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1 This is the case. We may remark that the tree will grow in this country, but the fruit never comes to maturity.
2 Georg. ii. 85, also ii. 420.
4 Or "shuttle" olive. Probably the modern pickoline, or long olive.
5 Probably the Olea media rotunda præcox of Tournefort. It is slightly bitter.
6 This is so much the case, that though the olives of Spain and Portugal are among the finest, their oils are of the very worst quality.
7 It does not appear that the method of preparing oil by the use of boiling water was known to the ancients. Unripe olives produce an excellent oil, but in very small quantities. Hence they are rarely used for the purpose.
8 Called "virgin," or "native" oil in France, and very highly esteemed.
10 "Exilibus regulis." A kind of wooden strainer, apparently invented to supersede the wicker, or basket strainer.
11 It is more insipid the riper the fruit, and the less odorous.
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