928 FRUIT CULTURE IN FOREIGN COUNTRIES. 



I have already indicated that the harvest was only biennial, that it 

 commenced in November and lasted until May, or even (as in this year) 

 until June. The fruit is gathered when ripe, or, what is better, just be- 

 fore it comes fully so. When ripe it is apt to become damaged by de- 

 cay and by attracting bad tastes. For these reasons it can not be al- 

 lowed to remain on the tree until it falls from its ripeness. The tree is 

 too slight and frail to be climbed, and so a sheet being spread on the 

 ground to receive the fruit, it is whipped off with long switches. 



The harvest is divided into three periods, of about two months each. 



The first, November and December, produces the oil ordinaire. This 

 is greenish in color. It is used as food by the common people, while 

 the inferior quality may be used for lubricating purposes. 



The second period, January and February, produces oil fine, straw 

 color, and is the oil of commerce. 



The third period lasts from March to the close and produces the oil 

 sur fine or sur choix, which is the very best, with only a tinge of yellow 

 in it. 



MANUFACTURE OF THE OIL. 



* 



The olives gathered in either of these periods are taken to the mill 

 where they are ground to pulp ; and then put under the press by which 

 the oil is extracted and the fruit and seed .left a dry mass. 

 r The mill consists of a stone about the size and shape of the common 

 millstone, but stood on edge, is made to thus revolve on its axis around 

 a given center by means of a long wooden arm operated by horse or 

 man power, its weight being on its perimeter, inside a large tub of 

 stone (mason work) with a stone bottom. Into this tub the olives are 

 thrown and the revolving stone crushes them in its path. 



Much care and experience is required for all these operations. The 

 olives must be in proper condition ; they must have no bruises or de- 

 cayed places, no unnatural or improper taint or taste; the weight of 

 the millstone must be such as that the fruit shall be macerated but the 

 stone or pit not broken, for the kernel gives the oil a bitter taste. 



The ground pulp is put into a sort of sack or open-work basket, and 

 our or five of these are placed under the press. The oil thus extracted 

 s the best quality for that period. Afterwards a second quality is ob- 

 tained by soaking the residuum with hot water. The opera tionoT grind- 

 ing and pressing may follow immediately the gathering, but if the fruit 

 is dry and in good order it will keep for eight or ten days if spread out 

 in a dry place to a depth of 2 or 3 inches, and not disturbed. 



HOW BEST RESULTS ARE OBTAINED. 



i 



Are best results obtained on valley, hillside, or table-land ? 

 On hillside. Not only is the fruit better and more abundant, but it 

 makes finer oil. 



