CONTINENT OF EUROPE. 



FRANCE 



REPORT BY CONSUL TRAIL, OF MARSEILLES. 

 THE OLIVE TREE IN THE SOUTH OF FRANCE. 



The olive tree (Olea europea) is common to the whole of the south of 

 France, and when nearing the south by rail the traveler can at once 

 detect its familiar green color and its regular shape. For miles it can 

 be seen on either side, sometimes in an uncared for, almost wild state, 

 and sometimes in well-cared for, well-cultivated, regular plantations. 

 It grows in almost any soil, in rocky or stony ground, and even without 

 attention produces fruit that is a small, though uncertain, source of 

 income to the poor peasant, but when well cultivated and attended to 

 becomes a certain revenue to any farmer who takes the necessary care 

 and trouble. 



The olive tree is essentially the tree of warm climates (it is said to 

 originate from Egypt), but not of tropical heat, therefore the Mediter- 

 ranean district suits it admirably. It succeeds well in places where the 

 mean temperature of the year is from 59 to 61 Fahrenheit. It does not 

 support heat above 104 nor cold below about 15. Frost below the 

 latter freezes and kills all the branches, and one is obliged to cut the 

 whole tree down to the ground and wait till it has grown again. It is 

 the greatest calamity that can befall an olive tree, for it takes about teu 

 years to regain its former position, and even then it is often far from 

 being as good. In 1820 almost all the olive trees in this consular district 

 were killed by frost, which was ruin to thousands, oil being then twice 

 the value of to-day. 



The olive tree is also essentially the tree of dry, stony, hilly, and undu- 

 lating ground. Some of the hills and mountains along the coast are 

 covered with olive trees, and inland plains are also planted with them ; 

 but the fact must be mentioned too that in some districts, notably around 

 Toulon and Hyeres, olives are being rooted out of the plains and vines 

 planted in their place. Calcareous ground is favorable to olives for fine 

 oil ; sandstone, schist, and granite soils are less favorable. When tin- 

 soil is rich the4ree itself prospers and grows to a great size, but the 

 fruit is less abundant and inferior. 



The best is n .mixed, fairly dry, ivd or calcareous soil, with exposure 

 to the south. The ground must not be too dry nor too moist. Of the 



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