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plenty of leaves, but no fruit. Though this 

 author contradicts the idea that the olive 

 will not grow sixty miles from the sea, he 

 states, that where an oak has stood it cannot 

 be raised. 



The olive-tree requires but little care 

 in the cultivation, and produces fruit but 

 once in two years. This fruit the modern 

 Greeks during Lent eat in its ripe state, 

 without any preparation, but a little pepper, 

 or salt and oil. 



We receive it from the south of France, 

 from Spain, and Portugal, pickled in the 

 following manner : it is gathered unripe, and 

 suffered to steep in water some days, and af- 

 terwards put into a ley of water and barilla, 

 or kali, with the ashes of olive-stones calcined, 

 or with lime. It is then bottled or barrelled 

 with salt and water, and in this state do we 

 meet with it at the desserts of our most 

 wealthy tables, where fashion has done much 

 in having introduced and given a fondness for 

 olives, which seems to be an acquired taste: 

 however, they are grateful to the stomach, 

 and are considered good to promote digestion 

 and appetite. 



But olives are chiefly cultivated for the 

 sake of the oil that they produce, which is not 

 only a profitable article of commerce, but 



