The most extraordinary, and perhaps the most effectual contrivance,[1603] however, was to dig near the vine a pit three feet deep, the bottom of which was covered with a layer of sand. A few short stakes were then fixed upright in it, and to these a number of vine branches laden with clusters were bent down and made fast. The whole was then closely roofed over so as completely to keep out the rain, and in this way the grapes would remain fresh till spring. ----- Footnote 1603: Geop. iv. 11. Pallad. xii. 12. ----- The labours of the vintage being concluded, the husbandman next turned his attention to olive gathering and the making of oil. This, in Greece, was a matter of great importance. The olives, therefore,[1604] for all the better sorts of oil, were picked by hand, and not, as in Italy, suffered to fall. When as many were gathered as could conveniently be pressed during the following night and day, they were spread loosely on fine hurdles, and not heaped up lest they should heat and lose the delicacy of their flavour. They were, likewise, cleansed carefully from leaves and every particle of wood, these substances, it was supposed, impairing the quality and durability of the oil. Towards evening a little salt was sprinkled over the olives, which were then put into a clean mill,[1605] and so arranged that they could be bruised without crushing the stones, from the juice of which the oil contracted a bad taste. Having been sufficiently bruised, they were conveyed in small vessels to the press, where they were covered with hurdles of green willows, upon which, at first, was placed a moderate weight,—for that which flows from slight pressure is the sweetest and purest oil, on which account it was drawn off in clean leaden vessels,[1606] and preserved apart. Greater weight was then added, and the mass having been well writhen, the second runnings were laid up in separate vessels. The next step was to cause the precipitation of the lees, which was effected by mingling with the crude oil a little salt and nitre. It was then stirred with a piece of olive-wood, and left to settle, when the amurca or watery part sank to the bottom. The pure oil was then skimmed off with a shell, and laid up in glass vases, this substance having been preferred on account of its cold nature. In default of these, pickle-jars, glazed with gypsum, were used, which were deposited in cool cellars facing the north.[1607] ----- Footnote 1604: Geop. ix. 19. 2. Footnote 1605: The fruit of the terebinth was ground, like the olive, in a mill, for the making of oil. The kernels were used in feeding pigs, or for fuel. Geop. ix. 18. Footnote 1606: Cf. Cato, De Re Rust. 66. This clear pure oil, sometimes rendered odoriferous by perfumes, (Il. ψ. 186,) was chiefly employed in lubricating the body. Thus we find the virgin in Hesiod anointing her limbs with olive-oil to defend herself from the winter’s cold. Opp. et Dies, 519, sqq. Footnote 1607: