New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-06-25

THE STORY or IT'S CULTIVATION AND OF
THE EXTRACTION OF THE OIL.
From The Mexican Trader.

THE EXTRACTION VI IIlI' Cii'
From The Mexican Trader.
Tho olive tree grows i'm cold ana hot climates
but extreme cold as we'll as excessive heat Is
I'tri,rcntnI tn IFS Jevelopmcnt Extreme cold
INJURIES the plant when in a tender cohlIIi'h
that is to say until three years ou' anu "a
heat produces stcrity. Propagation II op,d'"e"
bv means Of seed. shoots ana CUTTINGS. i"P'-
cation bv seed is effected from the kernel OF inc
olive fruit. which is left IN water Iorty -o's"1
hours: afterWard it is sOWn Two IN pace 4
,n.tr. apart being covered with loose earth, 70
a depth Of six or eight centmetres. IN regular
rows a metre distant from each other. IN our
hot region the time most appropriate l'i ~
sowing is i'm the autumn. ana ~ me tHPSi"p,
and cold regions the months OF FcDrudiy anu
March. At the commencement Of gerhinalion
the plants. IN order that they may he Slle'd'u
from the rays Of the sun ele coNei"i over WIN
dry zacate grass in the form Of a tunnel durlhE
the first year. This system has not gwen So"d
results in practice. We are unable to say why
this is go -,
The propagation by shoots is made with the
product of the pruning which takes place IN inc
eighth year after planting the cuttings; by TINS
means the greatest number Of plants - obtained
from a definite area. but the fruit Is less aDun-
daut. The means most generally adopted by our
agrculturists is 10y cuttings; these are formed IN
nurseries, with trenches from 80 10 lO) cent?
metres in width and % in depth. Tie cuttings
are put i'm water twenty four hours and then
planted. two in a place IN each trench thelr
roots being carefully spread out The average
distance betwcen IN" trees is II metres.
The olive. more than any other tree needs
pruning: its branches become entWined the one
with TN, other To such an extent To inter-
trpt the RAYS Of the sun and produce barTenilrSS
if care is not taken to cut of some ol us
branches This practice IS not less rSSenta 80
far As the ofsh0Ot3 fro the root of the tree are
concerned The top Of the tree should be prunet
I'm order H. diminish its height 80 a 10 facilitate
its PRODUCTION: in this way the tree gains IN CIR
cumference what it loses in height. In cold eli
mates it is necessary that the soil have a suf-
ncirnt degree of moisture during the first five
years of the plants existence. The weekly
quantity Of water should be- from 20 10 - ltreS
once the propagation Of the olive tree Is effected
by means Of cuttings according to the plan in
dicated 1t is planted in its ultimate place ana It's
small roots shoot up in about two months The
flower appears at the end Of the fifth or sixth
year. Fructifcation is effected in from twenty
to thirty years Of its existence. when the tree
attains full growth. il being able then 10 pro-
ducc mp to 80 arobas 60 pounds eaCh) OF olives.
The gathering of the olive is made in Septem-
Der or October i'm three different ways /. T.. by
hand. by beating with 4 stick. and by shaking.
The first method is most suitable. for which
reason we confnc ourselves To the circumstances
connected with the gathering by hand. As all
the fruit does not riprn simultaneously, the crop
has to be gathered in as it ripens. The gathered
fruit must be- stored in dry and Well-Vcntiated
place. The fruit must not remain in said place
longer than l. necessary for the extraction Of
the oil. The industry Of preserving the Mexican
olive 10y evaporation or picking is not "A lucra-
tive one. 1t is true that the demand for it is
the oil. The oil is extracted in two different
ways by pressure when cold. or better still by
heating the green or perfectly ripe fruit The
best oil is that which is extracted from fruit
previously heated To certain degree. once the
oil is extracted by means 90 hydraulic or screw
presses. So salt indissoluble i'm the OIL is added
with the object Of extracting the water still re-
naming. and il settles i'm the bottom Of the re-
ceI tacle A. before said. the preservation Of the
fruit has no commercial Importance; but merely
As mlttcr Of interest We viii indicate the proc
ess adopted by our Indians i'm preserving the
fruit of the ChlquaucIpolli (olive). They put
the fruit in ordinary water for fifteen DAYS in
order To remove the Shiny PARTICLES renewing
the water every third day. until the fruit has
lost its acid. then they mix II. Cuartilos (half
htrc caCh) of sea salt four heads of garlic
quarter"d, ten lemons. also cut up. and other
herbs and condiments. the names Of which the
Indian women would not diVulge guarding the
secret in the sanctuary Of their cOnccited brains
We will say. IN passing that it is Wellnigh inn
possible II extract a secret from them. with all
this We must repeat that in order ID relish the
Mexican olives a special taste il needed II
tastes Of everything which nature never intended
To be put in Il human mouth.
H1RCHiND AND THE BRITISH AUDIENCE.