Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-04-01
A Few Words to Those Who Talk of
Going South.

ALL. Wherever you go you WILL Ilnd bne
weather just as variable as In New York
not the same extrcme of cold, but as
great contrast to the milder days as
the Oath of February here was to the
23d.s There will be more warm, balmy
days than here, on which you can open
you will feel the chill of sunset, or of
the morning, more than here, If. you
are simply tired with overwork, or ner-
vous, or in convalescent state after a
severe illness, go to Savannah, to Jack
sonville, to dear old sleepy st. Angus
tine, or to Enterprise, or to all in
succession, and you will come home
invigOrated and refreshed. suas f., .safi.
The sand hills behind Augusta are
charming Aiken is high and dry, but
not very cheerful Too many sick peo-
pie around. There are good hotels at
all these places. st. Augustine is the
winter resort of aceW people-of those
who onl y want tonic. New Workers
are building fine winter residences
there. Aspinwall, Edgar, Howard,
and Ball are already established, or
nearly 50. There is good boating, and
fishing, and hunting, and pleasant soci-
ETY. while the queer old streets, the old
Spanish fort and gates and church, the
mongrel language of the people, Span
ish, Greek, English, and African COM
bined the feather-fans and alligators
teeth, and the utter separation from the
rest of the world, give peculiar zest of
facination to the place-as if you were
in some foreign land .-..
If you are sick and must go to q
warmer climate, go to Nassau, where
you can breathe fresh air at all times,
day and night, where no fires are lighted,
and where the heat is tempered by
Northern breezes, out of which the chill
has been taken by the gulf stream.
These breezes take a chill with them to
all places in the United States, and
make pine fires necessary at night very
cheerful, butvery promotive of draughts
on the back. Still, the four days sail
to Nassau, and the absence of a daily
mail, make many invalids go South. AS
we said, we think they had better stay
at home but, if they must go, Augusta
and Aiken are more dry than the other
places further South. One must be
some time at Aiken to discover any
especial charm in the place or its sur
roundings.
Olive Oil.
The use of olive oil has become so
general that a brief description of the
process by which it is manufactured
may throw some light upon this i'm
portant article Of commerce. The gen.
eral mode in vogue in Italy, Sicily, and
other Mediterranean countries is to put
the fruit into mill where it is first
ground to a paste under heavy stones.
| The pulp is then placed into round,
flat baskets, made of a strong kind of
rush, and submitted to a press. When
the oil ceases to run from this first
pressing, the baskets are removed, their
contents again passed under the mill,
and then returned into the baskets, and
submitted to the press as before and
in like manner the operation is re-
peatedfor the third time. In theselat-
ter DRESSINGS, hot water is thrown upon
the baskets as they are piled under the
press, to disengage the oil, which flow
ing out with the water as the pressure
is applied, is conveyed to a cask or tub,
where the oil, swimming on the surface,
is carefully skinned off. q
The manufacture of olive oil is very
old practice, but it has undergone very
considerable improvement of late years.
By theintroductisn of hydraulic presses,
the expressing of the oil is now much
more rapid and effectual, and the in
furious consequences Of incipient fer
mentation, or those attending the beat
ing of pulp, are thus avoided. The
most valued olive oil is that known as
Provence Oil. This is virgin oil ex-
pressed with great care from ripe fruit
Immediately after being gathered, and
before the slightest fermentation has
taken place. It is usually exported in
bottles, surrounded by species of rush
and network, and is used as salad oil.
Gallipoi oil is produced most largely,
and is sent out in casks, while the kind
known as Lucca oil is put up IN large
jars. Olives, intended for preservation,
are gathered before they are ripe, and
deprived of some of their bitterness by
soaking for eight or ten hours in I've
composed of quicklime, wood-ashes,
and water. They are then bottled in a
brine of common salt and water, to
which is added some aromatic flavor.
In 1872, the amount imported in the
United States was 15,O14 gallons, val
ued at $537 $3.50.