I OMMJ-JKI'IAL OLIVE 



58 



The following letter was received in regard to the analytical results 



obtained on sample No. ^51 17: 



OAKLAND, OAL., '.!//// iff, wos. 



In ivtnrniiiir the arruni].aiiyiii.ir statement of the clieinical ;m;il\.-i> .if l';il;i ( hrove 

 oil 1 would like to make OHO change. .lust In-fore reeei\ -ini: the paper from \\'ash- 

 iiiL'toii I had a test made of this year's product l>y V. M. ( 'urtis A; Son, analytical 

 chemists in San Francisco. They returned me the following: 



Specific gravity at 1-V.V (' 0. <H 17 



Free fatty acids i in terms of oleic) per cent.. o. :;ii 



lodin number ( Iliihl ) 8 



Cotton-seed oil None. 



You will note the difference in the percentage of free fatty acids, your analysis 

 calling for 0.80 per cent. I wan at a loss to account for the -.'real difference until I 

 recalled the age of the oil you had tested. The .Justinian Cairo Company have had 

 no oil of ours since the 1901 crop, and when that was put in still had some of the 

 1900 crop on hand, so that what yon bought from them was <it /mst 2 yearn old. 

 Thanking you for your courtesy, I am, very respectfully. 



CAKKIK CITLKK M<-LKNK<;.\.\. 

 PALA OLIVE GROVE, San Joxc, < '!. 



Tables XLIV and XLV give the description of the commercial 

 French oils and the results obtained thereon. Tables XL VI and 

 XLVIIgive the same data for commercial Italian oils. Like the 

 Italian oils of known purity, the commercial French and Italian oils 

 have a lower iodin value, a higher percentage of solid fatty acids, and 

 the fatty acids have a higher melting point than the California oils. 



TABLK XLIY. Description of commercial French olive oil* not found adulterated. 



