The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-12-16
AN OLIVE BRANcH--A. flower s, c. irsl.

fruit. but here a wide range II also found.
Both pulp and pit contain oil.
Whether used for oil making or pick
ling. the olive should be gathered care
fully. The ripe fruit In used for oil mak-
Ing and for pickling. the exact stage when
II Is best suited for this purpose being
a matter which must be learned by ok
perienced. The green fruit Is also used
for picking, and should be gathered when
full grown and just before II begins to
color and soften. Tho picked olives usu-
ally found In the American market are
made from the green fruit. The picked
ripe olives are also met with. and may be
recognized by their dark color.
The best oil ie made hy crushing the
carefully picked fresh olives. To facili-
tate the extraction Of the OIL the olives
are often partially dried before CRUSHING.
Old-fsshioned stone mills commonly are
used TO crush the fruit. although bronze
crusherH are being tried with good re-
suits. The ground mass Is pressed TO en-
tract the liquid portion. which contains
! watery plant juices In addition TO the
oil and more or less paIpy matter vari-
ous devices are used 70 separate the oil
and 10 purify IL. IL In said that the best
Oh In obtained by allowing the pulp. etc.
to settle. and decanting the clear OIL II
usually takes about one month for oil
20 settle the first time. Three racktnss
almost az bright as can be produced by
tn. most effective filtration. and II has.
besides. the distinctive olive favor ana
lacks chs xreaslness which IL character
iStic Of all Altered oils. Great cleanliness
must be observed In oil making. and ev-
cry preesntion taken TO avoid rancidstv.
The OIL like all fats. has o high fuel
value. and on this lis value ~ food de-
Ponds. The California station insists that
tho picked ripe olives are more than =
relish. that they really poszsss a large
food value. much more than tho picked
green fruit
Seventy different varieties OF olives are
grown IN California. In general. all the
iarea-feeIe8 olives. like the BsviIlanos
Aseolsno. S.. Agostino. cucco. poiymor-
pha. Aarrocarpa and obiiza are 50 deli
cate that they are suitable only for green
pickles. There IL no specific variety
known AZ the queen olive, but any
large olive may thus ne designated. Large
Mission Ia considered the best variety
for ripe pickles for marketing. Rubrn and
Pieareuf de urasse are considered excel
lent Oh varieties. and make good pickles
for home consumption
Tho black scale. with stg accompanying
fungus. the black smut as well as some
other scales, have been found In piiys
orchards and most frequently along the
coast in the fosgy region. They havs
been cornbated successfully BY washes.
fumigation. and In some instances by tho
Australian isdybird. The olive knot seems
20 be the only dangerous disease of the
trees yet observed In California. and this
disease has largely been eradiented from
the state by the prompt action Of the
county horticultural commissioners and
olive growers OF the infected districts. A
new disease. which appeared in Califor-
MIA in 1897. and which has since spread
q" ever the state, affects especially the
sruit