Fruit Farming for Profit in California, 89 



cut clown near tlie ground several years ago, and tlie 

 new trees from the stumps are bearing again. 



Olive-trees do not seem to thrive inland as well as 

 near the coast. While the olive will thrive better 

 under neglect than any other fruit tree^ it responds 

 generously to good treatment. There are a number of 

 olive groves in bearing near San Diego the product of 

 which has been made into pickles, selling in the stores 

 at §1.20 per gallon. Excellent pickled olives are 

 made with this recipe : For six gallons of olives dis- 

 solve one pound of Gr. T. Lewis' concentrated lye in 

 six gallons of water, add four ^^ounds of salt, soak the 

 berries in this mixture two days, then draw oif and 

 replace it with same kind for two days longer, drawing 

 the mixture off several times daily and pouring it over 

 the olives. Kow draw of the mixture again and im- 

 merse the olives in water from five to eight days, then 

 draw off the water and put on a brine of three pounds 

 of salt to six gallons of water for two days, or until the 

 last trace of lye is gone. Finally, cover them with 

 new brine of three pounds of salt to four and a half 

 gallons of water. The ripe olives put up in this manner 

 are far superior to those imported, which are prepared 

 from the green fruit. The supply of the home product 

 as yet is very limited. 



A little olive oil has been made here, and may be 

 obtained at the stores at 75 cents per bottle of half-pint. 

 Though made by inexperienced persons and by simple 

 means, it is of excellent quality, one sample taking 

 first premium at the Citrus Fair. The apparatus used 

 for making it cost less than 8100. Owing to the purity 

 of California oil, it promises to displace all other 



