Lea & Perrins Worcestershire Sauce

Lea & Perrins Worcestershire Sauce

Foodways

Condiments

The sauce itself was made in England, but it was imported in casks to John Duncan & Sons in New York City, as identified by the marking on the bottom, "J140 S" 
glassbottlemarks.com notes, "These bottles are mouthblown (handmade) and were produced beginning sometime in the 1877-1880 time period (sources disagree on exact year) and were made in very large quantities until at least the 1910s, before a switch was made to machine-made bottles. Many mold numbers are seen, ranging from “1” to at least “105”, possibly higher. The bottles are nearly always in shades of light aqua or light green."

In a New York Times article, a descendant of Duncan said, “My great-great-grandfather, John Duncan, had a small business in Manhattan principally importing liquors and wine from Europe, and preserves, jams and jellies from England. His firm was known simply as John Duncan and Sons. He learned of this odd sauce that was said to be famous in England in the 1830's and he ordered a small shipment. The imports gained tremendously in a very few years and there were salesmen peddling it all over the country. They traveled by train as far south as Texas. Demand became such that he opened a processing plant using the exact English formula and using English imports.”

This brand of worcestershire sauce still is in production today.

https://www.historicnewengland.org/explore/collections-access/gusn/248364/
https://www.nytimes.com/1978/04/19/archives/the-saga-of-a-sauce-from-india-to-the-united-states-the-saga-of-a.html
https://glassbottlemarks.com/bottlemarks-3/

Phoenix Project

1880-1910s

Emmett Cantkier

240g
57mm
185mm

Glass

Bottle

p5286 ACC 170

9FU91