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scraper or rake, passes it lightly over the surface of the water 

 in the basin, and thrusts it into the corners, so that the oil 

 and the different other particles of the fruit come to the top : 

 upon which he takes a short-handled perforated ladle, and 

 what is still better, a hair sieve, with which he gathers all that 

 is on the surface to throw it into a little tub or what- 

 ever kind of wooden recipient he may have close by. He 

 goes on with this work till the water of the different basins, 

 without being agitated, shews nothing more on its surface ; 

 upon which he carries his bucket over to the boiler 13, into 

 which he empties the contents. This boiler is half full of 

 water, which is allowed to boil until the smoke is quite white 

 and thick ; which is a sign that the water has evaporated 

 sufficiently, and that also the paste is thick enough. 



The workman takes the substance out with a large ladle, and fills 

 the baskets, 15 ; these are put one above the other. This 

 done, four men — two placed at both handspikes, which are 

 introduced into the opening 16 — turn the vice that presses 

 the oil into the buckets ready to receive it. When these 

 buckets are full, other ones are put instead, and the first are 

 emptied into earthenware jars, at the bottom of which the oil 

 deposes a lot of sediment. 



The whole of the paste or doughy water is not taken away during 

 the operation. It is necessary also to leave a certain quantity 

 at the bottom of the boiler, in order that the boiler should 

 not be burned, and that there should be time to fetch some 

 water from the tubs. 



As soon as the pi ess acts on the baskets, boiling water is sprinkled 

 on the outside of these baskets. This water helps to detach 

 from the outside those particles of oil which otherwise would 

 not drop down. They flow, with the other oil, then into the 

 same tubs. The whole is then put into jars ; and as water is 

 heavier than oil, the former goes to the bottom, while the 

 other floats on the surface. The whole is allowed to rest for 

 a few days, during which all the sediment, earthy sub- 

 stances, &c, separate from the oil and go the bottom of the 

 water, and then by means of a small cane, fitted to the jar, 

 the cock is opened. The sediment is the first to come out, 

 and it is carried over to the boiler to be boiled over again ; 

 afterwards comes the water. Then, when the oil begins to 

 shew, the cock is stopped. This oil is put in casks ; but there 

 are some people who put it again into other jars, which opera- 

 tion naturally purifies it still more. 



Let us go back to the vats with the different kinds of crusts. 



After having gathered as much as possible of the oleaginous part, 

 and the different particles of fruit, a workman armed with 

 another instrument, 9, nearly similar to the one used by 

 masons for mixing sand with lime to make mortar, agitates 

 the bottom of the basins, towards where the sediment with 

 the other particles has been precipitated ; then all the 

 oleaginous and light particles that float on the top are taken 

 away. This operation is repeated often, and when one believes 

 that there is nothing more to be taken away from the basins 

 P, S, T, X, the valve is opened in the basin X, to allow the 

 water and sediment to flow away. Even this sediment could 



