The morning call., 1891-09-13

brms In this city or elsewhere.
Questions answers TO which are in the nature
Of an advertisement, will not be answered.
Every INQUIRY must have the true and full
name OF the sender, as well as the correct resi-
dence. Any inquiry that has not the cor
rect name and nd6 ress of the sender Will
be treated as IL IL was not signed, and the
writer need not expect an answer
OLIyEs-I. F. s., City. The common
olive known in botany as Olea Europ9a). the
weIl-known plant yielding the oil of COM
merce, belongs to a section Of which it has
been taken as the tyre. 1t is one OF the
earliest trees mentioned III ancient history.
The genus includes about thirty-fve species,
very widely scattered, but chiefly over the
Old World from the basin of the Mediter-
ranean 10 South Africa and New Zealand,
and is an undoubted native of Syria and the
maritime parts Of Asia Minor. though abund-
autalso in Greece and the Islands of the archi-
pelago. It shows a marked preference for
calcareous soils and a partiality for the sea
breeze, hourishing with especial luxuriance
on the limestone slopes and crags forming
often the shores of the Greek peninsula and
adjacent islands The varieties known to
modern cultivation are extremely numerous.
Introduced about the year $50 B. C.. Italy
retains its prominence in the cultivation Of
the olise. Spain comes next, but its
broad-leaved trees bear a larger fruit
Of more bitter flavor and the oil is Of ranker
quality. The olive tree, even when free in
crease is unchecked by pruning. is of very
slow growth. In France. in the Provinces
of LanguedOc and Provence, and in Italy, it
is kept by pruning under 80 feet in height,
which is rarely exceeded when in cultiva-
tiOn. The wood, being very fine and hard
and often finely vened, Is valued by the
cabinet maker or Ornament-turner. The
olive is prOpagated in various ways, though
cuttings or layers are generally preferred,
roofing in fsvoring soil almost as easily as
the willow. The ordinary varieties do MT
become profitable TO the grower uuuI from
FIVE to seven years after the cuttings have
been placed Apart from damage by
weather or organic foes, the olive crop IS
somewhat precariOus, even with the most
careful cultivation. The unIipe fruit is
largely used as an article OF dessert to en-
hsnce the flavor Of wine and to renew the
sensitivenesS of the palate for ether yiands.
For this it is picked green. soaked for few
hours IN an alkaline lye, washed well in
clean water, and then placed in jars or
bottles filled with brine. The leaves
and bark are employed in the South
as a tonic in intermittent fever and reSiu-
Gus matter called olive gum or Lucca gum,
eXuding in hot seasons, Is used as a perfume
in modern Italy. For the olive oil of COM
merce the worlds dependence is Italy, and
the best grades come from Tuscany In
Lucca and Pisa, where great attention is
given to the process Of making. While in
modern times the olive has been spread
widely over the world and though the
Mediterranean lands that were IFS ancient
home still yield the chief supply of the
oil, the tree is now successfully cultivated
in many regions, even TO England. 1t was
conveyed to America soon after its discov-
cry by the Spanish settlers. In Chlle it
hOurishes as luXurlantly as in its native
land, and at later date it was carried to
Peru, but has not been equally successful
there. Jesuit missionaries introduced 1t
in the seventeenth century into Mexico and
by similar agency into California, where 1t
has prospered lately under the more care
full management of the Anglo-Saxon con-
qGeIOr. Its cultivation has also been at
tempted in Carolina, Florida and MiSSis-
Sippi. 1t has been established in many in
land districts in the Eastern Hemisphere; :;
to Armenia and Persia it was known at a
comparatively early period of history and
many Oive-yards exist in Upper Egypt. II
has been introduced in China and may be
au important addition TO the resources of
the Australian planter, having found in
Queensland climate especially suited TO
its wants and growing vigorously in South
Australia. near Adelaide. 1t has also been
successfully introduced into some parts of
the Cape Colony.
BEET SUGAR-L. +. S., City. The sugar
beet is a cultivated variety of the Beta
mariana, othel varieties of which. under
the name Of mangold or mangel wurzel. are
grown as feeding roots for cattle. The
plants are cultivated like turnips and at
tain maturity in about five months after
sowing. The efforts OF growers have been
largely directed TO the development Of roots
yielding juice rich in sugar, but the nature
OF the seasons exercises much influence on
the composition Of sugar beet, especially
ou its richness in sugar. which may range
from 10 u 20 per cent. OF the varieties the
white Silrsian beet is the richest, and, there
fore, the preferable. Two distinct methods
OF obtaining the juice from beet are now
principally employed, pressure aud diffusion,
though formerly a modified diffusion process
-maceratiOn-was IL use. 1t has now been
generally abandoned, as has also means of
separating the juice by centrifugal action.
Speaking generally, for it is not possible in
this column to enter into the details Of the
several methods, the roots after being washed
are rasped down by machines 10 tear up the
cells the pulp Is then put in bags and the
juice squeezed out by progress. 1t is next
treated with lime or sulphuric acid to clarity
Ii, and also filtered until no deposit is left
after which it is boiled to concentrate it.
When it has attained a certain density it is
poured through flannel, and is a dark-col-
OTed syrup, which, in order to yield pure
sugar, must be deprived OF its colorng mat
ter and muciage, and this Is effected by
filtration through animal charcoal, or bone
black. The filtered juice is next treated
with lime water beaten up, with little white
of egg, to a lather, until Ii is slightly aka
line, and then further concentrated by boil
ing Ia copper cans, care being taken to
scum it all the while. When sufficiently
concentrated, II Is put into vessels and al
lowed to stand several days in warm room
to crystalline. The uncrystalliZed paft, or
molasses, is drained off, and raw
sugar remains, which Is further refined
by again dissolying it and treating it
with albnmen aud blood. The fresher
the root the more readily does its sugar
crystalline in manufacture. When not
grated into pulp, the method is to cut the
root by machinery irto small squares and
extract tile saccharine element by Infusion
in hot water. The refining process is essen
TALLY the same as that used for cane sugar
that is. repeated filtration and concentra-
t1on oy evaporation until the granulatiDg
point is reached. Germany, Austria Rus
sia, Belgium and France are the beet-sugar
producing countries Of the Old World. In
the United States the manufacture began in
1862, bu: the civil war interrupted it. Later
1t was carried on to considerable extent and
with encouraging success In California, in
parts Of which the conditions of Climate and
soil are most favorable to the raising OF
from beets, sorghum, or sugar-cane grown
In the United States, OF from maple sap,
produced at home, the Mckinley tariff bill
provides for the payment To every producer
bounties of from to ~ cents per pound
Under this helping clause three companies
are operating In this State at Ch no, Watson.
vile and Alvarado, and two in Kansas, be
sides others in Nebraska, Utah and Missouri
BERING SEA-W. S., Mountain View
Cal. In order to prevent the desiructiy,
practices that threatened the determination
Of the seals, the Treasury Department at
tempted to enforce in 1886 doctrine that /
had not previously asserted, namely that tn,
sea was a mare clausum, aud that the
United States had jurisdiction over one-hali
Of IL. THIS right was specifically granted il
the treaty ceding Alaska to the United
States. yet In 1922 when Russia attempted Il
claim sovereignty over the sea the United
States as well as Great Britain raised
strong protest against the doctrine that
patton could claim territorial jurisdiction
over a sea having an entrance one Thousand
miles wide.