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sibly the taste of the fruit. It is received in 

 vessels half filled with water , from which it 

 is taken off and set apart in earthen jars. To 

 separate the vegetable fibres and other im- 

 purities, it is repeatedly decanted. When the 

 oil ceases to flow, the paste is taken out and 

 broken up. As the sacks are returned to the 

 press*, boiling water is shed over them , and 

 the pressure is redoubled, till every particle 

 of the oil and water is extracted. The mixture 

 is left in a vat, from which the oil is taken 

 off as it rises to the surface. This oil , though 

 less highly perfumed, is nearly as fine as the 

 first, and is usually mingled with it. The off- 

 als of the fruit are sometimes submitted to a 

 third process : in a basin into which a rill of 

 pure water is admitted, they are ground 

 anew; the skins and mucilaginous particles 

 floating on the surface are drawn off into 

 reservoirs , and the shells are preserved for 

 fuel. The utmost cleanliness is necessary in 

 making the oil; with the nicest economy in 

 the process, which is finished in a day, it 

 amounts in weight to nearly one third of the 

 fruit. The mean produce of a tree may be as- 

 sumed, in France at ten pounds, and in Italy 



