Serrurier (Serrurier d'Automne; Neuve Maison)

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.

Shobden Court

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.

Raised by Mr. T. A. Knight, President of the Horticultural Society of London, and named by him after Shobden Court, Herefordshire, the seat of Lord Bateman.

Short's St. Germain. See Summer St. Germain.

Sicker. See Seckle.

Sieulle. See Doyenné Sieulle.

Simon Bouvier

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.

Sinclair (Sinclair d'Été)

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.