THE PEARS OF NEW YORK 167 
Fruit matures in October; small, 23 in. long, 2 in. wide, oblong-acute-pyriform, sym- 
metrical, with equal sides; stem 2 in. long, curved; cavity lacking, the flesh folded around 
the base of the stem, often lipped; calyx partly open; lobes broad, acute; basin shallow, 
narrow, obtuse, slightly wrinkled, symmetrical; skin thick, tough, smooth; color dull 
yellowish-green, netted and patched with russet, with a tinge of red on the exposed cheek; 
dots numerous, small, russet, obscure; flesh strongly granular at the center, tender and 
melting, very juicy, subacid; quality good. Core large, closed, axile, with meeting core- 
lines; calyx-tube short, narrow, funnel-shaped; carpels emarginate; seeds large, wide, long, 
plump, acute. 
FORELLE 
1. Trans. Lond. Hort. Soc. §:408, Pl. XVII. 1824. 2. Pom. Mag. 3:112, Pl. 1830. 3. Lindley 
Guide Orch. Gard. 399. 1831. 4. Prince Pom. Man. 1:130. 1831. 5. Downing Fr. Trees Am. 389, 
fig. 169. 1845. 6. Mag. Hort. 13:339, fig. 27. 1847. 7. Downing Fr. Trees Am. 765. 1869. 8. Leroy 
Dict. Pom. 21183, figs. 1869. 9. Mas Pom. Gen, 1:115, fig. 58. 1872. 
Forellenbirne. 10. Christ Handb. 514. 1817. 11. Dochnahl Fuhr. Obstkunde 2:12. 1856. 12. 
Lauche Deut. Pom. II: No. 23, Pl. 23. 1882. 
Florelle. 13. Prince Treat. Hort. 13. 1828. 
Trout Pear. 14. Gard. Chron. 804, fig. 1846. 
The pear fancier prizes Forelle for its singularly handsome and dis- 
tinctive fruits, which are also of very good quality. Forelle pleases the 
eye as well as any pear for bright colors, and is distinguished among fruits 
of its kind by its trout-like specklings from which comes the name Forelle, 
the German name for trout. Looks do not belie taste for the flesh is delicate 
and buttery, is highly flavored, and satisfies those who regard high quality 
a prime requisite in a pear. The trees are very satisfactory in warm soils 
and exposures, but fail in heavy clays and cold climates. The variety is 
worth growing for its beautiful and distinctive fruits. 
Nothing is very certainly known of the origin of this pear, but it seems 
highly probable that it had its birth in northern Saxony at the beginning 
of the eighteenth century. From Germany it was taken to Flanders, and 
from there introduced into England. In the latter country, it was first 
fruited by Thomas Andrew Knight, President of the Horticultural Society 
of London, who, in 1823, sent cions to the Honorable John Lowell, President 
of the Massachusetts Horticultural Society. Forelle became quite widely 
disseminated in the eastern United States during the first half of the 
eighteenth century, and was considered by many pomologists a pear of 
merit. At the present time, however, the variety has almost disappeared 
from cultivation. Its place has been filled by Vermont Beauty, a pear 
introduced from Vermont more than forty years ago. It is not improbable 
that these two varieties are identical. Vermont Beauty may be the old 
German pear renamed. 
