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Rapeseed (Colza) Oil: Ripened, Threshed and Pressed
Colza, or rape, is a cabbage relative whose small seeds give an oil that lit the lamps of France and Belgium. Andrew Ure (1839) notes the seed yields oil only in proportion to its ripeness, so the plants are cut a little early, before the pods shed, and left to finish ripening in heaps before threshing. The pressing is the same as for linseed oil.
The picture: a rapeseed (colza) field in flower.
Olùbẹ̀rẹ̀
A day of pressing
Ìlànà
1
1
Ripen, thresh and winnow
Ripen, thresh and winnow
Let the cut plants finish ripening in an airy heap, thresh out the seed, winnow off the chaff and sift it.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Kóró kolza3 kgÀwọn irinṣẹ́ tí a nílò:
Àwo ìdanu
Ajọ̀2
2
Dry the seed
Dry the seed
Spread the seed thinly in the air to dry before pressing (Ure).
Àwọn irinṣẹ́ tí a nílò:
Ẹní ìgbẹ̀3
3
Press, settle and decant
Press, settle and decant
Press the dry seed in the screw press, let the oil settle and decant it clear, exactly as for linseed oil. Keep the pressed cake: Ure notes it fattens cattle.
4
4
Filter and bottle
Filter and bottle
Pour the settled oil through a paper filter in a funnel into clean bottles, and keep it cool and dark.
Àwọn irinṣẹ́ tí a nílò:
Fọ́nẹ̀lì ilé ìdáná
Ìwé ìsẹ́ kọfí / ìwé ìsẹ́
Ìgò gíláàsì amberÀwọn ohun-èlò
1- 3 kgÀyè
Ìtọ́nisọ́nà yìí ń ṣe
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