PLATE LV. 
2. JERSEY GRATIOLI. 
[Syn : Gratioli; Bedminster Gratioli; Norris Peard\ 
This pear is known in Jersey as “ Gratioli,” and under this name it had for some years been 
extensively cultivated by Mr. Norris, of Sion Hill, Isleworth ; but as “Gratioli” is the Italian 
name of Bon Chretien d'EtS, to prevent confusion Mr. Robert Thompson named the present variety 
Jersey Gratioli. It must have been in this country a considerable time, as there is a tree growing 
in the garden of H. M. Bucknall, Esq., of Bedminster Lodge, near Bristol, which he considered in 
1856 to be fifty years old. 
Description. —Fruit: medium size, roundish obovate. Skin: greenish yellow, covered with 
large round russet spots, and tinged with pale brown next the sun. Eye : open, set in an even 
shallow basin. Stalk : an inch long, inserted 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. It is ripe in October, and lasts but a short time 
in perfection. 
The tree is hardy and vigorous in growth, with erect dark brown shoots and obtuse hoary 
buds. It is very fruitful and bears freely as a standard. It is a good and valuable pear, suited to 
our climate, and well worthy of more extensive cultivation. 
