The Indianapolis journal., 1903-10-17
TABASCO-AH:
Where 1t Was First Made i'm Louisi-
ann.

New Orleans States.
Capt. John A. McIlhenny is in the city
this week from Avery island, looking very
much as if he had been a long military
campaign, judging from his rugged, sun
burned appearance; He is now paving very
featuring business, and at the present
time large new factory is going up.
I'VE more than pleased with the
growth that this business has undergone in
the past few years." said the captain al
the ST. Charles Hotel 1.-The expansion of
tabasco manufacturing has been beyond
our most sanguine expectations. All of the
manufacturing is done on Avery island,
and all of the peppers used are grown on
the island. We raise them on our own
plantation under our own supervision.
"Tabasco sauce was first made on the
island in 1868 by my father, who thought
he could make a sauce from the peppers
which grew there equal to Maunsel White.
At that time there was no postoffice at
Avery island and the label was made with
New Iberia on il. which has been allowed
to remain ever since.
There has been great deal written
about tabasco sauce ever since L re-
member. In fact, think the subject is one
that has rather been overdone from the
newspaper standpoint, and the only new
thing there is about tabasco is the factory.
Of course, this was made necessary by the
great increase in the business. and it will
not be possible for us TO make enough to
supply the demand.
Avery island is perhaps the most de-
lightful spot in the State, high, cry and
healthful during all seasons of the year.
AS Captain McIlhenny states. tabasco has
been regarded and written about as one of
the distinct products of Louisiana for more
than half century. 1t is almost impoSSi-
BILE to get into any first-class hotel or res
taurant anywhere in the United States
without finding among the condiments ta-
baSco sauce. 1t is not, however, a sauce
that can be used in large quantities. 1t is
put up in very small bottles and single
drop on an oyster is all that one can
relish. Many funny stories are told of peo-
pie who enter the New Orleans restaurants
and try tabasco raw oysters for the
first time. They will insist on putting about
a teaspoonful on oyster and gulping it
down, and then the fireworks begin. Such
a dose causes the eater TO see all the stars
would be enough for dozen of the largest
oysters that ever came out OF Bayou creek
Much to the surprise OF those who have
so long been familiar with tabasco sauce. all
of the supply of the worlds market is
raised on about one hundred acres of land
But the manufactures ia produce sd of this one one
of any of a like area of land in the United
States. If not in the world 1t has been
said by those who ought to know, that
the annual net revenues from tabasco
manufa cturing were no less than s150.O00.
During the past few years there have
been all sorts OF limitations of tabasco put
on the market but regardless of that fact.
those who really know the merits of tabasco
try always TO get the genuine McIlhenny
brand Such a reputation has this sauce
that it is now sent to all parts of Europe
and enters into competition with Maunsel
White all over England and European
countries.
Therefore, despite all Of the essays ever
written on tabasco sauce and on Avery
island and on the McIlhennYs, ii will always
remain a fact that the manufacture of ta-
basco will be of interest because of the
uniaueness of the industry, because of the
romantic and historical interest attaching
to Avery island, and because every Louisi-
anian points with pride to Capt. John A.
NcIlhenny as the best example of what the
real Southern gentleman TO the manner
born really is and really ought to be.