susceptible.

The sunny slopes of hills are best suited to its natural habits.
Layering is the most certain mode of propagating this fruit, although
it grows freely from the seed, provided it has first been steeped for
twelve hours in hot water or yeast.

Olives intended for preservation are gathered before they are ripe. In
pickling, the object is to remove their bitterness and preserve them
green, by impregnating them with a brine. For this purpose various
methods are employed. The fruit being gathered are placed in a lye,
composed of one part of quicklime to six of ashes of young wood
sifted. Here they remain for half a day, and are then put into fresh
water, being renewed every 24 hours; from this they are removed into a
brine of common salt dissolved in water, to which add some aromatic
plants. The olive will in this manner remain good for twelve months.
For oil, the ripe fruit is gathered in November; the oil, unlike other
plants, being obtained from the pericarp, and immediately bruised in a
mill, the stones of which are set so wide as not to crush the kernel.
The pulp is then subjected to the press in bags made of rushes; and,
by means of a gentle pressure, the best or virgin oil flows first. A
second, and afterwards a third quality of oil is obtained, by
moistening the residuum, breaking the kernel, &c., and increasing the
pressure. When the fruit is not sufficiently ripe, the recent oil has
a bitterish taste, and when too ripe it is fatty.

The following are the present market prices of olive oil in
Liverpool, (October, 1853,) and they are 40 per cent, higher than a
few years ago:--Galipoli, per tun of 252 gallons, L68; Spanish, L64;
Levant, L60. French olives, in half barrels of two gallons, are worth
L3 to L4; Spanish, in two gallon kegs, 9s. to 10s.

The preserved or pickled olives, so admired as an accompaniment to
wine, are, as we have seen the green unripe fruit, deprived of part of
their bitterness by soaking them in water, and then preserved in an
aromatised solution of salt.

The marc of olives after the oil has been expressed, indeed, the
refuse cake of all oil plants, is most valuable, either as manure or
for feeding cattle.

More than 29,000 acres are under culture with the olive in the
Austrian empire, Venice, Dalmatia, Lombardy, Carinthia, and Carniola.
The climate of Dalmatia is highly suitable for the olive, and the oil
is better than that produced in most parts of Italy. Nearly 17,000