The American Lea & Perrins Worcestershire Sauce Bottle
Lea & Perrins Worcestershire was widely imitated in the 19th Century. The raised lettering on the bottle guaranteed the customer of the original and genuine Worcestershire sauce. "Often copied never duplicated."
If the mold seam continues straight through to the top of the bottle, it was made after 1890. If the mold seam stops just before the lip finish, as shown, the bottle was made prior to 1890.
The green color of the bottle resulted from an impurity (Iron) in the sand from which the glass was made.
The "JDS" bottle for Lea & Perrins Worcestershire Sauce was first made in 1876 by the Salem Glass Works, Salem New Jersey. Prior to that - full bottles were imported from England
The initials "JDS" on the bottom stand for "John Duncan Sons" - The original importer of Lea & Perrins Worcestershire Sauce, located in New York.
*The above is based on an informationd sheet provided by Lea & Perrins PLC, England
Courtesy of Ray Behunin; "My Favorite Place Antiques, Atlanta Georgia
The "Port City Probe," Jan 98 Reprinted this receipt from "The Druggist Circular and Chemist Gazette," Nov., 1879 for an American version of the already famous Lea & Perrins Worcestershire Sauce.
"Boil the Hog's Liver for twelve hours with 10 Gallons of Water, keeping up the quantity of liquid by occasional additions. Take out the Liver, chop it, mix it with Water and work the whole through a hair sieve. Then mix it with the other ingredients."
With a total of 6 Gallons of booze the mixture must have had a little kick to it!
Today's basic receipt sounds a bit better; Water, Vinegar, Molasses, High Fructose, Corn Syrup, Anchovies, Soy & Corn Protein, Onions, Tamarinds, Salt, Garlic, Cloves, Chili Peppers, Natural flavorings, and Eschalots. Ingredients as listed on the bottle label.