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consumption of this imported oil that is so largely adulterated; whether 

 it is probable we could sell all the oil we produce for medicinal purposes, 

 or whether these people would pay the price that you get for general con- 

 sumption, and, if so, how are we going to compete with these people if they 

 prefer to buy the adulterated oil — how can we compete with these adul- 

 terated oils? 



Mr. Kimball: I would like, for the information of Mr. Cooper, to answer 

 the question of Mr. Butler. While General La Due, the former Commis- 

 sioner of Agriculture, was stopping at my house, I asked him as to the 

 purity of imported oils. He said to me that under his instructions there 

 had been made in the Department of Agriculture chemical tests of the oils 

 produced and imported, and out of some sixty-six or sixty-seven samples 

 imported the nearest to perfection was one sample of 94 per cent, next to 

 that 73 per cent of oil, and down to one sample of only 4 per cent of olive 

 oil, and that may be the reason of the difference of price between Mr. 

 Cooper's oil and the imported. 



Mr. Cooper: I have only a few more remarks to make, as the questions 

 have somewhat disturbed the thread of what I intended to say. However, 

 as far as the value of pure oil is concerned, as compared with adulterated 

 oil; nearly all recipes for making salads, as laid down in the books, give 

 twice the quantity, on account of adulteration, that is really required of 

 pure oil, hence one bottle of pure oil of the same weight will go as far as 

 two bottles of adulterated oil. The adulterated oil, after the cork is drawn, 

 probably one third of it would become rancid. Mr. Dondero's remarks 

 about the degrees of heat were perfectly correct; the lower that you can 

 keep the thermometer the longer the oil will last without becoming rancid, 

 but there is no necessity now as long as 120 degrees, with proper ventilation 

 in the artificial heat, will dry the berries so that the oil can be made in 

 forty-eight hours from the time it is picked. It will keep at least one year 

 in a saucer without becoming rancid. I have tried it twelve months in a 

 saucer, with a gauze over it to keep insects out of it, without becoming ran- 

 cid, and that is long enough. When we have to keep our oil five or six 

 years, probably we will have to reduce the degree of heat. Now with regard 

 to the pits. I have two or three times cracked with a hammer ten of these 

 pits, not finding more than one that had any germ inside, so there is nothing 

 inside of the berry in ordinary years to make oil of. 



Mr. Butler: Is that peculiar to that particular olive? 



Mr. Cooper: I can only speak of my own experience and my own place. 

 I sent those pits to an experienced chemist in the City of Philadelphia — a 

 thorough chemist, having gone through all the principal chemistry schools — 

 in order to know what I should expect from the seed pits if I crushed them. 

 He found nothing, and told me to go on and crack them, and do what I 

 pleased with them; there was nothing in them to injure the oil. 



Mr. E. T. Reynolds announced that arrangements had been made to give 

 all the visitors a ride through various places of interest, in the afternoon. 

 Here a recess was taken until seven o'clock in the evening. 



THE RIDE. 



About one o'clock in the afternoon, just after lunch, nearly one hundred 

 single and double carriages were in readiness and waiting to be occupied 

 by the many visitors to view Chico's vast surroundings. The line of car- 

 riages, or cortege, which it resembled, was led by one of the most enter- 

 prising citizens of that place, accompanied by General Vallejo, of Sonoma. 



