An American variety of cooking apple with deep red skin with a few yellow marks and firm, sweet flesh. It cooks and keeps well but the flavour is a bit thin. It arose on a farm belonging to Zebulon and Joel Gillett in Rome Township in Lawrence County in Ohio and was introduced commercially in 1848 and subsequently in Europe and Australasia in the early 1900s. This late-season variety is harvested from mid-October in South-East England and is at is best from December to April, although it generally doesn't ripen or colour well in England.
