PEARS. 399 



and obliquely inserted under an elongated single or 

 double lip ; in some specimens which are more conical, 

 the stalk is direct and straight, and not obliquely in- 

 serted. Skin green, becoming yellow, thickly sprinkled 

 with grey russetty specks, 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 per- 

 fume. 



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 garden at Chiswick it (in 1830) produced 

 some uncommonly fine fruit upon an open standard, 

 from which this description was taken. , 



128. FORELLE. Hort. Trans. Vol. v. p. 408. t. 17. 

 Pom. Mag. t. 112. 



Forellen-birne. Diel, PomoL Vol. 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 elong- 

 ated; about three inches long, and two inches and a 

 half in diameter. 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 greyish, 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. 



