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how to do it. It should not be done carelessly, as we often see grafting 

 done on old trees. It is not so successful on old trees as on small trees in 

 the nursery. 



Question, "What is the outlook for the olive industry V 

 Mr. Frank A. Kimball: There is so much to say upon that matter that 

 I hardly like to speak upon it, as the time of the convention is so short 

 and I feel that I can occupy but a few minutes. I anticipate for the 

 olive the largest distribution and the largest returns of any fruit culti- 

 vated in the State of California. I believe it to be a fruit which has in 

 it more valuable qualities and more qualities which are demanded by 

 the people as an article of food than any other one fruit which we raise. 

 The value of olives, pickled ripe, is well known. Experiments have 

 been made in that way by many persons, particularly by our Secretary, 

 Mr. Lelong, and it has been proved that a pound of olives, pickled ripe, 

 is a full food equivalent for a pound of good meat. A family which has 

 a dozen olive trees growing in their dooryard or on their sidewalk have 

 within reach the equivalent for a good food store every year. A portion 

 of the fruit can be made into oil at home, and you need not have a mill 

 to do it with. It can be done easily at home, and the family may thus 

 be supplied with an equivalent for butter. It is even a better article 

 than butter can be, unless that butter is produced at home. It can be 

 used upon every article of food where butter is used, and in every 

 possible culinary operation in which butter is used. It will fully 

 take its place. There is nothing for which butter is particularly and 

 peculiarly adapted that it does not find its equivalent in olive oil. 

 We use it in San Diego County, where the first olives were planted in 

 1776, and from which all of the olives of the State have been grown. I 

 have seen one of those trees from which 192 gallons of fruit were picked 

 at one crop. That fruit, pickled and put upon the market, sold for $152 

 under the tree where it was picked. Of course that was an extraordi- 

 nary crop from an old tree. But we can produce those trees in from 

 twenty-two to twenty-five years instead of a hundred and twenty years. 

 And here is something that it would be well to understand. The tree 

 as ordinarily purchased from the nursery is a dangerous tree to pur- 

 chase in many instances, no care having been taken to produce that tree 

 from a bearing fruit tree. That is an important consideration. It is 

 essential. The first essential is that it shall be a regular bearer. No, 

 the first is that it shall be a Mission olive. This I am only saying from 

 my own standpoint and from the experience of nearly a quarter of a 

 century. The second consideration is that it shall be taken from a bear- 

 ing tree which bears regular crops. The third is that it shall be taken 

 from a tree that bears a fruit of proper shape; not a pointed fruit, 

 because a pointed fruit is liable to puncture the fruit adjoining it when 

 it is pickled; but it should be a cylindrical fruit with both ends oval. 

 Now as to the distribution of the olive. We have olive land from the 

 north to the south of this State, particularly along our foothills. Val- 

 ley or moist land is not well adapted to the production of the fruit. On 

 such land it makes a large amount of wood and sometimes a large 

 amount of fruit, but its quality does not compare with that of 

 the well-drained foothill land, neither does the olive keep as 

 well, neither does it contain the amount of oil, nor is the oil of a 

 quality equivalent to that grown on the foothill land. I strongly 



