The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1904-02-04
THE PUNGANT T0BAsCo.
An Industry That Capt. John A. Mo.
uhenny Has Built UD ON
Avery Island, La.

Capt. John A. McIlheny is in the
city this week from Avery island,
looking very much as if he had been
on a long military campaign, judging
from his rugged, sunburned appear
ance. He is now paying very close
attention to the tabasco sauce manu-
featuring business, and at the present
a large new factory is going up.
1--WE are more than pleased with the
growth that this business has .nder-
gone in the past few years." said the
captain at the ST. Charles hotel. "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 may father, who
thought he could make sauce from
the peppers which grew there equal
to Maunsel White. At that time there
the label was made with New Iberia
on it, which has been allowed to re-
main ever since
There has been great deal written
about tabasco sauce ever since can
remember. In fact, think the SUBJ
ject is one that has rather been over
done from the newspaper standpoint,
and the only new thing there is about
tabasco is the factory. Of course, this
was made necessary for the great in
crease 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, dry
and healthful during all seasons of the
year. AS Capt. McIlhenny states, ta-
basco has been regarded and written
about as one of the distinct products
of Louisiana for more than half a CEN
fury. 1t is almost impossible to get
into any first-class hotel or restaurant
anywhere in the United States with
out finding among the condiments to-
basco sauce. 1t is not, however, a
sauce that can be used in large guam
titles. 1t is put up in very small bot
ties, and a single drop on an oyster is
all that one can relish. Many funny
stories are told of people who enter the
New Orleans restaurants and try ta-
basco on raw oysters for the first time.
They will insist on putting about tea
Cnnnnfnv 1nir {
down, and then the fireworks begin.
Such dose causes the eater to see all
the stars in the armament A tea
Epooful Of tabasco 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 tabas-
co sauce, all of the supply of the
worlds market is raised on about one
hundred acres of land. But the man.
ufacturea product of this one hundred
acres is perhaps the most valuable of
any of like area of land in the United
States, if not in the world. 1t is said
by those that ought to know that the
annual net revenues from tabasco
manufacturing were no less than $780,
900.
During the past few years there
have been all sorts of limitations of
tabasco put on the market, but regard
less of that fact, those who really
know the merits of tabasco try always
to get the genuine McIlhenny brand.
Such reputation has this sauce that
it is now sent to all parts of Europe
and enters into competitor with Maur-
sci White all over England and Euro
pean countries.
Therefore, despite all of the essays
ever written on tabasco sauce and on
Avery island and on the McIlhennys,
it will always remain fact that the
manufacture of tabasco will be of in
terest because of the uniqueness OF
the industry, because of the romantic
| and historical interest attaching to
Avery island, and because every Lou
isianian points with pride to Cal t.
John A. McIlhenny as, the best exam
| pie of what the real southern gentle
man to the manner born really is and
really ought to BEN. O. States.