ecalling Vesuvius. Indeed, the near view, in color, vegetation, and
forms of hills and extent of arable land, suggests that of Naples,
though on analysis it does not resemble it. If San Diego had half a
million of people it would be more like it; but the Naples view is
limited, while this stretches away to the great mountains that overlook
the Colorado Desert. It is certainly one of the loveliest prospects in
the world, and worth long travel to see.

Standing upon this point of view, I am reminded again of the striking
contrasts and contiguous different climates on the coast. In the north,
of course not visible from here, is Mount Whitney, on the borders of
Inyo County and of the State of Nevada, 15,086 feet above the sea, the
highest peak in the United States, excluding Alaska. South of it is
Grayback, in the San Bernardino range, 11,000 feet in altitude, the
highest point above its base in the United States. While south of that
is the depression in the Colorado Desert in San Diego County, about
three hundred feet below the level of the Pacific Ocean, the lowest land
in the United States. These three exceptional points can be said to be
almost in sight of each other.

[Illustration: SCENE AT PASADENA.]

I have insisted so much upon the Mediterranean character of this region
that it is necessary to emphasize the contrasts also. Reserving details
and comments on different localities as to the commercial value of
products and climatic conditions, I will make some general observations.
I am convinced that the fig can not only be grown here in sufficient
quantity to supply our markets, but of the best quality. The same may be
said of the English walnut. This clean and handsome tree thrives
wonderfully in large areas, and has no enemies. The olive culture is in
its infancy, but I have never tasted better oil than that produced at
Santa Barbara and on San Diego Bay. Specimens of the pickled olive are
delicious, and when the best varieties are generally grown, and the best
method of curing is adopted, it will be in great demand, not as a mere
relish, but as food. The raisin is produced in all the valleys of
Southern California, and in great quantities in the hot valley of San
Joaquin, beyond the Sierra Madre range. The best Malaga raisins, which
have the reputation of being the best in the world, may never come to
our market, but I have never eaten a better raisin for size, flavor, and
thinness of skin than those raised in t