724 FRUIT CULTURE IN FOREIGN COUNTRIES. 



The trough is divided in to two parts longitudinally by a partition, which 

 comes up to about 2 inches below the level of its sides, so that when 

 the oil and water run in together on one side of the partition, the oil, 

 coming to the surface, floats over to the other side, while the water is 

 conveyed away by a pipe placed at the level at which it is desired to 

 maintain the water within the trough. After the press has been screwed 

 down as far as it will go, it is loosened and hot water is poured upon 

 the pile to wash off any oil that may remain on the cloths, and they are 

 kneaded without being unfolded. More boiling water is poured upon 

 each package, and they are again placed in the press, to be again 

 removed and undergo for a third time the same process, until no oil 

 remains. 



The oil comes out a light-green color, and is poured into a large jar 

 near the press whence, after depositing any water or dirt it may have, 

 it is poured into skins. It is next emptied into large earthenware jars, 

 4 or 5 feet in height, where it remains for at least two months, till ail 

 impurities are deposited. 



Olive oil is refined by agitating it with a saturated solution of caustic 

 soda which renders the whole soapy ; but after a time the oil precipi- 

 tates a saponaceous deposit, and the remainder becomes quite clear and 

 pure and is then poured off. It is now of a yellowish color, with a slight 

 odor and a milder taste. The bark of the olive tree has been used ex- 

 tensively by the French instead of cinchona, and large quantities of 

 excellent soap are made from the refuse of the olive oil. 



Situation. The best results are obtained on the sides of lower hills, 

 when the land is of a suitable nature ; but very good crops are obtained 

 from trees growing on the higher table-lands. 



Soil. Although the olive tree will grow on almost any kind of ground 

 where it can obtain nourishment, it thrives best in a rich argillaceous 

 soil, which is neither too damp nor too dry. It grows in the greatest 

 perfection in the fine rich clays which, in many parts of the Levant, 

 cover the hill-sides. 



Although it is not the most suitable situation for them, olive orchards 

 are sometimes planted near to the sea-coast, and in such placets may be 

 frequently seen extending to within a few yards of the sea-shore. In 

 these situations they often suffer from exposure to cold winds, a$id are 

 not so healthy. 



Irrigation. When the plants and trees are young they are sometimes 

 watered in a rude fashion, but there is no system of artificial irrigation 

 in olive culture. 



Yield. Around Smyrna, in Oandia, Ohio, and other islands of the 

 Archipelago, more time and labor are bestowed on the cultivation of the 

 olive than it receives elsewhere in Turkey. However, as even there, in 

 certain districts, the natives attach unequal or secondary importance 

 to this culture, very considerable differences are to be found in the cost 

 of cultivation as well as the yield of this crop. Owing to these and 



