OLIVE. 2OI 



coarse powder they are known as groats, and in fine or 

 coarse powder as oatmeal. Like all other cornmeal 

 it should be kept dry, or it undergoes alteration and 

 acquires a bitter taste. The starch of the oat is quite 

 characteristic, consisting of simple and compound grains, 

 the former always containing some spindle or lemon- 

 shaped grains, which rice starch never does. 



OLIVE. Olea Euro pas a, Linn. 



N.O. Qhacect. 

 Part used Oil. 



Action Emollient, nutritive, aperient. Olive Oil 

 (or Lucca Oil, Sweet Oil, Salad Oil, Provence Oil, 

 Virgin Oil), apart from its use in the household, is a 

 valuable remedy in bowel diseases generally. Being 

 pleasant to the taste, it is often substituted for Castor 

 Oil as a children's laxative, also as a remedy in habitual 

 constipation and lead colic. It removes intestinal 

 worms and in large doses dispels biliary concretions. 

 Externally it forms part of a large number of embroca- 

 tions, ointments, liniments, &c., used in bruises, burns, 

 scalds, rheumatic and cutaneous affections. As an 

 inunction in teething children it is invaluable, keeping the 

 bowels regular and acting as a tonic by absorption. 

 The dose of the oil varies from i teaspoonful to 2 table- 

 spoonfuls. The fruit, from which the oil is expressed, 

 is a valuable article of food in countries where the tree 

 grows. 



Distinctive character Olive Oil is much adul- 

 terated. The purest or virgin oil, known as Provence 

 or Virgin Oil, has usually a faint greenish tinge, and is 

 more expensive. Ordinary Olive Oil often contains 

 purified Cotton Seed Oil. The latter is a drying oil to 

 a certain degree, and Olive Oil containing it usually 

 forms a thin skin on the glass over which it has run. 

 The taste of the oil is a good guide to purity. Anyone 

 who compares it with the taste of a preserved olive will 

 recognise it at once. 



