ARGAif TEEE. 399 



commences, inwards the end of September. It now enlarges 

 rapidly and attains its full size during that season, so as that by 

 the middle or end of March it is ripe enough to be gathered for 

 economical uses. Both the fruit and the wood are serviceable, 

 but especially the former ; for from the kernel an oil is extracted 

 which is much employed for domestic purposes by the Moors, 

 and is an important production of the country, as it saves much 

 olive oil, which can thus be thrown into commerce, and made to 

 bring money into the country. It is calculated that im the whole 

 Argan region one thousand hundredweight of oil is annually con- 

 sumed, thus setting free an equal quantity of olive oil for export- 

 ation to Europe. Our countryman, Host, in his ' Efterretninger 

 om MarokoR,' p. 285, says that the Argan oil is exported to 

 Europe, where it is used in manufactures. Such may have 

 been the case in former times when it might be cheaper ; but 

 now there would be no advantage in doing so, as it costs almost 

 as much as olive oil. At present, no Argan oil whatever is 

 exported. 



'"As the practice in preparing this oil is somewhat different 

 from that of common olive oil, it may be useful to enter into 

 some details on the subject. I have myself been present during 

 the whole operation, and consequently speak from experience. 



'"In the end of March the countryman goes into the wood, 

 where the fruits are shaken down from the trees and stripped of 

 their husks on the spot. The green fleshy pericarp, which is 

 good for nothing else, is greedily eaten by ruminating animals, 

 such as camels, goats, sheep, and cows, but especially by the 

 first two. Therefore, when the Arab goes into the woods to 

 collect Argan nuts, he gladly takes with him his herds of the 

 above animals, that they may eat their fill of the green husks 

 whilst he and his family are collecting and shelling the nuts. 

 The horse, the ass, and the mule, on the contrary, do not like 

 this food. When a sufficient quantity of nuts are collected they 

 are brought home, the hard wooden shell is cracked between 

 stones, and the inner white kernels are carefully extracted. These 

 are roasted or burnt like cofiee on earthen, stone, or iron plates ; 

 in order that they may not be too much done, they are constantly 

 stirred with a stick. When properly roasted they should be all 

 over of a brown colour, but not charred on the outside. The 

 smoke, which is disengaged during the process, has a very 



