or ten minutes, after the first four hours, and cutting a slice from it with a pen-knife. The moment the flesh is fully penetrated I draw off the lye and I replace it by fresh water, which I renew in its turn five or six times at intervals of from six to eight hours. This renewal of water has for effect to clear the olives from the taste of the lye. Still, as they retain yet a little bitterness, it is finally removed by placing them for two or three days in a brine prepared on the basis of ten per cent of marine salt. Wild laurel leaves being thrown in this brine, will impart a delicious flavor to the olives, which are then ready for market. Whilst transferring them to bottles or barrels for shipment, these packages should be well filled with a new brine of the same strength.
There are a few other points in connection with this which I consider it important to follow.
1. Pick only from the tree the well developed berries that are perfectly green, and have not commenced yet to turn to a purple color. This can be done here in September, or the very latest, early in October. By waiting later they would be spotted by the oil forming in them, and would be unfit for the trade, though just as good for private consumption.
2. The pickling operations should be done only in wooden vessels, and rubber gloves should be used when the hands have to come in contact with the lye.
