An Essay on the History and Cultivation of the European Olive-tree, Volume 22, Issue 5 |
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ESSAY ON THE HIST & CULTIVATIO Augustus L. (Augustus Lucas) Hillhouse,Thomas Jefferson Library Collection Supp No preview available - 2016 |
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abundant admitted agriculture ancient animal appear bark base bear become begin branches called cause character climate cold colour commerce common covered cultivated culture distance early earth effects Europe exact existence experience extended fall favourable feet finest five flowers four France fruit glory grafted green ground growth hope husbandman husbandry immediately importance improvement inches industry interest islands Italy labour lands Languedoc latitude leaves less light limbs lines luxuriant manner manure maturity mean method minutes mode mould native nature necessary observed obtain Olea olive-yard Olivier Paris perfect placed plants practice prefer preparation principal produce proper Provence pulp remains requires roots season seed shores soil Spain species spring stocks stones summer surface third tion transplanted tree trunk United varies variety vegetable Vine warm widely wild Olive winter wood yields young
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Page 11 - The main limbs of the olive are numerously divided ; the branches are opposite, and the pairs are alternately placed upon conjugate axes of the limb. The foliage is evergreen, but a part of it turns yellow and falls in the summer, and in three years it is completely renewed. In the spring or early autumn, the...
Page 14 - ... peculiar to this fruit ; in other oleaginous vegetables, it is extracted from the seed. The young olives, set in June, increase in size, and remain green through the summer, begin to change colour early in October, and are ripe at the end of November, or in the beginning of December. On the wild-olive, five or six drupes are ripened upon each peduncle ; but on the cultivated tree, a great part of the flowers are abortive, and the green fruit is cast at every stage of its growth, so that rarely...
Page 14 - The skin is smooth, and, when ripe, of a violet color; but in certain varieties, it is yellowish or red. The pulp is greenish, and the stone is oblong, pointed and divided into two cells, one of which is usually void. The oil of the olive is furnished by the pulp, which is a characteristic almost peculiar to this fruit; in other oleaginous vegetables, it is extracted from the seed. The young olives set in June, increase in size, and remain green through the summer, begin to change color early in...
Page 13 - ... in the other ; on the wild tree, it hardly exceeds the size of the red currant. The skin is smooth, and, when ripe, of a violet colour ; but in certain varieties, it is yellowish or red. The pulp is greenish, and the stone is oblong, pointed and divided into two cells, one of which is usually void. The oil of the olive is furnished by the pulp, which is a characteristick almost peculiar to this fruit ; in other oleaginous vegetables, it is extracted from the seed.
Page 12 - ... opposite and alternate in the manner of the branches. The olive is slow in blooming, as well as in every function of vegetable life. The buds begin to appear about the middle of April, and the bloom is not full before the end of May, or the beginning of June. The flowers are small, white, slightly odoriferous, and disposed in axillary racemes or clusters. A peduncle about as long -as the leaf, issues from its base, upon which the flowers are supported by secondary pedicles, like those of the...
Page 18 - ... stage of its growth, so that rarely more than one or two germes upon a cluster. arrive at maturity. From its resinous and oleaginous nature, the olivewood is eminently combustible, and burns as well before, as after it is dried. The value of its fruit renders this property unimportant. This tree may be multiplied by all the modes that are in use for the propagation of trees, and requires but little care in the cultivation, and produces fruit once in two years. This fruit, the modern Greeks, during...
Page 41 - ... and is moved by a compound lever. The berries, after being crushed to a paste, are put into sacks of coarse linen, or of feather grass, and submitted to the press. The virgin oil, which is the first discharged, is the purest, and retains most sensibly the taste of the fruit. It is received in vessels half filled with water, from which it is taken off and set apart in earthenware jars. To separate any vegetable fibers and other impurities, it is frequently decanted. When no more flows, the paste...
Page 11 - ... teint. The colour of their leaves varies in the different varieties of the olive, but they are generally smooth, and of a light green above, whitish and somewhat downy, with a prominent rib beneath. On most of the cultivated varieties, they are from fifteen lines to two inches long, and from six to twelve lines broad, narrow, with both ends acute, even and whole at the edge, placed immediately on the main stem without a...
Page 47 - Minoreos, and founded the settlement of New Smyrna on the Mosquito River. One of the principal treasures which they brought from their native land was the olive. Bartram, who visited this colony in 1775, describes that place as a flourishing town. Its prosperity, however, was of momentary duration. Driven to despair by hardship, oppression, and disease, a part of these unhappy exiles died, while others conceived the hardy enterprise of embarking for Havana in an open boat, and in three years their...
Page 13 - A week after the expanding of the flower, the corolla fades and falls. If the calyx remains behind, a favourable presage is formed of the fruitfulness of the season ; but the hopes of the husbandman are liable to be blasted at this period by the slightest intemperateness of the elements , which causes the germ to fall with the flower. Warm weather, accompanied by gentle breezes, that agitate the tree and facilitate the fecundation , is the most propitious to his vows.
Bibliographic information
| Title | An Essay on the History and Cultivation of the European Olive-tree, Volume 22, Issue 5 An Essay on the History and Cultivation of the European Olive-tree, Augustus Lucas Hillhouse |
| Author | Augustus Lucas Hillhouse |
| Edition | 2 |
| Publisher | L. T. Cellot, 1820 |
| Length | 54 pages |
| Export Citation | BiBTeX EndNote RefMan |