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frees itself and is more or less clarified. It is generally necessary 
to transfer it to other receivers and allow it to rest again for a 
few days. It may then be stored until sold, and during that period 
it continues to clarify. 
PICKLING OLIVES. 
1. Verdaleandkernel. 2. Picholineandkernel. 3. Sevillano and kernel. 
4. Gordaland kernel. 5, Pendoulier andkernel. 6. Manzanillo and kernel. 
A quicker clarification is obtained by treating the oil with a 
diluted solution of such vegetable acids as citric, acetic, or tannic, 
