Bismarck weekly tribune. [volume] (Bismarck, Dakota [N.D.]) 1884-1943, 1899-08-25
MAKING OF SAUACE.
The Worcestershire Article Now Made
in This Country-Extre1ne Care
That is Used.

Many years ago, by the favor of a
nohleman residing in the county OF
Worcester. England. Messrs. Lea L.
Perrin became possessed Of the re-
celpt for preparing Il sauce OF exquisite
flavor and pungency. This relish was
introduced to the public under the title
OF Worcestershire sauce. and since
then that name has become well
known throughout the civilized world.
the merits OF the sauce easily cstab-
fishing the popularity of the article.
Lea Il Perrins' Worcestershire
sauce was first introduced into Am
erica by John Duncan in the early
f%orties, and today the firm of John
Duncan's Sons. No. 1902 Canal street,
is one OF the largest and best known
establishments of it's kind in the
world. For years the Duncans sup
piled the American market with Lea
and Perrins' sauce direct from the
factory in England but recently they
have made Il new and valuable de-
parture. They have received from
the parent house the original recipe.
a carefully guarded secret. and are
now manufacturing Lea l. PERKINS,
Worcestershire Sauce in their own es-
Enlistment, which is one of the model
factories of New York.
The factory on Canal street extends
through to York street, and is an
eight-story building of recent construc-
ton and with modern appointments.
Visitors, who are welcome at all
hours, are impressed above all with
the absolute neatneSS of every Qenart-
ment. In the manufacture of such a
product as table sauce one could
easily imagine Il scene that would be
unpleasant to visit. The Duncan
establishment is ''spick and span"
from top to bottom.
In the bottling department. the
liquid is brought from casks on the
floor above through silver tubes TO the
bottling machine. The empty bottles
having been carefully washed. are
placed in a row on a rack and are filled
by means of the silver tubes. When
a bottle is full an automatic arrange
ment stops the flow.
This arrangement insures perfect
cleanliness. There is no ladling out
or measuring by hand. Everything
is scrupulously clean.
In the corking department the ut
most care is observed. The corks
are specially imported for the purpose,
and, like the bottles, are of the very
best material. The wrappers for the
bottles are fine manila paper Of spe-
cial manufacture. Even the red
Irvine which encircles the neck of the
bottle after it has been wrapped I'M
is made to order.
The labelling and wrapping is done
by young women, who are neatly
dressed, and who have the advantage
of working in large rooms, light and
airy. Practice has made them very
skillful.
The packing and shipping is done
on the lower floors of the factory.
while in the cool cellars are stored
great casks of ingredients.
Thus it will be seen that every de-
tail in the manufacture of Lea & Per-
rims Worcestershire Sauce is faith
fully carried out by the Messrs. Dun
can, who, as has been said, have the
sole right to make the genuine sauce
for the American market. The merits
of the sauce are we'll known. and had
Socrates in his day been familiar with
them. he could never have said that
the sauce for the meat should be the
appetite.-Mail and Express, New
York, Aug. 18th.