346 Varieties of the Olive. 
These may be taken, then, as the varieties to which atten- 
tion should be given. Of course the next few years’ experi- 
ence may produce marked changes in this list. 
The Mission Olive.—By this name is signified the variety found grow- 
ing at the old missions in California. Samples of the fruit and leaves 
sent by F. Pohndorff to Don Jose de Hidalgo Toblada, a noted Spanish 
authority on the olive, led to the classing of our mission varieties with 
the Cornicabra-Cornizuelo varieties of Spain, and its value was con- 
firmed. It has long been known that the so-called Mission olive em- 
braced several varieties, or sub-varieties at least. 
Common or Broad-Leaved Mission Olive-—The variety of olive most 
generally known as the Mission; ovate, oblique—sometimes very much 
Mission Olive of California (Single Olive Natural Size). 
sothe pit straight or slightly curved, fruit very variable in size, growing 
singly or in clusters of two or three, or even five; time of ripening, late, 
in the coast region sometimes not before February, but generally in 
December; in warmer localities, in November. 
Redding Pichohne.—Imported by the late B. B. Redding. A perfect 
cval in shape. ripens early, several weeks earlier than the common Mis- 
sion; dark purple or black when ripe; in pickling the pulp loses the bit- 
terness quickly, the fruit being very pleasant. This variety has been 
propagated extensively in the State, and, until fruiting, was supposed to 
