Arizona republican., 1898-01-21


 | thing. An olive having once suffered i for water to such a degree that it | becomes shriveled, can thereafter re- ceive water, become perfect in app ar l ance and no expert be able to detect infirmities in the pulp, and yet be 1 wholly unfit for pickled olive in a i commercial sense.
 So the success of pickling olives be- | gins at the purchasing of the tree in nursery, the planting, irrigating and i cultivating of the same until a per 1 feet olive is produced in an orchard 1 true to name Then comes the inn portant question: At what degree of maturity should such fruit be picked l from the tree? This question should i not be considered by the pickler mere ! ly in a financial sense, but along the i line of the teachings of Abraham l Lincoln, viz: Always be actuated by 1 the principle of the greatest amount of good to the greatest number of people," for the majority of the people do not know that the green, unma- 1 tured olive is easy to pickle, sure to ! keep, but unwholesome-lnfac unfit to eat-and yet profitable to the pickler.
 It is we'll known fact that you cannot prosecute, convict and exc cute an outlaw until you have first caught him. Neither can any one make a good pickled olive unless g3od fruit is produced for that purpose. It is also we'll known fact that the most experienced olive pickler cannot produce a good pickled Mission olive picked from a Nevadillo tree. Neither can he make good Manzarillo pick led olive taken from a Picholine ol- i've tree. I am sorry to say too many people select fruit by appearance. and not by it's intrinsic merit. Hence l the ready sale of the Queen olive of far-off Italy; also the woody, taste i less, green olive of California. I ask. are there any fruits healthful as l food, when picked green or only par. l tially ripe? If not, why pickle green l olives?
 Almost all olives left on the trees until ripe, become more or less smut l ty. This dirty smut should be re- moved before placing the fruit on the market. In years of experience I have been unable to successfully re- move this smut before neutralizing the bitter in the fruit, on account of bruising the olive; hence my objection 1 lo tue WdlGI pTOC6SS.
 With the water process we must cut 1ncisions in the fruit in order to neu- tralize the bitter This leaves the flesh of the fruit exposed to the smut as it is being washed from the olive or compels the pickler to wash be- 1 fore neutralizing the bitter and there by chance bruising the fruit.
 I do not wish to be understood as 1 one exception, the finest olives I ever ate in California were put up by Rev MT. Loop of Pomona by the water pro- cess for the market without cutting the incisions, which has the above objections.
 On receiving the fruit from the or chard, I grade it on a grader made es- pecially for olives, grading them into three sizes; then each size is separ- ated according to color by hand. This is essential that the work of neutral
 izing the bitter may be uniform in all respects, for too much care cannot be given to the removing of the Iye
 as it has reached the pit of the fruit
 and in extracting the lye from the fruit, for if left in the lye or water too long, soft or mushy olive will
 surely be the result. When so grad ed and separated, the olives are plac ed in cement vats, covering them with concentrated lye made to the consist
 ency of one can to five gallons of wa.
 ter, placing covering over them tc
 keep them under the lye. I lift ths
 cover and stir them carefully, as of
 ten as once in six hours and continuf tO do so until all the bitter is neu.
 tralized. The lye is drawn off ant
 water turned in-in fact the water i:
 turned in as soon as the lye begins tt flow out in order to keep the olive:
 continually under water, thereby no l exposing them to the air AS soon a. the 1ye is all out, I wash the smu ; from the fruit (which now readil,
 leaves the olive) keeping the outle
 in the vat open so all smut or dir
 may readily pass out When the ol
 ives are clean and bright then clos the outlet, letting the olives remai1 under the cover away from the ai and light I change the water ever, ,, six hours until all the lye is extracte, from the fruit, using pure. artesial
 water. The length of time require, to neutralize the bitter in the fruit . depends largely upon the variety o
 olives and the condition of the weath
 CT Just before picking the fruit iron y the trees; never less than twenty-fou
 hours, and many times keeping then , in the 1ye from two to eight days , changing the lye once or twice, owin to the length of time required to neu
 tralize the bitterness. Length o time required in extracting the ly from the fruit also varies owing t
 the variety and other conditions When all the lye is extracted fror the olives remove the fruit from tn vats or barrels (using wire shovels when they are immediately headed u :, and filled full of brine made of Liv :, erpool salt and artesian water, put U U ting in fourteen ounces of salt J each gallon of water. The barrels ar : put aside for ten days, at which timi if they are to go to market, they ar rolled out and the brine drawn O C and refilled with brine that has bee
 boiled, skinned and cooled. If tn