Originated in 1864 on the Scott farm of Newport, Vermont. It is an attractive red apple well-suited for cooking when under-ripe due to its high acid content. When fully ripe, it is a very fine dessert apple with a well-balanced flavor. Fruit size is about medium with a slightly conical form. The thin, smooth skin is greenish-yellow, mostly covered with bright deep-red mottling and overlaid with darker red striping. The yellowish flesh is sometimes stained with red and is crisp, tender and very juicy. An aromatic apple ripening November to December and keeping until April.

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