Page:The Olive Its Culture in Theory and Practice.djvu/170

and the gourmet of the many additions it may make to the home menu; while the analyst warns him of the detected adulterations not merely of so called imported oils, but of adulterations passed off on the community as "California olive oil."^[1]

The analysis of the berry shows the following result:

OIL

WASTE

Pulp 75.02 $\scriptstyle {\left\{{\begin{matrix}\ \\\\\ \\\ \ \end{matrix}}\right.}$

Water

51.25

Fibre

14.38

14.38

Oil

9.39

9.39

Pit 24.98 100.00 $\scriptstyle {\left\{{\begin{matrix}\ \\\\\ \\\ \\\ \\\ \\\ \\\ \ \end{matrix}}\right.}$	Oil of stone
	Fiber of stone	20.00		20.00
	Oil of seed	.62	.62
	Fiber of seed	.16		.16
	Loss	4.20
	Total	100.00	10.00	34.54

The following is the chemical analysis of the olive:

Potash	57.336
Soda	5.170
Lime	5.115
Magnesia	0.130
Oxide of Iron	0.305
Chloride	0.111
Phosphoric acid	0.929
Sulphuric acid	0.533
Siliceous acid	0.356
Carbonic acid	29.985
	100.000

THE COMPOSITION OF OLIVE OIL.

	Stearine C.17 H.110 O.6	Palmatin C.51 H.98 O.6	Oleine C.57 H.104 O.6
Carbon	76, 6	75, 9	77, 4
Hydrogen	12, 4	12, 2	11, 8
Oxygen	11, 0	11, 9	10, 8
	100, 0	100, 0	100, 0

1. See the late statement by the Horticultural Society of the adulterations practiced in San Francisco.—Pacific Rural Press, July 7th, 1888.