Daily Los Angeles herald., 1883-11-10
yaaIrrurs or OLIVES.
Various Kinds. and the Temperature
Required = The Centigrade Ex-
Dlaiued

to this noble fruit. 1t is evident that a
new era is dawning upon fruit culture.
Less citrus fruits will be planted than.
formerly, and more Of olives, apples,
plums, prunes and cherries. In regard
to the olive, there is at present great
inquiry about which varieties are most
suitable to this portion of the country.
In the northern part Of the State the
early varieties should be planted, in
order to have them ripen before frosty
weather puts in an appearance and pre-
vents ripening. In Europe, 1t appears,
in some localities the larger and later
varieties will not ripen on account OF
cold weather. but this trouble would not
be likely to arise anywhere south OF
Stockton, unless planted in wet places,
which should not be done. 10 supply
the demand for information on tho vari-
Gus kinds, the San Francisco Merchant
has secured from Prof. Pohndorf the
names of fifteen varieties of early olive
trees, and seven varieties OF later kinds.
ALI of these varieties will lie sent from
Europe this fall for planting in Cali
fornia.
Following is list Of tho leading va.
rieties that are cultivated in Europe,
with hints in regard to the number OF
degrees Of heat required to produce ripe
fruit:
/. Olivo Manzanillo, in France called
Ampoulleau (Oiea Europea PomJornis). !.
Requires good soil, and irrigation in DIR,
lands; is fine bearer, and has large,
round fruit; grows in all warn parts Of
the olive regions Of SPAN, in Provence
and Languedoc.
2. OliYo Cordial tSevillano), in France
called l. L'Espanole and Pruneau de Cat
ignac (Oiea Europea Regaiis). Bearsth
largest fruit known; Seville and Cordova
grow it to perfection; requires only 2400
deg. of heat. The fruit is generally
picked green for eating.
8. Oliyo Bellotudo. Little propa-
gated, and grown chiefly in the Prov
ence of Jaen; will not be a normal bearer
without good supply Of phosphoric acid
for stimulating and fructifying organs in
due season; bears fine olive.
4. Olivo Redondillo. Grown in Cas-
tilla; resists frost, and requires only 3400
degrees Of heat
5. Olivo Lechin, or Picholin (Olea Eu-
ropeo Ocatis). Grown in Southern
Spain and in valencia---in the latter dis
trict known as the Olivo del Cuquillo.
In France three varieties OF the tree are
known; is originally from Lucca. Italy;
able to resist IA deg. below zero oentigr.
in cold regions, but on the coast may bs
killed by 8 deg. centigr. This tree Se.
quires more care than any other olive
tree; its fruit is of excellent taste, but
not Of large size.
Q. Olivo Nevadillo Blanco, or Oliyo Ln-
clio tOiea Prscor). Grown in Southern
Spain in fertile calcareous or siliceons
soils, and yields large, oblong fruit,
greatly appreciated.
7. Olivo Varal Blanco. and in France
named Blanquette; yields a fine, middle
sized fruit bat does not bear every year.
France near Toulon.
s. Olivo Einpeltre. A vigorous tree
of large bearing power, yielding excel
lent large fruit, rich in oil, and is very
abnndantly cultivated in the cooler dis
tricts of Spain for its resistance to cold.
Requires moisture and yields regularly;
should not be pruned, its twigs growing
slowly.
0. Uiivo Racimal, in France called
BouteilIan and Rapuguette. Grown in
Andalusia, and resists frosts when trans.
planted northward.
10. Oiivo varal Negro, in France
called Cayon. Very good for oil. Re-
quires pruning.
ii. Oiivo Colchonudo. Requires only
$500 deg. of heat, and yields large,
round olive; little propagated, because
it bears only once in two years.
IL. Ojo de Liebre. Likewise little
planted, not being an annual bearer, al
though its fruit is large, of good taste,
and yields oil abundantly.
l3. Oliyo Carrasqneho, in France
called Redonan de CotigDat. Yields
beautiful olives, but are liable TO fall
when stung by insects or bitten by
worms.
IA. Olivo Cordial (Oisa Earopea Hispa-
lensis). Yields very large fruit, differ
ent from the Cordial Sevillano in shape,
and also in the form Of the kernel. 1t
is one of the best varieties for picking,
and also for oils. Requires good soil
and attention.
l5. Olivo Verdejo,o or Verbal, in France
called Verdale and Verdan tOlea ririd-
uta). Requires good soil, yields large
fruit; is an abundant bearer and resists
frost. Extensively grown in Rioja. Ma
drid and Catalina.
Late varieties:
I. Olive Madrileno, or Asoreal (Olea
eur; Maima). Yields very large olives,
not rich in oil.
2. Olive Cornicabra, in Franco called
Corniaud, Courgnale. Cayon and Plant
d d'Entrecasteaux (Oiivo eur, Rostrata,.
One of the tallest olive trees, the fruit OF
which, long and large, yields oil plenti-
fully. Where not enough heat is given.
the fruit does not ripen.
3. Olive Cornzuelo. Similar to the
Cornicabra in shape, but its fruit is
smaller than the latter and its leaves
broader. Probably this tree requires
more heat than any other. 1t grows all
over Spain and can resist drouths.
4. Olive Javaluno. Produces large
oblong fruit, which is liable to be at
tackled by insects.
s. Olive Picudo, or Tetudilla, also
productive of fine, large oil olive,
growing in Andalusia and Cataluha.
6. Nevadillo Negro. Prosperous in !
southern Spain, and yielding large, fine
olives.
I. The Sweet Olive OF Aragon.
This list may suffice for the present.
OF many of these varieties there are
diversities. From the above remarks
some practical conclusions may be drawn
for California. Ii the generality Of the
kinds that have been acclimated in the
State are late maturers, it does not neces-
sarially follow that we have not the heat
requisite to ripen early varieties carly.
Quite the contrary; there are many local.
tiles, whole regions, where the amount
Of heat would be over-sufficient for the
most sxigent varieties of Ansalusian
growth.
This information, as il reads, is very
valuable in Italy and France, and where
ever the eentigrsde standard Of tempera-
ture is in use. but in California. where
the absurd and unnatural Fahrenheit
standard is in use, the statement in re-
gard to the amount of heat required to
ripen the olive, is ''as sounding brass
and a tinkling cymbal.
To find the temperature in degrees Of
Fahrenheit, our standard, when given
in degrees of centigrade, the foreign
standard, it is necessary to add to the
centigrade niue-fifths of that figure, plus
thirty-two degrees, when the amount
will be the degrees in Fahrenheit. As
an example, to find the corresponding
Fahrenheit to l0' centigrade, by adding
nine-fifths of TO- to 32', the result is So,
which is the figure on our thermometers
IL. a L = mn