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THE OLIVE (Olea Europoea). 
One of the first trees introduced and planted in Western Aus- 
tralia by the early settlers was the olive; and the magnificent speci- 
mens now seen at the older established places bear testimony to 
its adaptability to the conditions prevailing. The olive has, how- 
ever, never yet been extensively nor systematically cultivated here, 
on account of the labour difficulty. The tree likes a deep free soil, 
well drained, where the roots penetrate deeply. It does very well on 
limestone formation. One kilo of olives contains 7 grammes of 
potash, 3 of nitrogen, and 1 of phosphorie acid. Green leguminous 
crops, well manured with potash and phosphates, may be ploughed 
in at blossoming time. As regards climate, frosty localities are in- 
jurious to some kinds. Generally speaking, a climate where the 
Muscat vine does well suits the olive best, z.e., moist winter and 
spring months and dry, clear summer. 
The olive begins to bear when four to six years old. As in the 
ease of the peach, the fruit is either clingstone or freestone. When 
ripening it turns from green to purple, reddish brown, bluish, or 
black, with or without bloom. Even when ripe the fruit is harsh 
and bitter, with the exception of a few varieties such as the Piru, 
bearing sweet fruits which may be eaten fresh from the tree. For 
pickling, this bitterness has to be removed. In size olives differ 
ereatly, from the size of a small grape berry to that of a small 
plum. In selecting varieties the choice should be directed by the 
purpose in view—oil or pickles. 
If for oil: productiveness, quality of the oil, even ripening of 
the fruit upon the tree, and hardiness of the tree should guide one’s 
choice. 
If for pickling: size of fruit, firmness of flesh when nearing 
maturity, shape of fruit, quality of the pickled fruit, productiveness 
and hardiness of the trees should be considered. Oil is also made 
from pickling olives, either too small or from damaged fruit. Thus 
may be turned into account what would otherwise be wasted. It is 
profitable as a by-product of the pickling industry. 
Propagation may be done by seedlings, which must, however, 
be grafted when strong enough. The oily pulp of the olive is in- 
jurious to the germination of the seed and should be removed by 
steeping for a day in 10 per cent. solution of caustic potash and 
washing the kernel clean. Nurserymen also at times feed the olives 
to ducks and collect and wash the kernels ejected from the birds. If 
a few seeds only are planted, they may be slightly cracked by press- 
Ing in a Vice. 
The most common method of propagation, however, is by cut- 
tings, which strike readily and reproduce trees, true to kind. Small 
twigs of recent growth or “tips” are thus struck in sandy loam 
under glass; in the spring they grow a root system almost as good 
as a seedling. Stronger wood, or “truncheons,” is also used and 
