AMERICAN HOME GARDEN. 



861 



Fig. 223. 



time, and require during their growth only ordinary and not 

 deep culture, with a slight earthing up in the process. The 

 first frost in fall changes the foliage, after which they may be 

 taken up at any time before severe cold, and dried and stored 

 for winter use. They require to be washed or cleaned by fric- 

 tion, and may be eaten as chestnuts, either raw or boiled. 

 They are native in Southern Europe, and are supposed to be 

 nutritive and fattening. In certain soils and localities, how- 

 ever, they might become troublesome as an ineradicable knot 

 grass, of which the plant is a cultivated variety. 



OLIVE. 



The Olive is a small dark or green plum-like fruit, which, 

 while quite tender, is used for making pick- 

 les. For this purpose they are steeped 

 in weak ley, washed off, and bottled in 

 brine, with sweet fennel or spice for fla- 

 voring. 



They are, however, chiefly valuable for 

 the sweet limpid oil they yield, which in 

 Southern Europe enters largely into the 

 ordinary course of cookery, forms a sub- 

 stitute for butter and cream, and is es- 

 teemed as affording both comforts and lux- 

 uries in families. It 'forms also an im- 

 portant article of commerce. The tree at- 

 tains a height of perhaps twenty feet, 

 bears in a few years after planting, prefers 

 the rockiest limestone regions, such-as is 

 the Mount of Olives in sacred story, and 

 is very long lived. It is also tolerably hardy, and probably 

 might be raised to profit at the South. The tree is propagated 

 readily from seeds, cuttings, or layers, and also by small knot- 

 buds, or " eggs," which are formed upon the trunk, and which 

 are planted in the same manner as the seeds, the latter, how- 

 ever, producing the best trees. It might doubtless be grafted 

 successfullv on the common wild oli^e or " devil -wood." 



Q 



a. Single fruit. 

 &. Branch with 

 fruit. 



young 



