The record-union., 1895-05-25
WHY WE SHOULD ENCOURAGE
USE OF THE OLIVE.

California is rapidly expanding her
olive industry, and it bids fair to become
one of her most prominent. What now
stands considerably in its way is the
want of taste for the homegrown olive
and its products among our own people.
Only recently have we become convinced
of the value of the ripe picked olive as
food, for the green picked olive ia but
relish and scarcely more desirable than
any other pickle. save for it's oily charac-
ter. We begin now to think that the ripe
picked olive if once used generally by
our people will wholly displaoe the
green. Assuredly it is more digestible,
as 1t is also more palatable.
Growers with whom we have con-
versed have excused themselves from
putting up the ripe fruit In quantity on
the ground that not only is there no de-
mand for it sufficient to warrant large
endeavor, but that their efforts to create
demand have not met with success. They
furnish hotels and restaurants free the
caterers have refused to place the ripe
fruit before their guests. and that grocers
in like manner have refused to receive
the goods and offer them to customers.
This is passing strange. We are con-
vinced, however, that there will be
change in this matter, and that the ripe
picked olive is soon to come into large
use in California. 1t is food, it is salts
flying, it is exceedingly easy Of digestion
and it is gentle laxative when the need
is. In short, it is very nearly the perfect
food.
The uses of the olive are not one-fourth
understood by our people. If we used
more of the olive oil and less Of butter,
lard and cottolene we would be better off;
on this all the authorities are of one
mind.
What are some of the common uses of
the olive oil. and which is now produced
in quantity in California, and in unex-
celled quality? At the Olive-Growsrs'
Convention in 1891 some of the uses were
discussed. DIR. Osborne dwelt at length
upon it's usefulness as a remedial agent,
notably in pneumonia, measles, ex-
hausted vitality, wasting diseases, starved
out tissues, ETC., and said that he had be-
come convinced of its high value as
food and remedy.
Olive oil is a nutrient; it is rapidly as
simulated by the system; it is. according
to the authority named, reconstructive,
and in a certain sense stimulative Being
bland. palatable. easily digested. and
where digestion is weak easily absorbed
by the skin. he finds it simply invalu-
able. Yet with pure olive oil in plenty.
it is probable that less is used in Califor-
MIA than any other food oil, Or any other
common remedial agent.
DR.. Osborne tells of one case in State
institution where life was sus-
tanned in wasting patient for seven
months, by the free use of olive oil, with
now and then few spoonfuls of milk
and broth. The same physician recited
to the convention cases of great value
where rubbing with olive oil had proved
of the highest benefit. He concluded that
the oil stands unrivaled as an element of
natural food; that it is Of first value as
remedial agent in wasting diseases, over
taxed digestive organs, infamed aliment-
ary tracts, and as heat-producer and al an
Alternative in constitutional diseases. 1t
exerts a distinctive influence upon the
liver, and apparently also upon the kid
neys, while its reconstructive properties
following external applications are posi-
tive.
Another authority reported to the same
convention the value of pure olive Oil as
medicanr for colics of the stomach and
intestines, and stated that in Italy II Is
universally recognized as 9 hygienic
cure. and the best one for heptic and
renio affections, and admirable for in.