266 



PEARS. 



with a very short calyx, sunk in a rather shallow, round, or 

 even depression. Stalk one inch and a half long, emboss- 

 ed next the fruit, a little curved, and obliquely inserted un- 

 der an elongated single or double lip ; in some specimens 

 which are more conical, the stalk is direct and straight, and 

 not obliquely inserted. Skin green, becoming yellow, thick- 

 ly sprinkled with gray russetty specks r and "which form a 

 mottled russet on the sunny side. Flesh yellowish white,, 

 breaking, a little gritty, but becoming mellow when matured. 

 Juice saccharine, with a slight musky perfume. 



In eating from the beginning of November till the/middle 

 or end of January. 



It succeeds very well upon the Quince stock. 



This very fine Pear has been lately raised in Flanders, and 

 sent to the Horticultural Society of London, in whose Gar- 

 den at Chiswick it (in 1830) produced some uncommonly 

 fine fruit upon an. open standard, from which this descrip- 

 tion was taken. 



128. FORELLK. HorL Trans. Vol. v. p. 408. t. 17. 

 Pom. Mag. t. 112. 



Forellen-bjrne. Diet, Pom. Yol. v. p*. 51. ' 



Poire Truite, Of the French, according to the Pom. 

 Mag. 



Fruit rather below the middle size, not very constant in 

 form, but generally obovate, and more or less elongated ; 

 aoout three inches long, and two inches and a half in diame- 

 ter. Kye rather shallow. Stalk half an inch long or more, 

 slender, straight, inserted in a rather shallow but oblique 

 cavity. Skin, when fresh gathered, green on one side, and 

 red on the other, changing to a deep rich sanguine, speckled 

 with grayish, ocellate, broad spots next the sun, and a clear 

 lemon on the other side. Flesh white, juicy, buttery, with 

 a rich aromatic, sub-acid vinous flavour. 



In eating from November till January. 



It never shrivels, but remains quite melting to the last. 



This is a very beautiful Pear, and bears well as a stand- 

 ard. It is called the Forelle, Trouite, or Trout Pear, from 

 a fancied resemblance between the spots and colour of its 

 skin and those of the fish so called. Dr. Diel supposes it 

 originated in Northern Saxony. 



It was brought to this country a few years ago, and fruit- 

 ed by Mr. Knight of Downton Castle, who sent it for exhi- 

 bition to the Horticultural Society about 1823, 



