ti!)4 FRUIT CULiTUKE IN FOKKIGN COUNTRIES. 



is not uuhealthy, but simply detracts from the flavor of the pure 

 article. 



William L. Wblsh, 



Consul. 



Unitei) IStatbs (Jonsulate, 



Florence, March 17, 1884. 



VENETIA. 



REPORT BY CONSUL NOYEd, OP VENICE. 

 [Republished from Consular Reports No. 41^.] 



If, as has been seen, the production of oranges and lemons at a special 

 point of the Venetian territory is in reality a forced and artificial indus- 

 try, that of the olive, so characteristic in many other parts of Italy, is 

 hardly better suited to the natural conditions of the country here, and 

 only reaches the importance of an industry in the same limited region. 

 In all the eastern and central portions of Veuetia the plant itself is 

 rarely seen, and its cultivation for product insignificant or null. At 

 the extreme west, on the. hilly slopes with southern exposure around 

 Verona, are found occasional plantations, though their extent and pro- 

 duction have constantly decreased since the sixteenth century in con- 

 sequence of the change of climate, caused by the excessive denudation 

 of the mountains, and the exaggerated risk and dilSculty thus produced 

 to the cultivation, besides the outlay of time and capital before a return 

 can be gathered. In an industry thus discouraged and declining, little 

 efl:brt is made for improvement, and in general, as it is one of the most 

 ancient of all forms of culture, so is it perhaps that which has least bene- 

 fited by the application of art or intelligence. 



The olive cultivated here and throughout Italy, whatever modifica- 

 tions it may Lave undergone by climate and situation, belongs to but 

 one species — Olea Uuropea — which, however, with long neglect and 

 hardship is subject to a transformation so marked as to appear a change 

 of nature. When the tree becomes scrubby and uncouth, changes the 



described is then placed in water, the temperaturi^ of which must be brought to 84° 

 centigrade (151° Fahrenheit). After half au hour's immirsion the oil, if impure, be- 

 comes of a dark, muddy color, and with practice and eaulionlhe actual projiortidu of 

 the adulterating liquid can be dutermim-d. 



Auothir method is to ]>laen 5 centimeters of llie oil into a bulb and add then-to ;tO 

 centimeters of alcohol 98°. Shal<e the mixture thoroughly, and then let it rest until 

 the oil and alcohol Nciparati;. Tln-n transfer the alcohol toauotherglassbulb audadd 

 the test (saiuii i|i.iautity as before). Put t,h(^ bull) iu the lia.th and heat the water to 

 Mm .sairin grade (H4° oi'iil vgr.ade or l.'>l° Falirnnhoit), when if the oil is impure a dis- 

 tinct dark color will bo produced. TliiM tost is based on the essenti:il quality pos- 

 sessed )iy tho ;;lycerill(^ ol'tlie cottou-oi) to reduce Ihn nitrate of .silver. It is always 

 well to also u.so the test witli pure olive oil, when, if th« oil be thoroughly pure, no 

 discoIor.'H inn will li(> olvscrvcd. 



