380 OLEA EUEOP^A. 
chalk, or in liniments and poultices. The ancients rubbed their bodies with it in 
dropsies, and for various purposes ; but it is now little used as a medicine, except- 
ing for coughs, burns, and a few other cases. 
Another important advantage afforded by this tree, is its fruit in a pickled 
state. It is gathered unripe, and suffered 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 prepared fruit is known in commerce by the name of Picholines, 
after one Picholini, an Italian, who first 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 from 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. 
