be si nd all tms ^-{jtA^: 2^-=~ 



:an be done and stored in wooden The capabilities of Southern Callfor- 



a" wi!re SS cetlR r r er shSu ld er be e bmTt 'wHh nia as a fruit-raising state, have not} 



stones or be exposed to the ! been fully tested yet. AlUK>- f the 



danger of hating the wine damaged or fl ,. ...^..-inpt* tint were tried \Y< 

 spoiled during the *'!.. r months, if, "1st pi OU I. 



it has not been :. 1 i ,^.ore that time. ' anges and raisin grapes, and the suc- 

 ' The gathering of the olive crop too, ceg ,., ^tajned on these two has been 



ries that have fallen .he ground are mainly due to persistent effort and 



tirst picked, thei, the tree is shaken and experiments on a large scale to bring 



the branches struck w. .1 long poles to r 



cause the fall of the remaining fruit, them to their present perfection. 



The few of them that may be found a These two fruits (taught the fancy of 



Itttie moulded, 'iy a too long contact 



with the earth, though good enough to the new coiners and hence their popu- 



make good oil, are generally sot apart larity and the amount of time, money 



when the low grade of oil is njade? i*t and skill lavished upon them. Tlu-> 

 us compare this easy and rapid work, are both noble products, attracting 

 wnere nothing is lost, with the picking , 



of grapes or the product of most ol the eye and palate, and are firmly 

 fruit trees, which necessitates a certain ' rooted in the affections of the people, 1 

 number ot hands at a given time, and , , * i, 



requires special -ire so as not to spoil! P erha P s too much so for the general 

 part of it, while ihe fruit found on the ' good of the state, for to have it known 



ES^bS". if n0t ei " abroad that the state ca Produce only 



"When the oil is made the residues, two fruits to perfection is injurious to 



oredTor"orrcltTher r e^ its welfare, when the fact is there are 

 thus not a farthing's worth of value in scores of other fruits and nuts that, 



ulrVEd to Some'use? 1 " 8 *"" ""* * "* had the y the Sam caro alld a ention, 

 " The bitterness 'of the fruit of the would make California equally noted 

 olive, of its bark and leaves, offers by : *.), wr>r i,i i, v their nroduetion 

 itself a certain amount of protection l ' "> l on - 



against the attacks of insects and ani- , Among the neglected fruits we find 



Eut-whtelt^VoiUdTe, ftr^from the , the liw " % tree is One of the most 

 moist places which enginc-er most of [ liandsome tldgrOWS in tho state, but 



SIS tebfc e^'as "& , th fruit ls " Ot tem P tin S tO the P alate 

 that assail the vine, from the Oidium as picked from the tree, and requires 



to tie Phylloxera, which alone, within ui-il] o m ] f> nlv > t n vnnke it m-irkptflblo 

 the last twenty years, has brought bkl11 anU Car ' mftKe ll maiRetabK.. 



do\v u the French wine production Oranges and grape.- can be picked and 



from 85.000,000 hectoliters (about , ln f llr)On the tiblp -it oner- re-iflv f,,t- 

 ',0011,000,000 gallons) to 25.000,0 10 P Ut UpO1 



(about 625,000.000 gallons), and which: consumption, while the olive must un- 



crops out slowly and relentlessly among d er g O a process of preparation either 

 our California vineyards. 



-Dm -ing the excessively dry summers by pickling or compression into Oil 



which are occasionally seen in parts of anc l j n either case the taste of the ma- 



i'alfornia, when all the other agncult- .... . . . , 



nral nroduciions are affected and di- jority of people IS not educated up to, 



minished in consequence, the olive tree, its U8e in either form, hence it is neg-' 



this king of tne dry soils, where it vege- . , 



ttitcs best, will continue to be loaded lectea. 



with fruit just as in the seasons most As a commercial fruit the olive takes 



1 ^' S ' st its true place in the world. When 



eraiiy to valley land vineyards, seem to properly prepared it can be shipped 

 i"KiS*a^i*iBtoli t SS *? market and consumed in any and 

 best oil regions of Europe by excessive 1 all seasons. Its production and pre- 

 oold spells, which are absolutely un] paration requires skill and experience, 

 known in our parts of California, sd but when that is attained, the owner 

 that its culture, which offers great dan- o f an oliye grove can truly say, as the 

 jer there and keeps it from being more Italian proverb runs : "An oliveplanta- 

 developed, presents an unquestionable .. . _5 f 



safety In Napa valley and such other t'n ls a g, old mll "> on the surface of 

 sections where there is no danger of the earth. 



>urh extremes of cold or hot weather, With the same care and attention 

 both of which the olive tree fears to an| the orange and grape has received, 

 eiual degree. the olive would prove equally as grof- 



tinaliy, while an olive grove planted: ltaWe in thls sec tion. One great dfaw- 

 with one-year-old rooted cuchngs pays, , , , , ... , . o t p knowledre 



when five or six years old, quite as uacK nas ' 'Y n , me Iaol r, 01 lowieu^e 

 much as a vineyard of the same age; upon the subject and the scarcity of 

 twice as much" when from seven to works treating upon olive culture, 



ye: 



the mo.s 

 tution 

 Califor 



fruit ti . 



book, and that a careful perusal will 

 repay anyone interested in horticul- 

 ture. 



Froir' losing chapter of the 



.book we U the following: 



In the lirt, ,, lace the hill, or mountain 

 lands, di i,,d rocky, which appear to be 

 ropitious 'for the robust consti- 

 he olive tree, can be bought in 

 at prices ranging much below 

 *sary for the culture of other 

 jr vines. 



The cc. ,, of planting on such lands and : 

 care of the trees during the first years will 

 hardly reacb $5 per acre; the purchase of 

 one year old rooted cuttings will not ex- 

 ceed from $10 to $15 per acre, and the an- 

 nual caro will be less than $5 per acre un- 

 til the trees come to bearing, in four ori 

 five years after planting the rooted cut- 

 ting. 



The machinery and appliances for pick- 

 ing the olive and for making the oil are of 

 extreme simplicity. Both operations can 

 be done in a very short time and they are 

 so easy that no farmer, with ordinary 

 cleanliness and care, can fail in turning 

 out as good a product as obtained any- 

 where else; while this is far from being 

 the case in winemaking, which requires 

 ^special knowledge, as well as long and te- 

 'diOus care before the product is in a satis- 

 factory condition to be sold. 



On an equal acreage, and when from 8 

 to 10 years old, the product of an olive 

 grove will be worth several times that of 

 a vineyard: and under the same volume 

 the oil will be ten times more valuable 

 than wine, so that it can De delivered in a 

 more economical manner. While with 

 a four horse team a farmer will deliver 

 about 600 gallons of wine per trip, repre- 

 senting a maximum value of $100, he can, 

 with the same team, deliver olive oil to a 

 value of over $1,000. What an economy 

 ihis represents. 



The gathering of the olive crop, too, is 

 i very easy and cheap work. The berries 

 ;hat have fallen to the ground are first 

 picked, then the tree is shaken and the 

 branches struck with long poles to cause 1 

 ;he fall of the remaining fruit. The few 

 )f them that may be found a little mould- 

 ad by a too long contact with the earth 

 ';hough good enough to make good oil, are 

 eenerally set apart to be used only with 

 ihe last pressures, when the lower grade 

 of oil is made. Let us compare this easy 

 and rapid work where nothing is lost, 

 with the picking of grapes, or the product 

 of most fruit trees, which necessitates a 

 certain number of hands at a given time 

 and requires special care, so as not to spoil 

 part of it, while the fruit found on the 

 ground is not marketable, if not entirely 

 worthless. 



When the oil is made, the residues or 

 marcs, are used for fuel, manuring, or feed 

 for horses or cattle. There is thus, not 

 a farthing's worth of value in the product 

 of the olive tree that is not turned to 

 some use. 



The bitterness of the fruit of the olive, 

 of its bark and leaves, offers by itself a 

 certain amount of protection against the 

 attacks of insects and animals; and, when 

 the tree is planted on hills, where it should 

 be, far from the moist places which en- 



wards, until, when about twelve to fif- 

 ti-en years old, the tree reaches its full- 

 bearing capacity, on what basis shall 

 we calculate then the cash value of 

 such an orchard? Were 1 to mention 

 between $1500 and $2000 per acre many 

 ie not fully ac,|uaiuted with this 

 culture would consider it a gro.-'s 

 exaggeration. If such orchards are 

 worth over $1000 per acre iu 

 Europe, where olive trees are liable 

 to be frozen at frequent intervals, 

 why should they not be worth more 

 here on account of the absolute immu- 

 nity of those trees against such danger? 

 Do not also protective duties insure 

 us better prices for otrr oil as they do 

 for our wines? Should import duties 

 ever be abolished on both products, 

 which would sillier most, the oil that 



at pvceupergalon wheh 1 

 ismnrc'ihan double the value of the : 

 ordinary wines in France? We wiir 

 th ns see those prices of $1500 and J2000 

 per acre in California when ihe young 

 live orchards planted within the last 

 few years shall have given the full, 

 i heir worth. Thev will con- 

 lirm by their development the careful 

 .lemuustrations I have endeavored to ; 

 jnaki: in Ibis .w.qrk._ 



now been met by turn to the Philloxera which alone, within 

 Adolph Flamant of Napa, in a book of the last twenty years, has brought down 

 nearlv a hundred pages devoted to the French wine production from 85,000,- 

 this dne industry. This work is a very OUO hectolitres (about 2, 000, 000, 000 gal- 

 valuable addition to the limited num- ions) to 25,000,000 (about 625, 000, 000 gal- 

 ber of publications bearing upon olive 1 , ons .) and which creeps slowly and relent- 



iw^co-i wiTaf ; n ^"^sssssrdV^ ss 



r^nSfrn pmt^ular.yquaimed SSS^SS-ffS S&^tSii 

 as an authority. productions are effected and diminished 



The book treats in a plain and prac- m consequence, the olive tree the king of 

 tieal manner of the soils and situations the dry soils, where it vegetates best will 

 suited to olive cult,; re, with compari- continue to be loaded with fruit, just as in 

 sons between California and tho lands the seasons most favorable to other onl- 

 in which the olive has been cultivated "ires. 



for thousands of years; the methods w jV h n o n J' ar o ^ gr J ? planted 



of reproduction ; the different varieties " L" 1 cuttings pays, 



atom ; tho care'of the tree from plantj^^'^l^' 4"!^."?* a 

 ing to maturity ; the cost of an olivoj w hen from seven to eight years old a 

 plantation; the diseases and insect ene-i uc . reases i,- um vear to yoar j ts an " 

 inies of the tree; the maceration of tho paying power toS.'ioo, $400, $500 per acre 

 berries and the manufacture ol Uieand upwards, until, when about twelve' 

 oil, with its uses and commercial to fifteen years old, the tree reaches its 

 value in short, everything that is noc-'"" beanm? rapacity, on what basis shall 

 essarv to know concerning the best^Sli??.'," , e ^Cr e . cash value of such 



to know couc.-i-ning the best "? ^'? ,__ . 

 practical methods of olive culture jrJJ 1 ^,',' 1 ^^ aci ^ 7""" 

 California. We have no hesitation ir.f all ' ao , luaiB tc ( | with tuj " 

 saying that this is a very valuabl( consia ,. s oxa RK erat~ion."";, 



