CALIFORNIA FRUITS: HOW TO GROW THEM 



placed If there is a single strong central branch, this should be cut off 

 at its base to promote the desirable open vase form of the main scaffold 



With Mission and other upright growing varieties, the problem is rela- 

 tively simple. With spreading varieties, like Manzanillo, it is difficult. In 

 this case the best method is probably to drive a strong stake near the 

 trunk, and by means of a rope tie up the spreading branches in the posi- 

 tion it is desired to have them in the mature tree. 



This method should be continued until the trunk, main divisions and 

 branches are well established and the tree large enough to bear a good 

 crop without injury. This .condition may arrive by the end of the third 

 growing season, or may be deferred to the fourth, fifth or later, according 

 to the variety, soil, water, climate and system of pruning. The formative 

 period is then practically over and pruning adapted to bearing trees should 

 be adopted. In a general way, the idea is to open up the tree and preserve 

 the vase form, so that the conditions for fruit production may be favorable 

 over as large an area of the tree as possible. To do this, it is necessary to 

 cut out branches and twigs wherever the tree appears to be too dense to allow 

 of free penetration of the sun rays. Each branch removed should be cut 

 off at its origin or at a point where a side branch occurs which it is desir- 

 able to leave. This applies also to small branches and twigs. 



Cutting-back or shortening-in should be used with moderation. It has 

 a tendency to produce a dense center and the growth of vigorous upright 

 sterile shoots and gradually a high-centered tree. It should be used only 

 where necesary to stimulate growth of a weak tree by removing fruiting 

 wood or to prevent horizontal branches from becoming too low. 



THE FRUIT AND ITS PRODUCTS 



Olives should be picked carefully and at the right time. For 

 green pickles they should be picked very soon after they obtain 

 full size, but before they have begun to color or soften. For ripe 

 pickles and for oil-making the fruit should be gathered soon after 

 the olives are well colored, but before they have attained the deep 

 black which signifies overripeness. If the olives are gathered too 

 green the oil will be bitter ; if too ripe, it will be rancid. When they 

 can be easily shaken from the tree they are ripe enough. If they 

 commence to fall without vigorous shaking they are overripe. For 

 whatever purposes the olives are to be used they should be care- 

 fully gathered by hand, and imperfect, immature, or bruised fruit 

 rejected. Sound fruit is required for high-grade oil or for hand- 

 some pickles with good keeping quality. 



The Manufacture of Olive Oil. Olive oil is made in this State 

 with apparatus of both Californian and European design, and, as a 

 rule, there is made only one, and at most but two, pressings of the 

 pomace, which is then used for fattening swine. In the frequent 

 working over of the pomace, and the close extraction of the oil, as 

 practiced in Europe, we have done little as yet. 



Olive oil is made on a small scale by a number of parties who 

 use home-made contrivances, or small, portable cider machinery for 

 the crushing and pressing. During the last few years quite a num- 

 ber of mills have been erected at several points in California and 

 they have made a market for olives produced by growers who do 

 not care to undertake manufacture. A detailed account of oil mak- 

 ing, including descriptions of buildings and machinery, is beyond 



