Nurserymen's Convention

Our friends propose, at this session of their Association, to have on hand good speakers who will read papers on subjects of interest to the trade. Professors Roberts, Bailey, Budd, Fernow and Galloway, Hon. H. E, Van Deman, of the Division of Pomology, Department of Agriculture, A. S. Fuller and other well known practical workers, will be in attendance.

Observations On Olive Varieties

The importance which olive culture is beginning to assume in California renders this first account upon the subject from any American experiment station Olives. both interesting and valuable. The bulletin does not pretend to have reached great results at this early date ; but it presents an important and novel feature in classifying the leading varieties in reference to the proportion of pit to the remainder of the fruit. This relationship is a vital point, both to picklers and oil makers, and it appears to vary much between varieties. The following figures indicate the proportion, in bulk, which the pit bears to the pulp : Regalis, 7.8 ; Manzanillo No. 1, 8.3; Nevadillo Blanco, 10; Pendulina, 11.5; Columella, 11.8; Mission, 15.6; Polymorpha, 15.8; Rubra, 16.7; Rock's Oblonga. 18.3; Mignola, 29; Redding Picholine, 33 3; Uvaria, 34.2.

The Olive In The West

There are millions of acres of foot-hill lands and rocky mountain sides in California exactly suited in soil and climate to the culture of the olive, and of very little value for any other purpose than scanty pasture. The olive is an evergreen fast-growing fruit, with slender lanceolate leaves like some of the willows, light green on the upper and nearly white on the lower surface. The tree is quite hardy, much more so than the orange. It grows readily from cuttings, and its culture is quite simple. Not injured, we believe, by any insects, except the scale (bark lice); these are often very troublesome. The olive is claimed by many to be the most profitable of all California's wonderful fruits. - D. B. Wier, California.

The Onion For Food

As an article of diet the onion has not occupied the place it deserves ; it is generally looked upon here merely as a relish, whereas it is really a nourishing food. In the West I have seen miners making their dinners of half bread and half onions. Their unpleasant effects on the eyes while peel-ing may be avoided by holding them under water while doing it. The peculiar flavor of the onion is due to a volatile oil which is very subtle, and consequently to be in perfection it should be eaten as soon as it is taken out of the ground. Their fine flavor is even more volatile than that of green peas or sweet corn. - J. J. H. Gregory.

Origin Of "Sub-Rosa"

It was the custom among the Romans, at their private feasts or dinners, to place a rose over the principal door, and he who passed under it silently bound himself not to reveal anything that was done, or said within ; hence, arose the saying sub-rosa - under the rose - and even now to tell a friend anything sud-rosa implies that he shall not reveal it.