CALIFORNIA OLIVE CULTURE PESTS. 79 



olives are dumped into the upper tray, and by a gentle lift of 

 one end the olives roll toward the other end. The small ones 

 pass through the apertures and are held by the lowest tray, it 

 having a bottom. The first size is held by the upper tray and 

 the next by the one in the middle. These two sizes are the 

 ones to be pickled. If other sizes are wanted, other trays with 

 apertures of different sizes are added. The trays containing 

 the different grades of fruit are separated and the fruit put 

 into different vats. The fruit of the lower tray, being too small 

 for pickling, is separated from leaves and rubbish, by passing 

 it through a bean or raisin blower, and converted into oil. 



PESTS AFFECTING THE OLIVE. 



The olive has so far enjoyed freedom from the insect pests 

 existing in European olive belts, which are yet unknown in 

 this State. The following are the most formidable pests that 

 the growers have to contend with: 



Black Scale (Lecanium olea, Bernard). This scale is 

 widely distributed over the State, particularly in the coast and 

 bay counties. It does not seem to thrive in the interior 

 counties, as the intense heat of summer destroys the young 

 during breeding time. The excrement from this scale, being 

 deposited on the leaves and fruit, forms a smut, which is very 

 detrimental to the growth and fruitage of the tree and also 

 detracts from the real value of the fruit either for pickles or 

 for oil. 



The most approved remedies employed for the destruction of 

 this scale on the olive are the following: 



Kerosene Emulsion Cooper's Formula. 



Kerosene, 150 test 5 gallons. 



Common soap (laundry) _ Impounds. 



Water _ 2% gallons. 



Boil the soap and water until the soap is thoroughly dis- 

 solved; place in a tub or barrel, add the kerosene, and churn 

 with a dasher or pump through a nozzle until emulsified; then 



