Chapter XLIII: Section V (2)

According to statistical ascertainment, there is on an average
exported from this port, thirty thousand gallons of palm oil
annually, from which fact we ascertain demonstratively that the palm
kernels which are thrown away here (leaving out the whole leeward
coast of our possessions) are sufficient to make thirty thousand
gallons of oil, more or less. This is not at all a problematical
speculation of ours, but we feel authorised to advance this
assertion from the fact that one bushel of kernels, completely
worked up, will make two gallons of oil. But to work them up is the
thing, plentiful as they are; we however, hesitate not to say, that
it can be done and probably will be.

Having now so far conquered the difficulties attending the
manufacture of this oil, as that we can safely vouch a reasonable
supply for home consumption, we most cheerfully recommend it to the
citizens of this Republic, whose demands for it, for eating
purposes, we doubt not can be supplied, and on very reasonable
terms.

We will assure our customers that there will not be an ounce of dirt
or sediment in a hundred pounds of our oil.

The recent abolition of the soap duty, by stimulating the demand for palm oil, will have an instant effect on the trade and commerce of Western Africa, by confirming the suppression of the slave trade, and giving an additional impetus to negro improvement. It will also increase the production for England of ground nuts, whence the oil so largely used in making continental soaps is expressed. "When (observes a recent writer) the Portuguese first treated with that coast, they found palm oil and ground nuts articles of native food, and so they remained down to a period within living memory. So used, they neither required any cultivation nor gave rise to any notions of property. Though whole tracts of country are crowded by the oil-palm tree, little care was taken of what was, in fact, superabundant; and as for ground nuts, they were simply dug up as prudence or necessity dictated. Some thirty years ago a cask or two of palm oil was sent home from the Gold Coast; it met so ready a sale that it was further inquired after, and the total amount now imported into England ranges from 25,000 to 30,000 tons annually. The exportation of ground nuts is even larger; but, owing to our excise on soap, they had heretofore gone principally to France---to Marseilles especially.

"Of these two articles, it is to be observed, the Western Coast of Africa appears to have a monopoly; and with respect to palm oil, it is further to be remarked, that it is exactly behind those ports and up those rivers, which were formerly the great nests of the slave trade, that its production is largest; and just as the slave trade there has been crushed, a commerce in palm oil has sprung up and replaced it. There are men alive who recollect the slave trade flourishing on the Gold Coast; it has long been extinct there, and palm oil is now largely exported. It is but a very few years ago since that traffic appeared to be irrepressible at the mouths of the Niger: it is now expelled, and thence Liverpool obtains, instead, its supplies of palm oil. So also, later still, at Whydah, and the other ports of the kingdom of Dahomy, and along the Lagoon, which connects Dahomy with the Benin River, there the Spanish slave dealers are themselves inaugurating a commerce in palm oil. Already the trade in that quarter is considerable, and it would have extended much more rapidly than it has done, were it not that disorder and warfare in the interior have been promoted and prolonged by the indiscreet zeal of some of our own naval officers and by the desire of some of our missionaries to rule at Abeeokutu, at Lagos, and at Badagray. When, however, order and tranquillity are restored, a most important trade will undoubtedly arise there. A generation ago, when palm oil was merely an article of food, there was, we have said, no property in palm trees. Since, however, a large foreign demand has arisen for this oil, the plantations, as already they are called, begin to be cared for; and lately the title to some of them has been disputed in our courts on the Gold Coast: a contention which constitutes the first evidence we have received of the value of land, not actually under their own cultivation, being recognised by the natives. Thus the feeling of property and the desire for accumulation are springing up out of the palm oil trade; and they are everywhere the germs of nascent civilisation. It is no light question, therefore, thus involved in an increased demand for this article; it may produce African consequences of incalculable importance to the whole human race. It is in France hitherto that the great consumption of ground nut oil has occurred. It is there used in the manufacture of soaps, which, though preferred abroad, are little used in England--very much because of the Excise laws. The specific gravity of the soap made out of ground nut oil is higher than those laws permitted; in consequence we could neither make it for our own use nor for foreign exportation; and thus France has substantially the soap trade of the world. By the repeal of the duty, England will be enabled to compete--in this, as in all other trades--with France abroad."

The price, in Liverpool, for palm oil, in October, 1853, was £38 10s. to £39 per ton.

We export annually nearly four million gallons of oil made from linseed, hemp seed, and rape seed.

PALM OIL RETAINED FOR HOME CONSUMPTION
cwts.
1835 242,733
1836 234,357
1837 211,919
1838 272,991
1839 262,910
1840 314,881
1841 300,770
1842 353,672
1843 377,765
1844 363,335
1848 510,218
1849 493,331
1850 448,589
1851 493,598
1852 408,577

The quantity of the four principal vegetable oils annually imported into Great Britain, is shown by the following figures:--

Palm oil. Coco-nut oil. Castor oil. Olive oil.
cwts. cwts. cwts. tuns.
1848 510,218 85,463 4,588 10,086
1849 493,331 64,452 9,681 16,964
1850 448,589 98,040 -- 20,738
1851 608,550 55,995 -- 11,503
1852 623,231 101,863 -- 8,898

THE OLIVE-TREE (_Olea Europea_).--There are several varieties of this plant, two of which have been long distinguished--the wild and the cultivated. The former is an evergreen shrub or low tree, with spiny branches and round twigs; the latter is a taller tree, without spines, and with four-angled twigs. The fruit is a drupe about the size and color of a damson. Its fleshy pericarp yields by expression olive oil, of which the finest comes from Provence and Florence. Spanish or Castile soap is made by mixing olive oil and soda, while soft soap is made by mixing the oil with potash.

The wild olive is indigenous to Syria, Greece, and Africa, on the lower slopes of Mount Atlas. The cultivated species grows spontaneously in Syria, and is easily reared in Spain, Italy and the South of France, various parts of Australia and the Ionian Islands. Wherever it has been tried on the sea-coasts of Australia, the success has been most complete. There are several fine trees near Adelaide, some of them fourteen feet high, bearing fruit in abundance. Unfortunately no one has attempted to cultivate the plant on a large scale, but in a few years Australia ought to suply herself with olive oil.

The olive tree is also grown in Hong-Kong.

There are five or six varieties of _O. Europoea_, or _sativa_, grown in the south of Europe, of which district they are for the most part natives.

The entire exports of olive oil from the kingdom of Naples have been estimated at 36,333 tuns a year, which, taken at its mean value when exported at £62 per tun, is equivalent to the annual sum of £2,252,646.

There are one or two distinct species, natives of the East Indies and the Cape of Good Hope. This genus of plants, besides their valuable products of oil and fruit, are also much admired for the fragrance of their white flowers. There is a yellow-blossomed variety, native of China, _O. fragrans_, the Lan-hoa of the Chinese, which is used to perfume their teas.

Olive oil now forms an article of export from Chili, being grown in most parts of that republic, particularly in the vicinity of St. Jago, where trees of three feet in diameter, and of a proportionate height, are common. The olive was first carried from Andalusia to Peru in 1560, by Antonio de Ribera, of Lima. Frezier speaks of the olive being used for oil in Chili, a century and a half ago.

The culture of the olive has been recommended for Florida and most of the Southern States of America. Formerly, on account of its slow growth, the olive was not considered very useful; but some years since a new variety was introduced into France, and into some parts of Spain and Portugal, which yields an abundant crop of fruit the second year after planting. They are small trees or rather shrubs, about four or five feet high. The fruit is larger than the common olive, is of a fine green color when ripe, and contains a great deal of oil, The advantages accruing from this new mode of cultivating the olive tree, are beyond all calculation. By the old method an olive tree does not attain its full growth, and consequently does not yield any considerable crop under thirty years; whereas the new system of cultivating dwarf trees, especially from cuttings, affords very abundant crops in two or three. An acre of land can easily grow 2,500 trees of the new variety, and the gathering of the fruit is easy, as it can be done by small children. At Beaufort, South Carolina, the olive is cultivated from plants which were obtained in the neighbourhood of Florence, Italy.

A gentleman in Mississippi is stated, by an American agricultural journal, to have olive trees growing, which at five years from the cutting bore fruit, and were as large at that age as they usually are in Europe at eight years old. The olive then, it is added, will yield a fair crop for oil at four years from the nursery, and in eight years a full crop, or as much as in Europe at from fifteen to twenty years of age.

The lands and climate there are stated to be as well adapted to the successful cultivation of the olive for oil, pickles, &c., as any part of Europe. Some hundreds of the trees are grown in South Carolina, and the owner expressed his conviction that this product would succeed well on the sea-coast of Carolina and Georgia. The frosts, though severe, did not destroy or injure them, and in one case, when the plant was supposed to be dead, and corn was planted in its stead, its roots sent out shoots. It is well known to be a tree of great longevity, even reaching to 1,000 or 1,200 years; so that, when once established, it will produce crops for a great while afterwards. The expense of extracting the oil is also stated to be but trifling.

The olive is of slow growth; trees 80 years of age measure only from 27 to 30 inches in circumference at the lower part of their trunks. An olive tree is mentioned by M. Decandolle as measuring above 23 feet in circumference, which, judging from the above inferences, may be safely estimated at 700 years old. Two other colossal olives are recorded, one at Hieres, measuring in circumference 36 feet, and one near Genoa, measuring 38 feet 2 inches. The produce in fruit and oil is regulated by the age of the trees, which are frequently little fortunes to their owners. One at Villefranche produces on an average, in good seasons, from 200 to 230 pounds of oil. The tree at Hieres, above-mentioned, produces about 55 imperial gallons.

The olive is found everywhere along the coast of Morocco, but particularly to the south. The trees are planted in rows, which form alleys, the more agreeable because the trees are large, round, and high in proportion. They take care to water them, the better to preserve the fruit. Oil of olives might be here plentifully extracted were taxation fixed and moderate; but such has been the variation it has undergone, that the culture of olives is so neglected as scarcely to produce oil sufficient for domestic consumption.

Olive oil might form one of the most valuable articles of export from Morocco. It is strong, dark, and fit only for manufacturing purposes. This is, perhaps, not so much the fault of the olive as of the methods by which it is prepared. No care is taken in collecting the olives. They are beaten from the trees with poles, as in Portugal and Spain, suffered to lie on the ground in heaps until half putrified, then put into uncleaned presses, and the oil squeezed through the filthy residuum of former years. Good table oil might be made, if care were taken, as in France and Lucca, to pick the olives without bruising them, and to press only those that were sweet and sound. But such oil would ill suit the palate of a Maroqueen, accustomed to drink by the pint and the quart the rancid product of his country.

The olive is the great staple of Corfu, which has, in fact, the appearance of an extensive olive grove. It produces annually about 200,000 barrels. Olive oil is also produced for the purposes of commerce, and for local consumption, by France, Algiers, Tuscany, Spain, Sardinia, Portugal, Madeira, and South Australia.

Olive plantations are extending considerably both in Upper and Lower Egypt. Large quantities of trees were planted under the direction of Ibrahim Pasha.

The olive tree might be expected to be quickly matured at the Cape. The native olive, resembling the European, is of spontaneous growth and plentiful, so that if the Spanish or Italian tree were introduced, there is no doubt of its success. The wood of the olive is exceedingly hard and heavy, of a yellowish color, a close fine grain, capable of the highest polish, not subject to crack nor to be affected by worms. The root, in consequence of its variety of color, is much used for snuff-boxes and similar bijouterie.

The wood is beautifully veined, and has an agreeable smell. It is in great esteem with cabinet makers, on account of the fine polish of which it is susceptible.

The sunny slopes of hills are best suited to its natural habits. Layering is the most certain mode of propagating this fruit, although it grows freely from the seed, provided it has first been steeped for twelve hours in hot water or yeast.

Olives intended for preservation are gathered before they are ripe. In pickling, the object is to remove their bitterness and preserve them green, by impregnating them with a brine. For this purpose various methods are employed. The fruit being gathered are placed in a lye, composed of one part of quicklime to six of ashes of young wood sifted. Here they remain for half a day, and are then put into fresh water, being renewed every 24 hours; from this they are removed into a brine of common salt dissolved in water, to which add some aromatic plants. The olive will in this manner remain good for twelve months. For oil, the ripe fruit is gathered in November; the oil, unlike other plants, being obtained from the pericarp, and immediately bruised in a mill, the stones of which are set so wide as not to crush the kernel. The pulp is then subjected to the press in bags made of rushes; and, by means of a gentle pressure, the best or virgin oil flows first. A second, and afterwards a third quality of oil is obtained, by moistening the residuum, breaking the kernel, &c., and increasing the pressure. When the fruit is not sufficiently ripe, the recent oil has a bitterish taste, and when too ripe it is fatty.

The following are the present market prices of olive oil in Liverpool, (October, 1853,) and they are 40 per cent, higher than a few years ago:--Galipoli, per tun of 252 gallons, £68; Spanish, £64; Levant, £60. French olives, in half barrels of two gallons, are worth £3 to £4; Spanish, in two gallon kegs, 9s. to 10s.

The preserved or pickled olives, so admired as an accompaniment to wine, are, as we have seen the green unripe fruit, deprived of part of their bitterness by soaking them in water, and then preserved in an aromatised solution of salt.

The marc of olives after the oil has been expressed, indeed, the refuse cake of all oil plants, is most valuable, either as manure or for feeding cattle.

More than 29,000 acres are under culture with the olive in the Austrian empire, Venice, Dalmatia, Lombardy, Carinthia, and Carniola. The climate of Dalmatia is highly suitable for the olive, and the oil is better than that produced in most parts of Italy. Nearly 17,000 cwt. are annually obtained.

In 1837 there were 11,526 acres of ground under cultivation with olives in Southern Illyria, which yielded 261,800 gallons. Olives and sumach form the principal crops of the landholder. I have not been able to get any recent correct statistics of the culture and produce. The oil of Istria is considered equal to that of Provence. The stones and refuse are used there for fuel. The olive is also extensively cultivated in the Quarnero Islands, especially Veglia and Cherso, and in Corfu. There were in 1836, 219,339 acres under cultivation in the Ionian Islands, producing 113,219 barrels. The olive is gathered there in December. The average price of the barrel of olive oil was 48s. 3d. Nearly two millions of gallons of olive oil were exported from Sicily in 1842. Naples alone shipped five millions of gallons in 1839, and about 2,500 cwts. of oil is shipped annually from Morocco. Russia imports about 500,000 poods (40 lbs. each) of olive oil annually.

"Provence oil, the produce of Aix, is the most esteemed. Florence oil is the virgin oil expressed from the ripe fruit soon after being gathered; it is imported in flasks surrounded by a kind of network formed by the leaves of a monocotyledonous plant, and packed in half chests; it is that used at table under the name of salad oil. Lucca oil is imported in jars holding nineteen gallons each. Genoa oil is another fine kind. Galipoli oil forms the largest portion of the olive oil brought to England, it is imported in casks. Apulia and Calabria are the provinces of Naples most celebrated for its production; the Apulian is the best. Sicily oil is of inferior quality; it is principally produced at Milazzo. Spanish oil is the worst. The foot deposited by olive oil is used for oiling machinery, under the name of' droppings of sweet oil.'"--("Pereira's Materia Medica.")

The manufacture of olive oil in Spain has undergone very considerable improvement during the last few years; in particular, the process for expressing the oil has been rendered more rapid and effectual by the introduction of the hydraulic press, and thus the injurious consequences which resulted from the partial fermentation of the fruit are avoided.

There are four different kinds of oil known in the districts where it is prepared.

1. _Virgin oil_--A term which is applied, in the district Montpellier, to that which spontaneously separates from the paste of crushed olives. This oil is not met with in commerce, being all used by the inhabitants, either as an emollient remedy, or for oiling the works of watches. A good deal of virgin oil is, however, obtained from Aix.

2. _Ordinary oil_.--This oil is prepared by pressing the olives, previously crushed and mixed with boiling water. By this second expression, in which more pressure is applied than in the previous one, an oil is obtained, somewhat inferior in quality to the virgin oil.

3. _Oil of the infernal regions_.--The water which has been employed in the preceding operation is in some districts conducted into large reservoirs called the _infernal regions_, where it is left for many days. During this period, any oil that might have remained mixed with the water separates and collects on the surface. This oil being very inferior in quality, is only fit for burning in lamps, and is generally locally used.

4. _Fermented oil_ is obtained in the departments of Aix and Montpellier, by leaving the fresh olives in heaps for some time, and pouring boiling water over them before pressing the oil. But this method is very seldom put in practice, for the olives during this fermentation lose their peculiar flavor, become much heated, and acquire a musty taste, which is communicated to the oil.

The fruity flavor of the oil depends upon the quality of the olives from which it is pressed, and not upon the method adopted in its preparation,"--(French "Journal de Pharmacie.")

The price of olive oil is sufficiently high to lead to its admixture with cheaper oils. The oil of poppy seeds is that which is usually employed for its adulteration, as it has the advantage of being cheap, of having a sweet taste, and very little smell. M. Gobley has invented an instrument which he calls an areometer, to detect this fraud. It is founded on the difference between the densities of olive oil and oil of poppies.

The imports, which in 1826 were only 742,719 gallons, had risen in 1850 to 5,237,816 gallons. The following figures show the progressive imports and consumption:--

Imported. Retained for home consumption.
gallons. gallons.
1827 1,028,174 1,070,765
1831 4,158,917 1,928,892
1835 606,166 554,196
1839 1,793,920 1,806,178
1843 3,047,688 2,516,724
1847 2,190,384 --
1848 2,541,672 --
1849 4,274,928 --
1850 5,860,806 --
1851 2,898,756 2,749,572
1852 2,242,296 1,066,400

The imports of olive oil into the port of Liverpool were 9,815 tuns in 1849, and 10,038 tuns in 1850. It was brought from Manila, Malaga, and Corfu, but chiefly from Barbary, Palermo, Gallipoli, and the Levant. In 1850 we imported from France 259,646 imperial gallons of olive oil, officially valued at £34,638; the average in ordinary years is only about 20,000 gallons from the continent.

ALMOND OIL.--To the south of the Empire of Morocco there are forests of the Arzo tree, which is thorny, irregular in its form, and produces a species of almond exceedingly hard. Its fruit consists of two almonds, rough and bitter, from which an oil is produced, very excellent for frying. In order to use this oil it requires to be purified by fire, and set in a flame, which must be suffered to die away of itself; the most greasy particles are thus consumed, and its arid qualities wholly destroyed. "When the Moors gather these fruits they drive their goats under the trees, and as the fruit falls the animals carefully nibble off the skins, and then greedily feed.

The oil of almonds is more fluid than olive oil, and of a clear, transparent, yellowish color, with a very slight odor and taste. It is occasionally employed for making the finer kinds of soap, and also in medicine.

In manufacturing it the fruit are first well rubbed or shaken in a coarse bag or sack, to separate a bitter powder which covers their epidermis. They are then pounded to a paste in mortars of marble, which paste is afterwards subjected to the action of a press, as in the case of the olive.

About 80 tuns of almond oil are annually imported into this country, the price being about 1s. per pound. Five-and-a-half pounds of almond oil will yield by cold expression one pound six ounces of oil, and three-fourths of a pound more if the iron plates are heated.

SESAME OR TEEL.--Of this small annual plant there are two or three species. _Sesamum orientale_, the common sort; and _S. indicum_, a more robust kind, cultivated at a different season, are both natives of the East Indies. _S. indicum_ bears a pale purple flower, and _S. orientals_ has a white blossom. It is the latter which is chiefly grown, and the seeds afford the Gingellie oil or suffed-til, already extensively known in commerce in the East. The expressed oil is as clear and sweet as that from almonds, and probably the Behens oil, used in varnish, is no other. It is called by the Arabs "Siriteh," and the seed, "bennie " seed, in Africa. _S. orientals_ is grown in the West Indies under the name of "wangle." It is said to have been first brought to Jamaica by the Jews as an article of food. 1,050 bags of gingelly teel, or sesame seed, were imported into Liverpool, in 1849, from the East, South America, and Africa, for expressing oil, and 3,700 bags in 1850. There are two kinds of seed, light and dark, and it is about the same size as mustard seed, only not round.

A hectare of land in Algeria yields 1,475 kilogrammes of seed, which estimated at 50 cents the kilogramme, amounts to 737 francs, whilst the cost of production is only 259 francs, leaving a profit of 478 francs (nearly £20). The oil obtained from this seed is inferior to good olive oil, but is better adapted for the manufacture of soap.

This plant is not unlike hemp, but the stalk is cleaner and semi-transparent. The flower also is so gaudy, that a field in blossom looks like a bed of florist's flowers, and its aromatic fragrance does not aid to dispel such delusion. It flourishes most upon land which is light and fertile. The fragrance of the oil is perceptibly weaker when obtained from seed produced on wet, tenacious soils. A gallon of seed seems to be the usual quantity sown upon an acre. In Bengal, _S. orientale_ is sown during February, and the crop harvested at the end of May; but _S. indicum_ is sown on high, dry soil, in the early part of the rains of June, and the harvest occurs in September. About Poonah it is sown in June and harvested in November. In Nepaul two crops are obtained annually; one is sown as a first crop in April and May, and reaped in October and November; the other as an autumn crop, after the upland rise in August and September, and reaped in November and December.

In Mysore, after being cut it is stacked for a week, then exposed to the sun for three days, but gathered into heaps at night; and between every two days of such drying, it is kept a day in the heap. By this process, the pods burst and shed their seeds without thrashing.

The seeds contain an abundance of oil, which might be substituted for olive oil; it is procured from them in great quantities, in Egypt, India, Kashmir, China, and Japan, where it is used both for cooking and burning. It will keep for many years and not acquire any rancid smell or taste, but in the course of a year or two becomes quite mild, so that when the warm taste of the seed, which is in the oil when first expressed, is worn off, it is used for all the purposes of salad oil. It possesses such qualities as fairly entitle it to introduction into Europe; and if divested of its mucilage, it might perhaps compete with oil of olives, at least for medicinal purposes, and could be raised in any quantity in the British Indian Presidencies. It is sufficiently free from smell to admit of being made the medium for extracting the perfume of the jasmine, the tuberose, narcissus, camomile, and of the yellow rose. The process is managed by adding one weight of flowers to three weights of oil in a bottle, which being corked is exposed to the rays of the sun for forty days, when the oil is supposed to be sufliciently impregnated for use. This oil, under the name of Gingilie oil, is used in India to adulterate oil of almonds.

The flour of the seed, after the oil is expressed, is used in making cakes, and the straw serves for fuel and manure.

The oil is much used in Mysore for dressing food, and as a common lamp oil. From 200 to 400 quarters under the name of Niger seed are imported annually into Liverpool for expressing oil.

Three varieties of Til are extensively cultivated throughout India, for the sake of the fine oil expressed from their seeds, the white seeded variety, the parti-colored, and the black. It is from the latter that the sesamum or gingelly oil of commerce is obtained. Sesamum seed contains about 45 per cent. of oil. Good samples of the oil were shown at the Great Exhibition from Vizianagram, Ganjain, Hyderabad, Tanjore, the district of Moorshedabad, and Gwalior. The gingelly seed is stated to be worth about £4 per ton in the North Circars.

An oil resembling that of sesamum is obtained from the seed of _Guizotea oleifera_ and _Abyssinica_, a plant introduced from Abyssinia, and common in Bengal. The ram til, or valisaloo seeds, yield about 34 per cent, of oil. The oil is generally used for burning, and is worth locally about 10d. per gallon.

BLACK TIL (_Verbesena sativa_).--This is known as kutsela or kala til, in the Deccan. It is chiefly cultivated in Mysore and the western districts of Peninsular India, as well as in the Bombay presidency.

About Seringapatam, as soon as the millet crop has been reaped the field is ploughed four times, and the seed sown, a gallon per acre, during the month of July or August, after the first heavy rain. No manure or weeding is required, for the crop will grow on the worst soils. It is reaped in three months, being cut close to the ground, and stacked for a week. After exposure to the sun for two or three days, the seed is beaten out with a stick. The crop in Mysore rarely yields two bushels per acre, but about Poonah the produce is much larger. The seed is sometimes parched and made into sweetmeats, but is usually grown for its oil. This is used in cooking, but it is not so abundant in the seed, nor so good as that of the sesame. Bullocks will not eat the stems unless pressed by hunger.

About 5,000 maunds are exported annually from Calcutta. 3,703 bags were imported into Liverpool in 1851. The price per quarter of eight bushels, in January, 1853, was from 30s. to £2; of teel oil, in tins, weighing 60 to 100 pounds, £2 to £2 4s.

Bombay linseed was worth £2 11s. to £2 12s. the quarter of eight bushels, in January, 1853. Bengal ditto 2s. less. The imports into Liverpool were 68,468 bags and 54,834 pockets in 1851, and 14,490 bags and 33,700 pockets in 1852. About 9,000 bags of mustard seed and from 18,000 to 20,000 bags of rape seed are also imported thence. The price of the latter is about £2 the quarter.

NATIVE OIL MILLS.--The principal native oil mill of India, of which, however, there are some varieties, consists of a simple wooden mortar with revolving pestle. It is in common use in all Belgaum and Bangalore. Two oxen are harnessed to the geering, which depends from the extremity of the pestle,--a man sits on the top of the mortar, and throws in the seeds that may have got displaced. The mill grinds twice a day; a fresh man and team being employed on each occasion. When sesame oil is to be made, about seventy seers measure, or two and a half bushels of seeds are thrown in; to this ten seers, or two quarts and three-quarters of water, are gradually added; this on the continuance of the grinding, which lasts in all six hours, unites with the fibrous portion of the seeds, and forms a cake, which, when removed, leaves the oil clean and pure at the bottom of the mortar. From this it is taken out by a coco-nut shell cup, on the pestle being withdrawn. Other seed oils are described by Dr. Buchanan, as made almost entirely in the same way as the sesamum. The exceptions are the hamlu, or castor oil, obtained from either the small or large varieties of _Ricinus_. This, at Seringapatam, is first parched in pots, containing something more than a seer each. It is then beaten in a mortar, and formed into balls; of these from four to sixteen seers are put in an earthenware pot and boiled with an equal quantity of water, for the space of five hours; frequent care being taken to stir the mixture to prevent it from burning. The oil now floats on the surface, and is skimmed off pure. The oil mill made use of at Bombay, and to the northward, at Surat, Cambay, Kurrachee, &c., differs a little from that just described, in having a very strong wooden frame round the mouth of the mortar; on this the man who keeps the seeds in order sits. In Scinde a camel is employed to drive the mill instead of bullocks.

Castor oil seed is thrown into the mill like other seeds, as already described; when removed it requires to be boiled for an hour, and then strained through a cloth to free it from the fragments of the seed.

It is a curious fact, and illustrative of the imperfect manner in which the oil is separated from the seeds, that while the common pressman only obtained some 26¼ per cent., Boussingault, in his laboratory, from the same seeds, actually procured 41 per cent. When the oil cakes are meant for feeding stock, this loss is of little consequence, inasmuch as the oil serves a very good purpose, but when the cake is only intended to be used as a manure, it is a great loss, inasmuch as the oil is of little or no use in adding any food for crops to the soil.

The chief oil made on the sea board of India, is that yielded by the coco-nut palm. The nut having been stripped of the husk or coir, the shell is broken, and the fatty lining enclosing the milk is taken out. This is called cobri, copra, or copperah in different localities. Three maunds, or ninety pounds of copperah, are thrown into the mill with about three gallons of water, and from this is produced three maunds, or seven and three-quarter gallons of oil. The copperah in its unprepared state is sold, slightly dried in the market. It is burned in iron cribs or grates, on the top of poles as torches, in processions, and as means of illumination for work performed in the open air at night. No press or other contrivance is made use of by the natives in India for squeezing out or expressing the oil from the cake, and a large amount of waste, in consequence of this, necessarily ensues.--_Bombay Times_, June 5, 1850.

Oil, of the finest kind, is made in India by expression from the kernels of the apricot. It is clear, of a pale yellow color, and smells strongly of hydrocyanic acid, of which it contains, usually, about 4 per cent.

"On inquiring into the use made of the sunflower, we were given to understand that it is here (in Tartary) raised chiefly for the oil expressed from it. But it is also of use for many other purposes. In the market places of the larger towns we often found the people eating the seeds, which, when boiled in water, taste not unlike the boiled Indian corn eaten by the Turks. In some districts of Russia the seeds are employed with great success in fattening poultry; they are also said to increase the number of eggs more than any other kind of grain. Pheasants and partridges eat them with great avidity, and find the same effects from them as other birds. The dried leaves are given to cattle in place of straw; and the withered stalks are said to produce a considerable quantity of alkali."--_Bremner's Interior of Russia._

658 barrels linseed oil were brought down to New Orleans from the interior in 1849, and 1009 in 1848.

During the period of the Great Exhibition special enquiry was made by many manufacturers as to the different oils of Southern India, suitable for supplying the place of animal fat in the manufacture of candles, and generally adapted for various other purposes. Enquiries should be directed to the specific gravity, the boiling point, the per centage of pure oil in the seeds, and the means of obtaining a regular supply. The demand for vegetable oils in European commerce has been steadily on the increase for several years past, and the quantities consumed are now so large that the oleaginous products of India and the colonies must sooner or later have a considerable commercial importance, from the value which they are likely to acquire. Indeed some have already established a footing in the home market, and Drs. Hunter, Cleghorn, and others in India, have specially directed the attention of the natives and merchants to the subject.

MARGOSE, OR NEEM OIL.--From the pericarp or fleshy part of the fruit of the _Melia Azederachta_, the well known Margosa oil is prepared; which is cheap and easily procurable in Ceylon. Dr. Maxwell, garrison surgeon of Trichinopoly, states that he has found this oil equally efficacious to cod-liver oil in cases of consumption and scrofula. He began with half-ounce doses, morning and evening, which were gradually reduced.

ILLEPE OIL.--The seeds of three species of Bassia, indigenous to India, yield solid oils, and are remarkable for the fact, that they supply at the same time saccharine matter, spirit, and oil, fit for both food and burning in lamps. The Illepe( _B. longifolia_) is a tree abundant in the Madras Presidency, the southern parts of Hindostan generally, and the northern province of Ceylon. In Ceylon the inhabitants use the oil in cooking and for lamps. The oil cake is rubbed on the body as soap, and seems admirably adapted for removing the unctuosity of the skin caused by excessive perspiration, and for rendering it soft, pliable, and glossy, which is so conducive to health in a tropical climate. The oil is white and solid at common temperatures, fusing at from 70 to 80 degrees. It may be advantageously employed in the manufacture of both candles and soap; in Ceylon and some parts of India this oil forms the chief ingredient in the manufacture of soap.

Mahower (_B. latifolia_) is common in most parts of the Bengal Presidency. The oil a good deal resembles that last described, obtained from the Illepe seeds; and may be used for similar purposes. It is solid at common temperatures, and begins to melt at about 70 degrees.

Vegetable butter is obtained from the Choorie (_B. butyracea_). This tree, though far less generally abundant than the other two species, is common in certain of the hilly districts, especially in the eastern parts of Kumaon; in the province of Dotee it is so abundant that the oil is cheaper than ghee, or fluid butter, and is used to adulterate it. It is likewise commonly burnt in lamps, for which purpose it is preferred to coco-nut oil. It is a white solid fat, fusible at about 120 degrees, and exhibits very little tendency to become rancid when kept.

Shea, or galam butter, is obtained in Western Africa from the _Bassia Parkii_, or _Pentadisma butyracea_, a tree closely resembling the _B. latifolia_, and other species indigenous to Hindostan. According to Park, the tree is abundant in Bambara, the oil is solid, of a greyish-white color, and fuses at 97 degrees. Its product is used for a variety of purposes--for cooking, burning in lamps, &c.

This tree has much of the character of the laurel, but grows to the height of eighteen or twenty feet. Its leaf is somewhat longer than the laurel, and is a little broader at the point; the edges of the leaf are gently curved, and are of a dark sap green color. The nut is of the form and size of a pigeon's egg, and the kernel completely fills the shell. When fresh it is of a white drab color, but, if long kept, becomes the color of chocolate. The kernel, when new, is nearly all butter, which is extracted in the following manner:--The shell is removed from the kernel, which is also crushed, and then a quantity is put into an earthen pot or pan, placed over the fire with a portion of water and the nut kernels. After boiling slowly about half an hour the whole is strained through a grass mat into a clean vessel, when it is allowed to cool. Then, after removing the fibrous part from it, it is put into a grass bag and pressed so as to obtain all the oil. This is poured into the vessel along with the first-mentioned portion, and when cold is about the consistence of butter.

The nuts hang in bunches from the different boughs, but each nut has its own fibre, about seven or eight inches long, and about the thickness and color of whip-cord. The nut is attached to the fibre in a very singular manner. The end of the fibre is concealed by a thin membrane, about half an inch wide and three-quarters of an inch long. This membrane is attached to the side of the nut, and, when ripe, relinquishes its hold, and the nut falls to the ground, when it is gathered for use. A good-sized healthy tree yields about a bushel of nuts, but the greater number are not so prolific. The trees close to the stream present a more healthy appearance, probably on account of being better watered, and the fire being less powerful close to the stream.

THE CANDLE NUT TREE (_Aleurites triloba_, of Foster) grows in the Polynesian Islands, and is also met with in some parts of Jamaica and the East Indies. In the latter quarter it is known as the Indian Akhrowt. A very superior kind of paint oil is produced from the nut, and the cake, after the expression of the oil, forms an excellent food for cattle, and a useful manure. 31½ gallons of the nut yield ten gallons of oil, which bears a good price in the home markets.

The yearly produce of this oil in the Sandwich Isles, where it is called kukui oil, is about 10,000 gallons. It has been shipped to the markets of Chili, New South Wales, and London, but not as yet with much profit. It realized about £20 per imperial ton in the port of London. In 1843, about 8,620 gallons were shipped from Honolulu, valued at 1s. 8d. per gallon.

In Ceylon the oil is known as kekune oil, and a good deal of it might be obtained there from the district of Badulla. From the trials made it appears that it cannot be used as a drying oil, but will probably answer best as a substitute for rape oil. Samples have been sent to several clothiers, and the nature and quality of the oil renders it most applicable to their purposes.

COLZA (_Brassica oleracea_), a variety of the common cabbage, is much grown in the South of Europe and other parts, for the oil obtained by pressure from its seeds, and which is used for lamps and other purposes. The plant will not thrive on sand or clay, but requires a rich light soil. After the ground has been well ploughed and manured, the seed should be sown in July, in furrows eight or ten inches asunder. The plants are transplanted about October. When ripe the stalks are reaped with a sickle, and the seeds threshed out with a flail. The cake, after the oil is expressed, is an excellent food for cattle.

Like all the oleaginous plants cultivated for their seed, colza greatly impoverishes the soil.

In Peru the caoutchouc is used as a substitute for candles. A roll of it (which is generally about a yard long and three inches in diameter) is cut lengthways into four parts, but before it is lighted the piece is rolled up in a green plantain leaf, to prevent it from melting or taking fire down the sides. The natives of Peru also bruize the beans of a species of wild cacao after they have been well dried, and use the substance instead of tallow in their lamps.

Mr. Dearman, writing from Dacca, to Dr. Spry, Secretary to the Agricultural and Horticultural Societies of India, in 1839, says--"I will send you some seeds from a tree, which resemble chestnuts. One of these seeds, after taking off the shell, being stuck on the point of a penknife, and lighted at a candle flame, will burn without the least odor for four or five minutes, giving a light equal to two or three candles. From the flower of the tree (he adds), I am told, is distilled a delightful scent." [I presume this must be the candle-nut tree.]

At the Feejee and Hawaian islands, the seeds of the castor oil plant and of the candle-nut tree (_Aleurites triloba_) are strung together and used for candles. Species of torches are also made from the candle wood in Demerara.

THE CANDLEBERRY MYRTLE (_Myrica cerifera_) abounds in the Bahama Islands. The shrub produces a small green berry, which, like the hog plum, puts out from the trunk and larger limbs. Much patient labor is required in gathering these berries, and from them is obtained a beautiful green wax, which burns very nearly, if not fully, as well as the spermaceti, or composition candles imported from abroad. Not long since Mr. Thos. B. Musgrove, of St. Salvador (or Cat Island), obtained about 80 lbs. of this wax, and made some excellent candles of it. The method of procuring this wax is by boiling the berries in a copper or brass vessel for some time. Iron pots are found to darken and cloud the wax. The vessel after a sufficient time is taken from the fire, and when cool the hardened wax, floating on the top of the water, is skimmed off.

MYRTLE WAX.--According to the experiments of M. Cadet and Dr. Bostock, myrtle wax differs in many respects from bees' wax, Specimens of it assume shades of a yellowish green color. Its smell is also different; myrtle wax, when fresh, emitting a fragrant balsamic odor. It has in part the unctuosity of bees' wax, and somewhat of the brittleness of resin. Its specific gravity is greater, insomuch that it sinks in water, whereas bees' wax floats upon it; and it is not so easily bleached to form white wax. The wax tree of Louisiana contains immense quantities of wax.

Mr. Moodie ("Ten Tears in South Africa") says,--

"I occasionally employed my people, at spare times, in gathering wax
berries that grow in great abundance upon small bushes in the sand
hills, near the sea, and yield a substance partaking of the nature
of wax and tallow, which is mixed with common tallow, and used by
the colonists for making candles. The berry is about the size of a
pea, and covered with a bluish powder. They are gathered by
spreading a skin on the sand, and beating the bush with a stick.
When a sufficient quantity of the berries are collected, they are
boiled in a great quantity of water, and the wax is skimmed off as
fast as it rises; the wax is then poured into flat vessels and
allowed to cool, when it becomes hard and brittle, and has a
metallic sound when struck. The cakes thus formed are of a deep
green color, and are sold at the same price as tallow. The wild pigs
devour these berries when they come in their way, and seem very fond
of them."

A good specimen of myrtle, or candleberry wax, accompanied by candles made from it in the crude unbleached state in New Brunswick, was shown at the Great Exhibition.

Vegetable wax was also sent from Shanghae, in China; from St. Domingo, in the northern parts of which the plant is indigenous; and a remarkable specimen from Japan. This substance, from its high melting point and other physical characteristics, has of late attracted a good deal of attention; it is admirably suited as a material for the manufacture of candles.

At a meeting of the Central Board, at Cape Town, in March, 1853, the members voted about £300, to employ some 20 or 30 men, in gathering berries from the Downs, and making wax during the winter months, that is, from the beginning of May to the end of September. The wax fetches a good price in the Cape market.

In the annual report of the Cape of Good Hope Agricultural Society,
in May, 1853, a very fine sample of myrtle, or terry wax, grown on
the Cape Flats, was exhibited by Mr. Feeny, Superintendent of the
Road Plantation, by direction of the Commissioners of the Central
Road Board, in different stages of purification, from green to
white, as also some candles; and it being conceived by the meeting
that this article might ultimately become one of considerable
importance for purposes of export, a letter of thanks was addressed
to Mr. Feeny; and Nathaniel Day, the constable who assisted him, was
presented with the sum of £5, as a remuneration for his trouble in
assisting to purify and prepare the wax. On reference to the juror's
report on the Great Exhibition, it will be gratifying to find that
the berry wax, forwarded by this Society, had attracted peculiar
notice, and a prize medal been awarded for it; the following
reference is therein made to it: "some fine specimens of myrtle or
berry wax, from the Cape of Good Hope, are exhibited by J.
Lindenberg, of Worcester. This is an excellent material for the
manufacture of candles, when employed in conjunction with other
solid fats. The jury awarded a prize medal for these specimens."

Your Committee would suggest every possible attention being drawn to
this subject, in which they are gratified to state, the
Commissioners of the Central Road Board have evinced a readiness to
co-operate, by offering to place at the Society's disposal the sum
of £10 10s., "to be given as a premium for the best information
respecting the wax berry plant, the soils and situations in which it
is found to grow most luxuriantly: the best mode of propagating and
cultivating it, of collecting the berries, and extracting and
preparing the wax, &c." And from a letter received from the
Secretary to the Central Road Board, it appears that the Board had
authorised the shipment to England of 2,561 lbs. of the wax, by the
_Queen of the South_ in November last, which, from the account sales
lately received from Messrs. J.R. Thomson & Co., realised as
follows, viz.:--

4 cases weighing nett 856 lbs. à 8d. £28 10 8
4 " 1040 lbs. à 9d. 39 0 0
3 " 745 lbs. à 11d. 34 2 11
3 " 6 lbs. à 11d. 0 5 6
---------------
£101 19 1
Discount 2½ per cent. 2 11 0
---------------
£99 8 1

CHARGES.
Warehouse Entry 3s. 6d. Fire Insurance
2s., Ports 2s. 6d £0 8 0
Freight 7 3 3
Primage 0 14 4
Dock Charges 3 9 6
Sale Expenses 0 9 0
Brokerage 1 0 6
---------------
£13 4 7

Commission at 2½ per cent 2 11 0
---------------
Carried forward £16 15 7

Brought forward £15 15 7
---------
£83 12 6
Deduct Bills of Lading, &c. 0 19 6
---------
£82 13 0
Deduct the Board's expenses for gathering and
preparing, &c 28 8 7
---------
Leaving a clear profit of £54 4 5

This statement shows that from a plant, which is indigenous to the
colony, and might he cultivated to almost any extent, and mostly on
soils unavailable for other purposes, an article of great export
could be derived at a comparatively small expense; it is with that
view that I desire to direct public attention more prominently to
it.

In the Museum of the Royal Botanic Gardens, at Kew, wax is shown as scraped from the trunk of the wax palm (_Ceroxylon andicola_), and candles made from it, as also some made of acorns and closely resembling common tallow. Concrete milk and butter made from the Shea butter tree, and others growing in Para, are also exhibited.

Wax candles have been made from the seeds of _Myrica macrocarpa_ in Colombia, and also from vegetable wax in Java. Some of these are to be seen in the Museum of the Pharmaceutical Society of London.

CASTOR OIL PLANT.