604 PRTTIT CULTtJRE IN FOEETGN COUNTRIES. 



Insect pests. — Insects iDJurious to the olive are unknown in Palestine 

 nor have any special observations been made of insects beneficial to 

 the tree ; in fact we are remarkably free from all trouble on the score 

 of insect pests, consequently little or no attention has been called to 

 the subject. 



Henry Gillman, 



Consul. 

 United States Consulate, 



Jerusalem, February 10, 1890. 



SYRIA. 



ALEPPO. 



ItEPOBT ST CONSULAR AGENT POOBE. 

 [EepnWished from Consular Report No. 4H.] 



In reply to the circular which you did me the honor to address me 

 under date of February 12, 1 make it my duty to bring to your notice 

 that oranges and lemons are not cultivated in Aleppo owing to the 

 severely cold weather here in winter, which is so injurious to these 



trees. 



OLIVES. 



Varieties. — Four varieties are cultivated in this district : 



(1) Ehulhhali, which is only used for pickles or preserved in vine- 

 gar. This variety, which is the best for eating, is included in the cate- 

 gory of ordinary olives. It is sweetened by being immersed in spring 

 water, in which 11 to 12 American pounds of natural soda have been sat- 

 urated, with 3 pounds of lime for about 150 pounds of olives. This immer- 

 sion is made when the water, mixed with these matters, has become cold. 

 The olive berries, after being deposited in that water, should be removed 

 without disturbance, and they lose their bitterness in from sixteen to 

 twenty-four hours. This result being obtained, the olives are imme- 

 diately placed into another tub of well or spring water, which must be 

 occasionally renewed till the taste of the lime is removed. After this 

 operation the olives are placed in pure, fresh water, sufBcient to cover 

 them, and the tub is then covered with a lid. They are then left twenty- 

 four hours, after which they arc pickled, and thus the operation is com- 

 pleted. (Jlives can also be sweetened by being bruised and placed in 

 pure water, which is repeatedly changed till the fruit loses all its bitter- 

 ness. When thus prepared, the olives are generally eaten in salad or 

 in stew. 



(2) Sliami.— Thin variety is only gathered when the fruit has become 

 of a dark color and thorouglily ripe. When i)resso(l till quite dry the 

 olives are salted and preserved to be eaten with salad, 



(3) Zeiti. 



(4) Huzromi Nizihli, 



