This is a strongly biennial tending tree but otherwise precocious and productive. It is hardy and resistant to canker, and powdery mildew but susceptible to scab and fireblight. Yarlington Mill is used predominantly for cider; it is not typically esteemed for fresh eating.

The fruit is medium sized and very conic. Striped red with a white flesh, it yields a rich, brown, low-acid juice of vintage quality (suitable for making a single-variety cider). Eve's Cidery writes that it "adds soft, supple tannin to the structure of a cider which tends to make the cider more voluptuous and approachable. In addition, it has lovely complementary aromatics like orchard floor, leather and smoke." From WSU: Tannin (percent tannic acid) 0.21; Acid (percent malic acid) 0.23; pH 4.10; SG 1.048; ^oBrix 11.9.

Yarlington Mill is named from Yarlington, Somerset, where it originated in the early 20th century.