This is a very old, late-maturing variety that is second in production in western Canada, with Norland taking first place. The brown, russet-skinned tubers are oblong, with shallow eyes. Tubers can vary greatly in shape and size, and knobbiness is a common problem with this variety. High in dry-matter content, the tubers are excellent for baking and good for chips. They are used commercially for French fries.
Yields are medium to good, and the tubers store very well.
Only a few tubers set in each hill, but because of their large size, yields are high. Close planting is recommended to prevent oversizing and the development of growth cracks. Although high in dry-matter content, the tubers are best suitable for boiling in their skins. The tubers are susceptible to common scab. They can be stored for a long period.