338 
19. Var. Javaluno. 
Fruit black-grey, oyer an inch long, egg-sbaped, some- 
wbat oblique, gradually pointed. Eicb in good oil ; 
can also be chosen for preserves ; much subject to attacks 
of insects. 
20. Var. Picudo. 
Fetudilla. Fruit fully an inch long, egg-shaped, blunt at 
the base, pointed at the apex, with black-grey pulp. Peri- 
carp easily separable. Employed both for oil and pre- 
serves. 
21. Var. Nevadillo negro. 
Fruit egg-shaped, fully an inch long, with turned pointed 
apex. One of the richest of all varieties in yield. Endures 
considerable cold and ripens not quite late. 
All these Spanish varieties show rather long lanceolate leaves 
of more or less width. 
FEENCH TAEIETIES. 
(Some verging into the Spanish kinds.) 
22. Var. angulosa, Grouan. 
Galliningue, Laurine. For preserves. 
23. Var. Rouget. 
Marvailletto. Produces a fine oil. 
24. Var. atrorubens, Gouan. 
Salierne, Sayerne. Fruit dusted white. Furnishes one of 
the best of oils. 
25. Var. variegata, Gouan. 
Marbee, Pigale, Pigau. Purple fruit with white spots. 
26. Var. Le Palma. 
Oil very sweet, but not largely produced. 
27. Var. atrovirens, Eos. 
Pointue, Punchuda. Fruit large with good oil. 
28. Var. riibicans, Eos. 
Eougette. Putamen small. Yield annual and large. 
29. Var. alba, Eos. 
Olive blanche, Blancane, Vierge. This with many others 
omitted on this occasion is an inferior variety. 
