. Appendix to the Journals of the Senate and Assembly of the ... session of the Legislature of the State of California. r wine, is by simple settling and de-cantation. For this purpose a series ofsettling tanks is made use of. Thesemaybe made of well-tinned metal, or ofcement lined with glass or other im-pervious substance. The first settlingis conveniently made by means of afunnel-shaped apparatus such as thatshown in Fig. 5. The steeply conical shape facilitates the rapid depo-sition of sediment. After standing for twenty-four hours in this appa-ratus the major part of the sediment is deposi
. Appendix to the Journals of the Senate and Assembly of the ... session of the Legislature of the State of California. r wine, is by simple settling and de-cantation. For this purpose a series ofsettling tanks is made use of. Thesemaybe made of well-tinned metal, or ofcement lined with glass or other im-pervious substance. The first settlingis conveniently made by means of afunnel-shaped apparatus such as thatshown in Fig. 5. The steeply conical shape facilitates the rapid depo-sition of sediment. After standing for twenty-four hours in this appa-ratus the major part of the sediment is deposited and can be drawm oflat the bottom. It is well, before running the oil into the settling tanks,to pass it through two or three inches of cotton wool. This is accom-plished by means of a funnel with a perforated, horizontal cross-par-tition, upon which the cotton is placed. It takes, generally, about onemonth for the oil to settle sufficiently in the first tank, after which itshould be drawn off carefully into the second, and so on issufficiently bright. Three rackings are usually sufficient, and if all. Fig. 5. Oil Funkel. OLIVE PICKLING. 295 parts of the process have been well attended to, an oil is obtainedalmost as bright as can be produced by the most effective niethod offiltration, and having, besides, the agreeable and distinctive olive flavorand absence of greasiness which is lacking in all filtered oils. Precautions.—The best oil can be made only from the cleanest andsoundest olives. The most thorough cleanliness must be observed inall operations. Olive oil is particularly susceptible to bad odors, andthe presence of a smoky lamp or stove, or of tobacco smoke, will cer-tainly communicate a corresponding taste to the oil. Air and lightmust be excluded from it as much as possible, as they favor the oxida-tion which is the cause of rancidity. Contact with wood, cloth, or anymaterials of an absorbent nature should be avoided as much as possible,as it is extrem
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