41 



" having left them half-a-day in this lye, they are taken 

 " ont of it and put in freshwater, where they are allowed 

 " to remain eight days, the water being carefully renewed 

 " every twenty-four hours. After this a brine is made 

 " of a sufficient quantity of marine salt dissolved in 

 " water, to which is added some aromatic plants. The 

 " Olives may be preserved in this brine during a year 

 " and more." 



Receipt No. 3. 



" Eor pickling, the fruit is gathered before ripe ; 

 " and is placed for half-a-day in a lye of one part quick- 

 " lime to six parts ashes of young wood ; from this they 

 " are taken and well washed in fresh water, after which 

 4 ' they are finally put into a brine of common salt and 

 " water, in which some aromatic plants, such as fennel, 

 " &c, have been steeped." 



Receipt No. 4. 



" One method of preparation in Portugal is as 

 " follows, viz. : — The common practice is to allow the 

 " larger and more fleshy kinds to become ripe, i.e. 9 black, 

 " when they lose a good deal of their astringent or acrid 

 " taste. These are then scalded in water considerably 

 " under boiling, into which an ounce or so to the gallon 

 " of soda is dissolved, and let it stand in it for three or 

 " four hours — in fact, till it is cold. They are then taken 

 " out and well washed in cold water several times over, 

 " and finally put into a clean wooden or large earthen- 

 " ware vessel, and completely covered with a pretty 

 " strong brine of salt and water, and covered up from 

 " the air." 



Receipt No. 5 



gives the preparatory treatment as in the preceding one ; 

 but finishes by putting the Olives so prepared into 

 moderately strong vinegar, to be used as a pickle. 



After immersion in lye long enough to extract 

 sufficient of the bitter, the fruit is sometimes packed in 

 tubs with a covering of lime, and thus keeps for years, 



