The manufacture of Olive Oil Is a simple process 

 and yet one that requires intelligence, care and 

 great cleanliness. The fruit is picked by hand. 

 To allow it to drop would result in a bruise, thus 

 exposing the juice to take on the odor of what- 

 ever the fruit conic in contact with. The Olives 

 are first partially dried by artificial heat for 24 

 hours. In Europe this drying is done by the sun, 

 and takes about two weeks. The Olives are 

 then crushed in a trough by heavy stones which 

 pass over them edgewise. The pulp resulting from 

 this process resembles blackberry jam. Tne pul- 

 verized material is placed in cloth and put in the 

 presses. The tluiu which results from this oper- 

 ation is mixed with a substance which the 

 French call lye. It is then ruu into tanks, where 

 it is allowed to remain for 90 to 120 days. The 

 lye being the heaviest liquid, settles to the bot- 

 tom of the tanks, and the Oil is drawn off from 

 the top, filtered and classified, and is then ready 

 for bottling. The refuse from the presses is sub- 

 ject to a second pressing, but the product is not 

 its good as the first. 



Mr. Cooper puts up bis Oil in quart land pint 

 bottles of the same size as those used by tbe 

 French. The quarts jtre sold at $12 per dozen at 

 the ranch, which is about 30 to 40 per cent, less 

 than the foreign product. There is a demand for 

 all that has been made. This demand comes 

 from New York and the Northwestern States, and 

 also from California and the Pacific States. 

 About one-half of the California product from 

 the first pressing is supposed to be used for med- 

 icinal purposes and tbe other half for salads. 

 For upwards of 2,006 years the intelligent races of 

 the world have been in the habit of using Olive 

 Oil for medicinal purposes, but for the past 20 or 

 30 years, owing to the great adulterations prac- 

 ticed in foreign kinds, this use has fallen off ma- 

 terially. The medical profession has always 

 endorsed pure Olive Oil in its practice. The Oil 

 made by Mr. Cooper is not only pure, but its man- 

 ufacture is attended throughout with the most 

 scrupulous regard for cleanliness, as an import- 

 ant factor in attaining the, highest degree of 

 purity. . "}. 'i>AV.M 



The Italian Government has adopted stringent 

 laws against the sale of any adulterated Olive 

 Oil for home consumption. Olive Oil is said to be 

 the best lubricant In existence, as it is not of a 

 'oWer'deiTcate machinery. Mr. Cooper 'sayl? ."* 

 cheaper at 82 BO per gallon than other lubricants 

 are at 75c, because of its clean and staying quali- 

 ties. It is also used for the washing of Wools in- 

 tcndeil for the finest grades of underwear, as it 

 gives such ikmnels a soft and spongy character, 

 which character is as pronounced after washing 

 i,. re. Good housewives have noticed that 

 some flannels have a stiff and sticking feeling 

 after washing, which shows that the Wool was 

 wasl'.ed iu some other than Olive Oil. There is 

 al.=o a considerable consumption of pickled 

 UIi\es. Mr. Cooper has not done much in that 

 line at present, beyond preparing a few for his 

 own use. The French pickle their Olives while 

 green. The process, when rightly performed, is 

 slow, and requires great care to avoid bruises 

 and impurities. They are only perfect Olives that 

 make good pickles. 



A VALUABLE PRODUCT. 





The Reward of Intelligent Perseverance A 



Generous Hint to the Farmers of this 



State How to Get Bich. 





The name of Ehvood Cooper Is held in high cs 



teem by all lion vii-rurn. for to his intelligent per- 



nice they owe one of the rarest of table 



delicacies. 1'ure Olive oil Had almost ceased lo 



exist as a marketable article when he established 



his noted ranch in Santa ISarhitra Comity, but at 



the present day it can always be had if one can 



. afford lo pay for it. To this gentleman the Stnte 



of California owes a debt of gratitude, in thai lie 



:arted and brought to assured success an 

 y thai promises to bu ouo of the mast val- 

 uable, mi tins coast. So superior is the California 

 olive oil manufactured by Klwood Coper that 

 I! commands a price far in excess of the best for- 

 eign importation, while "its sale Is limited only 

 by the amount of production. The choicest olive 

 Franco and Italy, after they have passed 

 from the manufacturer tlirouuh the hands of nu- 

 merous middlemen, and after they have paid the 

 cost of transportation and customs duties, sell 

 for from :;o to 40 cents per bottl- less than the 

 oil that is produced at our doors because the 

 latter is the acknowledged Maudard oi purity 

 and palatalilene.ss. This statement Is no "adver- 

 tising pull," for il is impossible to puff an article 

 for which the demand is Infinitely greater than 



'Pply, and the object of this writhier is 

 simply to call the attention of California farmers 

 to a valuable and too much neglected product of 

 ' . v enillL' a iciiorter of I Hi 



illy nt oil during the winter ot 'TB-7, ana mnru 

 !;ir"e crop in the following year, In ninny lntau- 

 lering as many as titty gallons or berries 

 f i om a .-ingle tree. In my early experiments, 

 with old-fashioned machinery copied from Eu- 

 rope, it requited sixteen pounds of berries to 

 SMte one pound of first-class oil, while now, 

 MB new machinery of my own invention, it re- 

 quires only ten pounds of berries to one of oil, 

 by far the most favoiable result ever leached. 

 French cultivators give the quantity of oil con- 

 tained in a given quantity of fruit as one -eighth, 

 and in weight one-tenth; that is, eight gallons of 

 berries to one gallon of oil, and about fifty i omuls 

 of beities to one gallon of oil. Taking the aver- 

 age quantity of the production in Kurope from a 

 mature oicbaid, we have in oil, per tree, two to 

 two-and-a-half gallons every second year. This 

 result is obtained by thorough fertilizing, with- 

 out which the berries would yield but little oil. 

 Xhfc newness and richness of the soil will prob- ' 

 ably give, the first fifty years, double the best re- 

 sults given in those countries where oil-making 

 has been the business for so many generations. 

 Our climate is congenial to the habit of the tree; 

 it blooms from the 1st to the loth of May, and 

 the fruit forms from the 1st to the loth of June. 

 At this season we have our best weather, free 

 from extremes of either cold or heat. Mowhtre 

 in the world are all the conditions so favorable 

 tot'ie perfect fruit-bearing. 



THIS EXTRACTION OF THE OIL. 



The olive usually ripens here In the latter part 

 of November, though at limes it is earlier, and 

 in very wet seasons, such as 1880, was not ready 

 for picking until the middle of January. The 

 fruit should be gathered as soon as it turns pur- 

 ple, and before it is fully ripe, as the oil will be 

 lighter iu color and more fragrant, although 

 somewhat less in quantity. The berries are 

 di led before crushing, as It is necessary to evap- 

 orate a portion of Hie water. If dried by the sun it ' 

 requires about fourteen idays. Tbis plan cannot be 

 depended upon, excepting in years when the t'rnit 

 is early ripe and we have continuous sunlight, vv iih 

 moderately warm weather, liy artificial heat, 

 ranging from 11O to 130, the drying can be 

 done in less than forty-eight hours. The crush- 

 ing and pressing should follow without delay- 

 that is, the fruit taken from Hie dryer in the 

 morning should be crushed and pressed the same 

 day, Long intervals or delay- in the process 

 Iriiin picking the fruit to expiessing the oil tends 

 to rancidity. To malic perfect oil requires a pet- 

 feel system in tbe whole management. The 

 capacity of the press, the crusher, the dryer, ami 

 the whole number of pickers should correspond 



'imf removed irom the sea or be about equal; all f nut picked during the 

 ' v ?.. so . me *L m L^! n .!:. ,..,;,..;:,.' day should be in at night, cleaned the following 



morning, and go into the dryer Immediately after 



met Mr. Cooper in the uok House, and asked 

 him for an account of his experience as an olive- 

 grower and a inanutactuier of olive oil. A. 

 lengthy conversation ensued, and the gist, ot it 

 is here giveu for the benefit of those who may 

 prolit by il. Avoiding the form of a dialogue, 

 the substance of Mr. Cooper's remarks was as 

 follows, portions of them here and there being 

 scraps that he read from his brochure on olive 

 culture; 



THE F1KST PRACTICAL OLIVE-OROWrNT,. 



" f lirst came to California in 18UH." said Mr. 

 Cooper, " and was at thai time merely travelling 

 for pleasure. Much tiiat 1 saw here delighted 

 me, and-I was especially charmed with the cli- 

 mate of Stiiita Barbara. There the idea struck 

 me that I would like to live there it 1 could only 

 strike upon some interesting and remunerative 

 occupation. At each -*f the missions visited I' 

 found a few thrifty olive, trees, and the possibility 

 of becoming an olive-grower struck me favora- 

 bly. 1 knew nothing of the plant or its culture, 

 nor of the manufacture of oil, but 1 did liin>w 

 Unit it was a valuable product of Southern Eu- 

 rope, and felt that with equally good soil and 

 climate an American ought to do as well as an 

 European. At that lime the only experiments 

 made here in olive-growing had been at lit;- Cath- 

 olic missions, Uees having been planted at each 

 of these missions for tbe sole pui pose of supi ly- 

 ing the absolutely pure oil necessary lor the I 

 chinch service. In this connection f may remark I 

 that all the oil now used in tbe Catholic churches 

 out here is grown and manufactured at 

 the Mission San Jose. On returning Kast 

 the new project survived the journey, ami 

 1 al once gol together all the literature 

 1 could that bore on the subject. After 

 long and careful reading I reached tiie decision, 

 which subsequent experience has proved to he 

 lute, that no part of lite world was betler suited 

 to olivc-growiug than a large belt in California. 

 The olive bell of the wot Id isyeiy limited, as the 

 tree will stand neither excessive beat nor cold, 

 nor any great amount of moisture wltete there is 

 a high degree oi temperature. In oilier words, It 

 is only to be found in those parts of the almost 

 semi-tropics, where severe frosts are unknown, 

 and where tbe atmosphere is comparatively ihy, 

 although tempered by a certain amount of mop-l- 

 ure from the sea. It may be said Unit nice! 

 of California extends from tbe lower part of Shasta 

 County on the north, to the Mexican line on the 



south, and tuns east to the base of the foothills. 

 The hot season in the foothills of the Sierras is 

 too long and dry. It is generally best to hare 

 your ol'ive grove, somewhat removed from the sea, 

 but the tree will thrive directly on the coast, 

 where it is not exposed to the severe northwest 

 trade winds. I may say here that a rich olive 

 belt is also to be found all along the southeastern 

 coast of Australia; as good a one. as. anywhere 

 in the world, probably. . , ,- ' '"''Jjti 



OLIVES, ALMONDS AND WALNUTS- S* 



In 1809-70 some other parties conceived the 

 idea of planting olive orchards in this State, but 

 did not study the subject, sufficiently, and the re- 

 sult was thai all then trees were either destroyed 

 or practically ruined by insects. By 1870 my 

 plans were all laid, and in that year f purchased 



lite previous day's drying is taken out. The 

 fluid pressed from the fruit is kept in tanks for 

 from ninety to one hundred and twenty days, at 

 the end of which time the oil separates 1'ioin the 

 other fluids and rises to the top. It is drawn off, 

 and after careful filtering is ready for bottling. 



HOW THE OIL IS TREATED. 



The clarifying can be done by the sunlight, 

 also. It can be bleached and made much lighter 

 in color, but not without injuring it. When His 

 adulterated artificial beat Is necessary in the 

 When once heated it loses a part of the 



.'. : - ' '^t f M 7 

 Ehvood Cooper on the Olive Oil 



of California. 



1 mane only one grade of oil, and after the first 

 pressing use the pomace for feeding pigs, but in 



France three grades nre- made. "'After tbe first 

 pressing there, the pomace is dumped oul into 

 a heap and lies there until the end of the season. 

 Then this pomace, which Iu the meantime h;is 

 moulded and fermented, Is reground and re- 

 pressed, the result beiug the second grade of 

 table oil. Then the pomace is placed in 



.,,,., ,,v..^...- , - - vats and water poured over it. Kermea- 



preferred. They should be planted In pennant-Hi tat |<, n agru: -"'I the "il that es- 



sites from Februaiy 2oih to March 20th, depend- c js ,*<, fol . 



hi/.*j itiiu value < nnj i,iuj 



preferred method is to plant the cuttings, taken- 

 from the growing trees of sound wood, trom 

 three-quarters of an inch in diameter to one and 

 a half inches, and from fourteen to sixteen inches 

 long. These cuttings should be taken from tit 

 trees during the months of December and Janu- 

 ary, neatly trimmed, without bruising, and care- 

 fully trenched in loose sandy soil. A shady place 



siles from Februaiy , 



lug upon the season. The ground should be well 

 prepared and sufficiently dry, so that there is no 

 mud while the weather mu-st be warm, in hania 

 Barbara near t he coa .1 no irrigation is necessary, 

 but very frequent .stirring of the ton soil with a 

 hoe or iron rake for a considerably chsiance 

 around the cuttings is necessary during the 

 spring and summer. About, three-fourths of all 

 that are well i.lanted will grow. My plan is to set 



capes is used for burning and lubricating. My 

 investment has proved so nrofltaDiethat 1 cannot 

 allot d to Impair It by making a common grade of 

 table oil, and it wouldn't pay ine to make lubri- 

 cating OIL -Gc ' 



. At first it was necessary to ship the majority 

 of the oil East, but it gained so rapidly 

 in to Htatlon that the demand for it on this coast 

 soon outstripped my ims.sihiliiics ni manufacture, 



seven lo' thirty-three feet apart, 



has proved that such distances aie not 



here. 



. present ]u 



bottles pel annum, 'and I wish to gradual^ in- 

 crease this tot lOO.ffoo boHles, which will leas 

 large Ui amount as ! shall oaie to handle. The 



PLANTING IN 1'ATROPK. demand for Mich oil is so cnoiniously in o.ress of 



Some orchards in Europe are planted In the, supply that 1 have no [.ossibtecompetiUou t? 



"threes," that is, three ttees In each place plant it j c ar. so long as I produce nothing -but a pure 



in the foim of a triangle, and three or four Icet arlicle, and therenic 1 (to not hesitate to urge 



HI, ait. This method would require the rnwstu open other land-owners in Ihh State the advis.v 



bn thirty-three to thirty-live feet distant, and bihty of their e.\i,ei imenUng in the same Inci a- 



would give the same number of trees to the acre t j ve clircction. A uood maiket will always be 



as by planting at twenty feet, one tree In each found for i\ -class oil \ 



pVice It is claimed that by planting In this way here, wbile the olive crop is more certain ami 



no staking is required, the trees protect one an- in ,,ie remunerative than other classes of oichai 



ii \j j i v ">-, tv .;..i,,,,i. TI. , ., ^-i ,11-11 if 1 ha 



bther f rom the most violent \vimi 

 triintning is simpllflei" 



ICIIL \> out oioiiu.s. the pioduct. 

 and less care and labor are 



.rtl 



The people in Uie southern counties 

 j'.ist beginning to plant the 



is required in the cultivation. largely, luil up to tbe present time 1 am the 



In 1875 1 had nvy first return; only a lewj?allons ol ,iy p,. 1M , n on the co:-.st who matiiifaeture oil 



of ml. tobesu're.aiidpreiaiedlnt 

 1,1,1 tin- n-siiU convince'.! me tba 



to, 'the Co 

 i t,,, i 



itnerclal market. Asihehiui should 

 la'tl rounl.lv. as il must he used within 



