Heirloom variety, developed from a selection made in 1900 by John Baer of Baltimore.

Fruit weighing 100 to 200 grams, round and slightly flattened. This variety is particularly well suited to canning, and was mentioned in a magazine entitled "La conserve alimentaire" published by the Ecole Nationale Nicolas Appert (the first to put the sterilisation canning process into practice) in France in 1912.