This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
Specimens were received from Mr. Louis Bitter, of Beading, Pennsylvania. The tree from which they were obtained was purchased in the spring of 1851, for the Seckel, from an agent of Mr. John Perkins, of Moorestown, New Jersey; but, instead of having a rounded head, it is pyramidal in its growth.
Size, small, 17/8 inches long by15/8 broad.Form, obovate. Skin, greenish-yellow - a good deal russeted, with, occasionally, a faint brown cheek. Stem, long, 1) inches in length by 1/8 thick, inserted without depression. Calyx, rather large - set in a shallow, plaited basin. Core, medium. Seed, small, five-sixteenths of an inch long, three-sixteenths wide, one-eighth thick. Flesh, fine texture, melting, and battery. Flavor, saccharine, with the full Seckel aroma. Quality," best" Maturity, October 29.
This variety may prove to be the Seckel, although it appears to differ from it in the length of the stem, time of ripening, and in the shape of the tree. It is possible, however, that these several points of difference may be merely accidental departures from the normal condition of the Seckel, without being permanent characteristics. Should this not be the case, then the Bitter is worthy of cultivation, chiefly because it will prolong, in another variety, the delicious Seckel aroma.