BOOK XV. IV. 17-VI. 20 



last kiiul of olive is rather rare, and is grown in 

 Arrica and in the vicinity of Merida in Lusitania. 



The actual oil can be guarded against the defect of 

 thickeninjr bv the addition of salt. An aromatic 

 scent can be given to the oil by making an incision in 

 the bark of the tree ; but any other mode of season- 

 ing, Uke those used for wine, is no gratification to 

 the palate. Nor are there so many varieties of oHve- 

 oil as there are of wine, there being at most three 

 different grades of excellence. In fine oil the odour 

 is more penetrating, though this is short-Uved even 

 in the best kind. 



V. OUve-oil has the property of imparting warmth cses of 

 to the body and protecting it against cold, and also ''^"^"" 

 that of cooUng the head when heated. Those 

 parents of aU the vices, the Greeks, have diverted 

 the use of oUve-oil to serve the purpose of luxury by 

 making it a regular practice in their gymnasiums ; 

 the governors of those institutions ° have been known 

 to seU the scrapings of the oil * for 80,000 sesterces. 

 The majesty of Rome has bestowed great honour on 

 the oUve-tree by decorating our cavalry squadrons 

 with wreaths of oUve on July 15,*^ and also when they 

 are celebrating a minor triumph.'^ Athens also 

 crowns victorious athletes with oUve wTeaths, and 

 Greece the victors at Olympia with wreaths of wild 

 oUve. 



\T. We wiU now state tUe rules given by Cato in RuUsofCato 

 respect of olives. In a warm and ricU soil he recom- pr^-owin^'' 

 mends planting the larger radius oUve, tUe SaUentine, sK^nn^ and 

 the orchites, the posia, the Sergian, the Cominian Sivj?,"^ 

 and the wax-white, and he adds with remarkable 

 wisdom that the one among these pronounced in the 

 particular locaUties to be the best should be used ; 



301 



