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product of countries with climates similar to that of 
Victoria. Its chemical constituents are : — 30 per cent, 
crystalline Palmitin ; 70 per cent. Olein, through which 
Olive-oil belongs to those kinds, which are not drying. The 
wild variety of the Olive-tree has usually short blunt leaves 
and thorny branches. Long continued droughts, so detri- 
mental to most plants, will affect the Olive but slightly. It 
thrives best on a free loamy calcareous soil, even should it 
be strong and sandy, but it dislikes stiff clay. Proximity to 
the sea is favorable to it, and hill-sides are more eligible for 
its culture than plains. The ground must be deeply 
trenched. Manuring with well decayed substances is re- 
quisite annually, or every second or third year according 
to circumstances. Irrigation will add to the productiveness 
of the plant. Mons. Eiondet distinguishes three main 
varieties, of which he recommends two : 1, the Cayon, a 
small-sized tree, which comes into bearing already after 
three or four years, but it bears fully only every second 
year; its oil is line with some aroma. 2, the Pendulier, a 
larger tree, with long drooping branches, yielding an oil of 
first-rate quality. Mons. Eeynaud “ Culture de I’Olivier,” 
separates 12 varieties, as cultivated in Prance, and recom- 
mends among them ; — 1, the Courniau or Courniale, also 
called Plante de Salon, bearing most prolificly a small fruit 
and producing an excellent oil. 2, the Picholine, which by 
pruning its top branches is led to spread over eight square 
yards or more. It is of weeping habit, yields a good oil in 
fair quantity and . resists well the attack of insects. 3, the 
Mouraou or Mourette, a large tree furnishing also oil of a 
very fine quality. Olive-trees require judicious pruning 
immediately after the fruit is gathered, when the sap is 
comparatively at rest. They may be multiplied from seeds, 
cuttings, layers, suckers, truncheons or estacas and old 
stumps, the latter to be split. The germination of the seeds 
is promoted by soaking the nutlets in a solution of lime and 
woodash. The seedlings can be budded or grafted after a 
few years. Truncheons or estacas may be from one to many 
feet long and from one inch to many inches thick ; they are 
placed horizontally into the ground. Olive plantations at 
