OLIVE-OIL MAKING NEAR FLORENCEThesky, “stripped to its depths by the awakening North,” is of that peculiarly limpid clearness which only thetramontanabrings with it; the sun’s rays, penetrating with their full force through the pure, dry atmosphere, are as warm and genial as those of Eastertide. Yet it is mid-winter, and we are going to witness a thoroughly winter occupation; the making of the olive-oil in a villa at a little distance out of Florence.Leaving the tram at the foot of the hill, we climb for about three-quarters of an hour through vineyards in which the fresh green of the springing wheat contrasts hopefully with the knotted, bare vine branches. The slopes around us are clothed with olives, whose grey-green is thrown into relief by the austere rows of cypresses in the distance, and the spreading tops of the pine-trees on the further hills.At last, on a ridge between two valleys, we sight the square twelfth-century tower of the villa in question; the remainder of the buildingdates from the fourteenth century. The heavy grating of the lower windows, the picturesque archway leading to the square, paved courtyard, the little garden on one side, with its olive-tree bending over the grey wall towards the road below—all breathe an almost cloistered quietness.Parva domus magna quies,[6]runs the legend sculptured in black letters on grey marble over the house door.Nothing clashes in this villa. The present proprietor, with his antiquarian and artistic tastes, and his love of Latin inscriptions, has produced a rare welding of past with present. On one side of the entrance gate, for instance (whose columns, be it noticed, are crowned with two bombs, probably French, from Elba), another inscription, unearthed during the excavation of some Roman villa, offers rest to those who are justly indignant at the world’s perfidy:jovi hospitalisacrumo quisquis es dummodo honestussi fortepessimos fugis propinquosinimicorumsolitaria succedens domoquiesce.[7]The same pessimistic note is struck by a third inscription over the archway before mentioned. There we find, writ large, the following Elban motto:Amici, nemici;Parenti, serpenti;Cugini, assassini;Fratelli, coltelli.[8]We owe it to the owner to add that, like most people who rail against mankind in general, he is very tender-hearted to mankind in particular.Passing from the brilliancy of the outer air, we stumble through a low doorway, over which, on the usual grey marble, stands printedFrantoio(crushing-house), and find ourselves in the hot, heavy atmosphere of the oil-making room. We distinguish a low, broad archway dividing the room into two parts, and at the further end a small twinkling light; while nearer the entrance a lamp, swung from the roof, enables us, after a little practice, to make out the objects around us. The whole place is pervaded by a grey steam, sweetish yet piquant, of the peculiar odour of the undried olive.So great is the heat that the peasants are working without coats, and we, too, are glad enough to lay aside our winter wraps. Loomingwhite through the steam, the first object that attracts our attention is the ox that patiently turns the great stone crushing wheel. Round and round he goes, triturating the dead oak leaves that make his path soft, while the olives, continually poured into the circular concavity in which the wheel moves, are quickly reduced, stone and all, to a dark-looking pulp. The whiteness of the steam and of the ox, the creature’s lustrous eyes as they catch the light, the dark olives pouring into the trough, the peasants dimly visible, make up a scene likely to remain impressed for a long while on the memory.As soon as the crushing process is over and the ox led back to his stall, a number of flat, circular baskets are brought, made of rope-work, and open above and below. The lower openings having been closed for the moment, by drawing a rope, the baskets are filled with the pulp and piled one above another in the press. Now begins the second part of the operation, which costs the peasants a considerable amount of exertion.We had noticed, near the archway, a tall pole, with a rope round it, pierced by a crosspiece, and turning on a swivel. This rope having been wound round the beam that works the press, and again round another upright on the further side of the press, four peasants set to work at the crossbar. Again and again is the press-bar drawn to the further upright, letgo, and drawn back again, while the oil flows in an invisible stream through the pipe that leads to its destined receptacle, which is concealed under the floor beneath a trap-door. Every now and then the men stop and sit down on stones or on a heap of unused baskets to mop the perspiration which streams from them in that warm sweet atmosphere. It was during one of these pauses that they drew my attention to the advantages of the system on which they were working. In other villas, they said, the press-beam was wound towards the peasants, and sometimes broke under the pressure and injured them; but theirpadronehad invented a method of winding it away from them, thus freeing them from all danger in case of a breakage.Meanwhile, at the further end of the room, by the dim yellow light of the twinkling lamp we had already noticed, another man is busy shovelling a rich dark-brown substance into bins against the wall. This is the so-calledsansa, the olive pulp from which the oil has been expressed. “It goes down to Galluzzo (the township at the foot of the hill),” said the man, in answer to my enquiries. “There they treat it with sulphuric acid, and get machine-oil out of it.”At last the pulp in the network baskets is pressed dry, the press is unscrewed, the freshsansashaken out ready to be shovelled into the bins, and the various utensils that have beenused plunged into the boiling water of the cauldron that steams in one corner of the room. The trap-door is now raised, and the oil carried across the yard to another room, the walls of which are lined with huge red terra-cotta vessels kept carefully closed. Into one of these the oil is poured and left to settle,sansabeing heaped well up round the vessel to maintain a high temperature within. When the oil is finally poured off it is of a lovely golden colour, as clear and transparent as water. But it is not destined to reach the public in this Arcadian state. Scarcely has it left the hands of the peasants, before it is manipulated and adulterated to such an extent that even in Florence pure olive oil is almost unobtainable. Cotton oil, colza oil, etc., are mixed with it, rendering it absolutely hurtful to the consumer. The Italian government has offered prizes for the discovery of a method of exposing the adulteration. At present no more certain way has been found than that of Professor Bechi, a well-known Italian chemist. He treats the oil in question with nitrate of silver, and judges of the adulteration by the resulting coloration.And now, business being over for this week, we are free to go and sup with our peasant acquaintances. Crossing a second courtyard, round which stand houses and stables for the donkeys and oxen (Italians do not work with horses), we pass under a second archway and enter our friend Ciuffi’s picturesque kitchen.The rough, uneven stone floor, that looks as though it might have been washed last year, the stout nondescript table, the chairs loaded up with every kind of extraneous matter, the picture of the Madonna with the tiny lamp burning before it, the rows of gaudy crockery over the sink, the cat purring contentedly in the chimney-corner—all these are illuminated, harmonized, almost glorified, by the caressing light of the huge wood fire, whose flames dance and crackle under the great projecting chimney. And beside the fire sits Ciuffi’s youngest daughter Armida, a girl of that fair, refined type that occasionally asserts itself startlingly among these black-haired, swarthy-complexioned peasants. She is sitting holding the frying-pan over the fire, but the menial occupation is forgotten as we watch the delicate poise of the head and stretch of the arm, the exquisite Greek profile, the lustrous dark eyes gazing dreamily into the fire, the fair wavy hair coiled into a knot at the back, and the soft pink of the common little cotton kerchief, which, tied with the point under the chin, is thrown up by the dark dress, and sets off the spring of the graceful neck.And when, the rough white cloth being spread in the visitor’s honour, the family cluster round the mediæval oil-lamp that makes a little ruddy blot in the darkness beyond, we are more than ever struck at the wonderful ease and good-breeding displayed in word andmovement by these peasants who do the hardest work and live the roughest of lives. The women especially have something indescribably lady-like about them, as they sit eating contentedly, perhaps without any plate, or pass from one to another one of the pocket-knives which are the only cutting implements on the table; or, it may be, question “my man,” as to the length of time that will be needed on the morrow to gather in the olives from a certain part of thepodere. The more one has to do with these Tuscan peasants the more constrained does one feel to adopt the cant phrase, and call them emphatically Nature’s aristocracy.
OLIVE-OIL MAKING NEAR FLORENCEThesky, “stripped to its depths by the awakening North,” is of that peculiarly limpid clearness which only thetramontanabrings with it; the sun’s rays, penetrating with their full force through the pure, dry atmosphere, are as warm and genial as those of Eastertide. Yet it is mid-winter, and we are going to witness a thoroughly winter occupation; the making of the olive-oil in a villa at a little distance out of Florence.Leaving the tram at the foot of the hill, we climb for about three-quarters of an hour through vineyards in which the fresh green of the springing wheat contrasts hopefully with the knotted, bare vine branches. The slopes around us are clothed with olives, whose grey-green is thrown into relief by the austere rows of cypresses in the distance, and the spreading tops of the pine-trees on the further hills.At last, on a ridge between two valleys, we sight the square twelfth-century tower of the villa in question; the remainder of the buildingdates from the fourteenth century. The heavy grating of the lower windows, the picturesque archway leading to the square, paved courtyard, the little garden on one side, with its olive-tree bending over the grey wall towards the road below—all breathe an almost cloistered quietness.Parva domus magna quies,[6]runs the legend sculptured in black letters on grey marble over the house door.Nothing clashes in this villa. The present proprietor, with his antiquarian and artistic tastes, and his love of Latin inscriptions, has produced a rare welding of past with present. On one side of the entrance gate, for instance (whose columns, be it noticed, are crowned with two bombs, probably French, from Elba), another inscription, unearthed during the excavation of some Roman villa, offers rest to those who are justly indignant at the world’s perfidy:jovi hospitalisacrumo quisquis es dummodo honestussi fortepessimos fugis propinquosinimicorumsolitaria succedens domoquiesce.[7]The same pessimistic note is struck by a third inscription over the archway before mentioned. There we find, writ large, the following Elban motto:Amici, nemici;Parenti, serpenti;Cugini, assassini;Fratelli, coltelli.[8]We owe it to the owner to add that, like most people who rail against mankind in general, he is very tender-hearted to mankind in particular.Passing from the brilliancy of the outer air, we stumble through a low doorway, over which, on the usual grey marble, stands printedFrantoio(crushing-house), and find ourselves in the hot, heavy atmosphere of the oil-making room. We distinguish a low, broad archway dividing the room into two parts, and at the further end a small twinkling light; while nearer the entrance a lamp, swung from the roof, enables us, after a little practice, to make out the objects around us. The whole place is pervaded by a grey steam, sweetish yet piquant, of the peculiar odour of the undried olive.So great is the heat that the peasants are working without coats, and we, too, are glad enough to lay aside our winter wraps. Loomingwhite through the steam, the first object that attracts our attention is the ox that patiently turns the great stone crushing wheel. Round and round he goes, triturating the dead oak leaves that make his path soft, while the olives, continually poured into the circular concavity in which the wheel moves, are quickly reduced, stone and all, to a dark-looking pulp. The whiteness of the steam and of the ox, the creature’s lustrous eyes as they catch the light, the dark olives pouring into the trough, the peasants dimly visible, make up a scene likely to remain impressed for a long while on the memory.As soon as the crushing process is over and the ox led back to his stall, a number of flat, circular baskets are brought, made of rope-work, and open above and below. The lower openings having been closed for the moment, by drawing a rope, the baskets are filled with the pulp and piled one above another in the press. Now begins the second part of the operation, which costs the peasants a considerable amount of exertion.We had noticed, near the archway, a tall pole, with a rope round it, pierced by a crosspiece, and turning on a swivel. This rope having been wound round the beam that works the press, and again round another upright on the further side of the press, four peasants set to work at the crossbar. Again and again is the press-bar drawn to the further upright, letgo, and drawn back again, while the oil flows in an invisible stream through the pipe that leads to its destined receptacle, which is concealed under the floor beneath a trap-door. Every now and then the men stop and sit down on stones or on a heap of unused baskets to mop the perspiration which streams from them in that warm sweet atmosphere. It was during one of these pauses that they drew my attention to the advantages of the system on which they were working. In other villas, they said, the press-beam was wound towards the peasants, and sometimes broke under the pressure and injured them; but theirpadronehad invented a method of winding it away from them, thus freeing them from all danger in case of a breakage.Meanwhile, at the further end of the room, by the dim yellow light of the twinkling lamp we had already noticed, another man is busy shovelling a rich dark-brown substance into bins against the wall. This is the so-calledsansa, the olive pulp from which the oil has been expressed. “It goes down to Galluzzo (the township at the foot of the hill),” said the man, in answer to my enquiries. “There they treat it with sulphuric acid, and get machine-oil out of it.”At last the pulp in the network baskets is pressed dry, the press is unscrewed, the freshsansashaken out ready to be shovelled into the bins, and the various utensils that have beenused plunged into the boiling water of the cauldron that steams in one corner of the room. The trap-door is now raised, and the oil carried across the yard to another room, the walls of which are lined with huge red terra-cotta vessels kept carefully closed. Into one of these the oil is poured and left to settle,sansabeing heaped well up round the vessel to maintain a high temperature within. When the oil is finally poured off it is of a lovely golden colour, as clear and transparent as water. But it is not destined to reach the public in this Arcadian state. Scarcely has it left the hands of the peasants, before it is manipulated and adulterated to such an extent that even in Florence pure olive oil is almost unobtainable. Cotton oil, colza oil, etc., are mixed with it, rendering it absolutely hurtful to the consumer. The Italian government has offered prizes for the discovery of a method of exposing the adulteration. At present no more certain way has been found than that of Professor Bechi, a well-known Italian chemist. He treats the oil in question with nitrate of silver, and judges of the adulteration by the resulting coloration.And now, business being over for this week, we are free to go and sup with our peasant acquaintances. Crossing a second courtyard, round which stand houses and stables for the donkeys and oxen (Italians do not work with horses), we pass under a second archway and enter our friend Ciuffi’s picturesque kitchen.The rough, uneven stone floor, that looks as though it might have been washed last year, the stout nondescript table, the chairs loaded up with every kind of extraneous matter, the picture of the Madonna with the tiny lamp burning before it, the rows of gaudy crockery over the sink, the cat purring contentedly in the chimney-corner—all these are illuminated, harmonized, almost glorified, by the caressing light of the huge wood fire, whose flames dance and crackle under the great projecting chimney. And beside the fire sits Ciuffi’s youngest daughter Armida, a girl of that fair, refined type that occasionally asserts itself startlingly among these black-haired, swarthy-complexioned peasants. She is sitting holding the frying-pan over the fire, but the menial occupation is forgotten as we watch the delicate poise of the head and stretch of the arm, the exquisite Greek profile, the lustrous dark eyes gazing dreamily into the fire, the fair wavy hair coiled into a knot at the back, and the soft pink of the common little cotton kerchief, which, tied with the point under the chin, is thrown up by the dark dress, and sets off the spring of the graceful neck.And when, the rough white cloth being spread in the visitor’s honour, the family cluster round the mediæval oil-lamp that makes a little ruddy blot in the darkness beyond, we are more than ever struck at the wonderful ease and good-breeding displayed in word andmovement by these peasants who do the hardest work and live the roughest of lives. The women especially have something indescribably lady-like about them, as they sit eating contentedly, perhaps without any plate, or pass from one to another one of the pocket-knives which are the only cutting implements on the table; or, it may be, question “my man,” as to the length of time that will be needed on the morrow to gather in the olives from a certain part of thepodere. The more one has to do with these Tuscan peasants the more constrained does one feel to adopt the cant phrase, and call them emphatically Nature’s aristocracy.
Thesky, “stripped to its depths by the awakening North,” is of that peculiarly limpid clearness which only thetramontanabrings with it; the sun’s rays, penetrating with their full force through the pure, dry atmosphere, are as warm and genial as those of Eastertide. Yet it is mid-winter, and we are going to witness a thoroughly winter occupation; the making of the olive-oil in a villa at a little distance out of Florence.
Leaving the tram at the foot of the hill, we climb for about three-quarters of an hour through vineyards in which the fresh green of the springing wheat contrasts hopefully with the knotted, bare vine branches. The slopes around us are clothed with olives, whose grey-green is thrown into relief by the austere rows of cypresses in the distance, and the spreading tops of the pine-trees on the further hills.
At last, on a ridge between two valleys, we sight the square twelfth-century tower of the villa in question; the remainder of the buildingdates from the fourteenth century. The heavy grating of the lower windows, the picturesque archway leading to the square, paved courtyard, the little garden on one side, with its olive-tree bending over the grey wall towards the road below—all breathe an almost cloistered quietness.Parva domus magna quies,[6]runs the legend sculptured in black letters on grey marble over the house door.
Nothing clashes in this villa. The present proprietor, with his antiquarian and artistic tastes, and his love of Latin inscriptions, has produced a rare welding of past with present. On one side of the entrance gate, for instance (whose columns, be it noticed, are crowned with two bombs, probably French, from Elba), another inscription, unearthed during the excavation of some Roman villa, offers rest to those who are justly indignant at the world’s perfidy:
jovi hospitalisacrum
o quisquis es dummodo honestussi forte
pessimos fugis propinquosinimicorum
solitaria succedens domoquiesce.[7]
The same pessimistic note is struck by a third inscription over the archway before mentioned. There we find, writ large, the following Elban motto:
Amici, nemici;Parenti, serpenti;Cugini, assassini;Fratelli, coltelli.[8]
We owe it to the owner to add that, like most people who rail against mankind in general, he is very tender-hearted to mankind in particular.
Passing from the brilliancy of the outer air, we stumble through a low doorway, over which, on the usual grey marble, stands printedFrantoio(crushing-house), and find ourselves in the hot, heavy atmosphere of the oil-making room. We distinguish a low, broad archway dividing the room into two parts, and at the further end a small twinkling light; while nearer the entrance a lamp, swung from the roof, enables us, after a little practice, to make out the objects around us. The whole place is pervaded by a grey steam, sweetish yet piquant, of the peculiar odour of the undried olive.
So great is the heat that the peasants are working without coats, and we, too, are glad enough to lay aside our winter wraps. Loomingwhite through the steam, the first object that attracts our attention is the ox that patiently turns the great stone crushing wheel. Round and round he goes, triturating the dead oak leaves that make his path soft, while the olives, continually poured into the circular concavity in which the wheel moves, are quickly reduced, stone and all, to a dark-looking pulp. The whiteness of the steam and of the ox, the creature’s lustrous eyes as they catch the light, the dark olives pouring into the trough, the peasants dimly visible, make up a scene likely to remain impressed for a long while on the memory.
As soon as the crushing process is over and the ox led back to his stall, a number of flat, circular baskets are brought, made of rope-work, and open above and below. The lower openings having been closed for the moment, by drawing a rope, the baskets are filled with the pulp and piled one above another in the press. Now begins the second part of the operation, which costs the peasants a considerable amount of exertion.
We had noticed, near the archway, a tall pole, with a rope round it, pierced by a crosspiece, and turning on a swivel. This rope having been wound round the beam that works the press, and again round another upright on the further side of the press, four peasants set to work at the crossbar. Again and again is the press-bar drawn to the further upright, letgo, and drawn back again, while the oil flows in an invisible stream through the pipe that leads to its destined receptacle, which is concealed under the floor beneath a trap-door. Every now and then the men stop and sit down on stones or on a heap of unused baskets to mop the perspiration which streams from them in that warm sweet atmosphere. It was during one of these pauses that they drew my attention to the advantages of the system on which they were working. In other villas, they said, the press-beam was wound towards the peasants, and sometimes broke under the pressure and injured them; but theirpadronehad invented a method of winding it away from them, thus freeing them from all danger in case of a breakage.
Meanwhile, at the further end of the room, by the dim yellow light of the twinkling lamp we had already noticed, another man is busy shovelling a rich dark-brown substance into bins against the wall. This is the so-calledsansa, the olive pulp from which the oil has been expressed. “It goes down to Galluzzo (the township at the foot of the hill),” said the man, in answer to my enquiries. “There they treat it with sulphuric acid, and get machine-oil out of it.”
At last the pulp in the network baskets is pressed dry, the press is unscrewed, the freshsansashaken out ready to be shovelled into the bins, and the various utensils that have beenused plunged into the boiling water of the cauldron that steams in one corner of the room. The trap-door is now raised, and the oil carried across the yard to another room, the walls of which are lined with huge red terra-cotta vessels kept carefully closed. Into one of these the oil is poured and left to settle,sansabeing heaped well up round the vessel to maintain a high temperature within. When the oil is finally poured off it is of a lovely golden colour, as clear and transparent as water. But it is not destined to reach the public in this Arcadian state. Scarcely has it left the hands of the peasants, before it is manipulated and adulterated to such an extent that even in Florence pure olive oil is almost unobtainable. Cotton oil, colza oil, etc., are mixed with it, rendering it absolutely hurtful to the consumer. The Italian government has offered prizes for the discovery of a method of exposing the adulteration. At present no more certain way has been found than that of Professor Bechi, a well-known Italian chemist. He treats the oil in question with nitrate of silver, and judges of the adulteration by the resulting coloration.
And now, business being over for this week, we are free to go and sup with our peasant acquaintances. Crossing a second courtyard, round which stand houses and stables for the donkeys and oxen (Italians do not work with horses), we pass under a second archway and enter our friend Ciuffi’s picturesque kitchen.The rough, uneven stone floor, that looks as though it might have been washed last year, the stout nondescript table, the chairs loaded up with every kind of extraneous matter, the picture of the Madonna with the tiny lamp burning before it, the rows of gaudy crockery over the sink, the cat purring contentedly in the chimney-corner—all these are illuminated, harmonized, almost glorified, by the caressing light of the huge wood fire, whose flames dance and crackle under the great projecting chimney. And beside the fire sits Ciuffi’s youngest daughter Armida, a girl of that fair, refined type that occasionally asserts itself startlingly among these black-haired, swarthy-complexioned peasants. She is sitting holding the frying-pan over the fire, but the menial occupation is forgotten as we watch the delicate poise of the head and stretch of the arm, the exquisite Greek profile, the lustrous dark eyes gazing dreamily into the fire, the fair wavy hair coiled into a knot at the back, and the soft pink of the common little cotton kerchief, which, tied with the point under the chin, is thrown up by the dark dress, and sets off the spring of the graceful neck.
And when, the rough white cloth being spread in the visitor’s honour, the family cluster round the mediæval oil-lamp that makes a little ruddy blot in the darkness beyond, we are more than ever struck at the wonderful ease and good-breeding displayed in word andmovement by these peasants who do the hardest work and live the roughest of lives. The women especially have something indescribably lady-like about them, as they sit eating contentedly, perhaps without any plate, or pass from one to another one of the pocket-knives which are the only cutting implements on the table; or, it may be, question “my man,” as to the length of time that will be needed on the morrow to gather in the olives from a certain part of thepodere. The more one has to do with these Tuscan peasants the more constrained does one feel to adopt the cant phrase, and call them emphatically Nature’s aristocracy.