FOR VICTORIAN INDUSTRIAL CULTURE. 



145 



the tract on the Culture of Olive and its Utilisation/' here 

 recently issued by the Rev. Dr. Bleasdale, should be consulted, 

 as it rests largely on its author's observations during a long 

 stay in Portugal. The Olive-oil imported in 1871 into 

 Victoria was valued at ^15,538. 



The following notes are derived from the important "Tratado 

 del Cultivo del Olivo en Espana," by the Chev. Capt. Jos6 de 

 Hidalgo-Tablada (second edition, Madrid 1870). The 

 Olive-tree will resist for a short time considerable frost 

 ( — 15° C.) provided the thawing takes place under fogs or 

 mild . rain (or perhaps under a dense smoke). It requires for 

 ripening its fruit about one-third more annual warmth than 

 the vine. The Olive zones of South Europe and North 

 Africa are between the 18° and 44^^ N. latitude. An eleva- 

 tion of about 550 feet corresponds in Spain, as far as this 

 culture is concerned, to one degree further north. Olives do 

 not grow well on granite soil. The fruit produced on lime- 

 stone formations is of the best quality. Gypsum promotes 

 the growth of the tree (which thus may perhaps prosper in 

 parts of the Murray-desert, underlaid with gypsum). An 

 equable temperature serves best; thus exposure to prevailing 

 strong winds is to be avoided. The winter temperature 

 should not fall below — 7° C. The content of oil in the fruit 

 varies from 10 to 20 per cent.; sometimes it even exceeds the 

 latter proportion. In the Provence at an average 241bs. of 

 Olive-oil are consumed by each individual of the population, 

 in Andalusia about SOlbs. For obtaining the largest quantity 

 of oil the fruit must be completely ripe. Hand-picked Olives 

 give the purest oil. Knocking the fruit from the branches 

 with sticks injures the tree and lessens its productiveness in 

 the next yeai. About thirty Olive-trees can be planted 

 conveniently on an acre for permanence; each tree under 

 ordinary circumstances will produce fruits for 41bs. to 51bs. 

 of oil annually. Spain alone produces about 250,000, OOOlbs. 

 of Olive-oil a year. 



SPANISH VARIETIES. 



A. — Varieties of early maturation, for colder localities : — 



1. Var. pomiformis, Clem. 



Manzanillo. (French: Ampoulleau). Fruit above an inch 

 in diameter, spherical, shining black. Putamen broad and 

 truncate. 



2. Var. regalis, Clem. 



Sevillano. (French: Pruneau de Catignac). Fruit about an 

 inch in diameter, ovate-spherical, blunt, bluish-black. 



L 



