Jersey Gratioli. 1. 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 Chrétien d’Été, 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. 1. 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. 1. Kenrick Am. Orch. 133. 1841.
A Turkish variety, probably of small value. Fruit medium, pyriform, greenish-yellow; flesh sweet, perfumed; mid-season.
Jewel. 1. 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. 1. Leroy Dict. Pom. 2:311, fig. 1869. 2. Hogg Fruit Man. 598. 1884.