Dry Taste.—When a very dry season occurs, with frequent and intensely hot winds, the growth is checked, the stem of the fruit is dried, and the berries get hard, dry, and shriveled. In this case the oil acquires a peculiar woody flavor, which, however, is not detected by all consumers.
Acquired Odors.—The oil will most readily absorb any odor to which it may be exposed, and when this is derived from tobacco smoke, onions, manure, etc., it greatly deteriorates its value. A smoky chimney in the neighborhood of the room where the oil is being made, or any lack of cleanliness, will injure the oil greatly.
Taste of the Cask.—This can be transmitted either by the vessels in which the oil is placed, if not made and kept scrupulously clean, or by contact with the tools and other appliances used in making it.
Absolute Rancidity.—Many things contribute to rancidity in olive oil, such as excessive heat, contact with the air, want of regular racking, contact with metals that can be dissolved by the natural acids of the oil, and other causes too numerous, and not of sufficient importance to mention.
It hardly seems possible to exaggerate the importance to the United States of olive culture as an added agricultural interest, productive of an article of such high value for medicinal use, and of such varied benefit as food, both in the every day dishes of a family table and the luxurious plats of the artistic chef.
While California is the most favored of the United States for the culture of the olive, there is a large Territory besides capable of it, and, although the home demand will probably grow even more rapidly than the production, it seems safe to assert that pure olive oil can be produced in the United States with profit, at a price so reasonable as to put it on the list of our exports. Olive culture is still in its infancy, but it seems as if the time had fully arrived for its importance to be recognized by National and State Government, and indeed the Agricultural Department at Washington has commenced its study. As a culture it is one of the most ancient, and
