THE PEARS OF NEW YORK 427 
Jacques Mollet. 1. Guide Prat.o7. 1876. 
Published by Boisbunel in 1866. Fruit medium or large, oblong; first; Nov. to 
Feb. 
Jakobsbirne. 1. Dochnahl Fuhr. Obstkunde 2:15. 1856. 
Reported from Wetterau. Fruit medium, long, green, changing to yellow, some 
brown-russet and very fine dots; flesh very sugary, balsamic, mild and tender; first for 
dessert, domestic and market uses; Sept. 
Jalousie. 1. Duhamel Tratt. Arb. Fr. 2:211, Pl. XLVII, fig. 3. 1768. 2. Hogg Fruit 
Man. 596. 1884. 
This is one of the oldest French pears, having been mentioned by the naturalist 
Daléchamp before 1586 and thought by him to have come from the Romans. Merlet 
mentioned it in 1667. Fruit rather large, obovate and sometimes obtuse-pyriform; skin 
trough to the touch, yellowish-green, very much covered with cinnamon-colored russet, 
tuddy 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 Réole. 1. Guide Prat. 97. 1876. 
Fruit medium; flesh fine, very melting, very sugary; delicious; Nov. to Jan. 
Jalousie Tardive. 1. Leroy Dict. 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 Dict. Pom. 2:299, fig. 1869. 
Fruit above medium, 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. 1. Kenrick Am. Orch. 195. 1832. 2. Pom. France 3: No. 116, Pl. 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. 1. Gard. Chron. 271. 1865. 2. Leroy Dict. 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 perfumed; rather good, but not first; July. 
