Los Angeles daily herald., 1890-01-06
CULTURE OF THE OLIVE.
H0rtlculturists Think the OH
Should Supplant Lard.

H0rticulturists Think the OIL
should suppiant Lard.
At the last monthly meeting of the
State Horticultural Society the Oalifornia
olive was the subject of discussion.
Professor Hilgard said it was not likely
that the supply of olive oil would ever be
in excess of the demand in this State
considering the public taste. Picked
olives were also valuable article of food.
In Spain and Italy the picked olive was
a regular article of consumption. The
Mission olive had been found to be the
best variety for this State, where it can
be raised. The small-berried olive was,
he said, 80 hard to pick and prepare as
not to be profitable.
"We are imposed upon," continued
Professor Hilgard, Sin the green olives
sent here. In Spain the olive is darker
in color, more matured and much more
palatable than the olives sent to this
country. The oil made in California
does not taste as good to me as that of
the lower grade imported from the old
countries. Elwood Cooper takes care to
protect his oil from atmospheric infu.
ences, which is contrary to the custom in
the old countries, where it is much
stronger"
1IOlcbbOI hllSdIu dlsO Chll0u hGt0utNOu
to the fact that only two grades of olive
oil are made here. He said there was no
necessity for poor oil being made from
California olives if proper care were
taken.
Robert Williamson, of Sacramento,
spoke of the quantity Of olive oil that is
annually imported into the United States.
His first impression had been that the
r,l;yo ;v,J,, az xuonlJ ha ouardoco ~, 90
country. The people, however, should
be educated up to the use of olive oil.
"The olive" he said, contains more
nutriment than any other fruit grown
more than q beefsteak. If hogs lard is
supplanted by olive oil it will be great
benefit to the American people, and will
create an enormous demand for the
olive. When the people of this Coast use
more olive oil they will become healthier
and happier"
George Rice said it would be good
idea, while educating the people to use
olive oil, to educate the politician to pass
law to prevent adulteration. The oil
could be manufactured in cellars in the
city for about one-tenth of the cost of
pure, unadulteraJed oil. Stringent laws
were required to protect the industry.
F. 9. Miles, of Placer county, said
that, in his experience, the Pjcholine
had been found to be the most profitable
variety to plant. At Auburn, on the
Gould ranch, in 1887, the Picholine
turned out Is per cent. of oil aud last
year 10 3-4 per cent.
r. M. Blowers, of Woodland, said
there was little difference in the growth
of the Picholine and the Mission olive.
Secretary B. M. LeLong, of the State
Board of Horticulture, spoke of certain
varieties of olives that produced little
oil, because they were not oil-bearing
olives. Fruit from the Salonica had
been found to be better when picked when
it was not fully ripe. The Calum-
ella, Noaria and Rubra were varieties
that would flourish under conditions
where others would not. The oil was
of very high grade. The Manzanillo
he considered one of the richest varieties
known. 1t was a freestone, valuable for
picking, and very rich in oil. Olives
grown on the lowlands seemed to produce
the greatest quantity of oil. In planting
olives it was best to trim the trees closely
the first year.
Mr.. LIE Long exhibited several varieties
of picked olives. He promised that the
State Board would iesue an illustrated
pamphlet on olive culture in about two
months.