The herald. [microfilm reel] (Los Angeles [Calif.]) 1893-1900, 1894-05-16

IMPORTANT TO OLIVE GROWERS.


Prof. E. w. Hilgard, who is at tho
head Of the department of agriculture in
our state university, has just Issued a
bulletin on the cultivation OF olives and
the manufacture of olive oil, which
should be on every fruit growers table.
It contains results of experiments made
with 81 samples Of olives sent him dur
ing the past winter from different parts
OF the state at his solicitation, as the
trees at the university culture stations
had not yet reached the bearing condi-
ton.
From the experiments made on these
81 samples of ripe olives sent him from
various parts Of the state, Professor Hill
gard has obtained sam pies of oil as widely
different in grade according to analysis
made by the univsrsity's department of
chemistry as are the places whence they
were obtained In the matter OF geographic
cal distances. He speaks Of the Picholene
olive, q berry almost valueless for pick
ling and yet extensively cultivated for
oil, 90 yielding q very doubtful quality
ofioil but very hardy and very prolific;
and his experiments show that olives of
this variety are much better for that
purpose when grown upon gravelly hill
sides. The oils made on the rich bottom
lands were much more difficult to classify
and much easie: to coagulate Mt the APP
proach of frosty weather. The same dii-
ference in regard to soil was liks wise
noticeable, though in a less degree, in the
Oblen ga, the Rubea and several other
varieties which yield high grades of oil.
The most important feature in the
professors report is that in which he
states that the fruit should be pressed
for oil Immediately the berry turns red,
which is from four to six weeks before it
becomes wholly black. He adds that
''ths quality Of the oil in the olives de-
teriorates the longer they are allowed to
remain on the tree after proper matur-
ity (redness) has been reached" He
adds that the olein, which gives the true
quality of olive oil, decreases after that
period; and that stearin, or aolid greasy
substance, increases in like proportion.
This is very important, if true, and there
is no good reason to doubt the profess
sor's statement. The work OF oil-press-
ing may, therefore, be commenced at
least four weeks earlier in the season
than heretofore, and the money for the
oil be in the growers pocket just that
much quicker.
Another consideration not to be over
looked in this connection, is the matter
OF frost, which renders an otherwise
valuable crop almost worthless. One
who has not Experimental extensively
in tropical fruits cannot well fathom the
damages wrought by an early frost,
which would work no injury to the de-
ciduous fruit trees of the temperate
zone, but "raise CAIN with oranges
and olives. The olives that have
become frost.bitten ON tho tree will pro-
duce oil unfit for table use and having
no commercial value beyond the manu-
faeture of soap. AS we have but little
frost prior to the 10th of November in
Southern California, and none prior to
the 18th of October in the northern bay
counties of Senoma, Solano and Napa,
it will be readily seen that ell danger OF
frost can be easily averted by picking
and pressing the olives while they are
red and before they turn black. Exper-
iments were made by Professor Hilgard
with some frost-bitten olives which had
been allowed to remain on the trees till
they became black and soft. He thus
describes the result of his experiments
with them:
These were separately made into oil
90 soon as possible. 1t was found that
q delay of three days from the time the
olives were frozen to the time of crush
ing and pressing, was fatal. The oil
YVES, to the eye, as clear, and to all ex-
ternal appearance, as good az that made
from unfrozen olives, but the taste was
such as to render itunfit for use. The
odor was very disagreeable and very pro-
nounced, and those who tasted the oil
pronounced it made from termented
olives.
The common belief among olive
growers in this state has been that the
berries must not be picked until they
are black. Hence they have been al
lowed to remain upon the tree until they
became frosted or, if picked, were
thrown into tubn where they stood the
chance OF becoming fermented. Either
OF these conditions is bad for the grower,
Tor the oil made from the former makes
An inferior lubricant and is chiefly avail
able for soap material. Hence the
knowledge that the red stage Of the,
berry is the proper picking period will
30 Of almost incalculable value to the
olive growers Of this state, enabling