464 THE FRUIT MANUAL. 



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 iu August. The tree is healthy 

 and vigorous, with strong pendant shoots ; succeeds well as a standard, 

 but in northern climates requires a wall. There is no part of the king- 

 dom 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, stiU it ripens thoroughly 

 as a standard. In the city of Perth it may be seen wherever there 

 is a space of ground sufficient to plant it. Never did bourgeois of 

 Eheims exhibit more partiality for his favoured Rousselet than the 

 citizen of Perth does for his adopted Jargonelle. 



It is difficult to say at what period this old favourite was first introduced to this 

 country, but the first 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 cinna- 

 mon 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 Mor9eau. 



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 Amire Joannet. 



JERSEY GRATIOLI {Bedmimter 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 dessert pear of the highest excellence ; ripe in October, and keeps 

 but a short time. 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, nf Sion Hill, Isleworth ; but as 

 Gratioli is the Italian name of Bon Chretien d'fit6, 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 



