(3 9 ) 



fruit. Some of these varieties, like those of 

 the Vine , owe their characteristic properties 

 to the scene in which they are reared. 



The principal product of the Olive is oil, 

 but the pickled fruit is also a valuable article 

 of commerce. The simplest manner of pre- 

 serving the green olives, is by covering them 

 with a solution of common salt impregnated 

 with fennel, cumin, coriander-seed and rose- 

 wood. The most perfect method is that em- 

 ployed for the picholines of Provence, which 

 arc so called from Picciolini, by whom the 

 process was invented. They are gathered in 

 the beginning of October, 1 and the finest of 

 them are selected and throw T n into a weak 

 solution of soda or potash rendered caustic 

 with lime. In this solution they remain eight 

 or ten hours , till the pulp ceases to adhere 

 to the stone : they are then steeped , during 

 a week , in pure cold wfcer, daily renewed, 

 and are afterwards transferred to an aro- 

 matic brine. Such of them as are destined for 



1 The Greeks leave them* on the trees till they are ripe ; 

 they are less agreeable to the taste at first, but after 

 a little use are found more rich and savoury than those of 

 Provence. 



