THE OLIVE IN MOROCCO. 593 



not to break the stone, as it contains a small almond which neu- 

 tralizes the ilavor of the first-class oil. In the second process in press- 

 ing the stones should be crushed in order to obtain the oil still left ad- 

 herent to the stone and on the kernalor almond, which will be a second- 

 ary class of oil. Every utensil in the mill must be perfectly clean. It 

 is essential that the entablature where the olives are pressed and ground, 

 tht baskets where the paste is placed for pressing, the receivers of the 

 oil, etc., should not have been used in preparing rancid oils or of bad 

 Ilavor. The virgin oil of first pressure must be extracted without the 

 addition of the boiling water, which always alters its quality. With 

 these cares a very superior first-class oil will be obtained from the first 

 pressing. 



On the second operation, the paste still contains a good deal of oil 

 which the press by itself is not sufficient to extract, but with the assist- 

 ance of boiling water* and a more efficacious pressure, an oil is obtained 

 very good for kitchen purposes, and which unscrupulous merchants mix 

 with cotton or other tasteless oils and sell in bottles as " huile surperflne 

 <f olive." After the second pressure, the mass of skin, stone, etc., is 

 boiled and repressed with more force and through a peculiar process, 

 obtaining an oil that is very much in demand for the manufacture of 

 castile and other soaps. Thus three qualities of oil is obtained : the 

 fine virgin oil for table use; the ordinary oil obtained with the boiling 

 water and employed in the kitchen; and last, the gross oil of inferior 

 quality used for industrial purposes. 



The American inventive genius will produce not only superior mills and 

 presses more active and economical than those now used in Europe, but 

 also pulping machines to separate the pulp of the olive from the stone, 

 KO soon as we have in the country forests of the truly surface gold 

 mines, olive orchards. 



Situation. Best results are obtained on gentle slopes and hillsides ; 

 good results may t>e obtained in table-lands, provided the soil is not 

 adobe or compact, and having good drainage. The orchards are in 

 some places only a distance of 200 or 300 yards from the sea. 



Soil. The olive -tree will thrive in all soils excepting low, damp 

 grounds. It will prosper and yield abundantly on the top and side of 

 mountains, amongst rocks matters not the shallowness of the soil 

 in gravelly and stony ground where neither wheat, barley, nor oats will 

 grow. 



On calcareous and volcanic grounds the olive produces the finest 

 (jiiality of oil; all those precipitous side-hills and canons, so numerous 

 in some of the counties of California, all along the Coast Range east- 

 ward of San Diego, following up San Bernardino, Santa Barbara, Los 

 Angeles, San Luis Obispo, San Juan, Contra Costa ; all the sides of 

 Mount Diablo, up north to the mountains siding the Klamath River, 

 4L* degrees north latitude. North of this the olive will grow and fiower, 

 but will not mature the fruit, even if raised from seed. 



