PACINI C V R [•: I-: AND V I N E 



RIPE PICKLED OLIVES IN 



DEMAND IN NEW YORK 



The following from the New York 

 Commercial indicates that there should 

 be a good market in that city for Cal- 

 ifornia olives, properly pickled when 

 ripe: 



"In speaking of ripe olives imported 

 from Greece the trade uses the word 

 'black.' The Mack olive is the rich, 

 ripe olive ready for the table. Black 

 olives are grown very little among 

 Am.ericans. Their consumption is en- 

 tirely among foreigners. Over on the 

 East Side of New York City they are 

 in great demand. Jews from the south 

 of Europe, Italians, Greeks, Spaniards 

 and others are customers for them. 

 Their im,jortation began about eight 

 years ago as a recognized and separate 

 business and it is constantly on the 

 increase. This business was in the 

 hands of Italians for a time, but now 

 they constituce the Jobbers principally. 

 The business i.-: going Into the hands of 

 the Greeks, who have learned Ameri- 

 can methods and are making a great 

 success of It. One Greek firm in lower 

 Wall Street, which does the largest 



.Salona is the best riiack olive. The 

 skin is thinner, it is meatier and the 

 teed is smaller. Salona is the capital 

 of the province of Parnasses. Etea is 

 its principal sfaport, whence the olives 

 are shipped. Aside from their other ad- 

 vantages thif Salona olives keep the 

 longest. Next come the black olives of 

 Volo. These are blackest of all and 

 the largc.<-t. The skin is thicker, the 

 stone larger, the flavor less sweet. 

 Black olives of Calamata differ from 

 the others by being oblong instead of 

 round. They are best packed in olive 

 oil with a little vinegar added. When 

 picked from the trees they are packed 

 in large barrels with vinegar instead 

 of in salt and water as the others. 

 Quantities of black olives of Gieece are 

 shipped from New York for consump- 

 tion by foreigners in other cities of the 

 United States. 



Prof. Wall, of the University of Wis- 

 consin, has been making some extend- 

 ed experiments In what is known as 

 the Hegeland method of manipulating 

 the udder after milking and then strip- 

 ping the uddor. The aim in all cases 



I ban the first m butter fat, with most 

 cows the stripping can be doubled in 

 amounc if the cow is coaxed to give 

 it down after she has apparently given 

 all she has. — I,. S. Hardin in Home and 

 Farm. 



[fitcfpfise Manufactufing Co. 



I'orbes I'atent Cultivator a Specialty, 



To\A/n of Santa Clara. California. 



business in black olives, is making an 

 effort to Introduce them among the 

 native American population and no 

 doubt their intelligent methods and 

 conception of the business will prove 

 successful. 



"The ripe olive is really very ap- 

 petizing. It is packed in barrels and 

 is served from the brine just as the 

 green one is served. The black olive 

 Is small and round with smooth, thin 

 skin. Jt is very meaty and has a good 

 flavor. The taste for it is not hard to 

 acquire. When it is out of the brine 

 long enough to become dried it looks 

 very much like a prune. 



"Olives grow thioughout all the Isles 

 of Grece — everywhere except on the 

 mountains. The new crop begins in 

 October and ends in January. Men. 

 women and children pick them. They 

 shake Ihe trees .and knock them off 

 with sticks. They arc gathered in bas- 

 kets and carried to the market borne on 

 donkeys. The olives are packed in 

 brine in barrels holding an average of 

 190 pounds. 'I'he imports direct from 

 Greece last year amounted to about 

 10,000 barrels. 



"The wholesale price of the blai'k 

 olive is six to eight cents a pound. 

 Retailers get ten to twelve cents. The 



was to ascertain the gain in the pro- 

 duction of milk and butter fat obtained 

 by .a system of manipulation of the 

 udder after (he regular milking was 

 llnished. Where the regular milke:- did 

 not milk clean the gain obtained by 

 clean milking, together with the man- 

 ipulation of the udder was ascertained. 

 In the irniversity the average daily 

 production of milk from 24 cows was 

 increased by 4.5 per cent, by means of 

 the manipulation method, and the pro- 

 duction of fat w.as increased by 9.2 

 |)er cent, as the result of a milking ex- 

 Ijcrinient continued for tour weeks. 



.\ similar average increase In pro- 

 duction was obtained for the twelve 

 dairy herds tested by a gain of l.OS 

 Ijounds in the daily production of milk 

 per cow and one pound of fat. The re- 

 .-■■ults found in this experiment extended 

 over four months with <'Ows in all 

 stages of laslation. The largest 

 :imouni of milk obtained from one cow 

 l)y this luanipulalion was 5.5. that Is 

 five and a h.iiC iiouiids. and the lowest 

 one-fifth of a pound. 



All of this gees to show what a se- 

 1 ious loss the dairy makes through 

 careless milkirg, though the tnain idea 

 that this manipulating means is that 

 as the last milk Is many limes ri<her 



Castings and Machinery of Every Des- 

 cription Made and Repaired. 



^27=M7 West Santa Clara Street 



SAN JOSH, CALIFORNIA 



NO . FANCY . PRICES! 



We have just received an enormous line of 

 STrDHBAKER vehicles and are selling them 

 away do^ii. 



Road Wagons for $45.00. Top Buggies 

 for $57.50; Surries for $90.00; 2-seaters 

 $55.00; Farm Wagons from $55.00 up* 



GflUDE 

 CQKSIDEeED 

 IHE 



CHEJPEST 

 n EJBIH, 



SEE US FOR HARNESS, MOWERS, 



RAKES, PLOWS, HARROWS, Etc. 



II f I '.in SI II- )ViK M,;i,\. 



BOWMAN-FOSDICK CO. 



81-89 SOUTH MARKET ST., SAN JOSE 



c.\TAi,o('.tri-; ox application. 



