Part 16

Two years ago the Agricultural Department imported from Sudan the following varieties: "Condeila," "Bertamouta" and "Barakawi." They suffered much on the journey and it is doubtful if more than two or three specimens will survive.

As a rule dates ripen well in Cyprus; gathering takes place from October to December. The clusters must generally be covered with sacking to protect them from birds.

NUTS

Hazelnuts and Cobnuts or Filberts

These nuts are collectively known in commerce as "small nuts." They are all, however, the produce of a species of Corylus, the different kinds being distinguished by trade names according to their country of origin (see an article on "Sources of Supply of Hazelnuts" in BULLETIN OF THE IMPERIAL INSTITUTE, vol. xiv. 1916, pp. 261-7).

In Cyprus these are grown almost exclusively around a well-defined group of villages of the Pitsillia, notably Alona, Palæchori, Askas, Platanistassa, Phterikoudi, Livadhia, Agros, Alithinou, Saranti, Polystipos. In this locality the plantations are thickly grown and good yields are obtained. It is doubtful whether there are other parts of the Island equally well suited to this tree.

Hazelnuts, besides their use for dessert purposes and in the preparation of various nut foods, are employed largely as a cheap substitute for almonds, and in years when the latter are scarce, hazelnuts are in especially good demand.

The Cyprus nuts are outwardly of good size and appearance and are very attractive in the English market, but unfortunately they are usually picked before reaching full maturity, and consequently the kernels are frequently small and soon become rancid. Being gathered when unripe they lose greatly in weight, which means loss of money to the exporters. The flavour is also impaired by premature picking and on this account Cyprus nuts compare unfavourably in this respect with those from Spain, and Trebizond and other parts on the Black Sea, with which they have to compete. If growers would pay more attention to this point, Cyprus hazelnuts would, owing to their size, hold a much better place than they do in the English market.

The export of hazelnuts is not separately recorded, but the annual average production is stated to be approximately 120,000 okes.

Walnuts

Some fine specimens of walnut trees are to be seen in the Marathassa valley and in the neighbourhood of Palæochori, and near mountain streams in several places among the slopes of the hills. These yield excellent fruit and are profitable to their owners, but unfortunately many trees have succumbed to the attacks of the Codlin moth. Special action has been taken during the last two years to deal with this pest. There has been a marked increase of late in the planting of young walnut trees.

Almonds

The cultivation of this tree has greatly extended of late. Its drought-resisting properties enable it to withstand the climate of the plains and on the level slopes of both ranges it grows well. There are several large plantations, notably at Psevdhas, Larnaca district, where the famous Jordan variety is found, and as the tree seems indifferent to soil, and thrives particularly well on the limestone which is so general throughout the Island, it may be hoped that it will be greatly multiplied. Both the soft- and the hard-shelled varieties are grown. Much good work has lately been done in School Gardens, under expert advice, in germinating the seed in damp sand. The villagers, finding the seedlings already to hand for planting, have been induced to plant them out.

Almonds are used as stocks on which to graft peaches, kaishas, apricots and plums ("mirabelles").

Spanish Chestnut

Some years ago good numbers of the edible chestnut were raised at Pedoulas by the Agricultural Department and distributed to villagers for growing in the hills. It is feared that the greater part of these trees, through want of attention, unsuitability of soil or climate, lack of moisture, and especially damage by goats, have been lost, but some remain and well-grown young trees may be found in certain localities and in moderate numbers among the mountains. As soon as adequate protection from goats can be given, this tree might be well worth more extensive cultivation. It prospers well when properly cared for, but will not thrive in soils containing more than about 3 per cent. of lime or at an elevation below about 1,000 ft.

The tree has been propagated almost entirely from seed, which must be as fresh as possible. No doubt one reason for the lack of interest hitherto shown in this tree by villagers is that it does not begin to fruit, as a rule, until about its twentieth year.

Pistacia

Several species of Pistacia occur in Cyprus, and although they yield products of different kinds, it will be convenient to deal with them together in the present section.

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.

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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 3s. to 4s. 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 8s. to 10s. 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.

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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.