stature. It. yields a colorless, sweet-tasted oi! used 
in adulterating olive oil, and is excellent either for culinary or burning 
purposes. 
Peppermint oilis distilled from the leaves of Mentha piperita, (Labiate,) 
a common cultivated hardy herbaceous plant. The oil and preparations 
made trom it are largely used as aromatics, carminatives, and stimulants; 
and are especially useful in the alleviation of nausea, griping pains, and 
flatulence. Owing to its powerful taste, it is frequently used to conceal 
the taste of nauseous medicines. 
Cardamon oil.—A volatile aromatic oil, distilled from the seeds of 
Elettaria cardamomum, (Zingiberacee.) 1t has been used in medicine. 
Brazil nut or Castanha oil, is a bland oil, obtained by pressure from the 
seeds of Bertholletia excelsa, ( Lecythidacew,) and used by watchmakers and 
arti$ts. These nuts are sold in the shops as cream-nuts. 
_ Cheroonjee oil is expressed from the seeds of Buchanania latifolia, (Ana- 
rdiacece,)an Indian tree. The seedsare eaten as almonds, and the fruits 
iy a black varnish. 
ennel oil isfurnished by Feniculum vulgare, (UOmbellifere,) thecommon 
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