1900.] Oils extraed from. Olive Fruit, 37

will, I truſt, prove acceptable to the readers of your intereſting miſcellany.

There are‘three different ſorts of this oil;-the one is natu- rally white—another is bleached by art, ſo as to obtain a fine yellow colour—and the third is the common green, or yellow oil, All theſe different ſorts are again divided into fixe, or ſalad- ail, of a fine freſh-flavour, and common oil, which can only be uſed by manufa@urers. The fine yellow oil, produced in the environs of Mix, in Provence, in the county of Nice, and in the vicinity of Florence, is, in point of purity, and flavour, generally preferred to all the other ſorts which are gained in the' other diſtricts of Provence, in the territory of Genoa, and Lucca, in Apulia, or the caſtle of Garda, in Spain, Portugal,&c.&c. The Provence-oil is exported from Marſeilles, Toulon, Antibes, and Tour de Bene, and the oil of Languedoc from Agde and Cette. The former is divided into ¿xtræ fine oil of dix, which is from IO to I5 per cent. dearer than the real ¿extra fine Provence oil and half-fine Provence oil,

The Genoeſe produce four ſorts of olive-oil, which theycha- radterize by the appellation of fine oil, middle-fine oil, common falad-oil, and oil for manufaéiures. The fine oil is of a yeliow fraw-colour; all white oil belongs to middle-fine or half-fine ſorts, The Genoceſe oil is chiefly exported from Porto Maurizio in caſks, which contain from 1,400 to 1,500Ib.

The kingdoms of Naples and Sicily produce vaſt quantities of olive-oil, eſpecially the provinces of Calabria and Apulia, and the Valle di Demona and Valle di Noto. The oil of the Terra di Lavaro is of an excellent flavour; that of Yafto and Monte Gar- gano is. alſo of a ſuperior quality, The Terra d’Otranto produces much oil, which, however, is not much eſteemed. The com- mon oil of Apulia, Calabria, and other Neapolitan provinces, do not, in general, keep longer than a twelvemonth; in the vicinity of Gallipoli only, there are ſome diſtriés, the produce of which keeps from two to three years. The trade with this oil is entirely engroſled by the merchants of Naples and Gallipoli, who purchaſe the oil even before the olives are gathered, ad- vance a part of the price, and thus buy it Io or 12 per cent. cheaper than they would otherwiſe be able to do. They pre- ſerve the oil in cifterns, lined with ſlate, in which it keeps better than in caſks.

The county of Nice produces likewiſe large quantities of oil, the beſt of which is, at preſent, preferred to the fineſt Pro- vence. It is exported partly from Nice, and partly from Mar- ſeilles.‘The produce of this article in Tuſcany is alſo Very con- ſiderable, and amounts annually to upwards of 120,000 barrels. The fineſt ſort is that produced in the vicinity of Florence, and on the hills of Piſa, which, in point of purity and flavour, is equal to that of Provence, and is known under the name of fine