THE nLlVK IN MESSINA. 671 



The trees are- planted at a distance of 10 to 11 yards from one to Jin- 

 other. 



Trees are propagated either by seedlings or cuttings. The latter are 

 taken from trees which have been cut or blown down, and from the 

 roots where suckers would develop. The seedlings revert to the wild 

 species of olive tree, and hence must be grafted ; this is generally done 

 when the tree is from six to eight years old. 



A fly termed u Musca oleae " is one of the greatest enemies of the 

 olive-tree farmer. This insect is about half the size of the common fly; 

 its head is of orange color, green eyes, body and wings variegated. 

 The female deposits its eggs in the olive berries ; they develop into 

 small white maggots, which destroy most of the pulp of the fruit. In 

 the cavity so formed water penetrates, causing rottenness. Oil made 

 from such fruit is thick and nauseous to the taste. This fly makes its 

 appearance in Tuscany in September. The ravages it causes are aunost 

 incredible. There is tio possible treatment. 



WILLIAM T. RICE, 



Consul. 



UNITED STATES CONSULATE, 



Florence, May 23, 1890. 



MESSINA. 



REPORT BY CONSUL JONES. 



Varieties. The best variety for pickled olives is the Ogliaio; best 

 varieties for olive-oil : The Ogliaio, Caloria, and Calabrese. 



Nine-tenths of the olive-trees in this province are of the Ogliaio 

 variety ; the Biancolilla and Nasitana varieties are prolific bearers. 



Tree planting. The Calabrese must be planted considerably above 

 the level of the sea; it thrives 4 miles inland. The other varieties 

 above named do well on the coast and as far as 2J miles from the sea. 



The elevation above the sea-level depends upon the exposure, variety, 

 soil. With a southern exposure the Ogliaio thrives at an elevation 

 of 1,200 feet; the Caloria at 1,500 feet; the Nasitana at from 1,500 to 

 1,800 feet, and the Calabrese at a still greater elevation. 



When the olive is grown by the sea-shore a western exposure is the 

 best. A southern exposure is required when the olive is grown at an 

 elevationexceeding 1,000 feet. 



Olives grown on hilly land yield the most oil and the best quality of 

 oil. The crops on level land are much lighter and are of inferior quality. 

 Level land produces the best olives for drying purposes. 



Soil, etc. The olive prefers a friable, porous soil. Water should not 

 be allowed to stagnate around the trees. The olive rarely attains its 

 full growth on level clay land owing to the humidity retained by such 

 land. In winter clay soils run together; in summer, in cracking open, 



