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 OF THE 
 
 UNIVERSITY OF .CALIFORNIA 
 
 GIFT OF 
 
 Received 
 ^ c cessions No. & 00 Shelf No. 
 

 THE 
 
 OLIVE IN* CALIFORNIA. 
 
 Varieties, Budding, Grafting, New Methods, 
 and General Observations. 
 
 By B. M 
 
 Secretary of the, State Board of Horticulture. 
 
 'UNIVERSITY 
 
 SACRAMENTO: 
 
 STATE OFFICE : : : : J. D. YOUNG, SUPT. STATE PRINTING. 
 
 1888. 
 

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THE OLIVE. PLATE No. I. 
 
 FIG. No. 2. Saillern. 
 
UNIVERSITY 
 
THE OLIVE. PLATE No. II. 
 
 FIG. No. 3. Rouget. 
 
 FIG. No. 4. Verdale. 
 
THE OLIVE. PLATE No. III. 
 
 FIG. No. 5. Oliviere. 
 
UKI7BRSITY 
 
THE OLIVE. PLATE No. IV. 
 
 FIG. No. 6. Lucques. 
 
THE OLIVE. PLATE No. V. 
 
 FIG. No. 7. Pigale. 
 
THE OLIVE. PLATE No. VI. 
 
 FIG. No. 8. Pendoulier. 
 
 FIG. No. 9. Manzanillo. 
 
THE OLIVE. PLATE No. VII. 
 
THE OLIVE. PLATE No. VIII. 
 
 FIG. No. 12. Uvaria. 
 
THE OLIVE. PLATE No. IX. 
 
 FIG. No. 13. Atro-vialacea. 
 
THE OLIVE. PLATE No. X. 
 
 FIG. No. 14. Pendulina. 
 
THE OLIVE. PLATE No. XL 
 
 FIG. No. 18. Redding Picholine. (Cal.) 
 (Natural size.) 
 
 FIG. No. 17. Redding Picholine. (Cal.) 
 (Natural size.) 
 
 FIG. No. 16. Redding Picholine. (Cal.) 
 
 FIG. 19. -Mission. 
 
 FIG. 20. Mission, showing size of pit and flesh. 
 
THE OLIVE. PLATE No. XII. 
 
 FIG. No. 22. Twig Bud. 
 
 FIG. No. 23. Small Twig Bud. 
 
 FIG. No. 21. The Scion. 
 
 FIG. No. 24. Started Bud, trained. 
 
THE OLIVE. PLATE No. XIII. 
 
 Fig. No. 25. 
 
 FIG. No. 25. Scion. 
 
 FIG. No. 26. New method, bud inserted. 
 
 FIG. No. 27. Bud inserted, front view. 
 
 FIG. No. 28. Improved method, both ends covered. 
 
 FIG. No. 29. Started bud, trained. 
 
 FiG. No. 28. 
 
 FIG. No. 29. 
 
THE OLIVE. PLATE No. XIV. 
 
 FIG. No. 32 Graft and Stock, new method. 
 
 FIG. No. 31. Cleft Graft inserted. 
 
 FIG. No. 34. Graft growing. FIG. No. 33. Graft inserted. 
 
 FIG. No. 30. Cleft Graft and Stock. 
 
STATE BOARD OF HORTICULTURE, 
 
 OFFICERS AND MEMBERS. 
 
 HON. ELLWOOD COOPER, President ..Santa Barbara, 
 
 Commissioner for the Los Angeles District. 
 
 REV. N. R. PECK, Vice-President Penryn, 
 
 Commissioner for the El Dorado District. 
 
 GEN. M. G. VALLEJO, Treasurer Sonoma, 
 
 Commissioner for the Sonoma District. 
 
 DR. EDWIN KIMBALL, Auditor Haywards, 
 
 Commissioner for the State at large. 
 
 FRANK A. KIMBALL National City, 
 
 Commissioner for the State at large. 
 
 SOL. RUNYON .Courtland, 
 
 Commissioner for the Sacramento District. 
 
 HON. DRURY MELONE Napa City, 
 
 Commissioner for the Napa District. 
 
 N. W. MOTHERALL Hanford, 
 
 Commissioner for the San Joaquin District. 
 
 A. BLOCK Santa Clara, 
 
 Commissioner for the San Francisco District. 
 
 B. M. LELONG, Secretary. 
 
 Office of the Board: 
 No. 220 SUTTEE STREET. SAN FRANCISCO. 
 
 W. G. KLEE Inspector of Fruit Pests. 
 
PREFATORY. 
 
 The olive is now more prominently before the people of California 
 than any other tree. The merits of the varieties most largely planted 
 have been widely discussed through the columns of the press. Only 
 two varieties have received attention, this being due to the fact that 
 very little has been known of other introduced varieties that have 
 recently come into bearing. I have, within the past year, given this 
 matter a great deal of attention, and have spared no pains in investi- 
 
 iting anything in the olive line that has been made known to me. 
 his investigation will be continued, and in March next the second, 
 or revised, edition of this " Olive Bulletin " will appear with new illus- 
 trations of the later kinds, and whatever information can be obtained 
 on the subject. 
 
 ACKNOWLEDGMENTS. 
 
 I desire to express my sincere thanks to Mr. John Rock, of Niles, 
 Alameda County, for the very valuable assistance rendered me in my 
 investigation, and he certainly is deserving of great credit for having 
 introduced and distributed throughout the State mostly all the new 
 varieties now fruiting. 
 
 My thanks are also due to Hon. Charles A. Wetmore, of Livermore, 
 whose interests are, as every rural citizen, the welfare of the whole 
 State. To Mr. Juan Gallegos, of Mission San Jose, to Mr. George E. 
 Ladd, of Atwater, Merced County, and to Dr. J. M. Stewart, of Santa 
 Cruz, my thanks are due for the generous aid I have received at their 
 hands. 
 
 I am also under great obligations to Miss Bertha S. Henicke and to 
 Miss Maria E. Wilson, engravers, No. 219 Bush Street, San Francisco, 
 for having furnished me with the engravings so promptly, which 
 aided me in the issuance of the bulletin without delay. 
 Very respectfully, 
 
 B. M. LELONG, 
 Secretary. 
 
VARIETIES OF OLIVES. 
 
 VARIETIES, BUDDING, AND GRAFTING SYSTEMS, NEW 
 AND IMPROVED METHODS, AND GENERAL OBSERVA- 
 TIONS AT HOME AND ABROAD. 
 
 I append hereto a translation from the " Annals" of the National 
 School of Agriculture of Mpntpellier, France, the description therein 
 given of the varieties of olives in general cultivation there, doing so 
 because this is the most reliable information obtainable, and as many 
 of these varieties are now beginning to fruit in this State, that their 
 qualities be known. 
 
 PICHOLINE.* 
 (Figure No. 1, Plate I.) 
 
 SYNONYMES. Pichouline, Pecholine, Pijouline (Languedoc). Saurine, Rozier (Nimes) 
 Sausen, Saugen, Sauzin (Gard). Saurenque (Aix) Plant de Saurin> Saurine punchudo 
 (Marseille). Piquotte, Piquette (Beziers). Coiasse ou collasse, Reynaud. Lacques batarde 
 (quelques locahtes de 1'Herault). Olivo lechin, Tablada. Pignola, Duhamel (Genes). 
 Olea ovalis, Clemente. Olea europaea saurina, Risso. Olea europaea oblonga, Gouwn. 
 Olea frustu oblongo minore, Tournefort. Olea minor oblonga, Magnol. 
 
 DESCRIPTION. 
 
 Tree is of vigorous growth, but of average dimensions; its trunk is 
 cylindrical ; its bark is easily detached from the trunk in large, irregu- 
 lar layers; its branches extend horizontally and are of slight build; 
 the rejection of its leaves are not numerous. 
 
 Branches not very vigorous, short, strong, inserting themselves at 
 right angles; of a greenish, yellowish color; near the bark of a rugged 
 nature covered with numerous protuberances which are quite visible; 
 wood cylindrical and flattened slightly; knots few in number. 
 
 Leaves oval, lance shaped, very often enlarging themselves at the 
 superior part; of average length; average length five and a half to six 
 and a half centim. Width one and a quarter to one and a half centim. 
 Top surface of a dark green color; bottom surface approaching end of 
 leaf rather thick and of a soiled white color. Stem very thick, hard, 
 breaking easily. 
 
 Veins, very visible from bottom. 
 
 Stem, short, very thick, very much curved toward the surface of the 
 upper side of leaf. 
 
 Leaf Stalk, large, long, but little contorted. The leaf perceptibly 
 flat, the edges of which are not very much curled up. The leaves 
 accumulating in great numbers on the young branches, covering 
 them thickly. 
 
 *A variety believed to be the Picholine is fruiting in several parts of the State under one 
 of its synonymes of Oblonga. A full description of it will appear in the March bulletin, 
 also observations thereto. 
 
Fruits, generally accumulating in the direction of the branches of 
 the year (yearly branches), isolated or grouped by twos on the leaf ; 
 stalklet very short. 
 
 Fruit Stalk, very large, short, inserting themselves in a rather large 
 depression of the fruit. Stigmate persistent in an umbilic not very 
 visible. 
 
 Olive, a trifle below the average size, length two and one half to 
 three centim., width one to one and one fourth centim. Of elongated 
 form, but large near the fruit stalk, with a tendency of tapering itself 
 towards the point; rather symmetrical. Strongly fortified on one side 
 at a point not attached. Intermediate form between varieties Oli- 
 viere and Lucques. The fruit changes (passes) in color from light 
 green to wine red, then to red black. The surface carries a number 
 of spots, specks, variegations sufficiently visible. Little like a plum. 
 
 Skin, fine, pulp abundant, of a dark red color, fleshy. 
 
 Kernel (pit), small, very elongated, pointed at both extremities, with 
 a more pronounced curvature than is generally found in most olives. 
 Tree of average maturity. 
 
 OBSERVATIONS. 
 
 The Picholine is widely known (spread) in certain parts of Prov- 
 ince, particularly so in the neighborhood of Aix, Tarascon, Mars- 
 ville. One likewise encounters it again frequently in Languedoc, but 
 only by its name, as it is only a secondary variety there; perhaps also 
 in some localities of the department of Gard. It is a variety yielding 
 a good and regular production, being rather hardy (rustic), it is able 
 to stand severe amputations, to which it has been subjected at Hante 
 Province. It is cultivated sometimes for its oil, but much more often 
 for the purpose of having the fruit picked green, having its commer- 
 cial value in view as a (pickle) preserve. The Picholine is a very 
 delicate olive, as much prized as the Olive " Verdale" for table use, 
 and which is sold often under the name of " Lucques," but resembling 
 it a little only in form. 
 
 SAILLERN.* 
 (Figure No. 2, Plate I.) 
 
 SYNONYMES. Saillerne (Nimes). Sargene. Olea ninor, rotunda, rubronigrigans, Turne- 
 fort, Olea Atro-rubens, Flor, Monsp. 
 
 DESCRIPTION. 
 
 A very hardy tree, middling or tall, spreading out; trunk very big r 
 enlarged at the base; the bark comes off lengthwise in thin strips of 
 blackish color; the main limbs are horizontal or slightly set up; 
 shoots very numerous; it is one of the varieties which put forth the 
 greatest number. Branches pretty vigorous, generally in limited 
 quantity, big, much bulged out at the insertion, of dirty yellow color, 
 longitudinally striated and covered with apparent and pretty numer- 
 ous freckles; wood decidedly canaliculate; knots little prominent. 
 
 Leaf, lanceolate, regular, short, relatively large (mean length six to 
 seven centim., width one and one quarter to one and one half centim.); 
 upper face shining light green, a little wrinkled; under face covered 
 \\-ith a dirty white coating pretty abundant. Limbs not very thick, 
 
 *Fruited in this State this year under one of its synonymes of Atro-Rubens. 
 
8 
 
 flexible; nerves well delineated on upper face. Mucron well marked 
 on the wide point of the leaf; hard, short, bent round. Petiloe big, 
 short, bent over, bringing the leaves upon one another on the same 
 side of the branch. 
 
 The leaf is nearly flat, the edges but slightly drawn back. The 
 cover of the tree, little provided with leaves, on the inside is always 
 tolerably thin. 
 
 Fruits, for the most time insulated, occasionally grouped in twos, on 
 two-year old branches. Peduncle long (fruits hanging down), inserted 
 in a light depression of the fruit; stigma persistent in a well marked 
 urnbilic. 
 
 Olive, pretty small (length, one and one half to two centim., width 
 one to one and one quarter centim.), nearly ovoid, a trifle oblong, 
 slightly bulged out on one side. The fruit is deep black when ripe 
 and very hoary; skin thin; pulp not abundant nor fleshy, juicy, 
 colored a deep vinous red; pit big, of same form as the olive; tree of 
 middling maturity. 
 
 OBSERVATIONS. 
 
 The Saillern is pretty much cultivated in Province, principally 
 about Aix, and in Languedoc. 
 
 It is a delicate tree, sensitive to cold, and consequently not many 
 old plantations of this kind can be found. It is nevertheless a meri- 
 torious variety, especially on account of the excellent quality of its 
 oil. It brings out fair crops, bears most every 3 T ear, and deserves to 
 be propagated in the situations and localities where the winters are 
 never very severe. The Saillern is almost exclusively grown for the 
 sake of its oil. 
 
 ROUGET.* 
 
 (Figure No. 3 3 Plate II.) 
 
 SYNONYMES. Rougette (Montpellier, Beaucaire). Rousseoun (Avignon); Marveilletto 
 (Manosque). Pigau or Rougette, Laure(Bouches-du-rhoiie). Vermillau(Gard),(?)Caillose, 
 Cayenne, Rougeolle (Toulon). Olea rubicans (Rozier). 
 
 DESCRIPTION. 
 
 This tree is hardy, half erect, and a rapid grower under favorable 
 circumstances; trunk cylindrical, canaliculate; bark blackish gray, 
 wrinkled; the main limbs are either horizontal or upright; the forms 
 of a vase or a ball are the most favorable to its development; shoots 
 very numerous. 
 
 Branches, numerous, even on the old wood, hardy, long, thin, hori- 
 zontal or semi-erect, of a dull gray, wrinkled, covered with many 
 small, regularly distributed freckles; wood irregularly furrowed, 
 even on old branches; knots prominent. 
 
 Leaf, lanceolate, pretty short, large (mean length five and one half 
 to six and one-half centim., width one to one and one fourth centim.); 
 upper face deep green, with pretty numerous punctures stamped on 
 the edges; under slightly coated, greenish white; limbs thick, with 
 edges slightly drawn back; nerves little marked on both faces; 
 mucron tender, little prominent, but well defined in the plane of 
 the leaf. 
 
 * Fruited this year under one of its synonymes of Cayenne. 
 
9 
 
 Petiole, short, very thick. The leaves are very numerous and the 
 cover thick, of deep color; inserted perpendicularly on the branches, 
 the leaves present out their upper face; the result is that the tree is of 
 a deep hue, and can be recognized readily at a distance. 
 
 Fruits, distributed on the whole length of the two-year old branches, 
 more numerous at the base; isolated or in groups of two, three, or 
 four. 
 
 Peduncle, pretty long, big enough, entering into a shallow depres- 
 sion; stigma little apparent. Olive under middle size or small 
 (length one and one half to two centim., width one to one and one 
 fourth centim.), ovoid in form, narrowed in towards both ends; the 
 fruit remains light red for a long time, then turns to a reddish black; 
 some olives remain red till the general ripens, hence its characteristic 
 name of Rouget. It is speckled with pretty numerous dots well 
 marked on the red or reddish background; not very hoary; fruit 
 rather shiny; skin pretty thick; pulp fleshy, colored by an abundant 
 vinous red juice; pit middling or small, of elongated ovoid form; 
 very late variety. 
 
 OBSERVATIONS. 
 
 The Rouget is altogether a very hardy variety, and very precious 
 for propagation in poor land. It thrives in the garrigue (waste lands) 
 soils of Herault even in the midst of calcareous rocks, where it would 
 seem no vegetation could exist. Under such very unfavorable con- 
 ditions the Rouget develops to a satisfactory size, and bears regular 
 crops. In the garrigues, covered by a layer of mellow land more or 
 less gravelly, the Rouget bears most every year, and abundantly. The 
 frosts of the very severest winters have spared this variety, and very 
 important plantations can easily be found, the age of which certainly 
 exceed two hundred years on an average. It had multiplied greatly 
 in Languedoc before the development of vineyards. The Rouget 
 yields an oil of fair quality. A great quantity of this oil is consumed 
 in the form of pickles. For the latter use they are gathered up when 
 yet reddish. 
 
 VERDALE.* 
 (Figure No. 4, Plate II.) 
 
 SYNONYMES. Verdaou, Verdau, Vereau, Ayenturier (Frejus). Calassen (Lorgues, Var.). 
 Olea veridula, Gouan, Flor. Monsp. Olea media rotunda viridia, Tournefort. Olivo verdago, 
 Tablada. 
 
 DESCRIPTION. 
 
 This tree is of dwarf habit, half erect and has little vigor; trunk 
 thin, short, conical, canaliculate, with bark rough and greenish -gray; 
 branches slightly drooping, principally those at the top of the tree; 
 the tree has the general form of a ball, with a light cover; the roots 
 do not penetrate at a great depth, and the tree is frequently rooted 
 out by strong winds. Shoots scarce, easily grafted. 
 
 Branches are not numerous, upright or slightly inclined, inserted 
 at a right angle, of a dirty yellow or light yellowish gray color; 
 freckles scarce and dim; knots pretty prominent. 
 
 * Fruiting in several parts of this State. At Saratoga it is in bearing on very steep side 
 hills, so steep that they can hardly be cultivated. The trees this year were full of fruit 
 and doing well. 
 
10 
 
 Leaves, linear, short, very narrow, well characterized by their fee- 
 ble dimensions. (Length, four to six centim.; width, one half to 
 three quarters centim.) 
 
 Nerves, very prominent, of light green; edges drawn back and 
 forming a regular well marked channel. Murcon not detached, 
 little prominent, little acute, situated in the plane of the leaf, 
 slightly inclined in the direction of its curvature; upper face dull 
 light green, a little wrinkled; under face dull white; limb of medium 
 thickness; petiole short, thin, bent round so as to bring the upper 
 faces of opposite leaves together; all the leaves are situated in the 
 same plane on the branch, and frequently form with the latter a very 
 acute angle. 
 
 The leaves are pretty numerous at the ends of the branches, scarce 
 elsewhere; cover of the tree light. 
 
 Fruits isolated, never gathered in great numbers, with peduncle 
 of middling length, thin, dirty green, inserted into a shallow depres- 
 sion; big, nearly round, slightly truncated at the top infun dibulrform 
 (funnel-shaped); very green till nearly ripe, then of a vinous red,, 
 and finally of a deep black, somewhat dull; very hoary at maturity: 
 olive soft, with pretty thick skin; pulp fleshy and little juicy; pit 
 very big, of same form as the olive, with surface but slightly fur- 
 rowed; very early. 
 
 OBSERVATIONS. 
 
 The Verdale is much cultivated in Languedoc, notably about Mont- 
 pellier, Beziers, and in Gard; it is exclusively cultivated in some 
 communes (for instance at Aniane, Herault), where green olives for 
 table use are prepared on a large scale. The Verdale is also found 
 in Vaucluse and in Bouehes-du- Rhone, but not so extensively as in 
 Languedoc. It is a very early olive, but little productive of oil: it 
 also roots pretty quickly when fully ripe. On the other hand, the 
 Verdale deserves to be propagated when green olives are wanted, for 
 it is a nice olive, generally much appreciated for the table, and is the 
 subject of a very important trade; it must, however, be set out only 
 in good ground, or in ground of medium quality, as its productions 
 fall out in bad soil. The Verdale is pretty sensitive to cold, and the 
 dropping off of the olives frequently diminishes the crop. 
 
 OLIVIERE. 
 (Figure No. 5, Plate III.) 
 
 SYNONYMES. Ouliviere, Oulliviere,()ulivieira (Herault). Pointue (Herault); Pounchudo- 
 barralenquo (Provence). Gallinenque, Galinenque. Rozier, Amoreux( Languedoc). Liviere, 
 Laurine. Kozier. Michelenque. Amoreux((j<ird). ( ?) Bouteyenque. Amoreux (Beaueaire). 
 Plant d Aiguieres. Amoreux (Marseille). Angelon Sage Reynaud (Gard). (?) Guana 
 (Roussillon). Glea europaea media oblonga angulosa Gonan Flor. Monsp. Glea europaea 
 laurifolia. Risso. Glea fructu majusculo et oblongo. Tournefort. 
 
 DESCRIPTION. 
 
 This tree is hardy, never of a very large size, and spreads out; trunk 
 cylindrical; bark blackish gray, full of fissures about the trunk and 
 heavier limbs; conies otf in short regular strips; the heavy limbs are 
 either horizontal or inclined downward, their many branches falling 
 to the ground; the whole tree looks like a cylinder much broader than, 
 high; has usually but few shoots. 
 
11 
 
 The young branches are vigorous, bent round, spirally arranged, and 
 grow put at an acute angle; they change from a clear ashy gray to a 
 blackish gray after the first year; the wood quite quadrangular at the 
 outset becomes cylindrical as the branches grow older; besprinkled 
 with light brown freckles, slightly striated; medium size knots. 
 
 Leaves oblong, oval, lanceolate, large to very large (mean length 
 eight to nine centim., ten to eleven centim. in exceptional cases; mean 
 width one and one quarter to one and a half centim. up to two centim. 
 on the hardier stock). Upper face of shining light green; thick, even 
 white coating on lower face; limb thick, with edges much drawn back, 
 forming a channel; nerves appearing only on upper face; mucron 
 long, acute, bent round toward the under face of the leaf; petiole mid- 
 dling, inserted at a very acute angle, especially at the end of the 
 branches where the leaves are habitually accumulating. 
 
 The leaves are very numerous, and the cover of the tree thick ; 
 they are, besides, drawn up, presenting out their under surface, so 
 that when seen at a distance the tree has a very peculiar whitish 
 appearance. 
 
 Fruits gathered up at the base of two-year old branches; almost 
 exclusively on drooping, seldom on dressed, branches; often in groups 
 of two and three; peduncle long, of middling thickness, entering the 
 fruit in a rather deep depression; stigma little apparent in an 
 umbilic little marked at the point of the fruit; olive of medium size 
 (length one and one fourth to two and one fourth centim., width 
 one to one and one half centim.), flattened out at the insertion; of 
 cylindro-conical shape, but slightly bulged on one side; little elon- 
 gated and ending abruptly by a prominent and well delineated point, 
 hence the characteristic name of pointue (pointed) under which it is 
 known in certain localities. The fruit changes from green to red, 
 and finally becomes, at maturity, of a bluish black color, with a few 
 spots of dark red; it is dimly dotted, hard when ripe, and very hoary; 
 thin skin; pulp whitish, colored by dirty red and not abundant 
 juice; pit pretty large, of the general form of the olive, with wrinkled 
 surface, and a very sharp point; tree of second maturity. 
 
 OBSERVATIONS. 
 
 The Oliviere is one of the most ancient varieties of olive trees, cul- 
 tivated in certain parts of Languedoc. Amoreux states this fact in 
 his Traite de I' Oliviere, published at the end of the last century: 
 "The Onliva pownchuda is one of the most common around Montpel- 
 lier, and it is almost the only one to be seen about Narbonne, and 
 throughout Languedoc as far as Beziers" 
 
 There are but few of these large plantations remaining to-day, but 
 the Oliviere, either alone or mingled with other varieties, may be 
 found in almost every place where the land owners have preserved 
 trees enough for their supply of oil, so that if the Oliviere can not be 
 considered the most cultivated variety, it is the most widely spread 
 in Languedoc. It exists also in Provence, in Roussillon, in Algeria, 
 and in certain parts of Italy and Spain. 
 
 The Oliviere is a very hardy tree of great longevity, sturdy, and with- 
 stands without much injury the most severe frosts. This opinion is 
 shared by Itozier Laure, who, considering this variety as sensitive to 
 cold, has undoubtedly made his observations in damp regions, where 
 it was commonly met with in former times. 
 
12 
 
 The Oliviere grows to perfection only in a rather rich soil. In soils 
 that are too dry or too poor quality, its vigor lessens; its production is 
 affected and it becomes then inferior to more robust varieties. In 
 suitable ground the Oliviere is very productive, it bears abundantly 
 and most every year. 
 
 The quality of the oil expressed from the Oliviere varies greatly 
 according to the nature of the soil where it is grown; good when 
 grown in gravelly or light soil; the oil is, on the other hand turbid, 
 that is, full of sediment, when coming out of damp or rich lands. In 
 the latter case it is little liked for table use. Owing to its vigor 
 the Oliviere withstands without much inconvenience severe pruning 
 and even the heavy amputations to which it is at times subjected. 
 The old wood gives new shoots easily and can very well be grafted. 
 Most of the hardy varieties, however, possess the same qualities. 
 
 LUCQUES.* 
 (Figure No. 6, Plate IV.) 
 
 SYNONYMES. Olive de Lucques, Lucquoise (Basses- Alpes). Oliverolle (Beziers). Odor- 
 ante. Olea minor, Lucensis, fructu oblongo, incuvo, odorato (Tournefort). Olea europaea 
 ceraticarpa (Clemente). 
 
 DESCRIPTION. 
 
 Tree of middling vigor and development; semi-erect; cylindrical 
 trunk; the bark comes off easily in long strips, so that the trunk is 
 often almost entirely laid bare; the main limbs are either horizontal 
 or erect; as a whole, the tree habitually takes the shape of a vase, a 
 ball, or sometimes of an umbrella, according to the mode of trim- 
 ming ; shoots scarce ; branches hardy, long, straight, erect, or h orizontal ; 
 young branches pretty numerous, situated upon the limbs at a right 
 angle, generally drooping, of a decided gray color, longitudinally 
 striated and covered with great number of freckles; wood of hexagon 
 form, especially at the end of young branches; prominent knots. 
 
 Leaf, sublinear lanceolate, pretty long, but narrow (mean length six 
 to nine centirn., width three fourths to one and one fourth centim.); 
 upper face light green, dull, somewhat wrinkled ; under face covered 
 with a dirty white thin coating; limbs not very thick; nerves little 
 marked, even on upper face; Mucron acute, short, bent round in the 
 plane of the leaf; Petiole long, thin, bent round. The leaf is drawn 
 back at the edges, it is unequilateral, and assumes the shape of a 
 very much elongated crescent, ending by the Mucron; the cover of 
 the tree is pretty light, owing to the limited number of leaves, their 
 relative smallness, and the divergent disposition of the branches. 
 
 Fruits often insulated, distributed for the most part at the base of 
 the young branches; Peduncle long, thin, entering into a shallow 
 depression of the fruit; Stigma persistent in a well marked umbilic; 
 olive pretty big (length two and one half to three centim., width one 
 and one fourth to one and one half), of the form of a crescent or a keel, 
 having both ends bent round, and the opposite side to the curvature 
 nearly rectilinear, which makes it of a very peculiar shape. The 
 fruit changes from a light green to shining bluish black; very little 
 hoary; the surface is slightly speckled; thin skin; abundant pulp; 
 
 * Now fruiting at Livermore. 
 
13 
 
 pit pretty big, of similar form as that of the fruit, bent round at both 
 ends, with furrowed surface, ending by two points, the lower being 
 the sharper; fruit ripens early. 
 
 OBSERVATIONS. 
 
 The Lucques is not a very common variety; it is found in large 
 tracts in France only where the propagation of olives for the table 
 forms a special industry. It seems to have originated in Italy, where 
 it grows in several places, notably at Verona. It is commonly found 
 in Languedoc, around Beziers 3 Montpellier, Nimes, Lunel, but it is little 
 cultivated in Provence, except in the Lower Alps; it is also found in 
 certain parts of the Oriental Pyrenees, whence it was brought to Spain. 
 
 The Lucques is a tolerably vigorous tree, of medium longevity. All 
 writers who have studied this variety consider it as very enduring in 
 cold weather and adapted for cultivation on the extreme boundaries 
 of the olive tree region. It may be found in the most various situa- 
 tions, but it grows to better advantage and gives larger crops in deep, 
 hilly lands; it is not to be recommended for garrique spile (waste 
 lands), or those of poor quality, in which it gives inferior results. 
 The production of the Lucques is relatively small, but this cause of 
 inferiority is partly compensated by the beauty and excellent quality 
 of the olives gathered green for pickling purposes. It is the most 
 highly prized and best table olive, and it always commands the high- 
 est price in the market when gathered at the right time. The oil 
 furnished by the Lucques is of very good quality, but its fruits are 
 very seldom used for that purpose; except in cases of disease, the 
 olives are always gathered up green, as stated above. 
 
 PlGALE. 
 
 (Figure No. 7, Plate V.) 
 
 SYNONYMES. Pigaou (Herault). Pigalle Amoreaux (Montpellier), Nimes, Beziers. Pig- 
 ataqo, Amoreaux (Narbonne). Pognue. Amoreaux (Grasse). Pigau, Marbree, Tiquetee, 
 Rozier, Olea minor rotunda, ex rubro et nigro variegata. Garidel Olea variegata Gouan. 
 Flor. Monsp.( ?) Olea pignola, Risso. 
 
 DESCRIPTION. 
 
 This tree is tall, semi-erect, and hardy, canaliculate trunk; bark 
 grayish, knotty, coming off in large pieces about the trunk and pri- 
 mary ramifications. 
 
 The main limbs are most always upright or semi-erect, seldom hor- 
 izontal. 
 
 It is one of the tallest olive trees of Languedoc, when allowed to 
 grow without heavy amputations. 
 
 Shoots numerous and hardy. 
 
 Branches numerous, hardy, big, smooth, of dirty gray color, much 
 swollen at their insertion, which is at an acute angle; wood slightly 
 channeled on young branches, with small freckles, not numerous and 
 irregularly scattered; knots little prominent. 
 
 The branches are slightly drooping in general; leaf lanceolate, rather 
 short, large enough (mean length six to seven centim., width one and 
 one fourth to one and three fourths), a little drawn in towards the 
 
14 
 
 insertion; upper face deep green, smooth, riddled with small white 
 punctures, very well marked (peculiar); under face greenish white; 
 limbs thick and a little coriaceous, with edges slightly drawn back, 
 so that the leaf has pretty much the appearance of a wide and shallow 
 channel; nerves a little prominent on the under face only; Petiole 
 big, short, straight, growing out of the branch at almost a right angle. 
 The leaves are regularly distributed on the young branches, and 
 almost perpendicular to the latter; they are numerous enough, but 
 owing to the tree spreading out pretty "much, as a rule, the cover of 
 the tree is not very thick. 
 
 Fruits regularly distributed on the whole length of the branch, 
 isolated or grouped; Peduncle long enough, big, light yellow, inserted 
 into a deep depression; Stigma little apparent; Olive rather big (mean 
 length two to two and one half centim., width one and one quarter 
 to one and one half centim.); cylindrical, regular, oblong, rounded off 
 at both ends; red at first, the fruit finally becomes a deep black; 
 hoary to a small degree and but for a short while gets very shiny; 
 upon this shiny background come out numerous white dots, well 
 defined, hence its name of Pigale. This olive remains firm until ripe; 
 skin thick, pulp fleshy, little juicy, colored white or light vinous red; 
 Pit big, of regular shape as the olive itself; late variety. 
 
 OBSERVATIONS. 
 
 The Pigale is a commendable variety. Granting that its production 
 is somewhat curtailed by its luxuriant growth of wood, the fruits are 
 of good quality and fit for table use, as well as giving a great deal of 
 oil of excellent quality. 
 
 The largest plantations of this variety were formerly around Mont- 
 pettier t Narbonne, and Nimes; some important ones are still found in 
 the garrigues, of the commune of Saint Georges, near Montpellier] it is 
 also met with in Provence, especially about Aix. As this olive ripens 
 very late it cannot be gathered only late in winter, when often its sur- 
 face gets wrinkled on account of the frost. It would be opportune in 
 large plantations to mingle the Pigale with earlier varieties, so as to 
 have ample time for picking. 
 
 INTRODUCED VARIETIES. 
 
 The main object in describing the varieties herein mentioned is for 
 the purpose of identification, and in order to straighten, if possible, 
 the nomenclature of the olive, which is a very mixed one. There 
 are varieties now fruiting in this State known only by some of their 
 synonymes. In one case a variety was propagated under three syn- 
 onymes, and this fact was not, and could not be, discovered until the 
 trees fruited. The fault lies with the nurserymen abroad, where so 
 many names have been given to varieties, and in consequence thereof 
 the identity of a certain variety by its name is very difficult, and is 
 only known by few. 
 
 The following varieties are now fruiting in several parts of this 
 State, and are of the earlier kinds. Other varieties and the late ones 
 will be described, with general observations thereto, in a subsequent 
 bulletin. 
 
15 
 
 PENDOTJLIER. 
 
 (Figure No. 8, Plate VI.) 
 
 At the last meeting of the State Board of Horticulture (July 2, 
 1888,) I reported this variety as being somewhat smaller than the 
 Mission. This was due to the fact that the trees from which the 
 specimens were taken, and from which the cuts were made, had not 
 been cultivated or pruned for five years. 
 
 Tree, is a beautiful one, of a vigorous growth, and of large dimen- 
 sions; branches, drooping (weeping) in character; color, of wood -light 
 green, with smooth, clear surface; it is a tree of very good production. 
 
 Fruit, large, generally accumulating singly in opposite directions, 
 also by twos on the fruit stem; length, one and one eighth inches; 
 width, three fourths; color, wine red, changing to deep blue black; 
 has on the surface a number of very small white specks, which are 
 quite visible, but very minute. 
 
 Pit (kernel), three quarters of an inch long, tapering at the upper 
 end, broad at center, with a curve commencing about the center down 
 to the point. 
 
 OBSERVATIONS. 
 
 At Vacaville this variety is growing in the orchard of Mr. A. Mont- 
 pellier. Mr. Montpellier imported his trees from Italy in 1885. They 
 have been planted three years; one of the trees bore fruit for the first 
 time last year. This year all bore fruit (five trees) excepting one that 
 has not received any irrigation. Since the trees were planted they 
 have received very good care they have all been irrigated excepting 
 one; this non-irrigated tree receiving the same treatment, has made 
 fair growth, but is not one tenth the'size of the other trees, and from 
 present indications it will be several years before it will bear. The 
 fruit ripened in the first part of October. 
 
 At Sonoma this variety is growing in the orchard of Mr. L. P. Bix- 
 ford. Mr. Rixford imported his trees from France some ten years ago. 
 The trees four years after planting bore fruit in great numbers, and 
 have continued to bear good and regular crops every year; they ripen 
 at Sonoma, in November. During the last five years (the place hav- 
 ing been rented), the trees received no cultivation or pruning. Not- 
 withstanding this, their production has been good, although the fruit 
 has been somewhat small. 
 
 Mr. George E. Ladd, of Atwater, Merced County, has also a few trees, 
 which bore fruit this year for the first time. They ripened there about 
 the same time as at Vacaville. 
 
 MANZANILLO. 
 (Figure No. 9, Plate VI.) 
 
 Fruit, of large size, of irregular orange shape. 
 
 Color, brilliant purple, changing when mature to deep blue black, 
 with very minute white specks. 
 
 Pit, of a peculiar shape, and different from those of any other olive. 
 This is an early variety. I obtained specimens of it in the early part 
 of October. 
 
16 
 
 OBSERVATIONS. 
 
 At the orchard of Don Juan Gallegos, at the Mission San Jose, I 
 saw several large trees of this variety that were loaded with fruit. 
 From all appearances the tree is a rapid grower and a prolific bearer; 
 the fruit being large makes it easy of handling. Mr. Geo. E. Ladd, 
 of Atwater, has also a few trees which bore fruit this year, maturing 
 there much ahead of the above named place. Dr. J. M. Stewart, of 
 Santa Cruz, has several trees in bearing. There are also a few trees in 
 bearing at San Jose, Niles, and at Santa Barbara. This olive is excel- 
 lent for pickling and for oil. 
 
 RUBRA. 
 (Figure No. 10, Plate VII.) 
 
 This is a remarkable variety; fruit medium small, but bears heavy 
 and regular crops. This olive is best suited for oil, but is also used 
 for pickling. I saw trees of this variety in full bearing in the 
 orchard of Mr. John Rock, at San Jose. The trees were quite large, 
 and the limbs were very thickly covered with fruit; in fact, it was a 
 wonder to me that the trees were able to hold the weight of such a 
 heavy crop without being propped. At Livermore, in the orchard of 
 Mr. Chas. A. Wetmore, I also saw trees of this variety in fruit, the 
 trees only having been planted two years. This tree begins to fruit 
 quite young, and is a prolific bearer. 
 
 MACROCARPA. 
 (Figure No. 11, Plate VII.) 
 
 Fruit very large, of light purple color, changing to red black when 
 mature; fruits accumulate on the branches singly and in twos, in 
 opposite directions; tree is of small dimensions, and drooping in 
 character; the leaf is small and narrow; an early variety. The fruit 
 is only used for pickles, to which purpose it is well suited; they con- 
 tain very little oil, which is not of good quality. 
 
 UVARIA. 
 (Figure No. 12, Plate VIII.) 
 
 This is a valuable olive, both for pickles and for oil; fruit hangs in 
 large clusters, of a bluish-black grape color, resembling a cluster of 
 grapes. I have counted as many as fifteen large ripe berries on a 
 cluster, as shown in Figure No. 12; ripens in November; a rapid 
 grower and a very prolific bearer. I consider this variety one of the 
 most valuable. This olive is now fruiting in San Jose, Niles, and 
 Saratoga. 
 
 A TRO-VI AL ACEA. 
 
 (Figure No. 13, Plate IX.) 
 
 Fruit medium to large, of a deep blue-black color; tree is a vigor- 
 ous grower, of a weeping habit and of good production ; a most valu- 
 able variety both for pickles and for oil. 
 
PENDULINA. 
 
 (Figure No. 14, Plate X.) 
 
 This is a handsome tree and a good bearer; fruit medium to large; 
 ripens early. The fruit is said to produce a fine grade of oil. It is 
 used for pickling considerably, both in its ripe and green state. This 
 year the fruit ripened in the latter part of October. This variety is 
 found growing in several parts of the Livermore Valley, Santa Cruz, 
 San Jose, Niles, and Mission San Jose. 
 
 COLUMELLA. 
 
 (Figure No. 15, Plate X.) 
 
 SYNONYMES. Loaime, Pasala, Columballa. 
 
 I consider this variety a most valuable acquisition, because of its 
 productiveness and fruit of superior quality. The weight of the fruit 
 generally brings the branches to the ground, unless they be propped. 
 The fruit is of a very clear yellow color before maturity, therefore 
 most valuable for a pickling olive. The tree is a rapid grower, of 
 medium dimensions, stocky, and well able to support the weight of 
 the fruit. This variety is found growing in Livermore, San Jose, 
 Niles, and Saratoga. The fruit through the months of November 
 and December retains its yellowish color, then changes to wine red, 
 and when mature to blue black. 
 
 REDDING PICHOLINE (CAL.). 
 (Figures Nos. 16, 17, and 18, Plate XI.) 
 
 This little olive was introduced into this State several years ago; 
 it is a tree of small dimensions; fruit small, of a deep blue black 
 color; the fruit is gathered on cloths, being stripped from the limb 
 with a hand wooden comb. The fruit makes good oil, and a sweet 
 pickle, but is best suited as a stock. The true name of this olive is 
 unknown. I also fail to find it described in any book on the olive; 
 
 nibly in its native country it grows to better proportions than here. 
 DCS not belong to the Picholine type. 
 
 MISSION. 
 (Figures Nos. 19 and 20, Plate XI.) 
 
 This tree is of good production, and of very large dimensions; fruit 
 varies in form; several types have been observed on some trees; this 
 is somewhat peculiar, as among other varieties this does not occur. 
 The fruit hangs on the branches singly, in twos, threes, and also in 
 clusters; color, deep purple changing to jet. black. It carries on its 
 surface numerous white specks, but gradually they nearly disappear 
 upon ripening; a free stone; ripens late. 
 2 s 
 
18 
 
 OBSERVATIONS. 
 
 There are several "types" of what is known to be the "Mission" 
 olive. Different types are found in almost every old orchard in the 
 State. At the Mission San Jose, Mr. J. Rock and I discovered seven 
 types in the Mission Orchard; some are early and some late; some 
 are long and pointed, while others are round. At this place we dis- 
 covered a tree that is different from any I have seen. That tree is 
 over a hundred years old, and its branches were heavily laden with 
 very large berries. The fruit is of extra large size, and very early. At 
 the time we visited the place (November fifteenth) no green fruit could 
 be seen on that tree. The habit of this tree is also different from any 
 other Mission tree; it has a weeping habit, resembling a willow, hav- 
 ing a willow-like leaf. Alongside of this tree were several other trees 
 of the same age; the trunk of one of them measured five feet four and 
 three quarters inches in circumference, at about four feet from the 
 ground. All these trees receive the same care and are on the same 
 kind of soil. The Mission is a tree of great longevity, and those trees 
 now growing at the various Missions throughout the State, in the 
 prime of health, over a hundred years old, are enough to substantiate 
 this statement, therefore no comment is needed. It is a tree that has 
 done exceedingly well in this State, and better when properly cared 
 for, and can be found growing and fruiting in almost every county. 
 I have seen statements published, in which the writers contend that 
 this olive is not worth propagating, that it is the wild olive of France. 
 How absurd these statements are, and none but the non-informed 
 could give them utterance. To the Missionary Fathers we owe much 
 for having introduced and planted this tree in our midst, and al- 
 though they have gone beyond, from where no traveler returns, 
 these trees stand to-day as a fit monument to them for the good they 
 accomplished. For over a century they have furnished fruit for food, 
 and oil to heal the sick, therefore they should be honored as upon 
 the sacred soil in which they dwell. 
 
 BUDDING. 
 
 Budding the olive by the ordinary methods is somewhat difficult, 
 and only about 15 to 25 per cent can be made to grow; this, however, 
 is very much overcome by the simple methods herein given. 
 
 TWIG BUD. 
 
 This is an old and simple method practiced among florists and 
 nurserymen with plants that are difficult to bud or graft in the ordi- 
 nary way. The bud is cut, as shown in the illustration, Figure No. 21, 
 which is the scion; the cut is made deep into the wood, in order to 
 give the bud as much bark as possible. The leaves are partly cut off, 
 leaving at least a half inch of the leaf on the bud to prevent the bud 
 from drying, then, with the sharp point of the budding knife, the 
 greatest part of the wood inside of the bud is removed, as shown in 
 Figure No. 23. If part of the wood is not removed then the bud can 
 not take, as the wood in it prevents the two barks (the inner bark of 
 the bud and the inner bark of the stock) from uniting. When the 
 wood has been partly removed from the bud, the bud is inserted into 
 the stock, as budding is done in the regular ordinary way, and tied 
 
19 
 
 tight. At the end of three weeks the string is removed and part of 
 the top of the stock is cut back to force the bud to start. As the bud 
 grows the foliage of the stock is gradually removed, until the bud is 
 able to take up the entire flow of sap; it is then left to grow, and 
 trained as shown in Figure No. 24. When the bud has grown and 
 become stocky, what remains of the stock above the bud is cut smooth, 
 close to the bud, to allow it to heal over. This process is performed 
 at any time of the year when the sap flows freely. If done late in the 
 summer the buds must be left to lie dormant through the winter. 
 Best results are obtained when the buds are inserted early in the 
 spring of the year, as the operation can be performed to a much better 
 advantage, and the buds will grow to some height before the winter 
 months set in. When inserted in large orchard trees, or in limbs of 
 large trees, they are left to grow until they have attained such a size 
 as will justify in the removal of the entire top. 
 
 EYE BUDDING. 
 
 This new method of "eye budding "has been brought into practice 
 by Mr. Charles A. Wetmore, of Li verm ore, President of the Board of 
 State Viti cultural Commissioners, although a similar method has been 
 practiced, but not on the olive, called ring budding, and differs from 
 the fact that the bark of the stock is not used to protect the bud, as 
 in this method. In this method the bud is removed (every leaf is a 
 bud) as shown in Figure No. 25. The leaf is cut off close to the bud, 
 then the bud is removed, as shown in the illustration (the buds do 
 not grow where the bud is removed, as shown in Figure No. 25; this 
 is only intended to show how the buds are removed from the scion), 
 and a similar cut is made in the stock. The lower part is not cut, 
 but the flap (or bark) is turned down, and the bud inserted, as shown 
 in Figures Nos. 26 and 27. It does not matter if the buds do not fit 
 (the bud should always be a little smaller than the space in which it 
 is inserted). This being done, the flap (or bark) is turned up, covering 
 the bud entirely; then it is tied tight with heavy twine. The twine 
 for this purpose should not be less than eighteen ply. The success of 
 the operation lies in the tying. If it should not be tied tight the bud 
 will surely die. Mr. Wetmore found that the best way was to throw 
 the twine in water, and tie it while wet. After the bud has been in- 
 serted two weeks, the string is removed, and a week or so after that 
 the tree is girdled above the bud, to force it to start. This girdling 
 consists of a ring of bark being removed from the stock, being cut an 
 inch or so above the bud. Care should be taken not to injure (by 
 scraping) the wood after the ring is removed, as this would kill the 
 inner bark, and cause the tree to die back before the bud has had a 
 chance to start. After the bud has started it is trained to the stock, 
 and left to grow until large enough to justify the removing of the 
 entire top, and allow the bud to become the tree. 
 
 Time of Budding. The best time is in early spring and through the 
 summer, when the sap flows freely. 
 
 AN IMPROVED METHOD. 
 
 Mr. Wetmore discovered that by making a cut in the shape of an 
 H and raising the bark from the center crosscut (up and down) and 
 
20 
 
 the bud inserted, as shown in Figure No. 28, that both ends of the bud 
 became protected, while in the other method only one. 
 
 He considers this an improvement, as it also has the advantage 
 that large buds having a large bulge at the leaf part can be used to 
 an advantage, while they cannot in the method previously described. 
 
 OBSERVATIONS. 
 
 At the orchard of Mr. Wetmore. I saw trees of nearly every size, 
 varying from one to six inches in diameter, that had been budded a 
 year and two years. Some of the buds were very large arid had grown 
 to a height of about four feet, and were in trees that at the time were 
 loaded with fruit. Mr. Wetmore intends to leave his trees bear another 
 year, when he will allow the buds to take the place of the top; he also 
 expects some of these buds to bear fruit the coming season, and I 
 believe they will, because alongside of them were trees loaded with 
 fruit, that were not as large as the growth of the buds. 
 
 GRAFTING. 
 
 Cleft Graft. This method is similar to the one used by orchardists, 
 only that the cut in the stock is not made in the center, as in the old 
 way. The cut is made from either side, as shown in Figure No. 30. 
 The graft is cut trom both sides, as in the old way, to be large at the 
 surface side and thin at the inner; then it is inserted into the stock, 
 as shown in Figure No. 31. The graft is driven down as far as it 
 will go, and is made to fit exactly (both barks to be even) on the 
 surface side, the other side does not matter, as the unit of the graft 
 and stock is on the surface side. In time, both sides heal over. 
 After the graft is inserted it must be tied and waxed, and if the oper- 
 ation is performed in the field, it must be covered up with earth, 
 leaving as little of the graft exposed as possible. The entire leaves 
 on the grafts must not be cut off, at least one third of the leaf must 
 be left (as shown in Figure No. 31) to prevent the graft from drying 
 before it has had time to unite with the stock, also the entire leaf 
 must not be allowed to remain on the graft; the trimming of the 
 leaf prevents it from carrying off too rapidly the fluids of evapora- 
 tion. In this method one point must be observed, and that is the 
 manner in which the cut in the stock is to be made. If due precau- 
 tions are not taken and the cut be made in the center of the stock, 
 the stock will crack at the time the graft is inserted and a perfect fit 
 cannot be had. The more the graft is pushed down into the stock 
 the more the stock will crack below the point of the graft; this results 
 in the loss of the entire tree. 
 
 Time of Grafting. The best time to graft the olive is through the 
 summer months. The operation can be performed at any time when 
 the trees (stock) are putting forth new growth. It must be borne in 
 mind that this method is for grafting stock close to the ground. It 
 may do above ground, but for that purpose budding is the simplest 
 and best. 
 
 INDOOR GRAFTING. 
 
 This method, as illustrated in Figures Nos. 32, 33, and 34, is prac- 
 ticed mostly indoor, in the greenhouse, or under frames. The stock 
 is not entirely cut off, as shown in the illustration, but about one 
 
21 
 
 half of the foliage is removed. The operation is performed by cut- 
 ting into the stock, simply pressing the knife slightly, so that when 
 the cut above it is made it will form at the lower part a cut in the 
 shape of a V. This cut is made right and directly over a bud (a leaf) 
 on the stock; this has the tendency of drawing to the graft nutritious 
 sap, which keeps it alive, and aids it in uniting with the stock. The 
 graft is then trimmed, leaving to it about one third of the leaves, as 
 shown in the illustration, and inserted as shown in Figure No. 33. 
 Care should be taken that both barks fit exactly on one side, while 
 the other side does not matter, as it heals over in time. The graft 
 may be waxed, if the operator so desires, but it is immaterial, unless 
 under low heat or 110 heat at all. After the graft has started, the 
 stock above the bud is cut back, as shown in Figure No. 34, when 
 they may be removed to the open air or planted in nursery. 
 
 The above described methods of budding and grafting are very 
 simple, and can be performed by any untrained hand. 
 
 ADVICE TO GROWERS. 
 
 At present there is considerable inquiry in regard to new varieties. 
 Among the first questions asked is, " Which is the best variety?" I 
 wish I were able to answer this question, but regret that it cannot be 
 answered even if the varieties now fruiting were something of the 
 past. The fruit grower who expects to succeed in the race of success 
 must study for himself (which he generally does), investigate what is 
 now being done, and not jump at hasty conclusions, as the many 
 who have planted the Redding or California Picholine, on the advice 
 that it was the best olive, before it had borne fruit. It is yet too 
 early to even say which six varieties are the best, having had only 
 this year's production. In another year much will be known, and 
 I will do all that lies in my power in the furtherance of the investi- 
 gation. A.11 the varieties now fruiting will be subjected to a test, 
 both for pickling and oil ; the results will be given in the March bul- 
 letin. In the meantime, my advice to growers is, to plant whatever 
 stock they can get; all stocks are good, and can be grafted or budded 
 even after several years of growth. Enough trees of new varieties 
 cannot be obtained, unless at very high prices, but the Redding Pich- 
 oline stock is cheap, and plenty of it can be obtained ; it is also very 
 easy to raise. Afterwards it is an easy matter to graft or bud them 
 with the buds or grafts from a few small trees. 
 
THIS BOOK IS DUE ON THE LAST DATE 
 STAMPED BELOW 
 
 AN INITIAL FINE OF 25 CENTS 
 
 WILL BE ASSESSED FOR FAILURE TO RETURN 
 THIS BOOK ON THE DATE DUE. THE PENALTY 
 WILL INCREASE TO SO CENTS ON THE FOURTH 
 DAY AND TO $1.OO ON THE SEVENTH DAY 
 OVERDUE. 
 
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