As to pruning, Cypriots would have none of it until within the last five years. By dint of patient and constant persuasion, some few of the larger owners were induced to let their trees be pruned by a staff of pruners under the direction of the Agricultural Department (see Plate VI). Much ridicule--and at times threats--was hurled at both the pruners and the tree owners, who were assured by the villagers that for their folly they would undoubtedly lose their trees. The results belied all these fears, and now within the space of some four to five years the practice of pruning has become fairly general, and a good number of villagers have qualified themselves as expert pruners and are kept regularly employed by private persons. As a consequence of this a great amelioration is noticeable in the olive trees in many parts and the yield and quality of olives have been improved. The method of gathering olives by beating, however, continues. The fruit so knocked to the ground becomes dirty and bruised, and quickly ferments, when stored, to the detriment of the oil. This mode of gathering by beating damages the young twigs and branches, whose bearing capacity the following year is thus impaired. Little care is taken in selecting the olives for oil. Not only are they dirty and bruised, but unripe or diseased fruit, as well as overripe fruit that has fallen from the tree, is collected together indiscriminately. [Illustration: PLATE VI. Pruned Olive-trees at Metochi of Kykos.] The usual practice is to spread out the olives as received, and unsalted, on the mud roofs of houses in order to give off a part of their water before grinding. The procedure is then as follows: They are first of all taken to the crusher or grinding mill. This consists not of two stones, as in Greece, but of one stone, drawn by pony, mule or donkey. For the first quality of oil the olive stones should not be broken, but generally speaking, insufficient care is paid to this and the stones are, for the most part, crushed. The crushed olives (zimari, paste) are then removed to the press, which is worked by hand, with one exception of an hydraulic press at Akanthou. At this village, where the best olive oil is produced, the olives are brought direct from the trees to the mill, whereas elsewhere the practice is to leave them in a heap to ferment and they often become foul and covered with dust and dirt. In pressing with wooden presses, the zimari or crushed olives are placed in round bags made of plaited rushes. Seven to ten of these are placed one on top of another in the press and the oil obtained is virgin oil (huile vierge). The bags are then removed and squeezed so as to change the position of the contents. They are then replaced in the press and hot water is poured into each bag. The oil obtained is of second quality. A third pressing is sometimes given. The yield is calculated at the rate of 1 oke of oil to 4 okes of olives.