334 Select Plants for Industrial Culture and 



California, obtained from orchards 10 years old sufficient fruit for 700 

 gallons of olire-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 fullv only every second year ; its oil is fine with some aroma. 

 2. The Pendulier, a larger tree, with long drooping branches, yield- 

 ing 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 excel- 

 lent oil. 2. Picholine, 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 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, 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 Ampoul- 

 leau, 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 pre- 

 serves ; 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 

 nabit, renowned for the excellence of its oil. 12. Courniole, Cour- 

 niau 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 comparatively 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 



