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sibly the taste of the fruit. It is received in 

 vessels half filled with water , from which it 

 is taken off and set apart in earthen jars. To 

 separate the vegetable fibres and other im- 

 purities, it is repeatedly decanted. When the 

 oil ceases to flow , the paste is taken out and 

 broken up. As the sacks are returned to the 

 press, boiling water is shed over them, and 

 the pressure is redoubled, till every particle 

 of the oil and water is extracted. The mixture 

 is left in a vat, from which the oil is taken 

 off as it rises to the surface. This oil, though 

 less highly perfumed, is nearly as fine as the 

 first, and is usually mingled with it. The off- 

 als of the fruit are sometimes submitted to a 

 third process : in a basin into which a rill of 

 pure water is admitted, they are ground 

 anew; the skins and mucilaginous particles 

 floating on the surface arc drawn off into 

 reservoirs , and the shells are preserved for 

 fuel. The utmost cleanliness is necessary in 

 making the oil ; with the nicest economy in 

 the process, which is finished in a day, it 

 amounts in weight to nearly one third of the 

 fruit. The mean produce of a tree may be as- 

 sumed, in France at ten pounds, and in Italy 



