Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-12-18

er planted and replanted a large acre
age to imported olive trees in his ef-
fort to ascertain the most satisfactory
variety for the seacoast lands of sun
ny Santa Barbara county. About
eight years ago California olives be-
gan to be seen in the markets and to-
day they are shipped east in hogs
head quantities. the early expert
mentors are at last reaping their re-
ward liz substantial profits for all
their outlay and work
To people whose knowledge of
olives has been confined to a row of
bottled olives on the shelf of a gro
Gerry store or to barrels or kegs of
the fruit near the store counter, it
will be news to learn that there are
in Spain, Italy, and California some
290 varieties of olives, the oil of each
being as distinct in flavor as the
wines of different grapes and the
colors of the oils deep gold. The
picking and harvesting of olives in
California is largely done by boys and
girls, who drive their prepared wagons
under the branches or spread canvas
on the ground to catch the fruit. The
tree is generally Shaken, or the fruit
may be dropped by hand or dislodged
by padded rakes, the gatherer being
duly impressed by the ancient precept
DO not strike or cut Minerals sa-
cred tree
To secure the olive oil the olives
have first to be reduced to g paste
like substance, the mass being packed
by hand into round, fat MANILA mats.
imported from Italy and Spain and
known as bruscoles, so that each mat
holds about half bushel of olive
pulp. The mats are piled upon one
another to the height of a yard and
placed in a powerful hydraulic press
The pressure upon them is gradual.
continuing for several hours, until the
pulp has been squeezed dry. The oil
runs with the water of vegetation"
into tin tanks below. The next process
is altering and separating the OH and
water, and then comes series of
Qualifications of the oil to suit the de-
mands of commerce and to increase
the appetite of consumers. The pro-
cess of clarifying olive oil requires
about week in a constant tempera-
ture of SIS degrees. Extreme care
must be exercised in order to keep
any odor or faint of atmosphere from
the apartment where the Qualification
is in progress, for olive oil is unusual
ly susceptible to attracting and hold
ing odors and dust.
The edible oils and some of the
others, perhaps, are filtered through
prepared cotton or charcoal lying be-
tween sand and chalk, the sand hold
ing the gross impurities and the char
coal the subtler, while the chalk alb
serbs part of the water of vegeta-
ton" The final product is preserved
in earthern jars or in cool reservoirs.
Up to this time a small quantity of
the California olives have found their
way into the markets east of Chicago,
the call for them in the west having
been more than equal to the supply.
Minneapolis, Omaha, New Orleans,
f1eAh a e-1NAYND anu iht Silg VI btAi-
co have all been good points for the
sale OF the olives from this coast
this year. There is a feeling among
all over California
that eastern people being welded to
the peculiar flavor of the green olives
of the old world there, and having a
conservatism that is unknown in the
west, hard work and patient effort
will be required 10 cultivate a general
consumption there of olives from this
state. The wonderful success had
however, in the last seven years
in introducing California prunes and
raisins in the most conservative east
ern markets gives the olive growers
good reason for believing their pro-
duct will in time be as popular there