ful emblem than the olive branch can be selected or devised to symbolize both peace and victory, and as such has been known through all the ages. Egyptian mummies, dating from the 20th to the 26th dynasty, have been found surrounded by garlands of olive leaves, and the tomb of the hero of today will oftentimes have its sculptured olive branch, telling its story and making its appeal stronger than could be made by words.

Besides serving for esthetic purposes, the leaves, in spite of their astringency, are eaten by animals. as forage, so that the trees have to be protected from them. It is curious that with all the ravages nade by animals on the olive trees in the neglected mission gardens in California, after the missionaries had gone, some of these same trees furnished scions for many of the olive groves of today.

WOOD

The wood of the olive tree is much prized for certain purposes. It is very close, fine-grained, yellow to yellowish brown with irregular wavy brown to black lines and mottlings, especially near the root. It has no distinguishable annual rings or pith rays, and has evenly distributed vessels. It takes a beautiful polish. At present it is employed chiefly in lathe-work and carving for small fancy articles, and for cabinet work.

In ancient times it seems to have had a much wider application, due no doubt to the size of the trees, which were larger as a result of not being

subjected to the rigorous cultivation and pruning which they receive today. The Bible states that olive wood was used in the Temple. In the time of Pliny it furnished material for construction of ships, for wagon spokes, wedges, columns, pedestals, statues, and furniture. The Romans used both the wild and cultivated trees. The wood industry was developed in the vicinity of Nice in both France and Italy, and still flourishes. A considerable amount has been exported to England in recent years for the manufacture of walking sticks. The poorer quality is used for firewood, is inflammable, and produces great heat.

BARK

The bark contains a large amount of tannin. For medicinal purposes it is reduced to powder and acts as an astringent, a tonic, and a febrifuge. In warm climates a resin is exuded from it which solidifies in the air. It is called Lecca gum, as it was first found near Lecca. It contains some benzoic acid among other constituents and in ancient times was prescribed in medicine, but is not at present, and the gum is considered valueless.

FRUIT

The fruit has been considered a choice food at all times. It has appeared at the feasts of epicures, both ancient and modern, as a relish, and to be eaten at the end of the repast as part of the dessert, and at all times it has also furnished a staple food for the poor in the Orient and in Greek and Latin

countries. Those who were well provided were admonished to have care for those less fortunate: "When thou beatest thine olive tree, thou shalt not go over the boughs again; it shall be for the stranger, for the fatherless, and for the widow." (Deuteronomy XXIV., 20.) The people obliged to live frugally have found it a great resource, particularly in Lent and for those at a distance from the sea unable to obtain fresh fish. It is said that Plato preferred olives to all other foods, and often made a meal on them alone.

Though olives are known and consumed throughout the civilized world, comparatively few persons, aside from those living in the regions of their cultivation, know that olives have to undergo certain treatment before they can be eaten. It is a common practise in olive regions to encourage the visitor to taste the fruit directly from the tree. The fruit, both green and black, looks so fine and tempting, that the disgust on tasting is correspondingly great. It is claimed that some of the older varieties could be eaten without preparation, that they dried naturally, and were sweet like raisins.

The olive contains a bitter and acrid substance or substances which must be removed before the olives are edible. It is referred to in most of the literature as a "bitter principle", and has been called an acid, a tannin, and more recently a glucoside. Cruess has repeated the work of the various investigators, who claimed these different substances, and as a result has come to the conclusion that it is a

glucoside, that is, a combination of glucose with another compound.

In immature fleshy fruits there is usually an accumulation of acids, tannins, and sometimes starch. As ripening proceeds, carbohydrates and aromatic substances are formed, and the bitter, acrid, or astringent taste disappears. In the olive there is no starch found at any stage of maturity. Glucose has been found in all stages, and is supposed to be the substance from which the oil is formed. The oil is in very minute quantities in the fruit up to the time when the pit is formed, from then on it increases gradually up to its maximum when the fruit is not quite mature. In the plant economy the fat or oil is one of the most important food reserves of plants. All parts of the fruit-rind, flesh, stone, and seed-contain oil, the fleshy part, forming about 80% of the fruit, containing the largest amount.

Contrary to the condition existing in most fruits, the bitterness remains through all stages of development in the olive. A substance of glucosidic nature, given the name "oleuropeine", has been isolated, and found to be of extreme bitterness. This may be the substance or one of the substances which cause the inedibility of the untreated olive.

The oil is the most important constituent of the fruit on account of its high food value and its use in the industries. It is used to a large extent in cold countries and also in dry countries where there are few cattle, the oil taking in the various culinary operations, the place of butter and other fats.

Among the ancient Jews the oil was considered indispensable and as necessary as bread. An abundance of oil was looked upon as a blessing from God. Vast public storehouses were constructed to hold it for the scarce years, To the Greeks the three indispensable foods were oil, grains, and wine, the oil entering into most of their dishes. The Romans had a large trade in the oil, and it was also used, to a large extent, in their domestic cooking. In Italy and Spain street vendors fry fritters in the oil and sell them while hot. It has considerable use in conserving fish, particularly sardines. The higher grades of French, Spanish, Norwegian, and American sardines are packed in olive oil. This use has been extended in recent years to the packing of tuna fish.

Olive oil occupies a high position as a vegetable fat. Many others have been prepared and offered as substitutes, and if judged by chemical composition alone, give practically equal food value, but are lacking in the delicious flavor which makes olive. oil distinctive and gives it a superiority over all other oils.

The oil is a large factor in the industries; it serves as an extractive of perfumes, as a constituent of fine, smooth soaps, and as a lubricant in watch factories. Formerly the lower grades were used commonly for lubricating purposes, but with improved methods of clarifying and the greater expense attendant on its use, it has been superseded by cheaper lubricants.