The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1911-04-06
voBAsco.
Where 10 Was First Made In Louis
lana.

/ Where IL was First Made IN Louis
lana.
New Orleans States: Captain John
A. McIlhenny 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 appearance. He is now pay
ing very close attention to the tobasco
sauce manufacturing business. and at
the present time a large new factory is
going up.
1--WE are more than pleased with the
growth that this business has UNDER
gone In the past few years." said the
captain at the ST. Charles hotel. THE
expansion of tobasco manufacturing
has been beyond our most sanguine ex-
pectations. All of the manufacturing
is done on Avery island. n all of the
peppers used are grown on the island.
We raise them on our own plantation
under u W supervision.
"Tobasco 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 ct Avery island, and
the label "a made with New Iberia on
1t, which has been allowed to remain
eve since.
There has been a great deal writ
ten about tobasco sauce ever since l
can remember. In fact. / think the
subject is one that has rather been
overdone from the newspaper stand
point, and the only new thing there is
about tobasco is the factory. OF
course his 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, dry
and healthful during all seasons of the
year.. AS Captain McIlhenny states.
:tobaseo has Deer regarded and writ
ten about as one of the distinct prod
ucts of Louisiana for more thar half a
century. 1t is almost impossible to
get into any first-class hotel or res
taurant anywhere in the United States
without finding among the condiments
tabasco sauce. 1t is not, however, a
sauce that can be used in large guam
titles. It is put up in very small bot
ties and a single drop on an oyster is
all that n can relish. Many funny
stories are told of people who enter the
New Orleans restaurants and try to-
basco on raw oysters Tor the first time.
They will insist OF putting about a
~teaspoonful on an oyster and gulping
1t down, n then the fireworks begin.
Such a dose causes the eater to see all
the stars in the armament. A tea
spoonful of tobasco would be enough
for a dozen of the largest oysters that
came out of Bayou creek.
Much to the surprise of those who
SO long been familiar with to-
basco sauce, all of the supply of the
worlds market is raised on about 100
acres of lana. But the manufactured
produce Of this one 100 acres is
the most valuable of any of a
like area of land in the United States
If not in h world. 1t has been said
by those who ought to know that the
annual net from tobasco
manufacturing We're no less than $780,
900.
During the past few years there have
been all sorts Of limitations of tobasco
put on the market, but regardless Of
that fact. those who really know the
merits of tobasco try always to get
the genuine McIlhenny brand. Such a
reputation has this sauce that it is
now sent into competition with Maun-
sci White all over England and Euro
countries.
Therefore, despite all of the essays
eve written on tobasco sauce and on
Avery island and on the M~cIlhennys, it
will always remain a fact that the
manufacture of tobasco will be of in
terest because of the Mnia1eness OF the
industry because of the romantic and
interest attaching to Avery
island, and because every Louisianian
points with pride to Captain John A..
McIlhenny as the best example of what
the real southern gentleman to the
manner born really is and really ought
to be.