Flesh is white, fairly firm, crisp, fine-textured and moderately juicy, with a refreshing, vinous flavor. First grown in East Bloomfield, New York as a seedling. Introduced in 1840. A large dessert and processing apple. Skin has dark purplish red flush on silvery green to greenish yellow ground, with broad, short, broken, bright red stripes.
Flesh is creamy white, firm, fine-textured and juicy with a sweet, pleasant flavor.
Ripe in mid-October. A relatively new high quality apple, equally good for cooking and eating. It colors early to a solid red blush, but should only be picked near maturity around September 1. Flesh is light to creamy, with tart flavor. A very large, yellow apple, this was an early favorite for baking and pies.