346 FOREST CULTURE AND 
this culture is concerned, to one degree further north. 
Olives do not grow well on granitic soil. The fruit 
produced on limestone formations is of ‘the best qual- 
ity. Gypsum promotes the growth of the tree (which 
thus may perhaps prosper in parts of the Murray des- 
ert, underlaid with gypsum). An equable tempera- 
ture serves best; the exposure to prevailing strong 
winds is to be avoided. The Winter temperature 
should not fall below — 70° C. The quantity of oil in 
the fruit varies from 10 to 20 per cent. ; sometimes it 
even exceeds the latter proportion. In the Provence, 
at an average, 24 Ibs. of olive-oil are consumed by each 
individual of the population; in Southern Germany 
nearly 60 lbs.; in Andalusia about 30 lbs. For obtain- 
ing the largest quantity of oil the fruit must be com- 
pletely ripe. Hand-picked olives give the purest oil. 
Knocking the fruit from the branches with sticks 
injures the tree and lessens the productiveness in the 
next year. About 30 olive - trees can be planted con- 
veniently on an acre, for permanence ; each tree, un- 
der ordinary circumstances, will produce fruits for 4 
lbs. to 5 Ibs. of oil annually. Spain alone produces 
about 250,000,000 Ibs. of olive-oil a year. 
SPANISH VARIETIES. 
A.—Varieties of early maturation, for colder local- 
ities : 
1. Var. pomiformis, Clem.—Manzanillo. (French: 
Ampoulleau.) Fruit above an inch in diameter, 
spherical, shining black. Putamen broad and trun- 
cate. 
2. Var. regalis, Clem.—Sevillano. (French ; Pru- 
neau de Cantignac.) Fruit about an inch in diameter, 
ovate-spherical, blunt, blueish-black, 
