OLEACEiE. 443 



finite records, and having been introduced into Europe and there naturalized 

 at a very early period, it is impossible to come to any exact conclusion as to 

 the locality whence it was originally derived. According to Gibbon (Decline 

 and Fall), " the Olive in the western world followed the progress of peace, 

 of which it was considered as the symbol. Two centuries after the founda- 

 tion of Rome, both Italy and Africa were strangers to that useful plant ; it 

 was naturalized in those countries, and at length carried into the heart of 

 Spain and Gaul." It is constantly spoken of in the Bible, and frequent re- 

 ferences are made to it by Homer, in both cases as a tree in general cultiva- 

 tion : and the varieties now known were equally common in former times, as 

 Virgil enumerates three kinds, Cato eight, and Columella ten. No plant is 

 of more easy cultivation, and it has the additional advantage that it flourishes 

 in the most barren soils. The suckers are removed from the trees in the 

 spring and autumn, when the ground is ploughed, or it is merely loosened 

 round the trees. The plant begins to bear at two years of age, and at six is 

 productive, and is almost of endless duration, as a plantation is still in bear- 

 ing near Terni, in Italy, which is supposed to be the same trees spoken of 

 by Pliny as growing there in the first century. 



The Olive is cultivated with success in the old world, where the tempera- 

 ture of the coldest month is not under 42°, and that of the summer not below 

 72°. Thus in Europe it extends as high as latitude 44£°, whilst in America 

 it would not flourish above 34°. There are three products of this tree that 

 require notice, its gum, leaves, and fruit. 



Olive Gum. — This is, properly speaking, a resinoid substance, exuding 

 naturally from the bark, consisting of a peculiar matter, called Olivine, resin 

 and benzoic acid ; it was formerly used in medicine, but is now considered 

 as of no particular virtue. 



Leaves. — These contain tannin and gallic acids, and have been employed 

 with 'some success as astringents and tonics, but are seldom prescribed in re- 

 gular practice, but form a domestic remedy in much repute in some parts of 

 Europe. 



Fruit. — This is employed for two purposes, the first and most important 

 for the expression of the oil contained in them, and secondly as an article of 

 food ; in the latter case they are prepared by pickling, and are used in an 

 unripe state, being steeped in a weak solution of soda or lime, to deprive 

 them of their bitterness, then washing them repeatedly in water, and finally 

 preserving them in a strong solution of common salt, aromatized with bay 

 leaves. Large quantities are imported into this country from Italy and 

 France; these are made from the small variety (longifolia) ; those from 

 Spain being prepared when the fruit is almost mature are oily and strong, 

 and are not as much esteemed ; they are from the large variety (latifolia). 



Olive Oil. — The time for gathering olives for the purpose of extracting 

 their oil, is just before they are fully ripe. If this be delayed until they are 

 mature, the tree will bear only in alternate years. The quality also de- 

 pends on the time of gathering ; they should be carefully picked by hand, 

 and the harvest completed, if possible, in one day. In France and Italy the 

 oil is drawn from the fruit by presses and mills. The fruit is gathered just 

 as it attains maturity, or when it begins to redden, and immediately carried 

 to the mill, and care taken that the mill -stones are set at such a distance from 

 each other as not to crush the nut of the fruit. The pulp is put in bags and 

 moderately pressed; the product obtained is of the first quality, and called 

 Virgin oil. The marc remaining is broken in pieces, moistened with water 

 and again pressed; the oil from this second operation is of an inferior quality, 

 but still fit for table use. The marc is again broken up, well soaked in water, 



