Pa 
1 en, 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 115 
The first salting must be done very gradually and carefully in order to 
Prevent shrinkace and wrinkling of the fruit. For this reason gradually 
creasing strengths of brine must be used as described, and the olives left 
mg enough in each to be thoroughly penetrated. 
Nall these operations no sign of scum or slime should be allowed to 
“cumulate on the o ives, the vats, or the covers. his is of especial importance 
tring the treatment with plain water. On the first sign of sliminess around 
+e sides of the vats, where it appears first, they should be emptied and 
Mushly brushed and scalded before replacing the olives. 
7 Pure Water Process.—The best pickled olives are made without the use of 
Ye, but this process is only practicable with olives whose tartness is easily 
saatacted, and where the water is extremely pure and plentiful, and. even then 
Hs Yery slow and tedious. It differs from the last process only in omitting 
© preliminary lye treatment. The olives are places from the beginning in 
Te Water, which is changed twice a day until the bitterness is sufficiently 
cted. ‘This requires from 40 to 60 days or more. The extraction 1s 
puctines hastened by making two or three shallow longitudinal slits in each 
faves but this modification, besides requiring a large amount of expensive 
widling, renders the fruit peculiarly susceptible to bacterial decay and softening. 
is ¢ sether, the pure-water process cannot be recommended for California, as it 
°0 expensive and uncertain. 
Green Pickles.—Green pickled olives are made by essentially the same 
sas are used for ripe pickles. The extraction of the tartness requires 
aah ve Care and the same close adaptation to peculiarities of different varieties 
and eeady described. The olives are pickledsoon after they have attained full size, 
th; before they have shown any signs of colouring or softening. They contain at 
s time comparatively little oil, and are every way much inferior to the ripe 
Mckles Mi nutritive value. They are not a food, but a relish. They are rather 
Thee fasily made than the ripe pickles, as there is less danger of spoiling. 
“Te is Owever, very little market for any but the largest sizes. 
lot Grading and Sorting.—t is extremely important that all the olives in each 
f i Pickles should be as nearly as possible uniform in character, in order to 
i 
Olt the process of pickling, and to produce an attractive ap Seale 
oe of different varieties, and even those of the same variety from dissimilar 
AON 
the ima.” should never be mixed. The first sorting is done ye Pea ey 
: ‘ripe, over-ripe, and injured fruit separated from that which i 
eal + The good fruit is then graded, by means of a mechanical grader, 
ae ding to size. In this way the olives are separated into different lots, 
Ke Will each contain fruit on which the different processes of pickling will 
th iniformly, A erader adapted to handling soft fruit, that will not bruise 
3 ives, must be used. After the pickling process is finished there will often 
Ano tinct difference of colour between different olives of the same lot. 
wei Sorting according to colour is then advisable. This must be done 
med; “nd either two or three colours may be separated, dark and light or black, 
mm and greenish, according to variety. 
/ 
