HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-11-06, Page 21law—row •-"•4
BY Al.R. SUCKIAY
There are many exotic plants
with well-established, delightful
common names that are given
mediocre non -descriptive and,
sometimes, vague calm°
names when they become wIi
known in North America. Such
is the beautiful silvery oleaster
ki or wild olive. (Elaeagnus
angustifolia), known throughout
our land as the Russian olive.
Here the, coniinon name Was.
taken from a geographical
variety that was supposed to
have originated in the U.S.S.R.
With some planta it is often an
indication that the nurseryman
who introduced a new plant has
given it a common name that
suggests hardiness in the most
rugged degree.
That the so-called Russian
olive inhabits some 'remote parts
of the U.S.S.R. I have no doubt,
but it is more widely spread in
southern Europe, west and
central Asia, and has been
established in England since the
sixteenth century as the oleaster.
In the Orient, a kind of *sherbet
is made from its sweet mealy
fruits, but the plant is used
mostly for its ornamental. value
and its value in wildlife and
conservation.
Many authorities believe that
this is the plant referred to in
many . parts of the Bible as the
wild olive. For example, the two
cherubims made of olive trees (1
Kings 6: 23-27), the pine
branches for use in building the
booths for the feasts of the
tabernacle (Nehemiah 8: 15)
and, indeed, the olive :leaf of
Genesis 8: 11 that was brought
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Leaves and fruit of the wild olive.,.
back to Noah's ark by the dove.
These -authorities insist that the
Wild olive was so abundant at
the time of Noah that it could
easily be indentified by a single
leaf.
Other experts on Biblical
botany maintain, that since the
wild olive is not found in the
northern extremities of Palestine
today, it couldn't have been
native to the area. In view of the
destruction of the native flora all
through the Middle East during
the course of its long history, it
is always dangerous to assert
that the absence of a species
from a particular area, especially
when it occurs nearby, means, it
was always absent.
Whatever doubts one may
have of its Biblical significance,
one can never deny that the
oleaster or Russian olive is a very
striking small tree, especially
when associated with,
dark -leaved evergreens and in
front of red brick homes. Its
silvery -grey scaly leaves glisten
vividly in the 'sunlight and
predominate in any landscape
throughout' the whole growing
season. Although its flowers and
fruits are also silvery, they blend
so well with the leaves that they
are 'quite inconspicuous. The
trunk of a 10 -year-old tree takes
on a very strong and charming
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character, .olta.,,beuding, or.
crooking to (Unique degrpe4 It is
covered with a brown, shredding
bark that adds to its interest
through the winter.
Although the full beauty of
the treejlistening in the winter
or summer sun is a sight to
behold, I prefer to think of it
more in terms of its bird -feeding
qualities. It has become
important for -wildlife and other
conservation uses -that arteliSt -
one bulletin has been issued by
the United States Conservation.
Department advocating its use
for planting in the western and
plains states.
No other tree surpasses the
oleaster for wildlife food and
cover. It is useful for farmsteads
and field windbreaks, snow
traps, gully .and stream planting,
hedgerows and living fences. It is
also extremely valuable for
planting in waste areas and odd
corners where it will add beauty
to the farms and make ideal
spots for attracting wildlife. It is
also an excellent producer of
high quality honey.
More than 50 kinds of birds
and mammals eat the fruits of
this splendid versatile plant.
Included are 12 kinds of game
birds including pheasant, grouse,
mallard and quail. Most large
birds swallow the fruits whole,
but the smaller ones will peck
the pulp from the seed. The fruit
is usually produced in
abundance each year and
remains on the tree all winter or
until it is completely devoured.
Other birds known to eat RS
fruits are Bob'White, crow,
mockingbird, catbird', robin,
eastern bluebird, Bohemian and
evening grosbeak, house finch,
pine siskin, house sparrow, song
sparrow and the white -crowned
sparrow.. Chickens, turkeys,
ducks and pigeons .. are
domesticated poultry that will
eat ifs frifits. Rabbits, squirrels,
elk and deer are also partial to
this silvery -coated dish.
Ordinarily the unpruned tree
will have_ five to six r' stems
starting near OA ground. If you
remove all but one stem it makes
a tree up to 25 feet high that
will grow yery rapidly in early
life, often growing four or five
feet the • first year under
favorable conditions. It prefers a
light, sandy soil but .will grow
well in well -drained, heavier
soils.
You can use, the oleaster as a
silvery tree, an unpruned large
silvery shrub up to 15 feet, or as
a screen to 15 feet. You can also
plant it three or four feet apart
to form a clipped, impenetrable
hedge up to four or five feet
high, for it has mild thorns that,
while not formidable, act as a
barrier to animals.
This very versatile and useful
plant is extremely salt tolerant —
more so than nearly all other
hardy plants, except perhaps the
tamarix, It is useful therefore for
planting in places where a salt...
spray is unavoidable during
winter. It _410 seems to be
immune to disease and resistant
to insect pest's.
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FIR CURTAINS MORE' 01:7PY,
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Questions & answers on
Q.—How long can pork be
stored in the refrigerator?
A.—Fresh • roasts and chops
can be stored two to three days
in the meat section of the
refrigerator. Ground pork and
sausages are more perishable and
should be used within two days
of purchase.
Q.—Are all cuts of pork
tender?
A.—Most cuts of fresh pork
are tender enough to be roasted
or panfried.
Q.—Is it possible to overcook
pork?
A.—Yes, if it is cooked too
long the pork will become dry
and lose its flavor. Pork is done
when it is greyish white in color
with no traces of pink (internal
'temperature of 1:85 degrees F.
on meat thermometer).
Q.—What is a fresh ham?
A.—A fresh ham is a leg of
pork which has.mot been cured.
It may be sold whole or divided
Into shank, butt and steaks.
Q.—At what -temperature and
for how long should pork be
cooked?
A.—Pork should be cooked in
an uncovered pan, in' a , .325
degree F. oven. For 5 to 7
pound roasts allow the following
times per pound:—loin, 35. to 40
minutes; leg, 45 to .50 minutes;
shoulder, 40 to 45' minutes;
So
A
• Invitation
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• "FORMAL"
The FASHION SHOP PE
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PODERICH SIONALSTRt 'now) ziovoirigR6*1909
Pork
shoulder, boneless, 50 to 55
minutes.
..11.
tight 114 Dotk
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Homemade 'dandy, ManY-Yarlatlea •.
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GoderiCh
CULISERTI; SAKE*
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• MANAGEMENT
• COURSE
•- 1969-70 • •
"Principles Of Decision Making"
BOARD ROOM - CLINTON
DEPARTMENT OF AGRICULTURE & FOOD
Commencing
MONDAY, NOVEMBER 24
2 3:30 P.M. 12 , Sessions — 2 hours each
Registrations should be mailed to Ontario Department of
Agriculture and Food accompanied by a, $5.00 registration
fee, by November 17th, 1969 — Farm wives are invited.
This is not a course on "How to Farm". This course is
conducted by Extension Branch, Ontario Department of
Agriculture and Food, Clinton — further details on inquiry.
Everett Biggs,
Deputy Minister,.
Hon. W. A. Stewart,
• Minister.
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