RIPENING AND PICKLING OF CALIFORNIA OLIVES. 9 
METHODS OF EXAMINATION. 
When received‘at the laboratory the olive samples were immedi- 
ately examined for color, and, if analysis could not be begun without 
delay, they were sent to a cold-storage warehouse and stored at about 
34° F. until wanted. A slight increase in color was sometimes evi- 
dent after such storage. 
The laboratory methods of examination, as finally adopted, were 
as follows: 
PHYSICAL EXAMINATION. 
Record the following: Color, flavor (if pickled), and ease of cleav- 
age of the pulp from the pit; average short diameter in sixteenths 
of an inch, measuring 50 or 100 olives; number of olives per pound; 
percentage by weight of pits. 
PREPARATION OF SAMPLES FOR CHEMICAL ANALYSIS. 
If pickled, pour off the brine and dry the olives with a towel. 
Reserve the brine for determination of salt. Count out 1 pound of 
olives, recording the number. Remove the pits with a cherry pitter. 
Scrub the pits with a brush, dry with a towel, and weigh moist, giv- 
ing percentage of pits. Pass the flesh of the fruit twice through a 
meat grinder,’ and receive in an evaporating dish. Weigh out sam- 
ples immediately, stirring thoroughly with a spoon before removal 
of each portion. If desired to analyze the pits, air dry them in a 
warm place, weigh, and grind as fine as possible in a drug mill. 
CHEMICAL ANALYSIS OF FLESH. 
Solids —Weigh out approximately 10 grams in a 2-inch lead cap- 
sule containing a teaspoonful of recently ignited sand and a short 
glass stirring rod. Mix intimately and dry in the water oven, which 
requires from 5 to 7 hours. 
Ether extract—The material in the lead capsule, including the stir- 
ring rod, is crushed and brushed into the inner tube of a Knorr fat 
extractor, prepared with an asbestos mat about 4 inch thick, pre- 
viously washed with alcohol and ether, and dried. Cut up the cap- 
sule and add to the tube. Extract for about 12 hours with anhydrous 
ether. Remove the inner tube, let the ether evaporate, grind up the 
contents in a mortar, return to the tube, and continue extraction for 
4 hours longer. Dry the oil to constant weight in the water oven, 
avoiding undue heating. Periods of from $ to 1 hour are sufficient. 
Protein (NX6.25).—Weigh out about 10 grams into a 9 cm. filter 
paper, folded into a cone and placed in a wide-mouth weighing bottle. 
Transfer the paper and sample to the Kjeldahl flask, and determine 
1 As the skin of the olive is rather tough, the grinder used must be provided with sharp 
cutting knives. 
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