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3. Var. Bellotudo or Villotuda.
Fruit about an inch long, egg-shaped; pericarp outside dark-
red, inside violet.
4. Var. Redondillo.
Fruit ovate-spherical, nearly an inch long. Pericarp outside
bluish-black, inside whitish. A rich yielder.
5. Var. ovalis, Clem.
Lechin, Picholin, Acquillo. (French: Sanrine). Fruit
broad-oval, two-tliirds of an inch long. A copious yielder.
6 . Var. argéntala, Clem.
Nevadillo bianco; Doncel; Zorzaleña; Moradillo; Ojiblanco;
Olivo lucio. Fruit broad-ovate, an inch long, very blunt, not
oblique. Quality and quantity of oil excellent.
7. Var. Varal blanco.
(French: Blanquette). Fruit ovate, globular, three-fourths
of an inch long, neither pointed nor oblique, outside blackish-
red.
■8 . Var. Empeltre.
Fruit ovate, an inch loug, equable. Rich in oil of excellent
quality, also one of the best for pickles. Pericarp outside
violet, inside white.
9. Var. Racimal.
(French: Bouteillan, Boutiniene, Ribien, Rapngette). Fruit
violet-coloured, globose-ovate, about an inch long; neither
pointed nor oblique. Bears regularly also on less fertile soil,
and is one of the earliest to ripen.
10. Var. Varal negro.
Alameno. (French: Cayon, Nasies). Fruit violet-black,
spotted, globose-ovate, nearly an inch long, somewhat pointed,
Bears richly.
11. Var. Colchonuda.
F ru it spheric, outside red, inside white, one inch in diameter,
slightly pointed. Produces a large quantity of good oil.
12. Var. Ojillo de Liebre.
Ojo de Libre. Fruit nearly spheric, outside violet-black;
about one inch long, somewhat oblique. One of the less
early varieties.
13. Var. Carrasqueña.
(French: Redouan de Cotignat). Fruit black-red, almost
spherical, slightly oblique, about an inch long. Valuable
both for oil and preserves, but liable to be attacked by
various insects.
11. Var. Hispalensis, Clem.
Gordal; Ocal; Olivo real. Fruit black-grey, oblique,
spherical, measuring fully an inch. Rather a large and
quick-growing tree. Fruit used in the green state for preserves,
not used for table oil.
FOR VICTORIAN INDUSTRIAL CULTURE. 14
15. Var. Verdejo.
Verdial. (French: Verdal, Verdan). Fruit black-violet
obhque-spberic, pointed, about one inch long. Furnishes
good oil and resists best of all the cold.
B- Varieties of late maturation, for warmer localities:__
16. Var. maxima, Clem.
Madrileño; Olivo morcal. Fruit over an inch long, cordateglobose,
strongly pointed. Less valuable for oil than for
preserves.
17. Var. rostrata, Clem.
Cornicabra. (French: Cournaud, Corniaud, Courgnale, PI.
de Solon, PI. de la Fane; Cayon, Rapunier, Grasse). Strong
and tall less tender. Fruit black-reddish, over an inch
long, oval, much pointed. Good for oil.
18. Var. ceratocarpa, Clem.
Cornezuelo. (French: Odorant, Lnquoise, Luqnes). Fruit
iully an inch long, oval, pointed.
19. Var. Javaluno.
Fruit black-grey, over an inch long, egg-shaped, somewhat
oblique, gradually pointed. Rich in good oil; can also be
chosen for preserves; much subject to attacks of insects
-iO. Var. Ficudo,
Fetudilla. F ru it fully an inch long, egg-shaped, blunt at the
base, pomted at the apex, with black-grey pulp. Pericarp
easily separable. Employed both for oil and preserves.
21. Var. Nevadillo negro.
Fruit egg-shaped, fully an inch long, with turned pointed
apex. One of the richest of all varieties in yield. Endures
considerable cold and ripens not quite late.
All these Spanish varieties show rather long lanceolate leaves
01 more or less width.
FRENCH VARIETIES.
(Some verging into the Spanish kinds).
22. Var. angulosa, Gouan.
Galliningue, Laurine. Eor preserves.
23. Var. Rouget.
Marvailletta. Produces a fine oil.
24. Var. atrorubens, Gouan.
Salierne, Saverne. Fruit dusted white. Furnishes one of
tfie best of oils.
25. Var. variegata, Gouan.
Marble, Pigale, Pigau. Purple fruit with white spots.
2 b. Var. Le Palma.
Oil very sweet, but not largely produced.
--7. Yar. atrovirens^ Eos.
Pomtue, Ptmchuda. F ru it large with good oil.
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