MARSEILLES. 93 



duced as preserved in this -way were of an inferior kind, 



but appeared very well cured. " To make a lye, 



take for each pound of olives a pound of ashes, and an 

 ounce of lime ; boil these ingredients in water till the 

 lye is neither too thick, nor too clear. 



When the flesh of the olives detaches itself easily 

 from the stone;, which happens about six or seven hours 

 after their immersion, the olives are washed with clear 

 water, and left to steep for about nine days, the water 

 being changed at least once every 24 hours. They are 

 then kept in water, strongly charged with salt, and 

 seasoned with a few grains of coriander seed, to give 

 them a good taste." 



This recipe was scarcely finished at the moment it was 

 necessary to join the Diligence, and I had not therefore 

 time to read it, much less to ask such questions as are 

 necessary to make it fully intelligible. The lye is doubt- 

 less intended to free the olives from the bitterness natural 

 to them when fresh. 



Saturday, December. — At an early hour this morn- 

 ing I arrived at Marseilles. My object in coming to this 

 city was to visit the districts in its neighbourhood, where 

 the raisins and other dried fruits of Provence are pre- 

 pared. 



I lost no time in waiting upon M. Negrel Ferand, the 

 Director of the Cabinet of Natural History, whom I 

 found not only very ready, but extremely well quahfied, 

 to give me the information I required. He said that 

 almost the only district where raisins were made for 

 exportation was Roquevaire, which was his native place, 

 and to which he gave me a letter. 



M. Negrel Ferand has contributed the division that 

 treats upon Agriculture and Rural Economy, to a quarto 



