Jackson's mongoose

Jackson's mongoose (Bdeogale jacksoni) is a species of mongoose belonging to the genus Bdeogale. Discovered in 1889 by Frederick John Jackson, Oldfield Thomas in 1894 described it as Galeriscus jacksoni. It is most closely related to the black-footed mongoose of the same subgenus Galeriscus and both are sometimes united in a single species.

With a head and body length of more than 50 cm (20 in) and a body weight of 2–3 kg (4.4–6.6 lb), it is a large mongoose. Its long and dense fur is grizzled black and white, the cheeks, the throat and the sides of the neck are very yellowish, the legs are dark brown or black, and the bushy tail is white.

Jackson's mongoose feeds on rodents and insects, especially on army ants, and is mainly nocturnal and crepuscular and possibly solitary. Its distributional range in Kenya, Uganda and Tanzania is limited to some arboreous mountain regions. It appears to be rare, and in 2008, the IUCN classified it as Near Threatened.

Body features

Jackson's mongoose is a large mongoose with a bushy tail. Its head and body length is 50.8–57.1 cm (20.0–22.5 in), its tail length is 28.3 to 32.4 centimeters, its hind foot length is 8.6 to 10.8 cm, its ear length is 2.3 to 3.5 cm and its body weight is 2–3 kg. Young but already breeding animals may be markedly smaller than adults. From the black-footed mongoose, it is distinguishable by its much longer fur, especially on the tail, and yellowish tints on the neck and the throat.

Jackson's

Jackson's may refer to:

See also

Jackson's (restaurant)

Jackson's was a restaurant in Highgate, an inner suburb of Perth, Western Australia. It was established in July 1998 and closed in 2014. For much of its existence, it was Perth's number one "special night out" destination. It won many awards, and was described by The New York Times as "... perhaps the town's top table, with a formidable selection of Australian wines ...".

The restaurant's owner and chef, English-born Neal Jackson, served his apprenticeship at the Savoy Hotel in London, and later worked elsewhere in that city. He emigrated to Australia in 1971, and initially held various positions in restaurants around Western Australia. In 1981, he opened his first restaurant, the Anchor and Hope Inn at Donnybrook, and he was later the proprietor of Louisa's, a Bunbury restaurant "... that brought him a legion of fans, many of whom would drive from Perth to eat his dishes ...". He opened his eponymous restaurant in Perth in 1998.

Signature dishes of Jackson's included rack of Amelia Park lamb with confit lamb belly and shank shepherds pie, and Turkish delight souffle with rose petal ice cream.