THE OLIVE 



85 



shrub or small tree. It carries to completion a great number of ber- 

 ries. It is well worth using for grafting and counts various varie- 

 ties dependent on climate and soil. 



COMPARISONS. 



First — Form — (patting aside height). 



The Bazzo and Grossajo are most similar to each other. 



The Leccino most like the wild tree. 



Second — Form, size, fleshiness of berry. 



The Razzo resembles the Morajolo. 



The Grossajo " " Leccino. 



TheMignolo " " Wild Olive. 



Third — Shape of olive and its appearance. 



The Trillo resembles the Puntarolo. 



CONCLUSIONS. 



Olives are better described by the characteristics of the tree than 

 by the form or size of the fruit. Note how very much alike in this 

 respect are the Grossajo and the Leccino. Pendoulier and Verdale, 

 Cornicabra and Yerdejo and how far apart they rank in rusticity, 

 stature and oiliness. Looking at the form of the nut we find that it 

 follows invariably that of the olive. Whence it appears not to be 

 true as has been heretofore believed, that the berries which are 

 roundish and enlarged at the extremity vary in form from the nut 

 and are therefore more fleshy and oily than the pointed ones. 

 Greater fleshiness only can increase the oiliness of the fruit and 

 this is entirely independent of the shape it may assume. In truth 

 the richest in oil are the olives of Group I, or the oil press olives, 

 which resemble in form the Morajolo, the Mignolo and even the 

 very wild olive, that is to say are pointed and not round. Hence 

 we are led to believe, 



First — That the greater the rusticity of the tree, the less the ram- 

 ification of the branches and the greater the persistency of the 

 berries. 



