266 



FEAIt?. 



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

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

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

 der an elongated single or double lip ; in some specimen* 

 v/hich are more conical, the stalk is direct and straight, and" 

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

 ly sprinkled with gray russetty specks, and which form a 

 mottled russet on the sunny side. Flesfi yellowish white, 

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

 Juice saccharine^ with a slight musky perfume. 



In eating from the beginning of T^ovember 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 C his wick it (in 1830) produced some uncommonly 

 tine fruit upon an open standard^ from which this descrip- 

 tion was taken. 



128. FoRELLK. HorL Trails. Vol. v. p. 408. t. 17, 

 Pom. Mag. t. 112. 



Forellen-birne. Die!, 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. Eye 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. /VesA, 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, Trouiicy 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 Horticulture Society about 1823. 



