Royal Luncheon Cheese container
Color: Milk glass
Method of Production: Machine made
Approximate Date: early 1900s
Product of TH Rule & Bro company, produced by Horton Cato Mfg. Co. Milk glass was sometimes used as fruit and food jars primarily during the late 19th and early 20th century. A Royal Luncheon Cheese bottle was mentioned in a 1902 State of Michigan Dairy and Food Department document. In addition, an ad for Royal Luncheon Cheese appeared in a newspaper in 1903.
Sources:
http://www.sha.org/bottle/dating.htm
http://www.newspaperarchive.com/LandingPage.aspx?type=glp&search=%22royal%20luncheon%20cheese%22&img=\\na0014\1382797\9056910_clean.html
http://books.google.com/books?id=SapJAAAAMAAJ&pg=PA7&dq=%22royal+luncheon+cheese%22&ei=P3YnSLHnF8PSiwG-1pDHDQ
Armour & Co food product bottle
Color: Milk glass
Method of Production: Machine made
Approximate date: late 1800s-early 1900s
Armour & Co was established in Chicago in 1867. During the late nineteenth century, Armour became a national operation and one of the country's largest businesses at the center of the meat packing industry. By 1880, Armour was Chicago 's leading industrial enterprise and employer. Many of those sales derived from the processing of all the parts of the animal, making such products as glue, lard, gelatin, and fertilizer. In the early 1920s, the company had financial troubles and the Armour family ceded control of its operations. But Armour remained a leading Chicago employer. Armour remained one of the nation's largest companies at the end of World War II, but its fortunes declined in the postwar period. In 1970, Armour was bought by the Greyhound Corp. This could possibly be a container for animal byproduct such as glue, lard, or gelatin. Again, due to the use of milk glass, this piece can be dated to the late nineteenth to early twentieth century.
Sources:
http://www.encyclopedia.chicagohistory.org/pages/2554.html
Ballantine spirits bottle
Color: Aquamarine
Method of Production: Machine made
Approximate date: 1910s-1920s
The Ballantine company was founded in Newark, NJ in 1826 by Peter Ballantine. The brewery started in 1879. The three-ring design was the trade-mark of P. Ballantine & Sons, Brewers and Maltsters, Newark , N. J., U. S. A. This trade-mark was adopted in 1879 and was suggested by the chief characteristics of the product of their breweries -- purity, strength, flavor. Aqua colord bottles became uncommon after the 1920s when colorless glass largely replaced aqua as the color of choice for bottle users. The fact that the bottle was machine made and has virutally no air bubbles, the date is pushed back to about the 1920s.
Sources:
http://www.virtualnewarknj.com/busind/brewery/ballantine.php
http://www.sha.org/bottle/machinemadedating.htm
Otto Brandt mineral water/spirits bottle
Color: Aquamarine
Method of Production: mouth blown
Approximate date: late 1800s-early 1900s
There were three Brandt Brothers who were bottlers in Newark . Otto Brandt bottled soda and mineral water from the late 1800's to 1910. Again, Aqua bottles became uncommon after the 1920s, slightly before the company ceased production.
Bottle reads:
OTTO BRANDT / 287 WASHINGTON / St / NEWARK / N.J. Back: TRADE MARK / O.B. / THIS BOTTLE / NOT TO BE SOLD
Source:
http://www.virtualnewarknj.com/busind/brewery/brandt.php
Swift & Company bottle
Color: Amethyst
Method/Production: mouth blown
Approximate age: late 1800s-1910s
Gustavus Franklin Swift In 1875, he moved to Chicago and became the first to slaughter meat for shipment east. According to its own 1915 company yearbook, Swift was offering a wide variety of products, including hams, sausage, bacon, chickens, eggs, butter, lard, shortening, oleomargarine, bouillon cubes, and soaps. Amethyst glass was most commonly used from the 1880s to about World War I. Because it is mouth blown, it most likely dates from before World War I. Between 1905 and about 1914 or 1915, the only fully automatic machine was the Owens Automatic Bottle Machine and until the late 1910s they were granting exclusive licenses for various categories of bottles. Due to the high price of these automated machines, mouth blown methods were still being used until around 1917.
Sources:
http://www.sha.org/bottle/machinemadedating.htm
http://www.referenceforbusiness.com/history2/99/Swift-Company.html
Charles Gulden mustard bottle
Color: clear with a straw tint (slight amber tint to thickest portion of the glass)
Method of production: Machine made
Approximate date: 1906-1930s
Charles Gulden established mustard company near South Street Seaport in New York City. On January 30, 1893, he received patent for a "Cap for Mustard-Bottles"; January 2, 1906 - registered "Gulden's Mustard" trademark. The bottle originally had screw top with lid. Because it is colorless with a slight straw tint, it very likely is from a machine-made bottle, unlikely to date from much prior to World War I (1910s) to the mid-20th century. A very similar logo was pictured in a 1922 advertisement which could date the bottle to earlier than the 1950s.
Bottle reads:
Charles Gu
Average Capacity
New York
Bottom reads:
Gulden's Patent Cap Mustard
Sources:
http://www.sha.org/bottle/food.htm
http://www.sha.org/bottle/colors.htm#Colorless
http://www.sha.org/bottle/Typing/food/guldenad.jpg
G. Krueger Brewery beer bottle
Color: Red-Amber
Method of production: automatic bottle machine
Approximate date:
1934
G. Krueger Brewery
The G. Krueger Brewing Co. operated in Newark, NJ from 1934-1961. The bottle was produced using an automatic bottle machine that became popular during the late 1910s.
Sources:
http://www.virtualnewarknj.com/memories/newark/newmanbeer.htm
http://www.sha.org/bottle/bases.htm
Wayne County vinegar bottle
Color: clear
Method of production;
Approximate date: 1910s-1930s
The bottle is from the Wayne County Produce Co. They produced ciders and vinegars.The Wayne County Pro duce Company was mentioned in an article from 1928 in which they installed a new filter for clarifying sweet cider and estimates that they will make 15,000 barrels of sweet cider and 20,000 barrels of vinegar. Colorless glass bottles were relatively uncommon prior to the 1870s but became quite common after the wide spread use of automatic bottle machines in the mid to late 1910s.
Sources:
http://www.cgazette.com/common/news/2002/Oct02news/1035563531484.html
http://www.sha.org/bottle/colors.htm
Lea & Perrins Worcestershire Sauce bottle
Color: Aquamarine
Method of Production: early machine-made
Approximate date: 1910-1920
This club style sauce bottle is a distinctive shape that is closely identified with sauces intended for meats, and in particular, various brands of Worcestershire sauce. The origin of this style was apparently the bottle designed by or for the Lea & Perrins® company, which was first used in the 1840s. The bottles were made by the Salem Glass Works in Salem, NJ beginning in 1876. The initials JDS are on the bottom, which stood for John Duncan & Sons, original importer of L&P sauce in New York from 1877 to 1930. The bottle originally had a glass and cork stopper used from the 1850s to the 1930s. "Worcestershire Sauce" is written horizontally on the shoulder which was the typical embossing for these bottles from the 1850s to about 1920.
Sources:
http://www.sha.org/bottle/finishstyles3.htm#Club%20Sauce
http://www.sha.org/bottle/food.htm
E. Whoyt & Co Hoyt's German Cologne
Color: clear
Method of production: closed mold (entire bottle except upper section of the finish or lip was mold made)
Approximate date: 1880s-1900s
E. Whoyt & Co began production in Lowell, MA. Hoyt's German Cologne was introduced in the 1870s. They used the closed mold from the 1880s to 1900s.
Sources:
http://choyt48.home.comcast.net/~choyt48/ewhoyt_run.htm
http://www.sha.org/bottle/bases.htm#Cup%20mold