Page:A Practical Treatise on Olive Culture, Oil Making and Olive Pickling.djvu/48

 Du Breuil. Picholine, called Saurin at Nimes, Sourenque at Aix, Plant d'Istres at Beziers: oil very good. The fruit is the best among those for pickling. The tree is very fertile.

Coutance. Picholine, alias Piquette, Sanrins Coiasse, Plant d'Istres, Lechin: variety cnltivated mostly in Provence, France. Oil fine and sweet; esteemed for pickling.

Michaux. The Picholine gives the most celebrated pickled olives. This variety is not difficult in the choice of soil and climate.

Pohndorff. Picholine, also called Lechin, Cuquillo, Olea ovalis, oblonga, Taurine, Plant d' Istres, Collias and Coias, known as the fine, sweet-pickling fruit bearing tree, which received its name from an agriculturist of last century of the name of Picholini. This tree is little damaged by insects. The fleshy olives, which stick to the kernel, are of red color when ripe, yielding a very good oil, and for pickling green, excellent. This tree resists in cold regions up to 14° C. below zero (about 7° above zero Fahrenheit).

Bleasdale. The best olive for pickling is the Picholine (olea ablonga). It is also valuable for oil.

W. G. Klee. The Picholine is a very hardy and rapidly growing variety.

Bernays. The Picholine, alias Colliasse, is known in France, Provence, as the best olive for pickling. It is among other choice varieties for oil. This tree is among the most productive