JUJUBE

n. Jua'juab. Lat., jujuba, zizyphum. Fr., j. [Fr. Cod.J. Ger., J., Brust be ere. It., gtuggiola. \. The fruit of several Bpecies of Zizyphus, especially Zizyphus vulgar is. J's (Lat., jujubae [rubrce], baccce [seu fructus] jujubce) have been used in the form of decoction in pectoral complaints, and a paste j. paste made with gum arable and sugar di olved in a decoction of the fruit, is used as a demulcent. Two varieties have been sold. The French or Spanish j's (Lat., jujubce gallicce; Ger., gro e Jujuben), derived from Zizyphiis vulgar is, are of about the size of a plum, somewhat flattened at the ends, have a sweet, date-like taste, and are very juicy. The Italian j's (L ., jujubce italicae; Ger., kleine Jujuben) are said to be the fruit of Zizyphus lotus, and are smaller and le sweet and juicy than the French j's, and rather oblong in shape. 2. A name for various species of Zizyphus. [B, 5, 19, 121, 173, 180, 185 (a. 35).] -J. paste. Pate de j's [Fr. Cod.]. Lat., ma a de jiijubis. A preparation made by softening on the water-bath and then nibbing together 5 parts of the pulp of j's. 30 of gum arabic, 20 of sugar, 35 of distilled water, and 20 of orange-flower water. [A, 319 (a, 21).] Pulpe de j. [Fr. Cod.J. The pulp of the fruit of Rhamnus zizyphus. [A, 319 (a, 21).] -Spanish j's. See under J. (1st def.). [s. 518]