52 



On the other hand, no amount of fermentation affects 

 the quantity of oil ; and where this is the main object 

 of the maker, the Olives are often allowed to ferment in 

 heaps for months, till it is convenient to crush them, 

 when they have to he dug out of the hins to put through 

 the mill. 



But a slight degree of fermentation, if unaccom- 

 panied hy any material heating, does not appear to affect 

 injuriously the quality of the oil, while it facilitates the 

 separation of the oil from the mucilage. The extent 

 to which, however, fermentation is allowed to proceed 

 should he jealously regulated, as there is no doubt that 

 beyond a certain point, the oil unquestionably surfers 

 in quality, and becomes unfit, for the more delicate uses 

 of food and cookery, to which Olive oil, when good, is 

 put. 



By far the safer plan for the beginner in the in- 

 dustry will be to gather his Olives at the right time, 

 and to crush them as soon as he has enough together. 

 In the meanwhile, they should be stored on shelves in 

 moderate layers ; the most complete arrangement being 

 one which will admit of a free current of air above and 

 below the layers. 



The fruit is first reduced to a pulp, either with or 

 without crushing the stones, according to the views of 

 the miller as to the effect which this has upon the 

 quality of the first droppings from the press, which are 

 always regarded as the best. The crushing process 

 should be conducted by a slow and regular movement, 

 without jerking, in order that all the oil cellules shall 

 be broken, and the press not be called upon to do any 

 of the work which is supposed to have been previously 

 done by the mill. The pulp or paste is then shovelled 

 into the bags before described, which are placed one on 

 the other to a convenient depth in the press. In this 

 process, as in that of the crushing, the power should be 

 applied steadily, slowly, and regularly, to afford time for 

 the oil, as it exudes, to escape from the press through 

 the proper channels. Pliny recommends that the pros- 



