Hide browse bar Your current position in the text is marked in blue. Click anywhere in the line to jump to another position:
This text is part of:
Search the Perseus Catalog for:
Table of Contents:
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.
3 Probably the Olea maximo fructu of Tournefort. It has its name from the Greek ὄρχις,, the "testis," a name by which it is still known in some parts of Provence.
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.
9 Sporta.
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.
This work is licensed under a
Creative Commons Attribution-ShareAlike 3.0 United States License.
An XML version of this text is available for download, with the additional restriction that you offer Perseus any modifications you make. Perseus provides credit for all accepted changes, storing new additions in a versioning system.
View a map of the most frequently mentioned places in this document.
- Cross-references to this page (3):
- Cross-references in general dictionaries to this page
(1):
- Lewis & Short, quingentēsĭmus