43O THE PEARS OF NEW YORK 



Jersey Gratioli. i. Hogg Fruit Man. 598. 1884. 2. Bunyard Handb. Hardy Fr. 182. 

 1920. 



In the Island of Jersey this is known as the Gratioli and was at the beginning of the 

 nineteenth century grown in England under that name. But as Gratioli is the Italian 

 name of Bon Chretien d'fite", the name was changed in England to "Jersey Gratioli." Fruit 

 above medium, globular-obovate, greenish-yellow, covered with large, rough, russet spots, 

 tinged with pale brown next the sun; flesh yellowish-white, very melting, rich, sugary, 

 vinous, sprightly; a dessert pear of the highest excellence. 

 Jerusalem, i. Parkinson Par. Ter. 593. 1629. 



" The peare of Jerusalem, or the stript pear, whose barke while it is young, is as plainly 

 seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very 

 good taste: being baked also, it is as red as the best Warden, whereof Master William Ward 

 of Essex hath assured mee, who is the chiefe keeper of the King's Granary at Whitehall." 

 Jeschil Armudi. i. Kenrick Am. Orch. 133. 1841. 



A Turkish variety, probably of small value. Fruit medium, pyriform, greenish-yellow; 

 flesh sweet, perfumed ; mid-season. 

 Jewel, i. Am. Pom. Soc. Rpt. 135. 1920. 



Originated with Captain Bankhead near Edgewood, Mo., about 1860. Said to be 

 productive and not to have blighted. 

 Jewess, i. Leroy Diet. Pom. 2:311, fig. 1869. 2. Hogg Fruit Man. 598. 1884. 



From a seedling raised by Major EspeYen, Mechlin, Bel., and so named because the 

 tree grew on a wall fronting the Rue des Juifs (street of the Jews). It first fruited in 1843. 

 Fruit medium, ovate, always a little bossed and more swelled on one side than on the other, 

 uniformly pale yellow, dotted, veined, and mottled with gray-russet and often slightly 

 roseate on the side next the sun; flesh yellowish, buttery, melting, very juicy, sugary and 

 rich ; first ; Nov. to Feb. 

 John Cotton, i. Mass. Hort. Soc. Rpt. 32. 1862. 2. Ibid. 45. 1866. 



A seedling raised by S. A. Shurtleff, Brookline, Mass., and fruited in 1862. Fruit 

 below medium, turbinate, green ; flesh fine-grained, slightly acid ; good market pear, ripens, 

 well and bears abundantly; Sept. 

 John Griffith, i. Downing Fr. Trees Am. 791. 1869. 



Originated in Westchester Co., N. Y. Fruit medium, globular-obovate-obtuse- 

 pyriform, greenish-yellow, with numerous brown dots, nettings and patches of russet; 

 flesh whitish, coarse, wanting in juice, melting, sweet, pleasant ; good ; Sept. 

 John Monteith. i. Hogg Fruit Man. 598. 1884. 



A good quality pear esteemed highly in Perthshire, Scotland. Fruit medium, angular 

 toward the calyx where it becomes rather f oursided ; skin bright green changing to yellow- 

 ish-green at maturity; flesh greenish-yellow, melting, buttery, sweet and pleasantly flavored; 

 good. 

 John Williams, i. Am. Pom. Soc. Rpt. in. 1873. 2. Ibid. 37, 136. 1875. 



An old American variety but not propagated until about 1870. In 1875 it was reported 

 to be the best winter pear for Tennessee. Fruit large, pyriform, clear yellow washed with 

 red; flesh white, very juicy, sugary, vinous and perfumed; good; Nov. and Dec. 



