335 
Grrasse are worth from £200 to £250 per acre. Por many 
details the tract on the “ Culture of Olive and its Utiliza- 
tion,” here recently issued by the Rev. Dr. - Bleasdale 
should he consulted, as it rests largely on its author’s 
observations during a long stay in Portugal. The olive 
oil imported last year into Victoria was valued at 
£15,538. 
The following notes are derived from the important “ Tratado 
del Cultivo del Olivo en Espana,” by the Chev. Capt. Jose 
de Hidalgo-Tablada (second edit., Madrid 1870). The 
Olive-tree will resist for a short time considerable frost 
(-— 15° C.) provided the thawing takes place under fogs or 
mild rain (or perhaps under a dense smoke). It requires 
for ripening its fruit about one-third more annual warmth 
than the Vine. The Olive zones of South Europe and North 
Africa are between the 18° and 44° N.L. An elevation of 
about 550 feet corresponds in Spain, as far as this culture is 
concerned, to one degree further north. Olives do not grow 
well on granitic soil. The fruit produced on limestone 
formations is of the best quality. Glypsum promotes the 
growth of the tree (which thus may perhaps prosper in 
parts of the Murray- desert, underlaid with Gypsum). An 
equable temperature serves best ; thus exposure to prevail- 
ing strong winds is to be avoided. The winter temperature 
should not fall below — 7° C. The content of oil in the 
fruit varies from 10 to 20 per cent. ; sometimes it even 
exceeds the latter proportion. In the Provence at an 
average 24 lbs. of Olive Oil are consumed by each individual 
of the population ; in Southern Germany nearly 60 lbs., in 
Andalusia about 30 lbs. Eor obtaining the largest quantity 
of oil the fruit must be completely ripe. Hand-picked 
Olives give the purest oil. Knocking the fruits from the 
branches with sticks injures the tree and lessens its produc- 
tiveness in the next year. About 30 Olive-trees can be 
planted conveniently on an acre for permanence ; each tree 
under ordinary circumstances will produce fruits for 4 lbs. 
to 5 lbs. of oil annually. Spain alone produces about 
250,000,000 lbs. of Olive Oil a year. 
