The land of the Moors; a comprehensive description . e traveller thanancient olive-groves with sward beneath, and runningwater, such as clothe the choicest valleys ofthe Atlas and many a hill on the plains. Someof the groves, as those round Mequinez, are very ex-tensive. Most of the Moorish olives are black, and aredelicious when prepared by being boiled in lemon oil is largely exported to France, notwithstandingthe primitive means employed in its extraction, and thelack of care, which often leave it rancid or unpleasant tothe taste, so that it does not enjoy the best of characters
The land of the Moors; a comprehensive description . e traveller thanancient olive-groves with sward beneath, and runningwater, such as clothe the choicest valleys ofthe Atlas and many a hill on the plains. Someof the groves, as those round Mequinez, are very ex-tensive. Most of the Moorish olives are black, and aredelicious when prepared by being boiled in lemon oil is largely exported to France, notwithstandingthe primitive means employed in its extraction, and thelack of care, which often leave it rancid or unpleasant tothe taste, so that it does not enjoy the best of olive trees (zibbooj), too, are frequently seen, andare easily distinguished from the good. But in Morocco the oil of the olive has to give place to that of the thorny argan {Eleode7idron or Sideroxylon argan *), more highly esteemed in the South, The Armn. , , ^ . ,^, . , ? • u • but not by foreigners. This is peculiar in being ?••? Also, tliough less correctly, Sideroxylon sfinosiim, Rliantinis sieii/iis andA, t^ 42 VEGETABLE PRODUCTS not only confined to Morocco, but to one district therein,the provinces of Haha and Shiadhma, where one mayride through miles of argan trees which appear to growwild. Though at first sight the argan might be takento resemble the olive, it does so neither in leaf nor in fruit,the latter being much larger. Many of the trees are ofgreat age, and goats are quite at home in their gnarled,wide-spreading branches, for they, as well as camels,sheep and cows, are very fond of the fleshy pericarp,of which no other use is made. The nuts having beencracked between stones by the natives, the kernels areroasted, pounded and kneaded by hand, first with theaddition of a little hot water, then of cold. Theoil is then expressed, and the residuary cake is givento cows and goats, as horses and camels refuse oil is really good, but suffers, like that of theolive, from the primitive process employed. Aixaii Oil. , 1 -r • 1 1 a
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Keywords: ., bookauthormeakinbu, bookcentury1900, bookdecade1900, bookyear1901
