THE OLTVK IN TUSCANV (187 



ceiubei, when they are of a green m whitisli greeu color, aceording to 

 the kind of fruit. The fruit is then placed in 'barrels or large jars and 

 covered with a strong brine. In this condition the fruit is exported. 

 The brine is thus prepared : Into a barrel or tub is poured fresh, clean 

 water until it is three fourths full ; over this is huuga basket filled with 

 coarse salt, the bottom of the basket being 3 or 4 inches beneath the 

 surface of the water. When the water becomes completely impregnated, 

 and will hold no more salt in solution, it is ready for use. 



Black olives for condiments are thus prepared : They must be gath- 

 ered by hand when they begin to ripea and commence to turn black. 

 They must not be fully ripe. When gathered they are cleaned and 

 salted in baskets. The proportion of fruit and salt is about a large 

 haridful of coarse salt to a gallon of the fruit. Coarse salt is first spread 

 in the bottom of the basket, then a layer of fruit, then of salt, and so 

 alternately until the basket is full. In this condition the fruit must re- 

 main a month, then with fresh water cleanse the fruit from the salt 

 and place it in clean jars, covering the surface with laurel leaves. 



Another method of preparing the black olive for table use is thus : 

 As above the olives must be picked when they commence to lose their 

 green color, becoming somewhat dark. Place the fruit in shallow bas- 

 kets in the shade, letting it remain thus for a day. Then close the 

 fruit in jars for twenty-four hours. Then salt the fruit in jars, scatter- 

 ing upon each layer of the fruit two handfuls of tine salt to a gallon of 

 the olives. Some hours afterwards when the fruit is impregnated with 

 the salt, remove it to other jars, pouring upon it a copious supply of olive 

 oil of the first quality that is pleasaiit to the taste. Cover the surface 

 with laurel leaves. 



Albert Woodcock, 



Consul. 



Unitf.d States Consulate, 



datanlii, .h(h/ 21, 1884. 



TUSCANY. 



REPORT BY CONSUL WELSB, OF FLORENCE. 

 [RppiibliHlied from Consular Reports No. 41^. "1 



I hnve thi' honor to hand you my reply to the circular issued by the 

 Department of State, under date of the 4th of December, 1883, and re- 

 ceived at this consulate on the 23d of January, 1884. 



I regret the delay, which has been unavoidable, and in this connec- 

 tion I may mention that the answer from the consular agency at C;ig- 

 liari, Sardinia, reached me on the 1.5th instant, and that, althouj^ii vines 

 and olives are grown to a large extent in this district, there are scarcely 

 any exports of the same made through this consulate. I have, there 

 fore, had much diffloulty in arriving at the information I am able to 

 aive. 



