THE OLIVE 



31 



much oil of a fine quality. It ripens early, but needs careful prun- 

 ing as its fruit shoots are somewhat sparse. 



The Varal Negro; Plant etr anger of Oners. 



This is a large tree in a favorable soil, limbs straight and long, 

 twigs abundant. The wood is exceedingly hard. It ripens early, 

 but is sensitive to cold and needs sheltered situations. It gives 

 abundant fruit and good oil. It needs frequent and severe pruning 

 to compel it to bear. 



The Lechin or Picholine has been fully described. 



The 3Ianzanillo; Olea Pomiformis of Clemente; Spherica of Gouan; 

 the French Ampoulleau. 



This tree needs a good soil, fertilizers and water if the ground is 

 too dry. Under these conditions it grows to a very large size. The 

 wood is of a dark color. The limbs are long, smooth and curved, 

 but the fruit twigs are apt to shrivel and die after the berries have 

 prematurely fallen. This is apt to occur with the fruit of this tree 

 as the berries are of such very large size and consequently heavy, 

 and so are easily detached. For this reason it is a favorite olive for 

 pickling as then the berries are picked green. The pruning should 

 be limited to frequent trimming and to keeping the tree free from 

 dead twigs and broken branches. It ripens very early and with 

 little heat, requiring only ten thousand, seven hundred and ninety- 

 five degrees of heat from flower to ripened berry. 



GROUP III SEEDLING OLIVES. 



The Mignolo or Gremignolo. {See Plate VI.) 



This olive is cultivated for its rusticity and ability to resist clouds 

 and salt sea winds, and where the Razzo, Grossajo and Morajolo do 

 not thrive, the Mignolo will do w T ell and give abundant crops. Its 

 branches are longer than the Morajolo, less ramified, more rigid 

 and more robust, with a tendency to grow up, on which account its 



