6-44 EXPERIMENT STATION RECORD. 



The black scale {Lecanium olece) with its accompanying fungus, the 

 black smut {MelioJa sp.), as well as some other scales, were found in 

 olive orchards, most frequently along the coast, in the foggy region. 

 They have been successfully combated by washes, fumigation, and in 

 some instances, bv the Australian ladybird. A disease of the fruit, 

 lirst ol)served in California in 1897 and since spread all over the State, 

 is noted. It is described as a dry rot, and manifests itself in 3 ways: 

 (1) "It starts at the blossom end and works toward the stem end of 

 the drupe, finally causing it to fall to the ground or dr}' out on the 

 tree. (2) The decomposition of the flesh cells and the destruction of 

 their contents is first noted at the pit itself, from which point it works 

 outward until it reaches the skin. (3) The decomposition seems to 

 start at the outer surface of the drupe in small isolated spots, from 

 which it Avorks inward until it reaches the pit." 



Each of these diseases seems to be restricted to certain varieties. 

 Thus, in the first instance, the varieties Nevadillo Blanco, Rubra, and 

 Pelureur de Grasse arg^ attacked; in the second, Mazanillo, Obliza, 

 and some of the large, fleshy olives; and in the third, the variety 

 Columbella. 



The author states that the production of olive oil can not be made 

 profitable unless the grower receives at least 75 cts. per quart for this 

 product. A good demand for large, sound olives for ripe pickles was 

 found to exist all over the State at 75 cts. per gallon, with lower 

 prices for smaller grades. There was a steady market also for stand- 

 ard size green pickles. The author believes olives should be grown 

 for pickles and the small size disposed of to oil makers. 



Pickling olives is discussed in considerable detail, as is also the pres- 

 ervation of the product from bacterial growths. The essential factors 

 in pickling are care and skillf ulness. The fruit used should l)e graded 

 for size and color and not be 43ruised. The latter item was found to 

 be the most general cause of all the failures investigated. The varie- 

 ties Sevillano, Ascolano, St. Agostino, Cucco, Polymorpha, Macro- 

 carpa, Obliza, and all the very large, flesh}' olives are so delicate that 

 they are used almost entirely for green pickles. Large Mission is 

 considered the best variety for ripe pickles for marketing. The value 

 of other varieties for difi'erent purposes is noted. 



Both pure water and h^e processes of extracting the bitterness or 

 tartness of olives are described and formulas given for salting, etc. 



E. W. Hilgard makes the following remarks on the general subject 

 of pickling in conclusion to the bulletin: 



" The stronger the lye used in extracthig the tartness of the ohve the more the 

 flesh is softened and the more ditficuh it will be to make the pickle keep. More- 

 over, the stronger tlie lye, and therefore the shorter the time of extraction, the 

 greater the liability to its being overdone or underdone. It is far better, by repeatedly 

 using a weak lye, say not exceeding 2 oz. per gallon, tojirolongthe time of extraction and 

 thus to be able to gage exactly and leisurely the right moment for stopping the process. 



