CALIFORNIA OLIVE CULTURE PICKLING, ETC. 75 



Lye Process. I have heretofore recommended the use of 

 potash instead of caustic soda, because potash has not the 

 bleaching effect that caustic soda is known to possess. From 

 the results of former experiments I also recommended the 

 gradual neutralization of the bitter principle in the fruit, by a 

 weak solution of potash, changing the same from two to four 

 times until this was accomplished. In recent experiments I 

 find that caustic soda can be successfully used, but with the 

 addition of lime. The caustic soda used must be pure, the lime 

 being added to prevent bleaching and to set the color. Caustic 

 soda, or any other solution (even water), takes away the natural 

 color of the fruit. Lime when added restores to the fruit the 

 color removed by the caustic soda and renders the fruit of a 

 uniformly dark color, which, while artificial, is not easily 

 detected from the natural. Again, caustic soda is obtained in 

 the market strictly pure, and in a powdered state, requiring no 

 boiling to dissolve it, only the addition of water. The same 

 applies to the lime, thereby doing away with the necessity of 

 purchasing boilers and fuel, which are required when potash is 

 used, these articles being expensive and cumbersome, especially 

 when large quantities of fruit are to be processed. The strength 

 of the lye I now use on both ripe and green fruit, although 

 varying according to variety and state of ripeness of the fruit, 

 is as follows: 



Powdered caustic soda, pure _... _ 15 pounds. 



Lime ^_ 6 pounds. 



Water ._ , 100 gallons. 



Place the caustic soda in a tub or bucket made of wood (oak 

 preferred), add slowly five to ten gallons of cold water, and stir. 

 In another vessel slack the lime in about the same amount of 

 water. Allow the lime to settle; then pour the clear liquid 

 into the caustic soda; add water to make in all one hundred 

 gallons of solution, and apply to the fruit cold. The fruit is 

 kept in this lye solution until the bitter principle has entirely 

 disappeared. The lye is then drawn off and immediately fresh 

 water run in, in fact it is best for the water to run in as the lye 

 is running out. The water is changed every day until all 

 trace of lye is removed, then brine is added. 



Olives in Oil. Olives in oil form a most appetizing dish, 

 and are greatly relished. They do not need special prepara- 



