THE PEARS OF NEW YORK 427 



Jacques Mollet. 1. Guide Prat. g^. 1876. 



Published by Boisbunel in 1S66. Fruit medium or large, oblong; first; Nov. to 

 Feb. 

 Jakobsbime. i. Dochnahl Fuhr. Obstkunde 2:1 Z- 1856. 



Reported from Wetterau. Fruit medium, long, green, changing to yeUow, some 

 brown-russet and verj^ fine dots; flesh very sugary, balsamic, mild and tender; first for 

 dessert, domestic and market uses; Sept. 



Jalousie, i. Duhamel Trait. Arb. Fr. 2:211, PI. XLVII, fig. 3. 1768. 2. Hogg Fruit 

 Man. 596. 1884. 



This is one of the oldest French pears, having been mentioned by the naturalist 

 Dalechamp before 1586 and thought by him to have come from the Romans. Merlet 

 mentioned it in 1667. Fruit rather large, obovate and sometimes obtuse-pyrif orm ; skin 

 rough to the touch, yellowish-green, very much covered with cinnamon-colored russet, 

 ruddy on the sun-exposed side, and singularly marked with conspicuous, lighter-colored 

 specks, which are slightly raised; flesh white, melting, juicy, sugary, sourish, having a 

 pleasant flavor; hardly first class; Oct. 

 Jalousie de la Reole. i. Guide Prat. 97. 1876. 



Fruit medium; flesh fine, very melting, very sugarj'; delicious; Nov. to Jan. 

 Jalousie Tardive, i. Leroy Diet. Pom. 2:297, fig- 1869. 



Origin unknown, but it was among the first trees planted in the garden of the Horti- 

 cultural Society of Maine-et-Loire, Fr., on its creation in 1833. Fruit large, variable, 

 long-turbinate, more or less obtuse, or very long-ovate, bossed and contorted, depressed 

 at both poles, clear russet extensively washed with red-brown; flesh breaking; first for 

 cooking; Feb. and Mar. 

 Jalvy. 1. Leroy Diet. Pcnn. 2:299, fig- 1869. 



Fruit above mediiun, long, slightly obtuse, swelled at the middle, contracted at both 

 ends especially at the summit; skin rough to the touch, yellowish-green, dotted and reticu- 

 lated with gray, washed with clear brown-russet on the side next the sun and bearing 

 some black stains; flesh whitish, fine, semi-melting, free from grit, but apt to rot quickly; 

 juice abundant, refreshing, sugary; second, Jan. 

 Jaminette. i. Kenrickylw. Orc/t. 195. 1832. 2. Pojw.France 3: No. 116, PI. 116. 1865. 



From a seedling in the garden of M. Pyrolle early in the nineteenth century. Fruit 

 medium, turbinate-obtuse, pale yellowish-green, dotted and reticulated all over with gray- 

 russet ; flesh yellowish, semi-fine and semi-melting, very juicy, sugary, vinous and aromatic 

 on light soils, but insipid and without perfume on clayey and humid land ; first ; Nov. to 

 Jan. 

 Jansemine. i. Gard. Chron. 271. 1865. 2. Leroy Diet. Pom. 2:302, fig. 1869. 



The origin of Jansemine is unknown but it has been cultivated in the neighborhood of 

 Bordeaux for some 300 years. Fruit below medium or rather small, short-turbinate or 

 globular-conic, grass-green, dotted with gray-russet and clouded with clear maroon on the 

 side of the sun; flesh greenish-white, semi-fine, granular at the center, slightly breaking, 

 juicy, sugary and pleasantly perfiuned; rather good, but not first; July. 



