froorthe seed, a con.lit 

 pends upon the strength of the h 

 the size of the olives; they are then 

 washed and-put in strong brine." "In 

 tht south tney flavor with fennel and 

 coriander; sometimes they substitute | 

 in place of the seed a 

 ancJtory and a caper 

 cats' the olives sJjoiiUJ 



small ^>ieee ol 

 the- latter 



oil!" 



I 'KB. 



iiireiy to be a vacanc space at tue bot- 

 tom of the cutting. -I have seen many 

 failures by this practice. I plant with 

 a spade, pressing the earth against 

 the last one in making the opening 

 for the next ; by this method the earth 

 is closed closely around the cutting 

 from top to bottom. Cuttings well 

 planted and well'takeu care of should 



Santa Barbara Prett, January 8. 

 Ellwood Cooper contributes the following 

 on the method of clarifying olive foil: 

 "This Is a simple process. The most com 

 mon method is to have a series of five o._six 

 boxes, one above the other, each with cot- 

 ton batting in the bottom ; the oil passing 

 the sixth will be beautifully clear and ready 

 for market. I uso cylindrical tin vessels, 

 holding about three gallons each, one fitting 

 in the other in tiers of three, with fine wire 

 sieves in the bottom ot each. On these sieves 

 I place two or three layers of cotton batting. 

 The oil ii passed from one tier to the other 

 until clear. The clarifying can be done by 

 the sunlight also; it can be bleached and 

 made much lighter in color, but not without 

 injuring it. When it is adulterated, artifi- 

 cial heat is necessary in the process. When 

 once heated it loses a part of the nutty 

 flavor and is liable to become rancid when 

 exposed to the air. It should be kept in an 

 ordinarily cool place, notexposed to sunlight 

 or heat, neither should it be handled any 

 more than is absolute!) 1 necessary in the 

 filtering and bottling, And should not be 

 shaken after bottling. The mucilage con- 

 tained in the oil will not separate for a long 

 time after the oil is ready for use, and as it 

 does not Injure it, is not, therefore, objec- 

 tionable. It will sometimes form in the 

 bottles like globules of water, or in films 

 settling to the bottom as sediment, and 

 when shnkeii will give it a muddy appear- 

 ance, which with the common prejudice 

 against all table oils that are not perfectly 

 clv\r, renders it unsalable, as consumers 

 consult more the eye than the taste. The 

 oil is better when new and fresh, and what 

 is gained in the appearnncc by its remain- 

 ing a longer time in the tank, is more than 

 lost in its freshness and delicacy of flavor. 



" To sum up-thc cost of the machinery in 

 making of the oil we have as follows: Drier, 

 $151); mill, $250; two presses, $500 ; two 

 tanks. ?2OO; filterers, $50; corker, tir 

 loiler, $50; wooJeu building, $400; tola' 

 $1600. 



"There are different methods of preparing 

 tl'o fruit for pickles. The one adopted In 

 this locality is as follows: The berries are 

 put in fresh water, which should be changed 

 every day, for 4O or 5O days, then put in 

 salt brine, not very strong, and after re- 

 maining a few days drawn nil', a second 

 brine substituted, made nearly strong 

 enough to bear an egg. The water should 

 be boiled. Keep the olives well covered 

 with the brine. Great care should betaken 

 in handling the berries not to bruise tiiem. 

 The easiest plan when picking from tne 

 tree is to drop them in water. They are 

 usually picked when they begin to turn a 

 purplish color." 



"Another method, copied from the Pacific 

 Kitrul 1'mx Tick the olives as soon as they 

 begin to show a reddish cast and rinse them 

 in rli-an water. Then take one ounce of 

 concentrated lye and dissolve it in water; 

 one-third of this Bolution put in wati-r 

 enough to cover one gallon of olives. After 

 a day or two pour off this water and add an- 

 other lye of thame strength. This may 

 be repeated one more, as five or six days 

 are consumed in taking out the bitterness 

 with the lye. The lye should be used until 

 the fruit suits the taste. The olives are put 

 in pure fresh water until the alkali is well 

 removed. This can be ascertained by the 

 color of the water and by the taste. In salt- 

 ing use the best Liverpool ' coarse fine' sait, 

 the amount being about ten pounds to the 

 barrel of olives, water enough being used to 

 cover the fruit. Barrel up tight and keep in 

 a cool place. All the process should be con- 

 ducted in the dark, as the light is apt to in- 

 jure the color. 



" Ktill another method is copied from 

 the wi.rk of I'rofessor A. Coutance and 

 translated as follows: Take green olives, 

 and after having bruised or broken thorn 

 -ailaliily, 'oak in water for nine days, 

 changing the water each dav. At the end 

 of this time they will have lost their bitter 

 taste and can then be pat in brine. Hot 

 water acts more rapidly. 



" The celebrated olives pickled after the 

 manner of Picholini aro put under a treat- 

 ment of lye made more alkaline by the ad- 

 dition of quicklime. After leaving the 

 olives a certain length of time, until the 

 pulp separates easily from the seed, a condi- 

 tion which depends upon the strengh of the 

 lye and the size of the olives; they are then 

 washed and put in strong brine. In the 

 South they flavor with fennel and coriander; 

 sometimes they substitute in place of the 

 seed a small piece of auchovy and a caper. 

 In the latter case the olives should be in oil." 



-;is*f- <_- '<r 



The Los Angeles Herald considers 

 that the raising of olives is destined 

 to be one of the great industries of 

 the future in this State, and this be- 

 lief is held by many who have stud- 

 ied the subject. Napa county is as 

 well adapted, by reason 'of soil and bear fruit enoughvtue fourth year to 

 climate, for the cultivation of this pay for cultivatiw* Uft*UAes will 

 , ., T , , _n, Q - beai the third year and I nave not seen 



fruit, as Los Angeles or any other a well . oared -for tree that did *t bear 

 part of the State. We are informed some fruit the fourth yea//Dr*es 

 by a gentleman who has visited the transplanted from the nurserySarlcwo 

 olive regions of Italy that the soil ? ganoid will ^^^-^ejortow- 

 here presents the same characteris- 

 tics as in those places were the olive 

 is most successfully raised, lu Italy 

 it is a maxim that the best olives are 

 raised in localities subject to sea 

 breezes and fogs; but not directly ex- 

 posed to coast wiads, and those local- 



lug year, but sh^iiJxf^lJear/^vell the 

 second year. I have Wsaiftfl pick 

 eleven gallons of fruit /frorn-'a four 

 year old tree, whica had no extra 

 pains taken with it. The most I have 

 picked from a three Tear old tree, was 

 three gallons. I think there ia no 

 other tree so tenacious of life aa the 

 olive, or which will respond to goor 1 

 cultivation with so -'aluable a > > 



ities are such as are situated exactly 

 similar to Napa Valley. In Sonoma 

 iounty there are about 1,500 bearinf it ) ias been generally stated and as gen- 

 Tees and many parties are putting erally believed that olives would not bear 

 mt large numbers this year. The well in Southern California, back from the 

 ianta Eosa Democrat says: ''Captain coast. A little investigation we think will 

 J. E. Grosse has purchased 40C partially if not entirely upset this idea. 

 jlive trees from three to four years Mr. A. S. White who has a few olive trees 

 jldin Santa Barbara, which will be some live or six years from the cuttings 

 set out in December. An experienced says they are just loaded with frui 

 3live orchardist visited this place last 1*, a d he had olive branch m .{ wn 

 Winter, and expressed the opinion with him a few days ago not as an em 



, of peace, but as an evidence of friiiihilness. 



"hat it was a splendid place for olive 



,. .,. The same Information comes from other 



culture, his expeiience betng that ^^^ Mr K w Ho]nles has a snlal! I 



they thrived best in red soil on the im . lial . d of ()liye u . ees that are bearll 

 bills, from twenty to thirty miles from fmlt allluldanUy . The olive does n ., 

 the coast. This would imply that )l( , ( , (1 as lm]ch water as , nany ()ther kin(lH 



^thiTvaHey^aml-in th^frat^hTlls^e- "f trees and it is probable that there are 



'' tween here and Napa." many localities where it little water only 



Isaac De Turk is another prominent can be had that the olive will prove to be 



man who is entering largely into the profitable. Mr. Frank A. Kimball has the 



business. In Napa county, Chas. follmviMg to say relative to the propaga-! 



Krug has put out several hundred. j y h , , , , , .. 



trees on his Howell Mountain ranch 



and others are experimenting with specialty at National City: 

 smaller numbers. From such persons I have planted olive cuttings every yer 



"""' T began with cuttings thret 

 finding no signs of grow. 

 >r time, dug them up and 



'1 sawed about one-third of the length from 

 in viticulture, is t also well informed on! Uifi to em , which ha( , become f, all , 



the culture of the ohve. Ho has re- abollt . samo ^. 0/Jn the uottom which 

 ceutly imported from opam for h . ul rotted, an<tfplanted tiic balance, all 

 Messrs. Krag, Livermore, West andj um ] e r ^nmnd/aiid/gcXgdtKljU-efis. I ha\v 

 others a number of rooted plants of tried all lengtM {aL^ifiuf f/bm three 

 the best pickling and oil varieties. feet down to t/n inches^mVf \y_ojld rather 

 It is said Mr. Pohndorff,through the have tliem eight inyes long than in- 

 instrumentality of his relatives in creased to twelve incrfts, but prefer te i 

 that country, has two young nurse- inches. For starting in nursery I plan 

 ies in Spain, specially planted for the cuttings with their tops an inch < r 

 limandat his expense, with the ob- l "" mit (>1 the to P of tlle ground, and 



i_ it I M 1 1 1 1 t n i rt v i n f* li os I tot WPPII t (IP rows 



ect of transporting the young trees Vhe Varth throwii np hi mal in" the 



this State when rea^y for trans- tl . enc hes for irrigation will cover thltojs. 

 slanting. For orchard planting make a basin about 

 THE EXPEBIENCE OF AN OLIVE GBOWEB two feet ill diameter, and say three in-l vs 



In a latenumberof tlie Los Angeles J^Pj with t^ectiumgin^he^en,, 

 lerald was a letter from Urank A. covering the top three or four inches ui It 

 limball, oi National City, San Diego earth, and three or four irrigationaJariftg 



^i , .oof on^nooo ''"' summer, with the earth linelv x ', .vc;-- 

 .ounty, who has made a great success . /w , after e ', u . h n . rigation Ther / is no 



n cultivating the olive. The follow- reason why at least yO per cent, should 

 ng points from his letter are of great not grow. ' Pack the earth very closelj by 



tramping it with the feet while being tilled 



' ft l ue: in around the cuttings, beginning at the 



I have never seen the olive Injured bottom and continue to (he tup. 1 

 )V frost in the slightest degree; nor think there LS danger in planting cuttings 

 lave I seen the tenderest tree protect- in nursery by simply making a hole with 

 d bv cornstalks or any other material, a bar, as there is likely to be a vacant 

 ; have not succeeded with cuttings space pressing the earth against the last 

 wo and a half feet long in any in- ^"^s'rrfetho? 



rom planting cuttings twenty inches ^wm^s^veUp'lMted'a'nd well taken care 

 leep. I have tried all lengths M ,, f should bear fnlit ,, nough the fourth 

 itittings, from three feet down tc m vear to pay for tlle cultivation. Many 

 nches, and would rather have them frees will bear the third year, and I never 

 iight inches long than increased tc did see a well cared for tree that did not 

 ;welve inches, but prefer ten inches, bear some fruit the fourth year. Trees 

 For starting in nursery I plant the transplanted from nursery at two years 

 uttinffs with their tops an inch 01 old will seldom bear the following year, 

 two out of the ground, and abou |>t should bear well the second year. I 

 thirty inches between the rows. The l helped to pick eleven gallons of fruit 

 ,otir,<rthtrAnph 'rom a four-year-old tree, which had no 

 earth thrown up in making the tr ** tra pains -t akell with it. The most I 

 esfor irrigation will cover W^top* havep lckedfromathree-yeJar-oldtMewa 



1 think there is danger in planting lhree gallons x think tbere is no oth(J] . 

 cuttings in nursery by simply makinf tl . po s<) tenacious of life as the olive, or 

 a hole with an iron bar, as there i; which will respond to good cultivation 



