I Shall Now Proceed To Describe The Methods Of Making Wine And Oil.

The vintage begins in September.

The grapes being chosen and carefully picked, are put into a large vat, where they are pressed by a man's naked feet, and the juices drawn off by a cock below. When no more is procured by this operation, the bruised grapes are put into the press, and yield still more liquor. The juice obtained by this double pressure, being put in casks, with their bungs open, begins to ferment and discharge its impurities at the openings. The waste occasioned by this discharge, is constantly supplied with fresh wine, so that the casks are always full. The fermentation continues for twelve, fifteen, or twenty days, according to the strength and vigour of the grape. In about a month, the wine is fit for drinking. When the grapes are of a bad, meagre kind, the wine dealers mix the juice with pigeons'-dung or quick-lime, in order to give it a spirit which nature has denied: but this is a very mischievous adulteration.

The process for oil-making is equally simple. The best olives are those that grow wild; but the quantity of them is very inconsiderable. Olives begin to ripen and drop in the beginning of November: but some remain on the trees till February, and even till April, and these are counted the most valuable. When the olives are gathered, they must be manufactured immediately, before they fade and grow wrinkled, otherwise they will produce bad oil. They are first of all ground into a paste by a mill-stone set edge-ways in a circular stone-trough, the wheel being turned by water.

This paste is put into trails or circular cases made of grass woven, having a round hole at top and bottom; when filled they resemble in shape our Cheshire cheeses. A number of these placed one upon another, are put in a press, and being squeezed, the oil with all its impurities, runs into a receptacle below fixed in the ground. From hence it is laded into a wooden vat, half filled with water. The sordes or dirt falls to the bottom; the oil swims a-top; and being skimmed off, is barrelled up in small oblong casks. What remains in the vat, is thrown into a large stone cistern with water, and after being often stirred, and standing twelve or fourteen days, yields a coarser oil used for lamps and manufactures. After these processes, they extract an oil still more coarse and fetid from the refuse of the whole. Sometimes, in order to make the olives grind the more easily into a paste, and part with more oil, they are mixed with a little hot water: but the oil thus procured is apt to grow rancid. The very finest, called virgin oil, is made chiefly of green olives, and sold at a very high price, because a great quantity is required to produce a very little oil.

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