

ls '.. i-'i' '!,-j:rees~e,f heat (\\hiK- i! 



n oi;\e needs some -UNJO efiitiiirad 

 derives. i The \l:in:rn>itl,-> fruit .reaches^ 

 7 1,-ni ION of weight, is excellent for 

 (lie ili,. iiiul yields good nil. 



' IQ J.'.'l'jni'illo olive, a small fruil, lull 

 of \ceJlent qualities and requiring liki- 

 M ' ou!j- ;i,400 degrees of hunt. 



itrill', /'inn,-',, a copious bearer 

 of .,!<. large fruit, yielding abundant 

 anil excellent oil. 



'] .i\i hmprltrc, the principal variety of 

 tlu ri'fcthorn Spanish provinces, multi- 

 pli'jd chiefly hy graft hr.:. au excellent 

 IK ix-r-, yielding oil of prime qi t* 

 res ".s ifrost and, thorofore, doub'tle - Or 



I 



d 1 1) 



'i p. r ilny 

 ci usher and press 



can men b<> used either for fuel, for 

 feed for pigs, or for making still a 

 third quality of oil; if for the latter, it 

 is thrown in rats, boiling water poumL 

 OT8r it, and left to ferment, when tho 



. < . i. 



regions of <'ali- 



gn -t 1 

 forma. 



Tho G'onlat, as hardy a tree .is our .Mis- 

 sion, yielding 0110 of the best pickling 

 olives, which holds equally good oil. 



Tin; 1'rnlrjo, a tree having the same 

 merits o/ frost resistance, and yielding 

 frui Hiiv" good for preserving us for oil. 



< >r ia. r - maturing trees the Marvileno, 

 yielding enormous sized olives, and some 

 relative to our Corneruclo Cornifahru. va- 

 rieties, and the ficudo, yielding olives Bo 

 per cent larger thaji the latter, jvill he im- 

 provements. (~s/lJJ) * <= *'/Yf v V 



A number of different varieties will 

 jonio and be tested, and il will be a wel- 

 ;ome addition, procuring the olive pjant- 

 rs I ho means of a healthy development 

 >l the industry, the importance of , which 

 looms 10 l>e understood at last. 7^L(Cmj 



F. POIINIVOKKI . 



Si. Helena, .Ian. a., IS* 4. 



iKING OLIVE OIL. 



fi n /I- JT1 /?] 



^J. 

 .'! fi 



V 



Tho ITtoilu* Operiiintl as Employed at 

 Klltvood Cooper's Plantation. 



The bsrries are dried before crush-, 

 ii'g, as it is necessary to evaporate a 

 p rtion of the water. If, however they 

 are left out on the tree until shrivelled, 

 which is proof that necessary evapora- 

 tion h isulmnly taken place, no drying 

 is needed af-er picking. This late pick- 

 ing is not b.-sf-, as mentioned in a pre- 

 vious Article. If dri-id by the sun, it re 

 qi ; r-'S iiboul f'oiii-t'-ea days. This plan 

 u)t be depindtd upon, e v oepting 

 s when fruit is early ripo, and we 

 have continu >us sunlight, with moder- 

 ately warm we ither. By artificial heat 

 aim llu- to 13;P, the drying 

 i le^s than 1'orty.oigiit 

 hours. ! !i < nsliing and pi-es^inir 

 ' 1 l -II 1^' wita .in d -l'iy that 

 tlie fruit tak-u from th.3 drier 

 m the in ir ij,,^ sh i^ild ]} crush- 

 siiino dav. Long 

 ty-iiitlie process from 

 ng the fruit to expressing the oil 

 i.Ksidi y. To m ik- perfect ,,il 



.1 lu Uio - 



The cap-icity of tin; 

 ii-i 1 , the diier, and the 

 1 correspond 

 t-i:iil; all fruit nicked 

 ; dnniig tdu day should ho in at night, 

 niug, and go 



taken out. 



' 



implctethe 









i bet 



an work. 



;i! method of 



i-rii^i: s is by a heavy 



sinuc, cimilar '-' a mill Hione, which is 



rolled roiin i Ige in a deep 



- -Hive or trough, and by its 



cru-.iiitig. A i' 

 li the eye of the stone, 

 ai'd working "n a journal in the center 

 of the circle wiih a horse attached to 

 the outer eud of the beam, is th sim- 

 plest way to do the work, and the plan 

 that, I have adopted. The circumfer- 

 ence of the trough depends somewhat 

 on the si/,e of the stone. The one I 

 um using is f,i ir feet high, six inches 

 ihick, and the diameter of the trough 

 in which it works, six feet; the length 

 of the beam lit'teeu feet, This crusher 

 is amply sufficient for an orchard 

 of one thousand trees, but too 

 small for my purpose. It cost about 

 50 dollars. T 



A stone five feet in di 

 feet thick would 

 a sufficient quantity 

 1UO gallons of oil, a! 

 night aiid day, the crop (ft ten /thou- 

 sand trees. It would be bettef , how 

 ever, to have two stanes half me thick- 

 ness of the above, one following the 

 oi her in the same groove. The horse 

 should work on the outside of the i 

 building containing the crusher. 



To uiukt 100 gallons of oil each day 

 would require two good presses. The 

 one boVt adapted for the purpose ap 

 far as I have seen, is that used for mak- 

 ing oleomargarine. Such presses 

 conld with very little expense be work- 

 ed by the horsa power used for crush- 

 ing the berries, so that one man could 

 do all the crushing and pressing. 



The press I am using is an old 

 fashioned wooden beam press, such as 

 used in the New liiigland and Middle 

 States for making cider. The beam is 

 2(i feet long, and with a heavy box 

 tilled with rock suspended at the ex- 

 treme enii, the power can be incre 

 to 150 tons. Th press with the differ- 

 ential ouileys cost ubout 150. Such 

 -scunnot bo improved upon for 

 expressing the oil, but the additional 

 labor, mid the time lost in changing is 

 so much greaiei- than what would be . 

 required for the oleomargarine inven* I 

 (ion, that the latter would facilitate the 

 work, and be cheaper in.tne end, be- 

 ilv.ng up so much less room. 



The crushed olives are put in the 

 preeafn cheeses about three feet square, 

 and three inches thick, -with wooden. 

 slats between each cheo-a. Ten or 

 more cheeses can be put ia at each 

 pressing. I use coarse linen clath to 

 contain the crushed olives. 



The fluid that is expressed is put in 

 lurge tanks, and l^ft for sixty to ninety 

 days, when the oil will separate, aud 

 lining lighter will rise to the top. where 

 it can be drawn off The pumaee after 

 the first pressing ia re-crushed, and by 

 pouring hot wa*ter over it, a second 

 quality of oil is expressed. The refuse 



oil still remaining will be liberated 

 and riB to the top. fa ? #, 



'/j;j<' ELLWOOD COOPKK. 



THE OL.IVU. 



Snre of Success In California-Ther- 

 mal Conditions Necessary--Thc 

 Olive in \:ii>a Count 



. 



EDITOR REGISTER. Sirf-Dr. JM. B. 



Po&d having expressed his and your 

 desire to see a few lines on the sub- 

 ject of olive cultivation in your col- 

 umns, and chiefly in connection with 

 the sweeping conclusions of the Los 

 Angeles Herald, reprinted in the Liv- 

 ermore HeraH, that our efforts to acr- 

 clirnatize new foreign varieties in Cal- 

 ifornia will be sterile, I send you the 

 following notes : 



The Herald obtains from the calcu- 

 lation of his, of 3,500 centigrade de- 

 grees of heat necessary for maturing 

 the Colchonudo olive.an average heat 

 of 93 F., impossible to obtain in Los 

 Angeles county, and adding some 

 other similar objections, despairs of 

 our being able to do here what is pos- 

 sible in Spain and Italy. Then, be- 

 cause in Spain there are many parts 

 where the tree cannot mature its 

 fruit because in the season there is 

 not heat enough supplied by the sun, 

 the Herald, becomes alarmed again. 



Now, in condensing the notes pub- 

 lished by me in the S. F. Merchant 

 last year, partly from those of a man 

 eminently acquainted with the cul- 

 ture of the olive tree in Spain, the in- 

 dications about the calculations of 

 heat necgssary for the life of the tree 

 could not, of course, allow nie to 

 write or translate a whole book. But 

 suggestive enough to any one who 

 would give the subject a less hurried 

 thought than the alarmist of Los An- 

 geles may be able to dedicate to it, 

 were those indications to reckon for 

 himself and in the right way, begin- 

 ning where the heat in his own dis- 

 trict causes sprouting and continuing 

 until the sun's faculty to act upon 

 the tree is stopped by freezing de- 

 grees. In Valiadolid, where the 

 Summer is too short in that elevated 

 district to yield ripe olives, because 

 nearly 1,4.00' of heat more than can 

 be got there is wanting, olive culture 

 is out of the question. This fact 

 seems to be of in^uence in the Her- 

 alifs ideas for Los Angeles. Let him 

 be calm. There is more area in Spain 

 where the olive tree will not grow, 

 than the reverse, just as in California 

 there is not every acre of ground fit 

 for that tree; nay, nor for the vine 

 either. 



On the other hand I may here re- 

 mark that in Aragou, in the Monca;"> 

 region of the Pyrr^r s, I found 2,000 

 feet high, or more, in villages snowed 

 in in January, oil grown ac that ele- 

 vation. That oil was the best I have 

 ever seen or eaten in Spain. The 

 amount of sun heat in that district, 

 then extremely cold, with the ground 

 frozen, must have been sufficient in 

 the warm period of the year to allow 

 the olives to mature. The oil was of 

 the Empeltre olive tree. The in- 

 stances adduced in my article in May, 

 ISL'S, published in the S' F. Merchant, 

 of heat-degrees for maturing the fruit 

 on the olive tree were prefaced by a 

 remark on the propriety of using the 

 scale of Celsius, which is in real per 

 cent s. I quoted the tables used by 

 Don Jose de Hidalgo Tablada and 

 put the instance of Seville, in which 

 the heat generated in six months, 

 averaging 27.3 degrees, or by Fahren- 



