THE OLIVE 



131 



Whence it is clear that in the berry the quantity of water after 

 the tenth of September diminishes gradually. From 59.73 per cent, 

 it falls to 48.35 by the end of February thus losing about 19 per 

 cent, or one-fifth of its weight, The percentage of oil, especially of the 

 pulp, increases notably from the end of September to the end of 

 November, but after this time the increase is small. The Italian 

 country folk have a proverb which justly says: "At Santa Repa- 

 rata (8 Oct.) every olive berry is oiled." From this time the pulp 

 grows softer, and squeezed between the thumb and finger, some lit- 

 tle globules of oil can be seen. 



By the investigations of Signor Harz, of Vienna, confirmed by 

 those of Roussille, it has been shown that the fatness of the olive is 

 formed in little special cells of secretion precisely as the chlorophyl 

 or green coloring matter is evolved and these are distributed through 

 the berry side by side. When the fruit is still young these cells 

 contain a material which is not fatty, nor is it starch, or any of the 

 hydrates of carbon similar to these substances but instead is charged 

 with nitrogen and contains a substance which in the process of ripe- 

 ning, takes on the character of a tough gum, wax, and fat. Finally 

 this compound material, as maturity approaches, liquifies becomes 

 oil and working from the inside, outwards, the membranes of the 

 little cells themselves are gradually dissolved and the berry is tilled 

 with oil. 



Messrs. Roussille and Funaro have also discovered that while the- 

 fatty material of the pulp is always on the increase up to maturity, 

 that of the leaves on the other hand, is almost constant and always 

 in such quantity as to overthrow the belief that there may be any 

 connection whatever between them. The former undoubtedly is 

 formed in the berry as Harz discovered by microscopical observa- 

 tion. 



Funaro has further proved that the sugar of the leaves only 

 appears when the oily substance is perfected, that is to say when the 

 plant is near the term of its vegetative period and the fruit is well 



