Los Angeles herald., 1892-12-11
NEWS MATTERS ABOUT RANCHES
Typical Facts About Southern
California Farms.
Mr.. CoOper's Methods Of Preparing
His Famous Olives.
His Two Recipes Given In Full-some.
thing About Growing Almonds.
Miscellaneous Farming
Matters.

| recipes which follow have been fully
tested and their efficacy cannot be ques-
toned. The main difference between
the methods is rather one of time than
one likely TO materially affect the pro-
duct:
Mr.. Cooper's Method For ripe olive
pickles, gather the fruit when OF purple
color. They must be picked and han
died with great care. They should be
picked and dropped into water to avoid
orchard and let the pickers empty into
that to avoid bruising. In picking we
handle the fruit in water, aud aim
when changing the water to get the
olives which are at the bottom one
day on top the next, changing the water
every day. By this careful method none
| will turn out defective. After changing
the water every day for 80 or 40 days,
according to ripeness, make mild brine
of best Liverpool salt, about half as
strong as would bear an egg, and leave
the fruit in the brine for two or three
days. Remove from the brine and wash
in cold water, taking care as before not
to bruise the fruit. Then make brine
to bear an egg, boil it and pour over the
fruit when cold. Prepared in this man
ner Mr.. Cooper has kept olives for three
years in perfect condition.
Mr.. Kimball's method-Mr. Frank
A. Kimball of National City has met
with. complete success in preparing
olives in the following manner: The
olives are carefully picked and must be
handled without bruising. A good
stage OF maturity is when the fruit is
quite red and before it has turned pur-
pie. When picked the fruit must be
Immediately covered with solution OF
concentrated I've, in proportion of two
ounces of lye to each gallon OF olives,
and every olive must be entirely covered
by the lye solution. A portion OF the
solution should be frequently drawn
off and poured on top to keep
it of equal strength. After II
hours examine and see how far the
lye has penetrated, and when it has
nearly reached the pit (Which is easily
shown by breaking open some of the
fruit) draw off the lye and replace with
soft, clear water, which should be
changed once or twice a day until no
trace of lye is left in the fruit. This is
best determined by testing with litmus
paper. After this add salt to taste, pro-
vided the olives are to be used immedi-
ately; but if they are to be kept for
future use the brine must be made of
the same strength as for preserving
meat, and when required for use may be
freshened to taste, using cold water for
the purpose.
Perfectly ripe olives prepared in the
same way are more delicious, but must
be picked and handled with extreme
care, so that none shall be bruised; but
they will not keep so long as those
picked before having reached such ma
turity. During the process of picking
the olives must not be exposed to light
or air. 1t is important that only one
size OF olives should be processed at the
same time, else the smaller ones will be
! spoiled before the larger ones are "done,"
and it is absolutely essential that every
thing used in processing olives should
be perfectly Sweet" as any offensive
odor will be absorbed and the fruit rem
dered worthless. y
Either of the methods given above, if
faithfully observed, will yield good re-
suits. Time is saved by the use of the
though Mr.. Cooper's method of extract
ing the bitterness by the use of clear
water alone is wholly effective if dill
commended for olives at any stage OF ma
turity at which it may be desired to
pickle them.
Most of the olives ordinarily seen in
the market that have been broughs from
foreign countries are picked in green
state, and they are good article of food
when properly preserved at almost any
stage of maturity; but we think there is
a growing demand for the mature or
fully ripe fruit. 1t is wholly matter of
taste, for they may be cured at almost
any stage, as stated above; but high au-
thorities recommend that they be al.
lowed at least to become red, if not, in
deed, purple. Extreme care must be
used in handling in the ripper stages to
avoid bruising; otherwise there is little
difference in their treatment.-ICslifor-
MIA Fruit Grower.