532 OLEAGINOUS PLANTS. 



the injurious consequences which resulted from the partial fer- 

 mentation of the fruit are avoided. 



There are four different kinds of oil known in the districts where 

 it is prepared. 



1. Virgin oil A. term which is applied, in the district Mont- 

 pellier, to that which spontaneously separates from the paste of 

 crushed olives. This oil is not met with in commerce, being all 

 used by the inhabitants, either as an emollient remedy, or for 

 oiling the works of watches. A good deal of virgin oil is, however, 

 obtained from Aix. 



2. Ordinary oil. This oil is prepared by pressing the olives, 

 previously crushed and mixed with boiling water. By this second 

 expression, in which more pressure is applied than in the previous 

 one, an oil is obtained, somewhat inferior in quality to the virgin oil . 



3. Oil of the infernal regions. The water which has been em- 

 ployed in the preceding operation is in some districts conducted 

 into large reservoirs called the infernal regions, where it is left 

 for many days. During this period, any oil that might have re- 

 mained mixed with the water separates and collects on the surface. 

 This oil being very inferior in quality, is only fit for burning in 

 lamps, and is generally locally used. 



4. Fermented oil is obtained in the departments of Aix and 

 Montpellier, by leaving the fresh olives in heaps for some time, 

 and pouring boiling water over them before pressing the oil. But 

 this method is very seldom put in practice, for the olives during 

 this fermentation lose their peculiar flavor, become much heated, 

 and acquire a musty taste, which is communicated to the oil. 



The fruity flavor of the oil depends upon the quality of the 

 olives from which it is pressed, and not upon the method adopted 

 in its preparation." (French "Journal de Pharmacie.") 



The price of olive oil is sufficiently high to lead to its admixture 

 with cheaper oils. The oil of poppy seeds is that which is usually 

 employed for its adulteration, as it has the advantage of being 

 cheap, of having a sweet taste, and very little smell. M. Gobley 

 has invented an instrument which he calls an areometer, to detect 

 this fraud. It is founded on the difference between the densities 

 of olive oil and oil of poppies. 



The imports, which in 1826 were only 742,719 gallons, had risen 

 in 1850 to 5,237,316 gallons. The following figures show the pro- 

 gressive imports and consumption : 



Imported. Retained for home consumption, 

 gallons. gallons. 



1827 1,028,174 1,070,765 



1831 4,168,917 1,928,892 



1835 606,166 554,196 



1839 1,793,920 1,806,178 



1843 3,047,688 2,516,724 



1847 2,190,384 



1848 2,541,672 



1849 4,274,928 



1850 5,860,806 



1851 2,898,756 2,749, -72 



1852 2,242,296 1,066.400 



