STATE POMOIvOGICAL SOCIETY. I4I 



LITTLE OR NO COMMERCIAL ORCHARDING IN EUROPE. 



There is practically no commercial orcharding anywhere on 

 the continent. There is some commercial orcharding in Eng- 

 land, but one does not see extensive stretches of orcharding 

 anywhere on the continent. You often see great fruit trees 

 along the roadside cared for, their crops being carefully har- 

 vested and handled. The trees are scattered around along 

 fences, in broken places, but rarely are the smooth fields worked 

 up and planted to orchards. When they are, it is on quite a 

 different system. Either they are dwarf trees with fifteen or 

 eighteen-inch stem or sometimes even lower, or high standards. 

 When standards are used they are supported by planting a post 

 alongside and tying them to the post. Dwarfs and standards 

 are interplanted. From the standpoint of commercial orchard- 

 ing, you will not find it in any measure comparable to ours, on 

 the continent of Europe. 



Peaches are grown in various places in the south of France 

 and in Italy. Here is a row of peaches which you see sadly 

 need heading back, grown in Central Italy, but they are subject 

 to the same troubles there as they are in our more favored por- 

 tions. On this side of the picture you see the characteristic 

 type of tree which is grown. Those are trees trained on 

 trellises just as our grape vines are trained, but rather more 

 conservatively and rigidly. 



OLIVE INDUSTRY. 



Now to come back again for a moment to the olive industry. 

 If you look carefully at this picture you see one, two, three, 

 four terraces within the range of the lens of the camera when 

 the picture was taken. That shows how these little hillside 

 lands are terraced up. It is very stony. There are only a few 

 feet of level soil and in this the olive tree is planted. The olive 

 tree is pruned very severely. They otherwise take little care of 

 it. One of the things they are exceedingly particular about is 

 to see that no dead or decaying wood remains in the tree in the 

 stem or on the branches. And these workmen here, with a sort 

 of adze-like instrument are digging out a diseased portion of 

 the stem. Now they do not know anything about vegetable 

 pathology at all, but they do know that a decayed wood tends 



