Arizona republican., 1921-06-11

Olives here take less water and less care than any crop. The only loss is during the time the trees are com ing into bearing, and many growers have solved this difficulty by planting grapes, peaches or apricots in the grove. When the olives begin to fruit the other trees are cut out, leaving nothing but the olives.
 Because of the excessive heat in this valley some trouble has been had in the starting of young trees. These trees are started from small cuttings placed in sandy soil about three inches deep, and should be cared for most carefully for about four months. Cn- til about five years ago the smal. trees were shipped in from California. but on account of the scale there trees are rot allowed to be brought into Arizona any more. This should open up a nice nursery business if the olive industry is made success in this state. At the present time we have in this valley only about 375 acres, of which about 200 acres are coming into fruir for the first time this year. We nave examined these groves very carefully and believe that they will yield ee-fourths to one ton per acre. The older trees any where from ni,e to two tons per acre lOtdlAlfE lOT U 04iL IAltSEzf V dllcf q weld of about 450 tons this season. This will give employment to about 15D men during the picking season. And in normal times will net the grower from $3o to $35 for oil olives and from $6O to $100 for pickle olives depending on the quality of fruit This should net the valley growers about $50,o0o.
 When the olives are brought into the factory they are put into large vats and covered with holding soiu- tion for about six weeks. They are then run through graders and sort CTS. after which they are processed for canning All olives too small | for pickeling are used for oil. These are always taken fresh from the l grove, and made into oil immediately in order to give the oil no chance to 1 become rancid. Oil made from Ari- zona olives is richer and Of greater density than any of the imported oils, and should be much preferred by the tAmerican people"
 Frank Vaults talk on the flour in dustry Of the valley was very inter esting. He said in part:
 Fifty Years of Milling
 @Our own mill in Phoenix has been l established for nearly 50 years, but not under the name of the Phoenix Flour Mills. The business was first Il established by John Y T. Smith 8 pioneer of this country. He built his first mill on the site where is now located the Barrows' Furniture Co store and when I came here more than 25 years ago the empty two-story building was still standing. Our present building was built about 35 years ago.
 Tt Is thought by many people that there is little grain raised in this valley and that our flour is made mostly from outside wheat, but this I Is not the case. A recent compilation of figures for the past five years shows that only about 12 per cent ! of the wheat we grind is shipped in In 1919 there was produced in this lvalley approximately 30.000. .000 pounds of wheat, 40.000.0O0 pounds of barley and 23,00o, 900 pounds of milo. There was also some corn and oats grown but not in large quantities. While Maricopa county is the largest grair producing section of the state, there Is also some grain raised in other parts of the state.
 A comparison of prices on whea from the pre-war period to the pres ent time shows that in 1913 we pais an average of $1.87 per 100 and il 1914 our average was $1.7s. Las year during the high peak of whea prices VI paid $4.75 per 100 Thi I year the price has not yet been es
 tablished, however, the average vii
 be about $2 25 per 100 The averag
 yield per acre is about 1900. How
 ever, we have many farmers who ge
 a yield of from 1,S00 to 2,500 to tn
 acre.
 The question often is asked: Ca , good flour be produced from the val
 ley wheat The answer Is that g
 per cent of the wheat that is grow in the valley is graded by the gov ernment as No. l hard wheat, whic \ in reality is semi-hard wheat. Her it is commonly known as soft whea Of this variety there is no bette
 wheat raised in the United States
 Excellent baking results can be ha e from flour made from this wheat. 5 Tn the process of manufacturin
 flour We remove from the wheat g
 We get it from the farmer about ] :. per cent of dirt, chaff and foreig grains. The wheat is secured an
 washed before grinding It al, must be tempered before grinding {