206 FLORIDA FRUITS OLIVES AND PECANS. 



of the fruit and deteriorates from its quality both in taste 

 and in its keeping properties. This, the common oil, can 

 not be kept sweet in casks for more than eighteen months 

 or two years. 



Kaising olives for commercial purposes will yet become 

 one of Florida's great industries, and not only so, but there 

 is no reason why other of the "far south" States should 

 not help in the good work, for while this noble tree, as we 

 have seen, does not desire a rich soil and will flourish in 

 sand or clay, or on rocky ground, it will also resist frost to 

 a great degree, having been frequently known to stand un- 

 injured through a temperature as low as 14. 



A few words as to varieties, of which there are many 

 scattered over the world. 



The Mission olive, already referred to, is late in matur- 

 ing its fruit ; but this, in Florida, where the mild climate 

 would admit of every olive attaining its full maturity, is 

 no objection, although, in a colder climate, it would be a 

 serious drawback. 



The Manzanillo olive is one of the early ripening kinds ; 

 is excellent for pickling, and yields good oil. 



The Reudonvillo. Fruit small but excellent. 



The Nevarillo Blanco. A copious bearer of large olives, 

 yielding abundantly of the best oil. 



The Empeltre. An excellent bearer ; oil first quality ; 

 resists frost well; a valuable kind for cooler as well as 

 warm sections. 



The Gordal. Hardy also ; fruit of the best for pickling 

 or oil. 



The Verdeso. Also frost-resisting ; quality same as the 

 Gordal. 



These are all early maturing trees ; in the late, equally 

 good for Florida, we have the 



Marvileno, bearing very large olives. 



