254 



PEARS, 



101. SECKLE. Hort. Trans. Vol. iii. p. 256. t. 9. Pom, 

 Mag. t. 72. 



New- York Red Cheek. Hort. Soc. Cat. 432. 



Sycle, ) of some Collections, according 



Red-cheeked Seckle, > to the Pom. Mag. 



Fruit rather small, somewhat turbinate, a little compress- 

 ed towards the stalk, about two inches and three quarters 

 long, and two inches and a quarter in diameter. Eye small, 

 open, with a very short calyx, prominently placed on the 

 convex apex. Stalk half an inch long, obliquely inserted in 

 a small cavity. Skin dull brown, or brownish green, with 

 a very bright red cheek. Flesh tender, juicy, melting, pe- 

 culiarly rich and high flavoured, with a powerful but most 

 agreeable aroma, totally different from that usually perceived 

 in perfumed Pears. 



Ripe the rriiddle and end of October. 



This beautiful and excellent little Pear ranks among the 

 richest of the American varieties. An account of it was 

 transmitted by Dr. Hosack, of New-York, to the Horticul- 

 tural Society in 181 9^ extracted from COXE'S work on A- 

 merican Fruit Trees, p. 189. It bears its fruit in clusters 

 at the ends of the branches, is very hardy as an open stand- 

 ard, ripening its fruit with certainty.* 



102. SWAN'S EGG. Langley, t. 64. f. 4. Of all Eng- 

 lish Gardens. 



Fruit small, of an oval, turbinate figure, about two inches 

 long, and one inch and three quarters in diameter. Eye 

 small, with a very short calyx, prominently placed on the 

 apex, surrounded by a few wrinkled plaits. Stalk three 

 quarters of an inch long, slender, somewhat obliquely in- 

 serted, with but little cavity. Skin greenish yellow, cover- 

 ed on the sunny side with dull brown, intermixed with small 

 russetty specks. Flesh soft and melting, with a very rich 

 musky saccharine juice. 



Ripe the end of September and beginning of October, and 

 will keep only a few weeks in perfection. 



The Swan's Egg Pear is known to every gardener and 

 dealer in fruit in every county in England ; its great certain- 



* " The Seckle Pear is found to exceed in excellence of flavour the very richest 

 of our autumn Pears, possessing a high vinous aroma, which can scarcely be 

 compared with any thing in fruits, unless with a concentration of the taste pecu- 

 liar to the Swan's Egg. Ripe from the end of August to the middle of October." 

 Pom. Mag. t. 72. 



The above extract, taken from the Pomolosrical Magazine, state its true time 

 of ripening. It would make a beautiful espalier tree grafted on the Quince stock 



