348 Varieties of the Olive. 
for pickling; early ripening in October in the interior valley and in No- 
vember in coast valleys. ; ; : 
Manzanillo No. 1.—Imported by F. Pohndortf from Spain, large 
regular rounded oval; pit straight, strongly pointed at the apex, nine- 
sixteenths of an inch long, five-sixteenths of an inch thick. Ripens 
early, several weeks earlier than the Broad-leaved Mission. The fruit 
grows on long stems. The pulp parts readily with its bitterness, and is 
exceedingly rich when pickled. Excellent in the San Joaquin Valley 
both for oil and pickles. 
Manzanillo No. 2—Imported by F. Pohndorff from Spain. As the 
name (‘‘small apple’) indicates, this variety is nearly round, with a pit 
of rounded oval shape, rather squarely cut off at the base. This variety 
ripens early—several weeks earlier than the Broad-leaved Mission olive; 
the fruit grows generally singly on long stems. 
_  Rubra—Imported by John Rock from France; ovate, slightly ob- 
Jique, looks a good deal like a small Mission olive; pit straight, pointed; 
tipens three to four weeks earlier than the common Mission variety; is 
of a jet black when ripe. This tree begins to fruit quite young, and is 
a prolific bearer. Very hardy and prolific even in dry situations. 
Oblitza as Grown by Geo. C. Roeding, of Fresno, 
Uvaria—Imported by John Rock from France. Oval, regular, and 
rounded on both ends; pit straight, heavy, late; later than the common 
Mission olive; color dark purple or black when ripe. The name, ‘“grape- 
like,” is well chosen, the fruit growing in clusters, as many as seven to- 
