Note 1653 — BOOK XV. THE NATURAL HISTORY OF THE FRUIT-TREES.

This is owing, Fée says, to a sort of fermentation, which alters the tissue of the cells containing the oil, displaces the constituent elements, and forms others, such as mucus, sugar, acetic acid, ammoniac, &c. When ripe, the olive contains four oils; that of the skin, the flesh, the stone, and the kernel.