The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-10-27

bruised and ovcrripe from the hard. sound
berries suitable for picking.
The Rowland olive mill al Pomona is n
sooa specimen of the modern process Of
getting the OIL from the berries. Here the
assorted frgit is piled into a trough or
mortar at the olive oil mill A heavy
stohe, rotated by a gas engine. is put into
lptieu over tnems with slow. steady
pressure C4 six or eight turns i'm a min
lse' greater speed causing "A deleteIiOus
fermentation of the sensitive pulp ana
consequently OF the oil. which is enmeshed
IN cells IN the water of vegetation" and
the flesh. The mortar is always cleaned
Dy maths OF lye and rinsed or with vine
gar though IN the modern and less poeti-
cai TUBS such strict purging is not insist
ca upon, great cleanliness. nevertheless
belng an invariable rule. Some growers
nave prepared their own oil by the use Of
a common cider mill, and large orchards
nave steam and hydraulic presses.
When. olives have been reduced to n
paste-ike substance the mass is packed
by hand into round. fat MANILA mats
imported from Italy and Spain. and known
as bruscoles. so that each mat holds about
haIt a bushel of olive pulp. The mats
are piled one upon another to the hight
OF yard and placed in a powerful by
drauhc press, The pressure upon them is
gradual continuing FOR several hours, I'M
III the pulp has been squeezed dry. The
OIL runs with the water of vegetation
into tin tanks below. The next process
Is nltering and separating the oil and
water, and then comes a series of clariff-
cations OF the oil to suit the demands
OF commerce and to please the appetite
OF the consumers. The process of Clarity
ing olive oil requires about a week in a
constant temperature of 50 degrees EN-
treme care must be exercised in order to
keep any odOr or faint Of atmosphere from
the apartment where the Qualification Is
in process, for olive oil is unusually sus-
ceptible to attracting and holding doors
and dust.
The edible oils, and some Of the others,
perhaps. are filtered through prepared cot
ton or charcoal lying between sand and
chalk. the sand holding the gross i'm
purities and the charcoal the subtler.
while the chalk absorbs part of the wa
ter of vegetation" The Qualification may
be carried to any extent, the final product
being preserved in earthen Jars or in cool
reservoirs In no case is a drop of water
TO enter the jar and thus injure the gold
EN- transparency of the oil.
The ancient Italian proverb. "a fool at
the foot Of an olive tree" was no doubt
meant to express the ease and simplicity
OF curing or picking olives for use. The
essential requirement in the work Is taste
liquors. The most generally accepted re-
ceipt for olive picking is this: For six
gallons OF olives dissolve a pound of con-
centrated I've in six gallons of water and
four pounds of salt Soak the berries In
this for two days. Draw the water OFF
and replace IL with the same quantity
for two days more Draw the water Off
an immense the olives in pure water from
live to eight days according to bitterness.
Draw of this water and put on a brine
OF three pounds of salt to six gallons of
water for two days. and finally leave the
berries in new brine of three pounds of
salt to four and a half gallons of wa
ter. care must be taken to exclude the
sunlight while this operation is progress
ing.