A versatile, juicy, yellow-fleshed, dual-purpose apple with streaked red skin. Good for pies, apple sauce and baking. It is also very good for eating. It arose around 1800 in the orchard of Heman Chapin in East Bloomfield in New York from seed which had been brought from Connecticut and introduced commercially in 1840. It arrive in England later in the century where it was mainly used for cooking and drying. This late-season variety is harvested from mid-October in South-East England, if it ripens, and is at is best from November to March.
