This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, medium sized; roundish. Skin, smooth, deep, waxen yellow, mottled with russety spots, and a tinge of red next the sun. Eye, small and open, set in a slight depression. Stalk, an inch and a half long, slender, and inserted in a small cavity. Flesh, tender, sweet, and highly perfumed.
A dessert pear, which is also used in France to make ratafia; ripe in August and September. The tree is healthy, a vigorous but slender grower; bears well as a standard, but does not succeed on the quince.
Fruit,, medium sized; turbinate. Skin, smooth, green at first, but changing to yellowish green, and dotted with grey dots on the shaded side, and pale brownish red next the sun. Eye, very large, set in a rather deep basin. Stalk, an inch long, inserted in a small cavity. Flesh, red, crisp, juicy, with a sweet and rather insipid flavour.
A dessert pear, remarkable only for the colour of its flesh; ripe in August and September. The tree bears well as a standard, is healthy and vigorous, and succeeds either on the pear or quince.
Fruit, below medium size; pyriform. Skin, very thin, smooth, pale greenish yellow, with slight marks of red next the sun. Eye, open, with long acuminate segments, and set in a shallow basin. Stalk, an inch long, slender and curved, inserted in a small cavity. Flesh, white, very juicy, and melting, with a sweet and aromatic flavour.
A nice little summer dessert pear; ripe in August and September. The tree is a good grower and an excellent bearer, succeeds well as a standard, and may be grown either on the pear or quince stock.
Sans Peau d'Éte. See Sans Peau.
Fruit, medium sized; oblong-obovate, widest about the middle, and narrowing to both extremities. Skin, at first lively green, changing to pale yellow on the shaded side, and reddish brown next the sun. Eye, not depressed. Stalk, half an inch long, stout, and inserted without depression. Flesh, white, crisp, rich, sugary, and slightly perfumed.
A dessert pear when well ripened, but generally used for culinary purposes; ripe in April.
Satin. See Lansac.
Fruit, small; obovate, regularly and handsomely shaped. Skin, at first dull brownish green, changing as it ripens to yellowish brown, with bright red on the side exposed to the sun. Eye, small and open, with very short segments, and not at all depressed. Stalk, half an inch long, inserted in a small narrow depression. Flesh, buttery, melting, and very juicy, with a rich and unusually powerful aromatic flavour.
One of the most valuable dessert pears; it is ripe in October. The tree is very hardy and vigorous, an abundant bearer, and succeeds well as a standard.
The Seckle Pear is of American origin, and is first noticed by Coxe, an American pomologist, in his "View of the Cultivation of Fruit Trees." It was sent to this country in 1819 by Dr. Hosack of Philadelphia, along with several other fruits, to the garden of the Horticultural Society, The original tree is still in existence, and is growing in a meadow in Passyunk township, about a quarter of a mile from the Delaware, opposite League Island, and about three miles and a half from Philadelphia. It is nearly a hundred years old, and about thirty feet high. The diameter of the trunk, at a foot from the ground, is six feet; and five feet from the ground it is four feet nine inches. The trunk is hollow and very much decayed; the bark, half-way round, to the height of six feet, is entirely gone; and so far has the progress of decay advanced, that it is feared in a few more years the tree will have ceased to exist. There are, however, young suckers growing from the root, by which the original stock will be preserved; but it is to be regretted that some means were not taken to preserve the original tree, as by a very simple process of plastering up the decayed portion the progress of decay might be arrested. The property on which the tree stands belonged in 1817, according to Coxe, to Mr. Seckle (not Seckel) of Philadelphia, and hence the origin of the name. Downing says, "The precise origin of the Seckel Pear is unknown. The following morçeau of its history may be relied on as authentic, it having been related by the late venerable Bishop White, whose tenacity of memory is well known. About 1765, when the Bishop was a lad, there was a well-known sportsman and cattle-dealer in Philadelphia, who was familiarly known as 'Dutch Jacob.' Every season, early in the autumn, on returning from his shooting excursion, Dutch Jacob regaled his neighbours with pears of an unusually delicious flavour, the secret of whose place of growth, however, he would never satisfy their curiosity by divulging. At length, the Holland Land Company, owning a considerable tract south of the city, disposed of it in parcels, and Dutch Jacob then secured the ground on which his favourite pear-tree stood - a fine strip of land near the Delaware. Not long afterwards it became the farm of Mr. Seckle, who introduced this remarkable fruit to public notice, and it received his name."
I have adopted the orthography of the name as given by Coxe, in preference to that of the Horticultural Society's Catalogue, which Downing follows, because Coxe resided at Philadelphia, and must have known Mr. Seckle; and as the only reason assigned by Mr. Thompson for altering it is, that it is supposed that Mr. Seckle was of German descent, and there is no name known among the Germans spelt Seckle.. In my opinion, this is not a sufficient plea for the alteration.
Seigneur. See White Doyenne.
Seigneur d'Esperen. See Fondante d'Automne.
Seigneur d'Hiver. See Easter Beurré.
Sept en Gueule. See Petit Muscat.