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THE OLIVE 



The olive orchard should be plowed or cultivated at least four 

 times during the year, but not to a greater depth than five inches, 

 or the surface roots may be injured. 



As soon as the berries are picked which may be in December, 

 January or February, the tree rests. Its labors have not been light 

 in sustaining and nourishing its burden of fruit so long. As soon 

 as it is relieved of its heavy load it begins to recuperate and pre- 

 pare for the following May when it will blossom again. The or- 

 chard should first be pruned and cleaned, and then plowed in order 

 to give the trees the greatest possible assistance. 



To keep down the weeds, it will be necessary to plow again be- 

 fore flowering time arrives, but on no account should any cultiva- 

 tion be attempted while the olives are in flower, as the exhalations 

 from the ground, caused by turning over the soil, are very prejudi- 

 cial to the tree when in this condition. Until the flower has 

 withered and fallen off and the new berry has formed, nothing 

 should be done that would cause any emanations from the soil. 



The olive buds first, then flowers, fecundation becomes complete 

 when the pollen comes in contact with the flower eggs, to which it 

 communicates the power of freeing the embryo and transforming 

 itself into seed. To judge whether this has successfully taken place 

 or not, an inspection of the withered blossoms under a tree will dem- 

 onstrate. If the corolla only has fallen, making a flat, star-shaped 

 flower with a well defined hole in the center, all is well ; but if the 

 pistil is attached to it, then fecundation has not taken place and the 

 crop has aborted. This may happen from a variety of causes, and 

 it is the critical period to the olive grower. Too great heat, a late 

 frost, excess of rain, heavy winds, a lack of certain necessary ele- 

 ments in the soil, or an excess of these, may singly or in com- 

 bination, bring about this untoward result. The first, or too great 

 heat at the time of blossoming, will probably be the source of 

 greatest danger to the California grower. The olive in flower is 

 said to be able to endure a temperature of one hundred and seven 



