FRUIT CULTURE IN FRANCE. 
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fruits. The trees are propagated by grafting on the wild type 
obtained from seeds. 
The Olive (Olea). 
The Olive is an edible and economic fruit of great value, and 
its cultivation extends from Drome to the Eastern Pyrenees, 
through twelve departments. 
The harvest of 1892 exceeded 1,221,000 quintals of fruit, 
representing 26,000,000 francs in value. 
The departments of the Var and Bouches-du-Rhone represent 
nearly one half of the total production ; then come the Alpes- 
Maritimes and the Haute-Garonne, while the Olives of Vaucluse 
enjoy a high reputation. 
The Olive is propagated from its own suckers, which are 
grafted when the stock perishes through age or exhaustion. 
The good kinds have a free growth, with green or blackish 
fruits of a medium or large size. Their nomenclature is too 
confused to be precise, owing to being known under local or 
patois names. 
The Oeange, Lemon, and Citron (Citrus). 
Confined to the extreme South-east, the Orange flourishes on 
the country hillsides. In 1892 the department of the Alpes- 
Maritimes produced 35,300 quintals of Oranges and 55 of 
Lemons. The Lemon enjoys an equable climate at Mentone, 
while the Mandarine Orange loves the warmth of Cannes. The 
Seville and Bergamot Oranges supply the flower trade as well 
as the perfumery and pharmaceutical business. 
The island of Corsica engages in the cultivation of the 
Citron, the fruits of which are used in confectionery, and realise 
3,000,000 francs for the proprietors. A hectare, which con- 
tains about 200 Citron trees, produces from 6,000 to 8,000 kilos, 
of fruit, and gives a revenue of 1,200 to 1,500 francs, Holland 
is the chief outlet for preserved Citrons. 
Algeria has rich Orange groves. The regions of Blidah, 
Bouffarik, Bone, Bougie, Philippeville, and Toudja are favour- 
able to Citrus aurantius. I may mention one plantation of 
40 hectares on which each tree bears at least 800 fruits every 
year. Algeria actually exports 3,000,000 kilos, of Oranges and 
Lemons. 
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