Imperatrice de Bois. See Flemish Beauty.

L'Inconnue (L'Inconnue Van Mons).—Fruit large and pyriform. Skin rough to the feel, greenish-yellow, covered with large grey dots and patches of cinnamon-coloured russet. Eye small and sometimes wanting, set in a deep basin. Stalk an inch to an inch and a quarter long, inserted without depression. Flesh yellowish, firm, very juicy, rich, and sugary, with an agreeable aroma. A very excellent winter pear, ripe in February.

Inconnue la Fare. See St. Germain.

Isambert le Bon. See Brown Beurre.

Ive's Bergamot. See Gansel's Bergamot.

Jackman's Melting. See King Edward's.

Jacquin. See Henry the Fourth.

Jalousie de Fontenay (Belle d'Esquerme; Jalousie de Fontenay Vendee).—Fruit medium sized, obtuse-pyri-form. Skin greenish-yellow, tinged with red on the exposed side, and covered with russety dots and patches. Eye closed. Stalk an inch long. Flesh white, buttery, melting, and richly flavoured. October and November.

Jaminette (Austrasie; Banneanx; Belle d'Ausirasie; Bergamotte d'Austrasie; Colmar Jaminette; Crassanne d' Austrasie; Josephine; Maroit; Pyrole; Sabine).— Fruit medium sized, turbinate. Skin pale yellowish-green, thickly covered with brown dots, and marked with cinnamon-coloured russet next the sun and round the stalk. Eye open, set in a rather deep basin. Stalk about an inch long, obliquely inserted. Flesh white, very juicy and melting, sugary and vinous.

A first-rate pear, in use from November to January.

Jargonelle (Beau Present; Belle Vierge; Beurre de Paris; Chopine; Cueillette; Epargne; Be Fosse; Grosse Cuisse Madame; Mouille Bouche d'Ete; Sweet Summer; St. Lambert; St. Samson; De la Table des Princes). — Fruit large and pyriform. Skin smooth, greenish-yellow, with a tinge of dark brownish-red next the sun. Eye large and open. Stalk about two inches long, slender, and obliquely inserted without depression. Flesh yellowish-white, tender, melting, and very juicy, with a rich piquant flavour, and slight musky aroma. A first-rate pear, ripe in August.

Jean de Witte.—Fruit medium sized, obovate. Skin smooth, of a greenish-yellow colour, covered with numerous small grey dots, and a few markings of thin cinnamon-coloured russet. Eye small and closed, rather deeply set. Stalk an inch or more in length. Flesh yellowish, fine-grained, buttery, and melting, with a rich sugary flavour not unlike that of Glou Morceau. A first-rate pear, in use from January till March.

Jersey Gratioli (Bedminster Gratioli; Norris' Pear). —Fruit above medium size, roundish-obovate. Skin greenish-yellow, covered with large, rough, russet spots, and tinged with pale brown next the sun. Eye open, set in an even, shallow basin. Stalk an inch long, in a narrow cavity. Flesh yellowish-white, very melting, rich, sugary, and with a fine sprightly vinous flavour.

A very excellent pear. Ripe in October.

Jewess (La Juive).—Fruit medium sized, pyramidal. Skin of a uniform pale yellow colour, mottled with pale brown russet, and thickly covered with russet dots. Eye small and open, with short, erect segments even with the surface. Stalk about an inch long, stout, and tapering into the fruit, or obliquely inserted. Flesh yellowish, buttery, and melting, very juicy, sugary, and rich.

A most delicious pear. Ripe in December.

Joannet. See Amire Joannet. John. See Monsieur Jean. John Dory. See Monsieur Jean, Josephine. See Jaminette.

Josephine de Malines.—Fruit about medium size. Skin yellow, with a greenish tinge on the shaded side and with a tinge of red on the side next the sun; the whole surface strewed with large russet spots. Eye open, set in a rather shallow depression. Stalk three quarters of an inch long, stout, and inserted in a narrow cavity. Flesh yellowish, with a tinge of red, melting and very juicy, sugary, vinous, and richly flavoured, with a high rosewater aroma.

A most delicious pear, in use from February till May. The tree is hardy, and an excellent bearer.

La Juive. See Jewess. Kaissoise. See Beurre d'Amanlis. Kartofell. See Colmar d'Aremberg. De Kienzheim. See Vallee Franche. King Pear. See Caillot Rosat.