San Diego Olives.

We are in receipt of several bottles of pickled olives from Frank A. Kim-ball, of National City, San Diego County. In the matter of size they are much smaller than the "Queen" olive of commerce, but in quality we have the word of several gentlemen whom we consider as experts, that they are in every way the equal, and many think superior to the imported article. One bottle of fruit, pickled when fully ripe, is considered superior to the others, although the keeping qualities may not prove so good. The following letter from J. De Barth Shorb, President of the Horticultural Society, will, we think, express the views of nearly everyone who has tested the samples:

Editor Horticulturist:—I have given a very careful examination to the pickled olives prepared by Mr. Frank A. Kimball, of San Diego, and I have no hesitation in declaring them to be the best in every particular I have ever seen or eaten; they must commend themselves to all olive caters, and eventually supercede all others on the market. The good taste displayed in the bottles and labels are in perfect keeping with the superiority of the olives themselves. I would suggest to Mr. Kimball that year by year he pickles the olives a little riper until the tastes of our own people are cultivated up to that point where like those in the olive countries in Europe, they will only cat those olives that are matured, that have developed a large part of their oil, and not be like many of the French olives, entirely tasteless and insipid, without flavor or nutrition.

I presume his system of curing is somewhat similar to the one in use by the old California families, i. e. first subject them to a bath of ash ley for about 48 hours, and then put them in fresh water for ten days, changing the water every other day, when all the peculiar bitterness of the fruit should be extracted when they are put away in salt brine. Another process can be used which will cure the olives somewhat faster but rather impairs their appearance and would consequently affect their selling value. The olives are cut in two places to the stone before putting them in water to soak, which of course hastens the abstraction of the bitter principle. In using this process the ash ley is dispensed with entirely. The latter process has my endorsement for domestic uses only, and could not be successfuly adopted for commercial purposes.

In looking on this sample of olives, forming as it does one of the most important interests of Southern California, I am more impressed than usual with the wonderful resources of this wonderfully favored land. I believe the time is not far distant when Southern California will supply all the pickled olives and olive oil used in America, and may together with our raisins and other dried fruit, supply a great portion of the European markets.

Wishing Mr. Kimball all possible success and trusting his efforts may induce others to embark in the business, I remain, yours respectfully,