620 FRUIT CULTURE IN FORMGN COUNTRIES. 



two evils a too dry soil is to be avoided most. Drougflit is unfavorable 

 to olive trees, as the olives dry and fall off before they have attained 

 maturity;, but a good rainy winter or spring suffices to give enough 

 moisture for the following summer. After a very rainy winter season an 

 olive tree will stand excessive heat much better than after a dry one. 



ITow olive trees uncared for and left to themselves i>roduce, under 

 favorable circumstances, a light crop about every two years, sometimes 

 ofteuer even, and sometimes iinder unfavorable circumstances, less fre- 

 quent; but cultivated and well cared for it becomes an interesting, im- 

 portant, and highly profitable branch of agriculture; one can count 

 upon fairly regular annual crops, and the result is generally satisfactory. 

 The importance of olive-growing in countries that suit it can not be 

 overestimated. 



In the south of France, and all around the Mediterranean, the olive 

 plays a part in domestic economy of which little is known in other 

 countries. It can be seen on the rich man's table as a relish, or its prod- 

 uct, in the form of salad oil or frying oil, is used daily in his kitchen, and 

 a handful of plain olives form at certain times the daily meal of many 

 a poor peasant and farm laborer. In countries and districts where 

 butter is scarce and dear, olive-oil, in some form or other, is used in 

 almost every dish that comes upon the table, and a fact that is not gen- 

 erally known is that, in the south of France, olive oil is even preferred 

 to butter for frying purposes. 



VARIETIES. 



There are mauy varieties of olive trees and many that have simply 

 changed through change of climate, soil, or care, but the chief ones 

 cultivated in this district are these : 



(1) The Brown olive tree, a slow growing, hardy tree (especially 

 against cold), that gives few crops but usually abundant ones. The 

 olives are of a darkish hue, fairly good for pickling, but not so good for 

 oil. This variety used to be grown very much but is less cultivated 

 now. 



(2) The " Cay on" or white olive tree, a quick growing, small tree, with 

 low branches ; is sensitive to cold but grows again quickly after a 

 frost. It produces olives in its third or fourth year, and gives a crop 

 pretty regularly every two years. Its olives are reddish, produce good 

 oil that retains the taste of the olive, a fact that is appreciated in these 

 districts. It is largely cultivated around Marseilles and Toulon. 



(3) The " Pendoulier " or high-growing olive tree, a good sized tree 

 with large branches that frequently hang down. It produces a good 

 crop, rather late in the season, pretty regularly every two years. Its 

 olives are of a dark hue, and produce very fine, tasteless oil that is 

 much appreciated for export, and which is almost exclusively used in 

 the perfumery trade. This variety is largely cultivated in the Grasse 

 and Nice district. 



