leaves, the branches grow slowly and if this is not taken into account the tree will be left too bare and its fructification imperilled.
GROUP II—MIDDLE CLASS OLIVES.
The Morajolo or Morinello.
This olive is more rustic than the Razzo and Grossajo (see Plate V); it endures cold and wind better and contents itself with a lean and arid soil. It is the variety most general in Tuscany. Its twigs are short, subtle and rigid, tending upwards separating themselves little from the trunk and principal limbs. For this reason it has a top gathered in and loves to spread broad branches. It attains only a medium stature and is less noticeable than the Razzo and Grossajo. The leaves are narrower at the insertion than at the apex and have a more pallid tint on the lower side than those varieties. The olives are roundish and a little more fleshy than those of the Razzo. Relatively to its nut it has more flesh than the Grossajo but the oil is less fine. These are the first olives to change color, between October and November, dyeing themselves finally a splendid black.
The Mouraou or Olivier a fruit rond is called also Mourette Negrette. It is the Olea Europea precox of Gouan and Risso, L'olea media rotunda, nigra et rubra precox of Tournifort and others. It is similar to the Morajolo.
The Cayon de Marseille or Plant d'Aix is the Olea Europea subrotunda of Gouan, and is similar to the Morojolo in rank, form and flower.
The Picholine, Collias or Corrias, Olivier a petit fruit is the Olea Europea Oblonga of Gouan, L'Olivier Minares et Genevenses ex Provencia of C. Boubier, L'olea fructu oblonga minori of Tournifort. Named for one Picholini a farmer of the last century. This olive grows to be a very large tree when the conditions are favorable to it, otherwise it is of medium size only. It needs fertilizing in abundance. The branches are well set on and easy to direct, but should be renewed from time to time or they will be covered with warts to
