302 Select Plants for Industrial Culture and 



Cayanne or Cayon ; fruit small, but yielding an excellent oil ; the 

 tree is small, yet productive, and bears early. 4. Amellone or 

 Plant d'Aix, one of the most frequently cultivated kinds in 

 Provence, giving a first-class oil ; the fruit is also preserved. 

 5. Baralingue or Ampoulleau, one of the good French varieties ; 

 the fruit is roundish. 6. Negrette or Mourette, an early variety 

 with very dark fruit ; several sub-varieties are cultivated. 7. 

 Saverne, gives an oil of first-rate quality, especially in gravelly and 

 calcareous soil ; it does not stand frost so well as most others. 

 8. Turquoise, produces elongated fruits ; one of the best kinds for 

 preserving. 9. Espagnole, one of the largest-fruited Olives of 

 Provence and among the best for preserves ; the oil is inferior, 



10. Rougette or Ponchude, has fruits pointed at both ends, not 

 getting red till ripe ; yields one of the best oils of the country. 



11. Penduliere, so named from its drooping habit, renowned for 

 the excellence of its oil. 12. Courniole, Courniau or Plant de 

 Salon, is very productive and yields an excellent oil, but the fruits 

 are too small for preserving. Olive-trees require judicious pruning 

 immediately after the fruit is gathered, when the sap is compara- 

 tively at rest. They may be multiplied from seeds, cuttings, 

 layers, suckers, truncheons and old stumps, the latter to be split. 

 They can also be propagated from protuberances at the base of 

 the stem, which can be sent long distances. The germination of 

 the seeds is promoted by soaking the nutlets in a solution of lime 

 and wood-ash. The seedlings can be budded or grafted after a 

 few years. Truncheons or estacas may be from one to many feet 

 long and from one to many inches thick; they are placed in the 

 ground horizontally. Some Olive-plantations at Grrasse are worth 

 from 200 to 250 per acre. For many details the tract on the 

 " Culture of Olive and its Utilisation," issued in Melbourne by the 

 Rev. Dr. Bleasdale, should be consulted, as it rests largely on its 

 author's observations during a long stay in Portugal ; also the 

 essay of Sir Samuel Davenport in Adelaide, the treatise issued by 

 Capt. Ellwood Cooper in San Francisco, the remarks by Prof 

 Hilgard in the Bulletin No. 85 and 92 of the Agricultural 

 Experiments, Station, Berkeley, California, February, 1890, and 

 March, 1891, further the notes by Mr. J. L. Thompson, of the 

 Dookie Agricultural College, in the Leader, June, 1890, as well as 

 Mr. B. M. Lelong's observations in the Victorian Farmers' Gazette, 

 February and April, 1889. The olive will resist considerable 

 frost (5 F.) for a short time, provided that the thawing takes 



flace under fogs or mild rain (or perhaps under a dense smoke), 

 b requires about one-third more annual warmth than the vine for 

 ripening its fruit. The Olive-zones of South-Europe and North- 

 Africa are between 18 and 44 north latitude. An elevation of 

 about 550 feet corresponds in Spain, as far as this culture is 

 concerned, to one degree further north. Mr. Thozet reared already 

 good varieties many years ago in the lowlands just within the 

 tropics of Eastern Australia, where they bear freely and produce 

 an excellent oil. Olives do not grow well on granitic soil, nor 



