; change on any vagary'of W or fashion. In well-.lispose.l 

 Cordova and Seville are the localities ir are planted at a distance of from 

 Spain most favorable to tbo growth o) 



olivo trees 

 4 to 



metres (13 to 19 feet 4 inches) one from tho 

 other. The number of trees in generally 



the olive. Malaga, Sovilla, Valentia and ' 



Barcelona are the cities whence the oil U from 40 to (i per ho " taro ( ~ A acres ' ) 

 exported; but nine-tenth., of the product 1 Pruni in tbe best conducted orchai 

 is consumed in Spain. Oormany take , consists in well clearing out the center of 

 most of the Spanish export- then ]< tho lree in order that a " the branches 

 land; then France; but Italy is the eoun Baring may have plenty of light, sun 

 try of the finest oils, and' Tuscany t h c and air> The trees ar e P^ned every two 

 Province, the very best coming from or threa yeal>S - Any dying or dead bran- 

 Lucca. The following interesting infor- clies Ur take " ff as SO n aS noticed - 

 mation is from the report of Consul Every year tbo soil is turned with the 



Welsh of Florence. 



spado and every other year manured. It 



Among the olives trees the following is thought by 8cientists tliat Pining is 

 are the better known in Tuscany carried to too great an extent. Columellft, 



Jn/rantoiotlt for the press-one of the the anciellt agriculturist, who greatly ad- 



most dulicate 

 cold. 



and very susceptible to 



Olivastro dark brown olive found on 

 ;he hills; hardy, but not very productive. 



M^raiolo resembling the mulberry 

 lardy, ripening early, and fairly produc- 



Razzo or Goossaio large and lucent ' 

 much appreciated for the size and abun-| 

 lance of its olives and tho good quality 

 of its oil. 



Correogiola resembling the crucible 



rom its lowering branches susceptible 1 



o cold weather, and consequently not 



adapted to high localities, but still grow- 



ng with northern exposure. 



Gremignolua. coarse description of ol- 

 ve ripening in March or April, and 

 ound in the Pisan Mountains. 



Leccino holm-oak coarser, but very 

 lardy, and not susceptible to cold. 



Qtitrcetimo resembling the oak de- 

 iviug its name from Querceta, a small 

 )lace iu tho Lucchoso, where it is largely 

 ullirated, owing to its strong constitu- 

 ion and resistance to sea winds. 

 Inlolcitoio tender and sweet whose 

 ruit, larger than other varieties, but with 

 little oil, is eaten fresh after having been 

 for some time well soaked. 



The varieties mostly used in Tuscany 

 are: 



The Infi antoio, with favorable expo- 

 sure, and the Moraiulo elsewhere. The 

 liifrantoio grows well in sheltered places 

 and on hillocks. This plant is very sus- 

 ceptible to exposure or to changes of 

 weather. The Muraiolo, cultivated in a 

 meager and arid soil is very hardy and 

 bears well. 



Olive trees are generally reproduced, 

 from ligneous excrescences of the stock 

 of roots, in the form of half an egg, from \ 

 which they are called uovoli, cut in the" 

 Spring, placed in holes made in a plowed 

 soil, covered with fine earth and watered 

 according to the exigencies of the season. 

 Olive trees commence to bear one year 

 after being planted, and farmers antici- 

 ' pate tho amonnt and increase of tho crop 

 from the date thereof, relying upon the 

 Tuscan sayings, viz: 



Se mitjnola d'Aprilc, vacci col barile 

 bearing in April; look for a barrelful; 

 abundant crop. 



Se mignoli di Maggia, vaeci colsaggio \ 

 bearing in May, hope for the best; scarce 



mignoli d> Giugno, vacci col pugno 

 bearing in June, expect a handful; poor 

 I crop which are confirmed by the follow- 

 ing: 



Laprima oliva e oro the first olive is 

 gold. 



La seconda argentotho second is sil 

 ver. 



L'lterzaval niente the third is of no 

 value. 



That is to say that the tree precocious 

 in its bearing produces best; less sure are 

 those flourisniug later, and the produce 

 of those bearing last is of little or no 

 value. 



vanced oil culture, says of this plant tnat 

 "the plowing of ground is a request, the 

 manuring is a prayer, aud the pruning is 

 an order to produce fruit.' 1 



The best orchards in Lucchesse may 

 produce each two years 180 hectoliters 

 (510 bushels) of olives per hectare (Z]4 

 acres), from which quantity there can be 

 had 2'100 kilograms of oil (4,701.33 pounds) 

 or about 24J4 hectoliters (040 gallons.) 



It is calculated that one hectoliter (2.83, 

 bushels) of olives gives 12 kilograms ol 

 oil (26 Y: pounds), and Domenico Capponi 

 in his treatise on olive oils, considers 

 fairly remunerative the production of 

 from 10 to 12 kilograms (22 to 33 pounds) 

 per hectoliter of olives (2.83 bushels). 



The average biennial product is estima 

 ted at 120 hectoliters per hectare (3401-2 

 bushels 2J4 acres), equal to 1440 kilograms 

 of oil (3,174.02 pounds), or about \&/ t nec- 

 tolitei'.s (430 gallons). The olive tree in 

 Tuscany produces an average of 1188 kil- 

 ograms of oil (2 pounds) per year. Such 

 results, however, are given, but in good 

 years and considering the fluctuation of 

 tho product, the biennial average is re- 

 duced to 11 hectoliters (290 gallons) of oil 

 per hectare (2K aeres), at the price of 130 

 lire (27.20) per hectoliter (20.417 gallons, 



before fermentation 



In SOUK! places hot water is used to fa- | 

 cilitate the pressing. The best rules for ( 

 extracting the oil are the following, viz: ] 



1. To expedite the careful gathering of 

 olives already fallen from the tree. 



2. To harvest the olives as soon as ripe, ' 

 plucking the fruit by hand or whipping 

 the trees gently. 



3. To press olives 



and to dispose them in small strata in the 

 baskets. 



4. To press slowly, and at a cold ten' 

 perature. 



5 To have all machinery and recipienl 

 very clean, as well as to insist on tli 

 cleanliness of the laborer. Crushir 

 presses of old system are used, and tl 

 quantity of olives submitted to eac, 

 pressure varies from 150 to 230 liters (4] 

 to 7 bushels), but not over. 



Olives must be well pressed and groun 

 for about one hour, after which they ai- 

 red uced to a paste and placed in fraili- 

 submitted to presses, aud then mixei 

 with cold water for a second pressure 

 and even a third pressure, but with hoi 

 water in that case. Tbe oil produced by 

 a first gentle pressure is the virgin oil; 

 the other is mixed, and constitutes a sec- 

 ond quality,usually called olio mangiable 

 (table oil); a third quality is derived from 

 the deposit of oil, and used by colonists 

 for burning. 



Olive oil is preserved in jars varnished 

 inside, containing from 50 to 300 liters 1 

 aud over (13,200 to 79,251 gallons). Olive 

 husks crushed and pressed again give an 

 inferior oil for lubricating purposes. The , 

 clarification of oil must not bo too cold 

 1 or too hot. The temperature is not to 

 vary from 10 degrees to 12 degrees centri- 

 grade (54 degrees Fahrenheit), in order i 

 that the oil fluid be such as to facilitate 

 the deposit of heterogeneous substance.'-. 



Olives for oil are to be picked when 

 thoroughly ripe, which is clearly si o .'n 

 by the bright black color, and also by tho 



ls being tho average price for the last sl*j fact tbat ftt such tjm(j their pulp ig easi|y 

 years, giving the gross amount of 748 lire severed from the nut and nas a violet 



tho 



per annum. To that is added tho value 

 of olive busks, from 1 lire to 2 50 lire per 

 quintal, and of fagots derived from the 

 pruning, which amount to 64 lire every 

 two years, making a gross amount of 780 

 lire per hectare and per year if 156 from 



The following statement will show 

 about the expenses of working a hectare 

 of olive trees aud tho approximate net re- 

 ceipts : 



LIKK. 



Working the ground 20 00 



Pruning 3f > 



Manuring 300 00 



Plucking olives 40 00 



Pressing olives 7 20 



Interest at 5 per cent per annum 20 20 



color. Its compounds are: 



Pulp .'-56 02 



Water 14 38 



Skin 9 38 



Nut 20 10 



Oil from tho nut 00 



Total 10000 



From experiments made it results that 

 one hectoliter (2.83 bushels) contains from 

 48,000 to 50,000 olives, the difference being 

 ascribed to the variety, according to soil, 

 climate and season. Olives accumulated 

 forsome weeks might number 54, 000 or 

 50,000 per hectoliter (2.83 bushels.) 



The "queen olives of commerce" are 

 considered in Tuscany as the selected 

 fruit of the common olive. 



There js no system of artificial irriga- 

 tion in use for culture in Tuscany. 



The annual rainfall in this district is 

 about 1.067 minimum equal to about 42 



423 40 



Which, deducted from the gross amount 

 of 780 lire, leave 350.10 lire net. 



It is generally calculated that the ex- inches. 



penses of an orchard represent one-third Official statistics show that the follow- \ 

 of the actual value of the produce, and ing countries import olivo oil from Italy, I 

 that estimate is made as an average. The 'ranking in importance as to quantity of 

 expenses, however, exceed by far said oil as named: Franco, England, Austria, 

 figure, as the above estimate shows. The Russia, South America, United Slates, 

 olive culture is sometimes managed by -Netherlands, Turkey, Sweden, and Nor- 

 what is railed auxzeria, or a system when Way, Denmark, Portugal Belgium, Switz- 



half the net profits are paid to laborers, 

 all the expense but that of pressing the 

 olives being borne by the owner. 



Tuscan oils from Lucca, Caloi and Buti 

 are esteemed as the first oils of tho world. 



reach that 



orlaiul, Greece, Kgypt, Brazil, Algiers, 

 !tc. Barrels, bottles or tin cans arc used 

 to hold the oil. 



In Tuscany there are three prevailing 

 diseases which seriously att'ect tho olivo 

 [tree, viz: 



Not all Tuscan oils, however, 



degreeof perfection, but even judging in; Lupa, meaning literally, wolf, lint :<(- 



mass, they are considered the best. For; ually being a description of uVul rot, pro- 



lara past Tuscany has not pro- duced very often by excessive pruning. 



for burning or :' abrication, all To cure this the all'ci:ted parts urc gouged 

 attention being given to the production "Ut anil ;t hardening liquid preparation 

 A f salad and cooking oil 



twen 

 duoe 



