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product of countries with climates similar to that of 

 Victoria. Its chemical constituents are : — 30 per cent, 

 crystalline Palmitin ; 70 per cent. Olein, through which 

 Olive-oil belongs to those kinds, which are not drying. The 

 wild variety of the Olive-tree has usually short blunt leaves 

 and thorny branches. Long continued droughts, so detri- 

 mental to most plants, will affect the Olive but slightly. It 

 thrives best on a free loamy calcareous soil, even should it 

 be strong and sandy, but it dislikes stiff clay. Proximity to 

 the sea is favorable to it, and hill-sides are more eligible for 

 its culture than plains. The ground must be deeply 

 trenched. Manuring with well decayed substances is re- 

 quisite annually, or every second or third year according 

 to circumstances. Irrigation will add to the productiveness 

 of the plant. Mons. Eiondet distinguishes three main 

 varieties, of which he recommends two : 1, the Cayon, a 

 small-sized tree, which comes into bearing already after 

 three or four years, but it bears fully only every second 

 year ; its oil is fine with some aroma. 2, the Pendulier, a 

 larger tree, with long drooping branches, yielding an oil of 

 first-rate quality. Mons. Reynaud " Culture de l'Olivier," 

 separates 12 varieties, as cultivated in France, and recom- 

 mends among them : — 1, the Courniau or Courniale, also 

 called Plante de Salon, bearing most prolificly a small fruit 

 and producing an excellent oil. 2, the Picholine, which by 

 pruning its top branches is led to spread over eight square 

 yards or more. It is of weeping habit, yields a good oil in 

 fair quantity and resists well the attack of insects. 3, the 

 Mouraou or Mourette, a large tree furnishing also oil of a 

 very fine quality. Olive-trees require judicious pruning 

 immediately after the fruit is gathered, when the sap is 

 comparatively at rest. They may be multiplied from seeds, 

 cuttings, layers, suckers, truncheons or estacas and old 

 stumps, the latter to be split. The germination of the seeds 

 is promoted by soaking the nutlets in a solution of lime and 

 woodash. The seedlings can be budded or grafted after a 

 few years. Truncheons or estacas may be from one to many 

 feet long and from one inch to many inches thick ; they are 

 placed horizontally into the ground. Olive plantations at 



