Plate IX. 
2. FORELLE. 
[Syn: Forellenbirne; Corail; Corille ; Grain de Corail; Petit Co rail; Truite; Trout Pear.\ 
This is a very old variety, and a native of Germany, where it has been cultivated for some 
200 years. Dr. Diel supposes it to have originated in northern Saxony. 
Description. —Fruit, medium sized, elongated, obovate, but sometimes pyriform in shape. 
Skin, smooth, shining, of a fine lemon-yellow colour on the shaded side, and bright crimson on the 
side next the sun, covered with numerous crimson spots, which from their resemblance to the 
markings on a trout, have suggested the name it bears. Eye, small, set in a rather shallow basin. 
Stalk, an inch long, slender, inserted in a small shallow cavity. Flesh, white, delicate, buttery, and 
melting, with a rich sugary and vinous flavour. 
This is a delicious flavoured pear when grown on a south wall, which it requires in 
Herefordshire. The tree grows freely, but is uncertain in bearing. The blossoms in Spring should 
be protected with sprays of fir, yew tree, or common larch. This pear ripens in November and its 
great beauty will always recommend it for the dessert table. A coloured drawing of it is given in 
the Transactions of the Horticultural Society (London,) Vol. V., p. 409. 
