| 
1 Brz., 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 113: 
£00,000, In France the production of fruit trees is estimated at £12,000,000. 
Westphalia, in the Duchies of Baden and Saxe Weimar, in Alsace-Lorraine, 
Witzerland, &¢., the employés of the Administration of Roads and Bridges and the” 
Toad supervisors are instructed in fruit culture. In some of the southern depart- 
Ments of France the roads are bordered with cherry-trees, producing the small 
lt called merise (wild cherry), much appreciated for making wine swi generis, 
Ahaha or even alcohol. In the Touraine, pluin-trees predominate, while in 
€ Allier the walnut-trees transform the roads into shady walks. In Auvergne 
& chestnut-tree flourishes; while in Normandy place is naturally given to the 
‘pple-tree. Some 20 years ago the picturesque roads of the north-east of France 
Were lined with stately poplars; but although ornamental, their roots went far 
and wide, rendering the adjacent meadows sterile, and ploughs were continually 
‘topped by offshoots lying almost at the surface of the soil. The farmers 
*ppealed in such strong terms that the communes decided upon the fall of the 
pees and soon axes and saws were brought into requisition, and the roads 
ae of these trees in favour of the humble but more useful mrabelle (small 
pun), to the great satisfaction of the villagers. Thousands of baskets of this 
It are sent to Paris daily. Some 30 years ago the distillation of the mirabelle 
» Yas unknown in the country districts—the people plucked it as food for their 
tee but to-day they have learned to make more profitable use of it. They 
alect it ib large quantities, and find a ready market for it. A quart-of this 
cohol, slightly perfumed, sold five or six years ago for only about 10d. or Is. 
ae To-day it brings not less than 2s. or 2s. 6d., while in Paris the best kind 
‘not be obtained under about 4s, 3d.—Journal of the Society of Arts. 
PICKLING OLIVES. - 
Ty reply to a question by a correspondent of the Pacific Rural Press, that 
Journal says:—We cannot give an eight-day formula. Quick extraction of 
© bitterness requires a strength of lye which destroys the pulp of the fruit. 
© following is a careful statement of the pickling processes by F. 1. Bioletti, 
or the State University, and it is the best outline of the subject we know of :— 
4 Pickling —The successful production of pickled olives is a matter of 
Xperience, and depends almost altogether on the individual judgment and skill 
@ producer. No method can be given which is suitable to all cases, and the 
est method must be modified according to the nature of the olives to be treated. 
G e following scheme, therefore, is to be considered as a mere outline, to be 
arefully adapted and modified by the operator at each stage of the process :— 
Lye Process.—1. Place the olives in a solution composed of 2 ounces of 
Potash lye to 1 gallon of water, for 4 hours. He pen this once, or twice if 
Regeeeary) to sufficiently remove the bitterness. If the olives are soft at first, 
cal disposed to soften rapidly in the lye, add 4 ounces of salt per gallon to the 
“Ye solution. 
Ch 2. Rinse the olives thoroughly and replace the lye solution with fresh water. 
oho’ the water twice a day, until the potash has been removed from the 
tyes, as judged by the taste. ? 
aries Replace the water with brine composed of 4 ounces of salt to 1 gallon 
Water and allowed to stand 2 days. 
4. Put in brine of 6 ounces of salt to 1 gallon of water for 7 days. 
5. Put in brine of 10 ounces of salt to 1 gallow of water for 2 weeks. 
ret: Put finally into a brine containing 14 ounces of salt to 1 gallon of 
Hints on Handling.—In order to make this process a success the following 
iderations should be kept in view :— 
mea Great care should be taken not to allow the olives to come in contact with 
pi ee that will injure their flavour. ‘The vats or other receptacles used for 
*khng should be perfectly clean, odourless, and tasteless. Earthenware is the 
Cong 
