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wliich vvasfent from Carolina in April laftj and, with- 
out any particular care, has undergone the heats of laft 
fummer, is yet pcrfedly fweet and good. Thefe feeds 
furnifh a pure, clear, well tafted oil ; and, as far as 
appears to roe, may be ufed for the fame purpofes, 
both in food and phyfic, as the oils of olives or al- 
monds. It may be applied likewife to many, if not 
all, the ceconomical purpofes with the former of thefe. 
But what greatly adds to the merit of what Mr. 
Brownrigg has informed us of, is the low price, at 
which this oil may be obtained. He fays, that ten 
gallons of the peafe, with the hufks unQielled, will, 
without heat, yield one gallon of oil j if preffed with 
heat, they will afford a much larger quantity. The 
value of a bufliel of thefe, in Carolina, does not ex- 
ceed, as I have been informed, eight pence, or there- 
abouts. Thefe will furnifli a gallon of oil, the la- 
bour and apparatus to procure which, cannot cofl 
much. This price will not amount to fo much as a 
fourth of what the beft Florence oil of olives cofls in 
England. This therefore ought to be confidered as 
valuable information, as, on account of its cheapncfs, 
a larger portion of mankind than at prefent may be 
permitted to ufe oil with their food, from whom it 
is now withheld on account of its price. 
Great quantities of olive oil are fent from Europe to 
America. New England alone, Mr. Brownrigg fays, 
annually confumes twenty thoufand gallons. The 
quantities ufed in his majefty’s other dominions in 
America mufl: be prodigious. The oil from ground 
peafe, of which any quantity defircd may be raifed, 
may and would fupply this confnmption of olive oil. 
it would likewife, I am perfuaded, bear exportation 
i to 
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