690 FRUIT CULTURE IN FOREIGN COUNTRIES. 



The average biennial product is estimated at 120 hectoliters per hec- 

 tare (340 1 bushels, 2J acres), equal to 1,440 kilograms of oil (3,174.62 

 pounds), or about 16 hectoliters (430 gallons). The olive tree in Tuscany 

 produces an average of 1.188 kilograms oil (2 pounds) per year. Such re- 

 sults, however, are given, but in good years and considering then* uctuation 

 of the product, the biennial average is reduced to 11 hectoliters (290 

 gallons) of oil per hectare (2J acres), at the price of 136 lire ($27.20) per 

 hectoliter (26.417 gallons), as being the average price for the last six 

 years, giving the gross amount of 748 lire per annum. To that is added 

 the value of olive husks, from 1 lire to 2.50 lire per quintal, and of fagots 

 derived from the pruning, which amount to 64 lire every two years,.inak- 

 ing a gross amount of 780 lire per hectare and per year ($156 from 2J 

 acres.) 



The following statement will show about the expenses of working a 

 hectare of olive trees and the approximate net receipts, calculating for 

 one instead of two years : 



Lire. 



Working the ground 20.00 



Pruning 36. Co 



Manuring 300.00 



Plucking olives 40.00 



Pressing olives 7.20 



Interest at 5 per cent, per annum 20.20 



423. 40 



Which, deducted from the gross amount of 780 lire, leaves 356.10 lire 

 net. 



It is generally calculated that the expenses of an orchard represent 

 one-third of the actual value of the produce, and that estimate is made 

 as an average. The expenses, however, exceed by far said figure, as 

 the above estimate shows. The olive culture is sometimes managed by 

 what is called mezzeria, or a system when half the net profits are paid to 

 laborers, all the expense but that of pressing the olives being borne by 

 the owner. 



Tuscan oils from Lucca, Calci, and Buti are esteemed as the first oils 

 .of the world. Not all Tuscan oils, however, reach that degree of perfec- 

 tion, but even judging in mass, they are considered the best. For twenty 

 years past Tuscany has not produced oil for burning or for lubrication, 

 all attention being given to the production of salad and cooking oils. 



In some places hot water is used to facilitate the pressing. The best 

 rules adopted for extracting oil are the following, viz : 



(1.) To expedite the careful gathering of olives already fallen from 

 the tree. 



(2.) To harvest the olives as soon as ripe, plucking the fruit by hand 

 or whipping the trees gently. 



(3.) To press olives before fermentation and to dispose them in small 

 strata in the baskets. 



