48 



OLIVE OIL AND ITS SUBSTITUTES. 



TABLK X X X V. . l/m///>rx nf ('a/ifornin nfhr o/7* of knuu-n <>ri</in Continued. 



" Not included in average on account of high percentage of free acid. 

 TABLE XXXVI. Aiinlym-x of California olive oils. (Compiled.) 



Determinations. 



" 11 saiiipl--. .lour. Amcr. Chcm. Soc.. ISM:,. 17: M:;:,. 



' f_' samples. 



cCalifornia Agr. \\\]>\. Sta. Kept.. ls'.i7-'.is. p. 165. 



ITALIAN OLIVE OILS. 



Thoso oils, results upon which ;uv given in 'PuMcs XXXVII and 

 XXXVI 1 1. \\riv obtained tlinmo-h V. \'illa\ ccchia. chemist of the 

 CUStom-honse at Home, and (Jiacomo ncilapianc I'u Andrea, of (MMIO;I. 

 The oils represent all the lar^e oil-producin<: districts ol' Italy. It is 

 impossible to j^ive the variety of olive u-ed on account of the oreat 

 number of varieties in Italy: each small district may have a distinct 

 variety of olives. The Italian olive oils are not materially different 



