G70 FRUIT CULTURE IN FOREIGN COUNTRIES. 



The olive is generally picked from October to May, lut this must de- 

 pend 011 the climate. 



The olives are picked in two ways, viz: (1) In October, when the 

 olive is green and not too oily, it is put under lime and ashes mixed 

 with water, and washed afterwards in pure water ; it is then put in 

 other pure water, adding 17.10 pounds of salt for every 220.11 pounds 

 of olives ; (2) in February, when the olive is oily, it is picked by hand 

 and placed for forty days in pure water and kept in it, until the nut 

 leaves the fruit by squeezing it then continued as above. 



As to the process of making oil it is as follows : 



The fruit as soon as gathered is* brought to the store-rooms attached 

 to the olive -mill, and there spread out until it can be crushed in a thin 

 layer to avoid overheating. The ripe olives have a lustrous purple- 

 black color. In making the finest oil any damaged fruit is put aside. 



The mill consists of a large mill-stone revolving in a trough built of 

 stone. It is driven by water-power if available, or else by animal power, 

 generally oxen. The olives are placed in the mill and quickly crushed 

 to a pasty mass, including the stones. The pulp is next transferred to 

 fiber-bags, and these placed in a screw or hydraulic press ; on pressure 

 being applied, the oil flows forth, and is collected in a suitable receptacle. 

 In order to disengage all the oleaginous particles, water is poured over 

 the bags. In making the finest oil it is essential to use only cold water, 

 which must also be pure and uucontaminated. Hot water, though more 

 efficacious, would deprive the oil of all its delicacy. The first pressing 

 of sound fruit yields the finest quality of olive oil. 



Newly made oil is allowed to rest a while in tanks, so that some of the 

 solid matter from the fruit, which is held in suspension, may have time 

 to deposit. It is afterward clarified by passing it through pure carded 

 cotton. It is then fit for the market. 



The pulp from which the first oil has been expressed is again placed 

 in the mill and the same process repeated a second time, hot water 

 being used instead of cold. A second-rate quality of oil is thus obtained, 

 which is kept separate at those olive-mills where the finest oils are pro- 

 duced. Even then the pulp is not done with. It is crushed again in 

 another mill with the addition of water, then passed into a circular 

 tank, where agitators separate the residuum of pulp from thetremain- 

 ing small parts of the olive kernels. 



The latter is removed and used for fuel. 



The pulpy residual is again subjected to pressure and some oil ob- 

 tained of very inferior quality. 



The water which has been used in the agitator flows down and passes 

 through settling tanks where some little oil comes to the surface and 

 is collected. 



The trees commenced bearing fruit when about ten years old. Ac- 

 cording to plants, soil, cultivation, and climate, the yield may give from 

 220 to 330 pounds of olives. 



