196 PEAES. 



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 GEATIOLI (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 melt- 

 ing, 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 tnickly 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, ilipe 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 ICienzheim. See Vallee Franche* 



King Pear. See Calllot Bosat. 



