THE TECHNOLOGIST. 



OILS AND FATS SHOWN AT THE INTERNATIONAL 

 EXHIBITION. 



BY THE EDITOR. 



(Continued from page 334.) 

 II. — Vegetable Oils. 



Olive Oil. — The collection of olive oils from Italy was very fine, 

 ■whether used for soap manufacture, or food. Some of the superior can 

 be purchased at &|d. a pound, and the common at 4^d. a pound. Is. lOd. 

 per gallon seemed about the medium price. 



Messrs. Danielli and Philippi, of Pisa, exhibited an interesting 

 series of olives preserved in spirits, dried olives, pickled olives, olive 

 oil, washed olive oil, olive kernels, residium of the kernels after expres- 

 sion of oil for burning, and more for fattening cattle. 



The other oils shown in the Italian collection were purified grape 

 stone oil, and purified nut oil for burning rape oil used for food by the 

 peasants, linseed oil, laurel oil, and hazel nut oil, oil from the ground 

 pistachio (Arachis hypogcea) for burning, and pine seed oil. 



The olive tree, from the* fruit of which the oil is obtained, grows 

 naturally in the woods and copses near the coast on the southern parts 

 of the Peninsula and the Italian Islands, as also in Greece and Asia 

 Minor, and in the southern parts of France and Spain, and on the coasts 

 of Africa. Wild olive trees are sometimes of gigantic size, having a 

 very thick foliage, particularly in the islands. A temperature of seven 

 or eight degrees centigrade below zero being prejudicial to their growth, 

 wild olive trees, like those which are cultivated, require a mild winter, 

 with a hot summer and autumn to ripen the fruit ; olive oil, however, 

 is obtained from cultivated olive-trees, of which there are many sorts, 

 the frantoio, the morajolo, the leccino, and others more or less esteemed 

 VOL. III. G G 



