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[ TRANSLATION. | 
EXAMINATION OF THE DIFFERENT VARIETIES OF 
TRIPOLI OLIVES. 
The writer, who visited Tripoli as a member of the recent 
Scientific Agricultural Commission which travelled through the 
new Italian Colony, refers in his memorandum to the studies 
carried out with respect to the varieties of olives cultivated by 
the dry method in Northern Tripoli and more particularly in 
that region which goes by the native name of ‘‘ Gebel.’’ 
After some preliminary information on the distribution and 
cultivation of the olive in Tripoli and on the importance which 
this plant has at present in places where irrigation cannot be 
economically carried out, the writer refers to the analytical 
data which he has obtained by studying the varieties of olives 
in Msellata and Garian, which are the most important districts 
in the whole of Tripoli from the point of view of the cultivation 
of the olive. Morphological data with respect to the foliage, 
notes on the yield, relations between the kernel of the fruit and 
the pulp, various measurements of olives, etc., are given in the 
paper. Quite twenty-six varieties of Tripoli olives have been 
examined by the writer. 
No accurate identifications of the different varieties are 
arrived at in this work, as the little knowledge we have at 
present of the agriculture of the district is not sufficient for 
definitely classifying the several kinds of olives cultivated on 
the high plateau of Tripoli. 
The researches already commenced with respect to the said 
varieties, for which the names used by the natives are retained, 
signify, however, a first and notable contribution to, and the 
first necessary step for, a complete study to be carried out 
hereafter. 
The following papers were taken as read: — 
RISULTATI ANALITICI DI ALCUNE RICERCHE SUGLI OLI 
TRIPOLINI. 
Per Dott. ALESSANDRO MoRESCHINI. 
[AgBsTRACT. ] 
Dall’esame di 26 campioni di olive e di 3 di oli provenienti 
da diverse regioni della Tripolitania, risulta che :-— 
1°, Il contenuto in estratto etereo greggio delle polpe di 
olive vario da 17 a 49°31 per cento di polpe secche. 
