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G-ORDAL, syn. Hispalensis, Olivo Real (Fig. 4). Fruit differs 

 from the Sevillano in being less symmetrical, being larger on one 

 side than the other. Much esteemed for pickles, and also yields a 

 good oil. Tree very large and vigorous, with shiny branches, lance- 

 shaped leaves, dull green above and clear white below. Ripens 

 early ; stands cold well. Like Sevillano, requires deep, fertile soil ; 

 requires heavy pruning. Very widely grown in Spain. 



ASCOLANO, or Olive of Ascoli. Also a large size fruit, valuable 

 for green pickles, and, like most olives of that description, better 

 suited for warm districts. 



PICHOLINB. See above. 



NEVADILLO BLANCO. A Spanish variety. Fruit about 1 inch 

 long ; tree robust ; bears freely. Fruit yields good oil. 



PENDOULIER, syn. Oblitza (Fig. 5). Fruit large, oval. Tree a 

 good grower, and productive. 



MANZANILLO (Fig. 6). Large, 1 inch long; rounded oval. 

 Eipens early. Fruit much like the Sevillano ; grows on long stems. 

 Pulp rich. Readily loses its bitterness when pickled. 



NUTS. 



These fruit are true seeds only, and are not made up of fleshy 

 coverings or pericarp, such as plums, apples, etc. They constitute a 

 highly concentrated form of food, having less water than most fruit, 

 with a higher percentage of protein or albuminoids and of fat. 



SPROUTING SEEDLINGS. Nuts are generally sown in seed beds, 

 and subsequently grafted to the kind it is desired to grow. 



The pits from natural fruit or seedlings are the most reliable 

 stocks ; they germinate easily, make more vigorous growth, and 

 produce longer lived trees. 



The pits should not be allowed to dry after being taken from 

 their covering or from the fruit, and they should without delay be 

 put in sand or layered in the ground, to prevent the germ from 

 drying. If allowed to dry, the pits either die or remain dormant in 

 the ground for a year, and sprout the following season if left 

 undisturbed. 



In the cultivated and highly improved fruit, the union of the 

 two halves or valves of the pits is often imperfect and " split." Such 

 nuts will not readily germinate, and are destroyed by moulds, and 

 rot. In natural seedlings they are more tenacious, and the kernel 

 better retains its vitality. When layering nuts or pits of stone fruit 

 a well-drained spot is chosen ; the place is marked with stakes or 

 enclosed within boards, the soil dug out, and a layer of the nuts or 

 stones from five to six inches thick laid down and covered with loose 

 earth. They are allowed to remain until early spring, when the 



