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OLIVE OIL.
Few articles differ more in quality than olive oil; not that the
different kinds are produced from different fruit, but in the different
stages of the pressure of the olives. Thus, by means of 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 kernels, &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. After the oil has been drawn, it deposits a white,
fibrous, and albuminous matter; but when this deposition has taken
place, if it be put into clean flasks, it undergoes no further
alteration. The common oil cannot, however, be preserved in casks above
a year and a half or two years. The consumption of olive oil as food is
not surprising if we remember, that it is the lightest and most delicate
of all the fixed oils.
* * * * *
CARDS.
Some misconception has arisen respecting the legality of _Second-hand
Cards_. It appears, however, that they may be sold by any person, if
sold without the wrapper of a licensed maker; and in packs containing
not more than 52 cards, including an ace of spades duly stamped, and
enclosed in a wrapper with the words "Second-hand Cards" printed or
written in distinct characters on the outside: penalty for selling
Second-hand Cards in any other manner, 20l.
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