Naturalisation in Extra-Trupical Countries. 301, 



beautiful forests. The well-known olive-oil is obtained from the 

 fruit. Certain varieties of the fruit, preserved in vinegar or salt- 

 liquid before perfectly ripe, are also much used for the table. For 

 this purpose the fruit is generally macerated previously in water 

 containing potash and lime. The gum-resin of the olive-tree serves 

 as incense ; it contains the crystalline olivil. The oil of the 

 drupaceous fruit is a most important product of countries with a 

 warm temperate climate. Its chemical constituents are : 30 per 

 cent, crystalline palmitin ; 70 per cent, olein, for which reason 

 olive-oil belongs to those kinds, which are not drying. In pressing, 

 the kernels must not be crushed, as then a disagreeable taste will 

 be imparted to the oil. Exceptionally, 2,000 gallons have been 

 obtained in California from an acre [Greo. Chaffey]. In Creta 

 (double the size of Kangaroo-Island) alone the value of olive-oil 

 produced annually amounts at an average to nearly half a million 

 sterling [Dr. Masters]. The wild variety of the olive-tree usually 

 has short blunt leaves and thorny branches. Long- continued 

 droughts, so detrimental to most plants, will .affect the olive but 

 slightly. It thrives best on a free, loamy, calcareous soil, even 

 should it be strong and sandy, but it dislikes stiff clay. Proximity 

 to the sea is favorable to it, and hill-sides are more eligible for its 

 culture than plains. The ground must be deeply trenched. Manur- 

 ing with well-decayed substances is requisite annually or every 

 second or third year, according to circumstances. Irrigation will 

 add to the productiveness of the plant. Captain Ellwood Cooper, 

 of Santa Barbara, Southern California, obtained from orchards 10 

 years old sufficient fruit for 700 gallons of olive-oil to the acre, 

 one-fourth of the produce paying for the expenses of preparing the 

 soil, gathering the crop, pressing the oil and conveying it to market. 

 He considers olives one of the most profitable crops for Southern 

 California ; he has now 80 acres planted with this tree in bearing, 

 from which he annually obtains about 25,000 bottles of oil. Mons. 

 Riordet distinguishes three main varieties, of which he recommends 

 two: 1. The Cayon, a small-sized tree, which comes into bearing 

 after three or four years, but bears fully only every second year ; 

 its oil is fine with some aroma. 2. The Pendulier, a larger tree, 

 with long* drooping branches, yielding an oil of first-rate quality. 

 Mons. Reynaud, " Culture de 1'Olivier," separates twelve varieties,, 

 as cultivated in France, and recommends among them : 1. The 

 Courniau or Courniale, also called Plant de Salon, bearing most 

 prolifically a small fruit and producing an excellent oil. 2. Picho- 

 line, which by pruning its top-branches is led to spread over eight 

 yards square or more ; it is of weeping habit, yields a good oil in 

 fair quantity, and resists the attacks of insects well. 3. The 

 Mouraou or Mourette, a large tree also furnishing oil of a very 

 very fine quality. Professor Naudin's opinion of some of the 

 French varieties is as follows : 1. Laurine, one of the hardiest 

 kinds, much cultivated in Languedoc ; the oil is good, but not first- 

 class ; the fruit is preserved in some districts. 2. Saurine or 

 Picholine ; very fertile ; fruit of medium size. 3. Aglandeau,. 



