40 



of the bitter principle which would otherwise make them 

 unpalatable if not nauseous. 



I select the following receipts for preparing "pich- 

 oline" Olives — each being given by its author as pro- 

 ducing a good and marketable article : — 



Receipt No. 1. 



" The lye is to be made as follows : — Take three 

 f? pounds of fresh wood-ashes, six ounces of fresh quick- 

 " lime, six quarts of cold water — mix well, and boil 

 " gently for thirty minutes, keeping well stirred. 

 " When the Olive is. full grown, but quite green, gather 

 " carefully the quantity wanted, without bruising (of 

 " the largest kind), and place them in a clean vessel 

 " (not iron) pure from any greasy matter, and, when the 

 " lye is cooled down to 150° Fahrenheit, pour sufficient 

 " on the Olives to well cover them ; soak for about 

 " thirty hours. Then, pour off the lye entirely (covering 

 " the vessel to prevent the berries running out), and 

 " rinse the berries with fresh cold water, and for three 

 " days keep them in cold water, changing the water 

 " two or three times each day ; then, having prepared the 

 " pickle (salt and water) of about the strength that will 

 " float an egg (the better plan is to boil the water and 

 " pour it on the salt, leaving it till quite cold), and, 

 " having clean bottles thoroughly dried, put in the 

 " berries, carefully selecting them of equal sizes for each 

 " bottle, shaking but not pressing them down, and 

 cc pour in sufficient pickle to cover the Olives, leaving 

 " a space in each of about an inch from the cork, which 

 " should be good and well fitting. Cover with pieces 

 " of bladder, well tied on and secured from the air 

 " with some wax of black rosin and beeswax." 



Receipt No. 2. 



" The method of preparing Picholines, in Trance, 

 " consists in putting the Olives, after they have been 

 " gathered, into a lye made of one part of quick-lime 

 " to six parts of ashes of young wood sifted. After 



