Jargonelle (Beau Present; Belle Vièrge; Beurré de Paris; Chopine; Cueillette; Épargne; De Fosse; Grosse Cuisse Madame; Mouille Bouche d'Eté; 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, with short, stout, blunt segments, set in a shallow basin. Stalk, about two inches long, slender, and obliquely inserted without depression. Flesh, yellowish white, tender, melting, and very juicy, with a rich, vinous flavour, and slight musky aroma.

A well-known dessert pear; ripe in August. The tree is healthy and vigorous, with strong pendent shoots; succeeds well as a standard, but in northern climates requires a wall. There is no part of the kingdom where it will not attain the greatest perfection by being grown against a wall; and in many parts of the north, where the situation is sheltered, though not produced of a large size, still it ripens thoroughly as a standard. In the city of Perth it may be seen acquired in wherever there is ground sufficient to plant it. Never did bourgeois of Rheims exhibit more partiality for his favoured Rousselet than the citizen of Perth does for his adopted Jargonelle. Mr. Blackmore says it loses all flavour against a wall at Teddington.

It is difficult to say at what period this old favourite was first introduced to this country, but the earliest mention we have of it is by Switzer.

Jargonelle d'Automne. See Ah ! mon Dieu. Jargonelle of Merlet. See Bassin.

Jean De Witte

Fruit, rather below medium size; obovate. Skin, smooth, bright green, changing to bright yellow as it attains maturity, covered with many small dots and markings of thin cinnamon-coloured russet. Eye, small and closed, set in a considerable depression. Stalk, an inch or more in length, inserted in a small shallow cavity. Flesh, yellowish, fine-grained, buttery, and melting, of a rich, sweet, and aromatic flavour, not unlike the Glou Morçeau.

An excellent dessert pear; in use from January to March. Tree vigorous and healthy, and an excellent bearer as a standard. Succeeds well on the quince.

Jeanette. See Amiré Joannet.

Jersey Gratioli (Redminster Gratioli; Gratioli de Jersey; Norris's 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 dessert pear of the highest excellence; ripe in October, and keeps but a short time. "It blets suddenly," says Mr. Blackmore. The tree is an excellent bearer as a standard, hardy, and vigorous.

This variety is known in Jersey by the name of Gratioli, and under this name it had for some years been grown by Mr. Norris, of Sion Hill, Isleworth; but as Gratioli is the Italian name of Bon Chretien d'Eté, to prevent confusion, Mr. Robert Thompson named the present variety Jersey Gratioli. It must have been a considerable time in this country, as there is a tree growing in the garden of H. M. Bucknall, Esq., of Bedminster Lodge, near Bristol, which he considers (1856) to be 50 years old. I am indebted to Mr. Bucknall for grafts and specimens of the fruit. I received grafts and specimens also from Mr. Norris, and I found that they are both one variety.