TH E SECKLE PEA R .
Seckle. Coxe’s Fruit Trees, p. 189. Thatcher, American
Orchardist, p. 190. Hort. Trans, vol. iii. p. 256. t. 9 ;
vol. iv. p. 520. Fruit Cat. no. 552.
New York Red Cheek. Hort. Cat. no. 432.
S y c le .........................
^ of some Collections.
Red-cheeked Seckle
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 T re e s: “ 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 vigorous
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 description,
were eagerly sought after. Subsequent experience
in this country has amply confirmed the
American account. I t is found to exceed in excellence
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.
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