138 



THE OLIVE 



and the gourmet of the many additions it may make to the home 

 menu; while the analyst warns him of the detected adulterations 

 not merely of so called imported oils, but of adulterations passed off 

 on the community as " California olive oil."* 

 The analysis of the berry shows the following 



•esult 



Pulp 

 75.02 



Pit 

 24.98 



100.00 



(Water , 51.25 



1 Fibre 14.38 



(Oil 9.39 



Oil of stone 



Fiber of stone 20.00 



Oil of seed 62 



Fiber of seed 16 



Loss 4.20 



OIL 



9.39 



.62 



WASTE 



14.38 



20.00 

 .16 



Total , 100.00 



10.00 



34.54 



The following is the chemical analysis of the olive : 



Potash 57.336 



Soda 5.170 



Lime 5.115 



Magnesia 0.130 



Oxide of Iron 0.305 



Chloride 0.111 



Phosphoric acid 0.929 



Sulphuric acid 0.533 



Siliceous acid 0.356 



Carbonic acid 29.985 



100.000 



THE COMPOSITION OF OLIVE OIL. 





Stearine 



Palmatin 



Oleine 





C. 17 H. 110 O. 6 



C. 51 H. 98 O. 6 



C. 57 H. 104 O. 6 



Carbon 



76, 6 



75, 9 



77, 4 



Hydrogen 



12, 4 



12, 2 



11, 8 



Oxygen 



11, 0 



11, 9 



10, 8 





100, 0 



100, 0 



100, 0 



*See the late statement by the Horticultural Society of the adulterations practiced in San Francisco. 

 —Pacific Kural Jt'ress, July 7th, 1S88. 



