The pistachio nut (_Pistacia vera_), locally called "Aleppo pistachio," is a native of Persia and Arabia and it was thought, until a few years ago, that it would not thrive in Cyprus. That is, however, a fallacy, which is rather confirmed by the fact that the _P. Terebinthus_ and the _P. Lentiscus_ are indigenous to the Island. It is considered that the best method of cultivation is to bud _P. vera_ on _P. Terebinthus_. Though they grow more slowly, these budded trees are more robust and better resist drought, cold and moisture. The trees should yield fruit in five years from the time of grafting. A fair number of these trees have now been distributed from the Government Nursery Gardens. This tree provides the pistachio nuts which are now imported from Syria and Chios. Male trees do not usually flower at the same time as female; consequently there has been difficulty in getting fruit with seeds, and recourse must in that case be had to artificial fertilisation. * * * * * The Palestine or turpentine tree (_P. palæstina_), local name "trémithos," grows in certain parts of the Island, but is seen at its best in the Paphos district, especially in and around the town of Ktima. The fruit is eaten fresh or salted and dried. It yields 10 to 15 per cent. of edible oil which has a certain local demand. A medium-sized tree may produce up to 60 to 80 okes of fruit. After crushing and expression, the residue together with the seed is found to be a good food for pigs. A small consignment of both the dried and salted fruit and of the residue was sold in Egypt in 1916 and realised 5 to 6 cp. per oke for the former, and 3_s._ to 4_s._ per kilé for the latter. By making incisions in the trunks of both the male and the female trees a gum or turpentine known as "Paphos tar" is obtained, which fetches as much as 8_s._ to 10_s._ per oke. It is used locally for chewing. This is one of the largest trees in the Island and is of handsome shape. It is deciduous and some fine specimens are met with. * * * * * _Pistacia Lentiscus_, locally known as shinia, or shinia bush, abounds all along the coasts of the Island. From the seeds of this shrub an oil is expressed which is used for culinary purposes, particularly for frying fish. The oil is also in good local demand for soap making, and a very fair soap is produced, especially at Akanthou, in which the oil is the chief ingredient. The leaves of this shrub are largely used for tanning purposes and were at one time regularly exported to England, though in small quantities. The principal market for shinia leaves is Palermo. They are employed to no small extent for the adulteration of sumach, for which Palermo is also the leading market. Shinia leaves were also in demand at Lyons as a dyeing material for silk stuffs.