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, large, three inches and a quarter long, and two inches and a half wide; pyramidal, even and regularly formed. Skin, smooth, of an uniform yellow colour, thickly strewed with large russet dots, and a few patches of thin russet. Eye, open, set in a narrow and round basin. Stalk, an inch or more in length, very stout, inserted in a narrow depression. Flesh, coarse-grained, melting, with a thin, somewhat vinous juice, but without much flavour.
A second-rate pear; ripe in October and November.
Raised by Van Mons about 1825, and named in compliment to his friend J. F. Serrurier, a member of the Institute of Holland, a great pomologist and author of the "Fruitkundig Woordenboek," published in 1806.
Serrurier d'Automne. See Serrurier.
Fruit, medium sized; oval. Skin, yellowish, covered with flakes and dots of russet. Eye, prominent and open. Stalk, an inch and a half long. Flesh, half-melting, coarse-grained, pretty juicy and sweet.
Ripe in December and January.
Shakespear. See Seckle.
Fruit, below medium size; oblate, even in its outline. Skin, deep, rich yellow, with a blush of red next the sun, and covered with rough russety dots. Eye, very small, almost wanting, set in a small, round, rather deep basin. Stalk, very long and slender, inserted in a small cavity. Flesh, white, coarse-grained, juicy, briskly acid and sweet, but not highly flavoured.
A second-rate pear; ripe in January and February. Mr. Blackmore says it is not worth growing.
Sicker. See Seckle.
Sieulle. See Doyenné Sieulle.
Fruit, below medium size; obtuse pyriform. Skin, smooth, bright green, becoming yellowish as it ripens, and dotted and mottled with brown russet. Eye, small, placed in a slight depression. Stalk, three-quarters of an inch long, slightly curved, and inserted without depression. Flesh, white, tender, and melting, rich, sugary, and finely perfumed.
An excellent pear; ripe in September.
Fruit, large, three inches and a quarter wide, and three inches and a half long; long turbinate, very wide at the crown, and tapering abruptly to the stalk by deep concave curves to a narrow point, even and symmetrical in shape. Skin, smooth, fine clear lemon-yellow, with a faint blush of red next the sun. Eye, open, with small erect segments, set in a wide saucer-like basin. Stalk, an inch long, fleshy in the lower part, where it gradually widens out into the surface of the fruit. Flesh, fine-grained, buttery, melting, with a rich vinous flavour and a fine musky perfume.
An excellent pear; ripe during October.
This was raised by Van Mons, and named in honour of Sir John Sinclair, the eminent Scotch agriculturist.
Six. See Beurré Six. Skinless. See Sans Peau.