A much-neglected fruit in this State, as it is also in most English-speaking countries. Few English people are fond of either the fruit or the oil, and yet it is probable that there is no tree that for the space it occupies will produce a greater annual return of food than the olive. A number of trees are scattered throughout the State, some of which are now of large size and fair age, but, so far, practically nothing beyond making a few gallons of oil and pickling a few gallons of fruit has been attempted, and this only in a purely experimental manner. The present condition of the olive industry is destined to have a wakening up ere long, as a country that can produce this fruit in such quantities and of such a quality as the lighter soils of the Darling Downs is destined some day to be one of the largest producers of olives on earth. Some years since I planted a number of the best varieties of olives--trees obtained direct from California--on the Darling Downs, in land that I considered suitable for their growth, and which was properly prepared prior to planting. The trees here have made a really phenomenal growth, they came into bearing within three years of planting, and have borne steadily ever since. They have proved enormous bearers, and an experimental crushing showed that the oil was of high quality. There are large areas of similar country to that in which they are planted in different parts of the State, and I feel certain that this really valuable food fruit is bound some day to be a considerable source of our national wealth. So far, the drawback to the growth of olives has been the cost of gathering the fruit and the limited demand for the oil or pickled fruit, but, against this, it has many advantages, one, and by no means the least, of which is its value as a shade and shelter tree on our open treeless plains. It is also a very hardy tree, withstanding drought well, and thriving in land that is too stony for the cultivation of ordinary farm crops. It is a healthy tree, free from most fruit pests other than the olive scale, which can be kept in check by spraying or cyaniding; and last, but not least, it is an ornamental tree whose wood is of considerable value. The olive does best with us in loamy soils of fair depth and basaltic origin, that are moderately rich in lime and potash, and have a fair drainage. A subsoil of decomposed rock answers well. It will, however, do on several other kinds of soil, but it is in the type that I have just described that it does so well, and in which I would recommend its culture on a large scale. It will stand a fair amount of frost as well as great heat, and I have never seen the trees injured by either on our Downs country. I have also seen trees doing well right on the coast, where they have been subject to heavy rainfalls, so that it appears to adapt itself to the conditions prevailing in many parts of our State.