The most well known cooking apple in the UK. It is acid, yet sweet with a good flavour and plenty of juice. It cooks to a pale 'fluff'. The skin is a rich shiny green, occasionally with red flushing - sometimes over much of the apple. It is picked in mid to late September. It was raised from a seed of unknown origin in about 1810 in a garden in Southwell, Nottinghamshire by Betsy Brailsford.