OP FRUIT TREES. 189 



20. Radish pear. " A very superiour summer 

 fruit, the juice of which is so rich, refreshing and 

 agreeably acidulated, that it excels in its kind the 

 gray butter pear. But as it easily becomes mealy, 

 though of a muscadel flavour, when left to ripen on 

 the tree, it ought to be removed, and deposited on 

 the floor. The tree is remarkably fertile, and pro- 

 duces fruit in seasons when almost every other 

 pear kind has failed : hence it deserves to be rear- 

 ed, even in climates and situations not very favoura- 

 ble to orchards ; as it is of vigorous growth, and 

 attains to tolerable size.'' 



21. Rousseline "Is of a deep red colour, with 

 spots of gray ; the flesh is very tender and deli- 

 cate, and the juice very sweet, with an agreeable 

 perfume. It ripens about the latter end of Octo- 

 ber, but will not keep." 



22. Sarasin. A valuable winter pear, ' which 

 ought to decorate every orchard, as it may be pre- 

 served a whole year. In shape and size it resem- 

 bles the brown Louise, but generally becomes much 

 larger. Its red colour rises on the south side : when 

 it turns yellow in July, acquires a buttery consis- 

 tence, and is then.eatable. This likewise affords an 

 excellent fruit for boiling, drying, and other domes- 

 tick uses. The tree is tall and vigorous." 



23. Seckle pear. In a letter from professor Ho- 

 sack, of New York, dated October, 1818, to the 

 London Horticultural Society, and published in their 

 work, we are favoured with the following account 

 of this most estimable fruit : 



" The Seckle pear is so named from Mr. Seckle, 

 of Philadelphia, who has the credit of having first 

 cultivated it in the vicinity of that city. It is gene- 

 rally considered to be a native fruit of this coun- 

 try, accidentally produced from seed sown by Mr. 

 Seckle, and the original tree is said t|be still stand- 

 ing on the estate of that gentleman. An account, 

 however, essentially different from this, has been 



