344 FOREST CULTURE AND 
much used for the table. For this purpose the fruit 
is generally macerated previously in water containing 
potash and lime. The gum-resin of the olive-tree 
contains the crystalline Olivil. The oil of the drupa- 
ceous fruit is a most important product of countries 
with climates similar to that of Victoria. Its chemi- 
cal constituents are: 30 per cent. crystalline Palmitin ; 
70 per cent, Olein, through which olive- oil belongs 
to those kinds which are not drying. The wild vari- 
ety of the olive-tree has usually short, blunt leaves 
and thorny branches. Long - continued droughts, so 
detrimental to most plants, will affect the olive but 
slightly. It thrives best on a free, loamy, calcareous 
soil, even should it be strong and sandy, but it dis- 
likes stiff clay. Proximity to the sea is favorable to 
it, and hill-sides are more eligible for its culture than 
plains. The ground must be deeply trenched. Ma- 
nuring with well-decayed substances is requisite an- 
nually, or every second or third year, according to 
circumstances. Irrigation will add to the productive- 
ness of the plant. Mons. Riondet distinguishes three 
main varieties, of which he recommends two: 1. The 
Cayon, a small-sized tree, which comes into bearing 
already after three or four years, but it bears fully 
only every second year. Its oil is fine, with some 
aroma. 2. The Pendulier, a larger tree, with long, 
drooping branches, yielding an oil of first-rate quality. 
Mons. Reynaud (‘Culture de l’Olivier’’) separates 
12 varieties as cultivated in France, and recommends, 
among them: 1. The Courniau, or Courniale — also 
called Plante de Salon—bearing most prolificly a small 
fruit, and producing an excellent oil. 2. The Picho- 
line, which, by pruning its top branches, is led to 
