72 



THE SECKLE PEAR. 



Seckle. Coxe's Fruit Trees, p. 189. Thatcher, American 

 Orchardist, p. 190. Hort. Trans, vol. Hi. p. 256. t. 9 ; 

 vol. iv. p. 520. Fruit Cat. no. 552. 



New York Red Cheek. Hort. Cat. no. 432. 



-r/ T ." i' "i '^ W c of some Collections. 

 Red-cheeked Seckle 3 ' 



Early in the year 1819, a paper by Dr. Hosack, 

 of New York, was read before the Horticultural 

 Society, in which this variety is spoken of in the 

 following terms, extracted from Coxe's work on 

 American Fruit Trees : " The flesh is melting, 

 juicy, and most exquisitely and delicately flavoured. 

 The time of ripening is from the end of August to 

 the middle of October. The tree is singularly vi- 

 gorous and beautiful, of great regularity of growth 

 and richness of foliage, very hardy, and possessing 

 all the characteristics of a new variety." 



Much attention was naturally excited by this 

 statement; and the trees, which were liberally 

 transmitted by Dr. Hosack along with his descrip- 

 tion, were eagerly sought after. Subsequent ex- 

 perience in this country has amply confirmed the 

 American account. It is found to exceed in excel- 

 lence 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 peculiar to 

 the Swan s Egg. 



