is need in codKery, is an ingredient of every 

 salad, end in the shape of the pickled frnit takes 

 somewhat the place of meat npon the table. Its 

 high nutritive value is shown by the fact that the 

 laborers of the Riviera perform tho severest toil 

 opon a diet chieHy of black bread and olives. 



One who has never personally tested the olive 

 as an article of food can hardly understand its 

 falae. The writer has frequently for days at a 

 time in warm weather almost lived npon bread 

 and olives, feeling as well nourished as upon a 

 meat diet. 



The culture of the olive seems to be almost co- 

 eval with the races of the Orient. Under the 

 shade of its f rnit-ladened branches rested the old 

 patriarchs in the old tent of Syria. It accom- 

 panied the Groeco-Latin in his migration along 

 the shot es of the Mediterranean. It passed with 

 the Boman arms to Gaul and Hyspailia, and cross- 

 ing the ocean with Conquistadors adds its pale i 

 green foliage to the verdure of every old mission 

 orchard from Vera Cruz to Monterey. 



It ie no chance or mere sentiment that thus 

 made it like the vine and the corn-producing 

 plants the companion of race migration. 



Whenever wo lind a plant thus accompanying 

 man for thousands of years in his migrations 

 across oceans and continents it is because of a 

 positive utility or food value which it is proven to 

 jjohti'bH for the hoinan race. 



8omewhat of the extent of that economic food 

 value as estimated by one nation may be surmised 

 troin the fact that in Italy the number of olive 

 trees under cultivation is one hundred millions, 

 cnvfrinc one million acres. 



It ie n safe role to follow, that the foods which 

 a people have adopted after inhabiting for gener- 

 ations any especial belt of climate are the foods 

 beet suited to the requirements of the system in 

 that climate ; that buck of it is the working of 

 some general law. 



If then, for thousands of years the races 

 dwelling within this climate belt which the Anglo- 

 Teaton is now, for the first time in his race his- 

 tory, making his home, have thus proven the 

 economic food value of the olive, and its especial 

 adaptability to the dietic demands of the climate, 

 he, if he would accommodate himself to his new 

 climatic surroundings, would do well to learn a 

 lesson from their experience, and to teat in his 

 own dietary the olive. And indeed we can already 

 see in the rapidlv multiplying olive orchards and 

 the long rows of barreled olives at the grocers in- 

 dications that the lesson is not unheeded. 



But what will be the physical effect npon the 

 meat-eating Anglo-Teuton of the isothermal lino 

 of 50 degrees as he moves southward to take up 

 hi" abode in the isothermal belt of 60 decrees, and 

 abandons the animal diet of hia fathers for the 

 olive of the Gricco-Latin ? 



V1KEYARD, ORCHARD AND FARM. 



4 Department for Agriculturists 

 Northern California. 



'This department is intended as a means OB 

 communication for the agriculturists of :. 

 California. There is nothing which so tends to 

 make a fanning community successful and pros- 

 perous as interchange of idens, and wo trust OUT! 

 ^ubscribar? will favor us with such statements of 

 their ejrpmments, a\\K<:vff-J and fail 

 as tiie'v i'lf^f'^ l 



'common Mission " olive, brought 

 ;r,,nii;i by the Spanish priests, bas 

 one of the best vane-- 

 ties cultivated in Spain the "cor- 

 niddbra." It is the olive from which 

 Ehvood Cooper, of Santa Barlara, makes 

 hia celebrated oil. Cecrge A. Cowles, 

 of Kl Cajon Valley, San Diego, enjoys 

 !a reputation for tin- excellence of his. 

 : ;>iekled olh "ber off 



tho I!KK staff wrote to liim for infonnn- 

 Ition as to the variety ho cultivates, and 

 ,-ed the following reply: "The 

 .,n which I have : v vepu- 



itation ai-e the Misssion. Alti: 

 [have imported several \aiictics, I have 

 'oMiid' none, tin- il to the Mis- 



Th,.- V as thus 



shown to be superior for both oil 

 ickles an adv.,i sed by 



fe\v other varieties. ' doubful 



whether a better v;n I , .... general 

 purports or one better .suited to the 

 hihtovnia climate, can be 

 where in the world. 



Ky tl". 1 u'l'm ^ircn manuring is meant 

 actiee of growing and plowing 

 under crops in tho. green state, to en- 

 rich the soil. A soil is said to be pro- 

 !<luctive in proportion to the amount of 

 humus it contains. Humus is formed 

 iby the decomposition of animal and 

 vegetable matter. If a heavy growth 

 of vegetation, grain, clover or weed-* is 

 ; under, a certain amount of plant 

 food is returned to the soil. It would 

 ;,- natural to suppose that the de- 

 cayed stem i c.t would contain 

 good acceptable food for another. If 

 plowing under has been done on a yel- 

 low day soil, six months afterwai 

 digging down through the furrow, a 

 Tratum will be found where the 

 .weeds fell and rotted. Repeated plow- 

 ing under of green crops w ill iiil the 

 ground with humus, and restore the 

 worst worn out land to fertility. 



One objection to this method of fer- 

 tilizing is the length of time required 

 as several years must elapse before 

 many crops could be added to the soil. 

 It is very important then to adopt the [ 

 rotation that will admit of the gi 

 number of crops in the shortest time. 

 Some plants add more fertility to the 

 soil than others, but these' are not al- 

 ways the ones that are easiest -grown, 

 especially on poor ground, and it is very 

 important t >d growth to plow 



under. Rye will grow wheie no other 

 <*rain will, and yield a fair crop. An- 

 other advantage is its growth in Winter. 

 In the latitude of Southern Illinois rye 

 may be sown in November and plowed 

 under when fully headed out in May, 

 and the ground sowed immediately with 

 southern cow peas and plowed under in 

 July or August. Another sowing of 

 pea's will make a partial crop by the 

 first frost, when it can be turned under 

 and the, ground again seeded to rye. 

 This makes three crops plowed under 

 in.one year. ^American Ayricultu 



i Jri 



" -lie Olive Jut l'>y>JJ 



^ 



for 



md 



aT as a SoT? is cia som 

 to the physical well-being ot man. 

 nature Wems to have wisely pio- 

 " 



(i in nature DCCIM.O t^ * ---. 

 v c<l to each climatic .one a supply.) 



*tiS^^^%^% 

 iH^f^Adg 



l^^Sl^ 



Epri^^tBl 



battle 



a pet lor anim 



al foods. Yet even in 



a pet o . 



the t r .pies fat in some form is a neces- 

 i,v in the. food of man. Corn and 

 wine and oil were ever sy m bols of 





Pxte'nthlthe wanner climates, seem to 

 develop disease iu- the human organ- 





peform tue 

 chieily of 



thelaborers of the 1 

 severest toil upon a < 

 black bread and olives. 



One who has never personally tested 

 the olive as an article of food can hardly 

 understand its value. The write 

 frequently for days at a time in warm 

 weather almost lived upon bread and 

 olives, feeling as well nourished as upon 

 a meat diet. 



The culture of the olive pcems to be 

 almost coeval with the races of the 

 Orient. Under the shade of its fruit- 

 laden branches rested the old patri- 

 archs in the old tent of Syria. It^tc- 

 companied the Grseco-Latin in 

 migration along the shores of the J 

 terranean. It passed with the Ro 

 arms to Gaul and llyspania, and cross- 

 ing the ocean with the I..M ;u:stdores 

 a'dds its paljju'reen foliage to the ver- 

 dure Of cvcrySsld mission orchard from 

 Yera Cruz to Monterey. 



Whencve^we find a plant thus ac- 

 coniiiLinyjjjg man for thousands of 

 years in)3^B--niigration^ across oceans 

 imd conUBKts, it is because of a posi- 

 tive utility or food value which it is 

 proved to possess for the human 



SonKflBBt of the extent of that eco-j 

 nomic, jMR value as estimated by one! 

 natio,. iirmiM'd from the fact 



that in Italy the number of olive trees 

 under cultivation is 100,000,000, cover- 

 ing l.OflflpO acres. 



It is** safe ride to follow that the 

 foods which a people have adopted 

 after inhabiting for generations any 

 :d belt of climate, are the foods 

 best snited-to the requirements of the 

 system in Hiat climate; that back of it 

 is the working of some general law. 



If, then, for thousands of years the 

 races dwelling within this climatic belt 

 whieh tne Anglo-Teuton is now, for the 

 first time in his race history, making 

 his home, have thus proven the eco- 

 nomic food value of the olive and its . 

 especial adaptability to the dietetic de- 

 mands of the climate, he, if he would 

 accommodate himself to his new cli- s 

 mate surroundings, would do well to 

 learn a lesson from their experience 

 and to test in his own dietary the olive. 

 And, indeed, we can already see, in the . 

 rapidly multiplying olive orchards and 

 the long rows of barreled oii'vcs at the 

 grocers', indications that 1.10 lesson is 

 not unheeded. 



liut what.will be the physical effect 

 upon this meat-eating An^-lo Teuton of 

 the isothermal line of 50 degrees as he 

 moves southward to take up his abode 

 in the isothermal bolt of CO-flggrecs . and 

 abandons the animal diet;Mfcis fathei 

 for the olive of the- (inecoj 



California by the Spanish priests, ha 

 been identified as one of the best vari- 

 eties cultivated in Spain-thn Coroidd- 

 bra It is the olive from which Elwood 

 Cooper, of Santa Barbara, makes his; 

 celebrated oil. George A. Cowles. of 1 

 Caion Vallev, San Diego county, enjoys I 

 reputation for the excellence ot bW 

 nickled olives. Recently a member < 

 the Bee staff wrote to him for inform i-, 

 tion as to the variety he cultivates, a. 1 

 received the following reply : "The ohv- 

 on which I have gained ray reputatu 

 are the Mission. Although I have n 

 ported several varieties, I have tou^l 

 none, thus far, equal to the Mission 

 The Mission variety has thu been shows 

 to l)e superior for both oil and pickles- 

 an advantage possessed by few other 

 varieties. It is doubtful whether a bet- 

 ter variety, for general purposes, or < 

 better suited to the California climate, 

 can be found anywhere in the world. 

 Sac. Bee. 



OI,IVB AND FIG CULTURE. 



. Portal suggests the importance of , 

 'the culture of the olive and the tig in , 

 California. He thinks the grape, the I 

 olive and the fig furnish the foundation 

 for the most important industries in the 

 future of our state. Much of the land 

 now not under cultivation he thinks bat- 

 ter adapted to the olive and the'fig than 

 much of our richest cultivated land. In 

 the southern portion of the state there . 

 are many places where they cm be raisedj 



