OLEA. 
2. — ne a Ait. n. 5, 
t. (Mo baat sae 
Ameen. 844.)— celtic neo, fer 
delicious {cent of the little white = which is like that 
of the higheft-perfumed green Hence fuch tea has 
phi reported to be {cented with eee flowers; but, as far 
we can learn, without foundation. ‘The Chinefe how- 
ever are faid by Kempfer to efteem them very much. The 
leaves of this plant are evergreen, fhining, rather dark, 
finely and ibaeply ferrated. lowers not bigger than fome 
inds of Gahum, pure white at firft, but 
ening, contains alae ee exo ate tree 
= as the sc tree h ecies arc d are the 
mmon European olive (O. europza) ; the Cape olive 
(0. capenfis); the American olive (O. ea. and 
the vest fented olive (O. fragrans. 
rift fort there are feveral varieties ; as the warted- 
olive, whi ch is a native of Cape. The long-leaved, 
which i is chiefly cultivated in the fouth of France, and from 
make the beft oil. The young fruit is moft 
w 
t e e leaves are much 
white on their underfide ; the fruit is near 
of the Provence coat but of a ftcong rank 
flavour, and. Ge oil is likewife ftro 
on ere are e alfo other cata as ae le elas fhort 
the 
ferences. If the olive be not fufficiently i ae ae oil is 
ae tter; if it be too ripe, the = is thick and glutinous. The 
ome countries it is ufual to lay the olives 
in heaps, and peste ‘ em . alive before the oil is drawn. 
y this manageme e 3 and this procefs can 
only be inh for oil thats is intended for the lamp, or for the 
foap-boi 
he unri ne olives, pha pickled, ea ape the oe rai 
and Lucca forts, are to many extremely grateful, and fu 
ofed to excite eae ant sa ai oh on. Accord ing 
to Miller, they are prepared by repeatedly fteeping them in 
water ; to which fome add alkaline falt or quick lime, in 
order to eee the procefs ; after which they are wathed, 
and preferved in a pickle of common falt and water, with 
fometines the addition of an aromatic 
ome places, fays Chaptal, they ; are macerated in boil- 
ing one charged with falt and aromatics; and, after 24 
hours digeftion, they are fteeped m clear water, which i is 
more et t at 
they are frequently macerated in a lixivium of quick-lime 
and d-afhes, after which the wathed in ae vba 
But i in whatever manner the preparation 
rie of iets Whe en the oii is Sai fi it be ftro i 
agitated in water, the mucilaginous principle i is segsge 
in this manner, for feveral 
Bi of in open bot without any alteration. Chaptal’s 
em, 
is fai ate =o the olives are put into thofe {mall 
bares in whic they are brought to us, they give them a 
flavour by throwing over them an effence ufually compote 
of ore cmeaen, coriander, and fennel. But pa 
is a kind of fecret with thofe who deal in them; an 
ae ‘al the whole difficulty of the prepanticn is pe 
om) he beft falad oil is of a bright pale amber colour, bland 
to the tafte, and without the leaft {mell. 
trees are aa hurt ‘by hard frofte in winter, fo when 
the tops are killed, they fend up feveral ftalks from the 
root; and when thefe are grown pretty ftrong, they feparate 
them with an axe from the root; in the doing of which they 
are 
