p-rooted system, the natives do not trouble to
eradicate. It is also allied to _Prosopis juliflora_ or algaroba tree,
of which there are a few specimens in the Island.

OILS AND OIL SEEDS

_Olives_

The olive tree grows wild in Cyprus, but the wild fruit is small and
bitter and yields an inferior oil. The cultivated trees are those which
have been grafted. Owing to the stringent regulations which have
prohibited the introduction of living plants from abroad, it has not
been possible to obtain from elsewhere good grafts of new varieties.
These regulations have lately been modified to allow of importations by
the Agricultural Department under special restrictions, and now that the
war has ended it is hoped to obtain these much-needed olive grafts.

This tree thrives well, almost all over the Island, up to an altitude of
about 2,300 ft., and numbers of vigorous wild olive trees are to be met
with, which only need cleaning and grafting in order to bear fruit.

Cyprus olives are divided into two classes, locally known as (_a_)
"adrouppes" or "drouppes," which are eaten in the green or black stage,
and (_b_) "ladoelies," which are suitable both for eating and for oil
extraction.

Of the former, or "adrouppes," one kind is rather large, with rough
skin, having a rough, big stone, the other is longer but of less
diameter, and has a very thin, smooth skin and the stone is smooth,
curved and smaller. The latter has a better taste and resembles the
well-known Greek olive of Calamata. Both these "adrouppes" are prepared
for the table while still green, and are known as "kolymbates," or
sometimes they are called "tsakkistes," owing to the stone being
slightly crushed in the process of preparation.

The "ladoelies" are of two distinct varieties, the larger of which is
mostly regarded as an edible olive, and contains a less percentage of
oil, while the other, or smaller kind, is richer in oil contents, and is
mainly used for oil production, though it is sometimes eaten.

A few imported varieties, including one or two specimens of Spanish and
Greek olive trees, are to be found here and there in private gardens.

If the land were manured and ploughed the trees would, especially on the
chalky soils, yield abundant fruit and oil of excellent quality.
Unfortunately this is not done, and it has been found very difficult to
induce the peasants to adopt any kind of cultivation. They plough the
land only when they intend to sow cor