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The
Bertrand
Bottles [^^
A Study of
19th-century Glass And
Ceramic Containers
mi
FEDERAL
PUBLICATION
Digitized by the Internet Archive
in 2012 with funding from
LYRASIS Members and Sloan Foundation
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The Bertrand Bottles
The Bertrand Bottles
A Study of 19th-century Glass
And Ceramic Containers
by Ronald R. Switzer
NATIONAL PARK SERVICE
U.S. DEPARTMENT OF THE INTERIOR
WASHINGTON 1974
Richard Nixon
President of the United States
Rogers C. B. Morton, Secretary
U.S. Department of the Interior
Ronald H. Walker, Director
National Park Service
As the Nation's principal conservation agency, the Department of the Inte-
rior has basic responsibilities for water, fish, wildlife, mineral, land, park,
and recreational resources. Indian and Territorial affairs are other major
concerns of America's "Department of Natural Resources." The Depart-
ment works to assure the wisest choice in managing all our resources so
each will make its full contribution to a better United States — now and in
the future.
This publication is the result of a study of ,an archeological and historic
site on Federal land for which the National Park Service has had responsi-
bilities. It is printed at the Government Printing Office, and may be pur-
chased from the Superintendent of Documents, Washington, D.C. 20402.
Price $1.90 (paper cover). Stock Number 2405-00529
Library of Congress Cataloging in Publication Data
Switzer, Ronald R
The Bertrand bottles.
(Publications in archeology, no. 12)
Bibliography: p.
Supt. of Docs, no.: 1 29.59: 12.
1. Bottles— United States. 2. Bertrand (Steamboat)
I. Title. II. Series.
E51.U75no. 12 [NK5440.B6] 666'. 19 72-600353
Publications' in Archeology*
Archeological Research Series
1. Archeology of the Bynum Mounds, Mississippi (PB 177 061).**
2. Archeological Excavations in Mesa Verde National Park, Colora-
do, 1950 (PB 177 062).**
3. Archeology of the Funeral Mound, Ocmulgee National Monument,
Georgia (PB 177 063).**
4. Archeological Excavations at Jamestown, Virginia (PB 177
064).**
5. The Hubbard Site and other Tri-wall Structures in New Mexico
and Colorado.
6. Search for the Cittie of Ralegh, Archeological Excavations at
Fort Raleigh National Historic Site, North Carolina.
7A. The Archeological Survey of Wetherill Mesa, Mesa Verde Nation-
al Park, Colorado (Wetherill Mesa Studies).
7B. Environment of Mesa Verde, Colorado (Wetherill Mesa Studies).
7C. Big Juniper House, Mesa Verde National Park, Colorado (Weth-
erill Mesa Studies).
7D. Mug House, Mesa Verde National Park, Colorado (Wetherill
Mesa Studies).
8. Excavations in the 17th-Century Jumano Pueblo, Gran Quivira,
New Mexico.
9. Excavations at Tse-ta'a, Canyon de Chelly National Monument,
Arizona
Publications in Archeology
10. Ruins Stabilization in the Southwestern United States
11. The Steamboat Bertrand: History, Excavation and Architecture
12. The Bertrand Bottles: A Study of 19th-century Glass and Ceram-
ic Containers
Anthropological Papers
1. An Introduction to Middle Missouri Archeology
2. Like-a-Fishhook Village and Fort Berthold, Garrison Reservoir,
North Dakota
*Concurrent with the establishment of the Office of Professional Publications,
National Park Service, the name Archeological Research Series has been
changed to Publications in Archeology. The numbering of the volumes will not
change. The series entitled Anthropological Papers is discontinued.
**These publications are no longer available from the Superintendent of Doc-
uments. They may be ordered by title (and parenthetical code number) by writ-
ing to: Clearinghouse, U.S. Department of Commerce, Springfield, Virginia
22151. These reports are available in two forms: microfiche at 95 cents per
document, or paper copy at $6.00 per volume, prepaid.
Preface
The purpose of this study is to bring
together temporal and functional information
for more than 6,000 bottles recovered from the
steamer Bertrand in 1968-1969. Presumably,
commercial bottles like those described were
common during the Civil War era, but now
have become relatively rare. They are of
special significance because their study brings
into focus the economic and technological
conditions of the 1860's, and provides an
important means of dating other historic
sites. Their destination was the mining dis-
tricts of Montana Territory, where their con-
tents were intended to satisfy the desires of
miners, sod busters, wranglers and travelers.
Although there are many books available on
the subject of bottles, most are simply descrip-
tive texts that contain little information relat-
ing to classification, function, or history. The
need for inclusion of all three subjects in a
bottle text is very great indeed, if for no other
reason than to bring order to a menagerie of
objects, and to insure that bottle specialists
and historians all speak the same language.
This work provides a classification and de-
scription of physical attributes of bottles from
the Bertrand. Where known, information
about bottle manufacturers, details of fabrica-
tion, and business histories of product manu-
facturers, wholesalers, and consignees has
been included. Perhaps equally important are
descriptions of shipping crates and the man-
ner in which the bottles were packed.
Hundreds of whole specimens taken from the
Bertrand were found in their original crates.
The latter often exhibited the stenciled names
and addresses of wholesalers and manufactur-
ers. In addition, newspapers, almanacs and
broadsides which composed part of the pack-
ing material in some crates were of great
value in documenting the bottles and their
contents. Finally, many bottles still retain
their corks, seals and paper labels, and should
not be discounted for what they contribute to
the documentation of this period collection.
Details of bottle fabrication and the identi-
fication of bottle producers are not necessarily
beyond the scope of this volume, although
such information in most cases is meager. To
delete these details would be to withhold
something of worth to future researchers.
Even though some specimens bear embossed
designs, letters and marks, it is unfortunate
that most of their makers are still unknown.
These marks, which presumably were peculiar
to specific companies, are included in the hope
that they will be of use to others in accurately
determining the identity of bottle factories,
when they operated, and in what years partic-
ular marks appeared on their products.
In short, this study is meant to be a
reference for archeologists, historians, cura-
tors and others who are charged with the task
of classifying, describing, and interpreting
bottles in collections of nineteenth century
glass.
This work could not have been undertaken
without the cooperative support of the Na-
tional Park Service and the Bureau of Sport
Fisheries and Wildlife. I especially wish to
acknowledge Rex L. Wilson, Acting Chief,
Division of Archeology and Anthropology,
Office of Archeology and Historic Preserva-
tion, upon whose bottle classification system I
have so heavily relied. I am indebted to
Wilfred D. Logan, Chief, Midwest Archeologi-
cal Center, and to Jackson W. Moore, Staff
Archeologist, for their helpful criticism. Spe-
cial thanks go to Wayne Nelson, Staff Photog-
rapher, Midwest Archeological Center, and
Jerry Livingston, Technical Illustrator, Mid-
west Archeological Center, for their assist-
ance in preparing illustrations. Finally, on the
staff of the Bertrand Conservation Labora-
tory, I am grateful for the help of Valerie
Reiley, Secretary, Maia Sornson, Park Tech-
nician, and most capable Curator, Mary Dor-
inda Partsch.
R.R.S.
September, 1972
Contents
INTRODUCTION 1
CHAPTER I: PRODUCTION TECHNOLOGY
OF 19th CENTURY BOTTLES 5
CHAPTER II: BOTTLE CLASSIFICATION 7
Class I, Ale, Beer and Stout 9
Class III, Wine, Whiskey, Bitters
and Other Intoxicants 22
Class IV, Toiletry 43
Class V, Culinary 43
Class VI, Ink 67
Class VII, Chemicals and Medicine 70
CHAPTER III: BOTTLE MAKERS AND THEIR MARKS 71
Denby and Codner Park Potteries 71
Ellenville Glass Works 71
Kentucky Glass Works 72
Lorenz & Wightman 72
William McCully & Company 72
Willington Glass Works 73
CHAPTER rV: MANUFACTURERS AND CONSIGNEES 75
Bitters, Bourbon and Wine 75
Calvin A. Richards 75
H.A. Richards 76
Dr. Jacob Hostetter 76
Col. P. H. Drake 77
Foodstuffs 78
William Underwood 78
W. K. Lewis 78
Medicines and Extracts 78
Joseph Burnett 78
Sauces 79
Lea and Perrins 79
Ink 79
R. B. Snow 79
P. & J. Arnold 79
Consignees 79
Francis L. Worden 79
Granville Stuart 80
John T. Murphy 80
G. P. Dorris 80
CHAPTER V: CONCLUSIONS 81
REFERENCES 83
APPENDIX (Tables) 87
Illustrations
1. Key to bottle nomenclature 8
2. Key to neck finishes 8
3. Ale bottle, Class I, Type 1 9
4. Ale Bottle, Class I, Subtype la 10
5. Ale Bottle, Class I, Subtype lb 10
6. Ale bottle, Class I, Subtype lc 11
7. Ale bottle, Class I, Subtype Id 12
8. Ale bottle, Class I, Subtype le 13
9. Ale bottle, Class I, Subtype If 14
10. Ale bottle, Class I, Subtype lg 14
11. Amsterdam ale, Class I, Type 2 15
12. Impressions on Class I, Type 2 15
13. Ale bottle, Class I, Type 3 16
14. Ale bottle, Class I, Subtype 3a 16
15. Ale bottle, Class I, Subtype 3b 17
16. Ale bottle, Class I, Subtype 3c 18
17. Ale bottle, Class I, Subtype 3d 19
18. Ale Bottle, Class I, Subtype 3e 19
19. Ale bottle, Class I, Subtype 3f 20
20. Ale bottle, Class I, Subtype 3g 20
21. Cooper & Conger Ale, Class I, Type 4 21
22. Wine demijohns, Class III, Type 1 22
23. Profile, Class III, Type 1 23
24. Champagne, Class III, Type 2 24
25. Bottle closure, metal clamp 25
26. Bottle closure, string tie 25
27. Profiles, Class III, Type 2 26
28. Relief stamped seal 27
29. Relief stamped seal 27
30. Relief stamped seal 27
31. Relief stamped seal 27
32. Champagne cork mark 28
33. Reconstructed label 28
34. Champagne, Class III, Subtype 2d 29
35. Wine, Class III, Type 3 29
36. Wine bottle seals 30
37. Bourbon whiskey bottle 31
38. Profiles, Class III, Type 4 32
39. Brandy, Class 3, Type 5 32
40. Hostetter's bitters 33
41. Bottom relief marks 33
42. Bottom relief marks 33
43. Profiles, Class III, Type 6 34
44. Proprietary revenue stamps 35
45. Hostetter's almanac 36
46. Schroeder's bitters 37
47. Schroeder's bitters label 38
48. Bitters, Class III, Subtype 6d 39
49. Udolphowolfe's schnapps 39
50. Drake's bitters 40
51. Drake's advertisement 40
52. Kelly's bitters bottle 41
53. Kelly's bitters label 41
54. Kelly's case stencil 41
55. Kelly's case stencil 41
56. Schroeder's bitters bottle 42
57. Pewter dispenser cap 42
58. Perfume, Class IV, Type 1 43
59. Perfume, Class W, Subtype la 43
60. Perfume, Class W, Subtype lb 43
61. Brandied peaches bottle 44
62. Brandied peaches label 45
63. Brandied cherries bottle 45
64. Brandied cherries bottle 46
65. Catsup, Class V, Type 4 46
66. Catsup, Class V, Type 5 47
67. Catsup, Class V, Type 6 48
68. Mustard, Class V, Type 7 49
69. Pickles, Class V, Type 8 50
70. Pickles, Class V, Type 9 51
71. Pickles, Class V, Subtype 9a 52
72. Vegetables, Class V, Subtype 9b 53
73. Pickles, Class V, Subtype 9c 54
74. Pickles, Class V, Subtype 9d 55
75. Honey, Class V, Subtype 9e 56
76. Honey, Class V, Subtype 9f 56
77. Tamarinds, Class V, Subtype 9g 57
78. Pepper sauce, Class V, Type 10 57
79. Pepper sauce, Class V, Subtype 10a 58
80. Stenciling reconstruction 59
81. Pepper sauce, Class V, Type 11 60
82. Worcester sauce bottle 61
83. London Club Sauce bottle 62
84. Club sauce stenciling 62
85. Lemon syrup bottle 63
86. Ground pepper bottle 63
87. Horseradish, Class V, Type 16 64
88. Imported olive oil bottle 64
89. Lemon oil, Class V, Type 18 65
90. Lemon oil paper label 65
91. Assorted jellies bottle 66
92. Jelly jar paper label 66
93. Ink, Class VI, Type 1 67
94. Ink, Class VI, Type 2 68
95. Chemicals, Class VII, Type 1 68
96. Essence of ginger bottle 69
97. Extract, Class VII, Type 3 69
Introduction
Once in a very great while a few historic
artifacts are found which contribute signifi-
cantly to our knowledge of a particular period.
Rarer still is the find of a 19th-century
steamboat containing a cargo composed of
thousands of pounds of artifacts of infinite
variety. However, the relative rarity of these
artifacts is overshadowed to a considerable
degree by what can be translated from their
analysis about the economy, technology, and
life of contemporaries who lost them in an
unpredictable wreck more than 100 years ago.
The discovery of the steamer Bertrand in
1968 marked the end of nearly a century of
periodic searching for the vessel. The Ber-
trand was built in Wheeling, West Virginia,
in the summer of 1864 (Petsche, 1970, p.
3), and subsequently was purchased by the
Montana and Idaho Transportation Line of
St. Louis, Mo. The low draft steamer was 161
feet long, and had a 32-foot, 9-inch beam.
Commanded by James A. Yore, she left her
berth in St. Louis for Fort Benton in Mon-
tana Territory on March 18, 1865, bearing at
least ten passengers and a cargo estimated to
have weighed well in excess of 251 tons
(ibid.,p.4). On April 1, 1865, the boat struck a
snag and sank in the Missouri River at
Portage La Force near De Soto Landing in
Nebraska Territory. No lives were lost but the
insurer's salvage boat was unable, after two
attempts, to recover the major part of the
cargo of agricultural and mining supplies,
household paraphernalia (Switzer, 1972,
pp. 5-7; 1971, pp. 6-10), clothing (D'Amato,
1971; Schweiger, 1971; Switzer, 1972, pp.
417-426), canned and bottled foodstuffs, bit-
ters, wines and munitions (Switzer, 1971, pp.
5-6). Nevertheless, these contemporary sal-
vors appear to have enlarged the bow hatch
and to have recovered all but 684 pounds of
the mercury the boat carried. It has been
estimated that the Bertrand may have carried
as much as 35,000 pounds of the metal in
wrought iron carboys.
In 1968 and 1969, the remainder of this
voluminous collection was removed from the
Bertrand by its discoverers, Sam Corbino and
Jesse Pursell. They were assisted and super-
vised in this effort by archeologists of the
National Park Service and personnel of the
Bureau of Sport Fisheries and Wildlife. The
artifacts are presently housed in the Bertrand
Conservation Laboratory, at DeSoto National
Wildlife Refuge near Missouri Valley, Iowa,
where they are being cleaned, preserved, and
catalogued by National Park Service special-
ists.
In relating the history of the Bertrand, it
seems worthwhile to say something of the
nature of steamboating on the Missouri River
and to note some of the economic and techno-
logical developments at the end of the Civil
War. Navigation of the Missouri by steam-
THE BERTRAND BOTTLES
boat prior to the beginning of the 19th
century was considered out of the question.
Simple boats began using the Missouri as an
avenue of trade about this time, and by 1805 a
keelboat was taken to the head of navigation
at Fort Benton by the famous Lewis and
Clark Expedition (Chittenden, 1962, pp. 90-
91). Other keelboats soon followed, some
bearing as much as 15 tons of foodstuffs,
hardware and trade goods. Almost overnight
this avenue of commerce became a two-way
shipping lane.
The continued growth of commercial navi-
gation on the Missouri rose in response to at
least three demands of the times. The first of
these was directly related to developing a
means of transporting furs from the Rocky
Mountains to eastern markets during the first
half of the 19th century (i&zd.,pp.l33-134).The
second demand was for an efficient means of
transporting men and supplies to the upper
reaches of the Missouri to establish military
posts and secure ownership of the territory
for the United States after 1804. Finally,
during the 1860's, when the fur trade began
to decline and gold was discovered in Idaho
and Montana, a substantial demand developed
for tools and supplies in the mining districts.
As time passed, larger boats tried to ascend
the river, and, with the advent of steam
engines and the development of the shallow
draft steamboat in the first decade of the 19th
century, steady advances were made up-
stream. In 1819 the Western Engineer, a
government boat of the ill-fated Yellow-
stone Expedition, ascended the river as far as
Council Bluffs. Forty years later, the Chippe-
wa, owned by the American Fur Company,
reached the head of navigation on the Mis-
souri near Fort Benton in Montana Territory,
and became a forerunner of river trade which
was to continue for nearly a century (ibid., p.
219).
The swift current, changing channel, ed-
dies, snags and sand bars were major obsta-
cles to commercial shipping, and the river
took an unmerciful toll of steamboats. Captain
H.M. Chittenden (1970, pp. 17-23) of the
Missouri River Commission wrote in 1897
that in the preceeding 44 years 273 boats had
been lost to the river, 193 of them wrecked on
snags. With such a relentless toll, shipping
companies doubled and tripled their charges
for freight, but their losses never seemed to be
covered. The Bertrand, which sank when she
struck a snag on her maiden voyage to the
mountains, was valued at between $50,000
and $65,000 and her cargo at $100,000 to
$300,000. Such losses were no small matter,
even to prominent businessmen like two of
her owners, John J. Roe and John G. Copelin,
whose company's fleet included the steamer
Benton, the Yellowstone, the Fanny Ogden
and the Deer Lodge (Petsche, 1974; 1970, p.
4).
Despite the frailties of steamboats and
losses to the river, commerce continued to
grow, seldom waning even during the Civil
War. The larger cities on the Missouri, partic-
ularly St. Louis, which owed its initial growth
to the fur trade and the development of the
lead industry, later owed their prosperity to
the goods supplied to the mining districts in
Idaho and Montana. Gold was discovered in
southeastern Idaho, in 1860 and again two
years later in southwestern Montana, foster-
ing the growth of Bannock City and the
beginning of Montana's mining boom (Laven-
der, 1965, pp. 319-320).
The territory of Montana was already be-
coming overcrowded when, in the fall of 1864,
a second strike was made in Last Chance
Gulch which ultimately produced 20 million
dollars in gold, and caused a rush in the tide
of humanity unlike any the West had ever
seen. With the discovery came an increasing
demand for tools, hardware, foodstuffs, and a
few alcoholic luxuries that overland transport
simply could not provide in adequate volume.
During the navigable months of the middle
1860's, steamboats landed cargo almost daily
at Fort Benton. From there it was hauled
overland in wagons to the mining camps
where it brought phenomenal prices. Unfor-
tunately, the steamers could only operate on a
seasonal basis; none, it seemed, could fill the
demands.
For the readers of this book, history has
provided a more than adequate explanation
for the volume and variety of bottled goods
present in the cargo of the steamship Ber-
tram!. She carried pickles, preserves, sauces,
syrups, condiments, wines, liquors, and medi-
cines which were impossible to produce on the
American frontier, and which were difficult, if
not at times impossible, to obtain without the
aid of the river shipping industry.
There have been so many different kinds of
bottles made in the United States in the past
200 years that historians and antiquarians
INTRODUCTION
must constantly exchange information if they
are properly to identify, date, and classify
them into an organized body of knowledge.
Perhaps by describing what possibly is the
largest collection of bottles ever recovered
from a single historic period archeological
site, an important chapter can be written
about the glass making industry in America.
More numerous and less aesthetic than deco-
rative glass items, bottles often provide better
information about the history of our country
and some of its commercial products.
This is not meant to be a book for collectors,
but rather a compendium of temporal and
functional information concerning a single
collection of commercial bottles of the Civil
War era. Morphology has been classified, and
the makers of the bottles were researched
insofar as it was possible in hopes of assisting
historians, curators, glass specialists, and
interpreters. The size, color, shape, and meth-
od of manufacture of bottles are all of popular
interest, but these must be recorded in a
logical and systematic manner if they are to
be useful in telling the complete story of
American commercial glass. I have tried to
make this more than a descriptive text by
including material on bottle technology as well
as information relating to the business histo-
ries of the companies which used the contain-
ers. All of this is history, but hopefully not
history for its own sake. All too often as
specialists we do not see the forest for getting
locked in on the proverbial, tree. It is a simple
thing to describe a bottle (or bottles) in great
detail, but quite another to say something
significant about its manufacture, contents,
or use. If the task has been fully accomplished
in this book, so much the better; if it has not,
the deficiency lies in the absence of companion
information. So much more is needed in the
way of historical information before we have a
clear picture of the glass making and bottle
fabricating industry in America. That the
steamer Bertrand contained so complete a
cargo when it sank was an historical accident,
but one from which information will be taken
for years to come.
I
Production Technology
Of 19th-century Bottles
It is hard to imagine a world without glass
even though some of it, like ornamental pieces
and tableware with their beauty of form, are
relatively functionless compared to bottles,
optics, and light bulbs. Scientists have long
debated the properties of this miraculous
substance (Brill, 1962, pp. 127-138) and its
place of origin, but none doubt its antiquity.
Most recognize that the tools and technology
of its production and manufacture have
changed very little in several thousand years.
It is common knowledge that all of the
major techniques used to produce glass bottles
and tableware were in existence by the begin-
ning of the 19th century. The most important
developments in American glass during this
period were improvements and innovations in
glass working and production. Between 1815
and the end of the Civil War, more than a
dozen new or improved patents for glass
furnaces were obtained in the United States
alone. It was at this time that the "glory
hole," a very small furnace for reheating a
finished article to obliterate tool marks, came
into use (McKearin and McKearin, 1971, p.
15). Other innovations included leers or an-
nealing ovens and chambers, and the intro-
duction of metal holding tongs with semicir-
cular wooden jaws which did not mark molten
glass during handling (ibid., pp. 15, 18).
The most common method of producing
bottles early in the 19th century was by
blowing, and the shapes of hand blown bottles
were determined by the tools, desires, and
skills of the blower. The use of molds was less
common. Hand blown or free-blown bottles of
this period are usually lopsided and asym-
metrical, and have smooth shiny surfaces
devoid of designs and letters. Most of these
bottles exhibit pontil scars or rough spots at
the centers of their bases. These scars result-
ed from the attachment of pontils or holding
rods to the bases with bits of molten glass. By
these means, bottles could be held while the
gaffers struck off their blowpipes and finished
the lips of the apertures. Pontil scars, result-
ing from striking the pontil rods from the
bases, were sometimes removed or smoothed
over by fire polishing or grinding. The other
steps required to produce free-blown glass
objects are found in American Glass (Mc-
Kearin and McKearin, 1971), and will not be
described.
Another method for producing bottles was
to form them in molds. Early in the 19th
century, mold-blown or blown-in-mold bottles
were made in two kinds of molds, full size
contact molds and dip molds of various sizes,
some containing patterns. A dip mold was
composed of one piece, open at the top. When
a pattern dip mold was employed, a gather of
molten glass (called metal) was inserted in the
mold and blown to impress the pattern in it.
The pattern-impressed glass was then re-
THE BERTRAND BOTTLES
moved from the mold and blown to the desired
size. Patterns imparted by these molds are
diffuse, with smooth or rounded edges, but
mold marks are absent. The inner surface of
pattern-molded-and-expanded ware bears a
positive image of the pattern on the exterior.
According to Lorrain (1968, p. 37), bottles
and tableware produced by this method were
common early in the century, but had practi-
cally disappeared by 1850.
Bottles blown in full contact molds may or
may not exhibit mold marks or lines which
resulted from molten glass seeping into hinge
seams where the mold sections joined. Some-
times called blown-in-mold wares, the inner
surfaces of bottles produced by this technique
exhibit negative images of the raised patterns
on their exteriors. Hinged molds, although
known previously, were not widespread in
this country until after 1810 when the three-
piece mold made its appearance (McKearin
and McKearin, 1971, pp. 427-428; Lorrain,
1968, p. 38). The three-piece hinged mold
consisted of a body mold and a two-piece mold
for the shoulder and neck; the lip was hand
finished.
About 1840, the two-piece hinged mold was
introduced to the bottle making trade. The
first of these were probably made of brass, but
in five years iron molds were put into service.
In the 10 years following 1840, two-piece iron
molds began to replace their three-piece
predecessors. Perhaps the most significant
features of bottles produced in two-piece
molds are the vertical mold lines which run
the entire length of the bottles from the bases
to the necks (Lorrain, 1968, pp. 39-40). Occa-
sionally, these marks were removed by rotat-
ing the bottles in the molds while the glass
was still molten. Mold lines disappeared on
the upper necks because they were obliterated
by reheating the glass to apply the lip finish.
At about this same time, the lipping tool used
for applying the finish to bottle apertures
made its appearance, replacing the "laid on
ring" of molten glass. The lipping tool consist-
ed of a central plug which was inserted in the
neck of the bottle, and two hinged patterned
arms which clamped around the outside with
a metal band. When the tool was rotated the
arms formed the lip of the bottle and obliter-
ated some of the mold marks (Lorrain, 1968,
p. 40).
By 1857 the bottle making industry saw the
invention of what may have been its most
important tool, the snap case. This simple
device completely replaced the pontil rod for
holding bottles during the application of the
lip finish. Composed of four curved arms
which clamped around the bottle, it seldom
left a mark on a finished piece, and it also
eliminated sharp-edged pontil scars (Encyclo-
pedia Britannica, 1949, vol. 10, p. 410).
After 1860, a large number of closures were
invented in the United States, but most of
them never achieved widespread popularity.
Most of the bottles recovered from the
steamer Bertrand were stoppered with corks,
albeit some, such as those in champagne
bottles, have clamps or bails to hold them in
place. A few specimens contain glass stoppers
with cork sleeves, and four chemical bottles
have ground glass closures.
In 1861, the first lead glass medicine bottles
appeared in America, and shortly thereafter
tall, four-sided bottles with beveled corners
and known as "French squares" were put on
the market. It is suspected that the first
lettered bottles, most of which were French
squares or ornate types, made their appear-
ance at about this time, and not after the Civil
War as Moore (1924, pp. 255-256) and Lor-
raine (1968, p. 40) suggest, even though most
molds were hand made until 1900. Hundreds
of lettered bottles containing bitters were
removed from the Bertrand, which places
their date of manufacture at 1864, if not
earlier. The presence of a number of small lead
glass medicine bottles in the Bertrand collec-
tion bearing recessed lettered panels on two
sides also tends to support this position.
II
Bottle Classification
The classification and documentation of
bottles found in historic sites has become a
matter of considerable urgency. With this in
mind, the first problem was whether to
devise a new classification system or search
the literature for one that could be modified
for use. Works by Lorrain (1968), the Ferra-
ros (1966), Holscher (1965), Hunt (1959),
Wilson (1961; 1961; 1974) and others have
described some of the observable changes in
the manufacture of bottles which were helpful
in classifying and dating the Bertrand speci-
mens. However, of the studies cited, Lorrain's
(1968) article on 19th century glass and
Wilson's (1961 ; 1974) studies of bottles on the
military frontier were most helpful.
An existing bottle classification system was
chosen, eliminating some duplication of effort.
The system selected was devised by Rex L.
Wilson (1961, pp. 2-6) of the National Park
Service for use in ordering large collections of
19th-century bottles from Fort Union Nation-
al Monument, New Mexico, and Fort Laramie
National Historic Site, Wyoming. Using Wil-
son's system as a model, some of the descrip-
tive categories have been modified, and sever-
al new ones have been added, but the salient
features remain intact. Judging from the
variety of shapes in use during the 19th
century, it is probable that no classification
system can be all-inclusive. The bottle classes,
descriptive categories, and nomenclature used
in the Bertrand Conservation Laboratory and
in the text of this paper appear below and in
figures 1 and 2 and table 1 to avoid confusion
and disagreement resulting from their use:
Base: the lowermost part or bottom upon
which a bottle stands or rests.
Body: the main part of a bottle, which is
composed of one or more sides. The body
of a bottle can generally be defined as
that part of the wall or side usually
perpendicular to the base, and which
appears between the edge of the base and
the point of change in vertical tangency
of the side.
Kick-up: a steep rise or pushed-up part of the
base. This feature is common in wine
bottles.
Lip: the edge of the aperture.
Neck: the constricted part of a bottle which
lies between the point of vertical tangen-
cy at the end or top of the shoulder and
the lip of the orifice.
Neck finish : the addition of a collar or band of
glass to the neck of a bottle at or near the
lip of the orifice, or, the manipulation of
the molten glass at the neck terminus of a
bottle to produce a finished effect.
Orifice: mouth or aperture.
Shoulder: that part of a bottle which lies
between the point of change in vertical
tangency of the side and the base of the
neck.
8 THE BERTRAND BOTTLES
FIGURE 2. Key to styles of neck finishes.
A major problem with any classification
system involves the number of descriptive
attributes that are desirable to distinguish
types and subtypes. For the purpose of this
study, when a group of bottles are similar
morphologically but exhibit a variance in one
major descriptive attribute or in several mi-
nor attributes, the largest number of bottles
which are alike in all respects constitute a
type. The remainder of the bottles, with
variable attributes, are designated as sub-
types. Groups of bottles which have or had
identical or generically similar contents
and/or closures, but which are different mor-
phologically, are seperated into distinct types
and subtypes.
All bottles from the Bertrand are free-blown
or blown-in-mold varieties, and the latter
exhibit the marks of two- or three-piece
molds. Nearly all of the bottles have neck
finishes showing the marks of lipping tools
and the application of a separate piece of glass
at or near the neck terminus.
The Bertrand bottles have been placed in
six major groups or classes as follows: I, ale,
beer, and stout; III, wine, whiskey, bitters,
and other intoxicants; IV, toiletry bottles; V,
culinary bottles;VI, ink containers; and VII,
chemical and medicine bottles. (No bottles on
the Bertrand were found to have contained
soft drinks, i.e., Class II, a major grouping in
Wilson's scheme.)
Detailed morphological information for all
types and subtypes appear in the tables in the
Appendix. Table 1 presents a key to charac-
teristics of all types and subtypes enumerated
in tables 2 through 13. Figure 2 provides an
illustrative key to the styles of neck finishes.
31 32 33 34 35 36
BOTTLE CLASSIFICATION
CLASS I
ALE, BEER AND STOUT
The generic identity of the contents of most
of the bottles in this class cannot be accurate-
ly determined. Twelve imported wheel-thrown
stoneware bottles definitely contained ale, but
the contents of 43 additional salt-glazed,
wheel-thrown containers, and 21 amber glass
bottles remain a mystery. Two of the latter
are embossed to indicate that they may have
contained ale, but the remainder are plain and
closely resemble modern beer bottles in shape.
However, inasmuch as the brewing industry
did not begin to pasteurize beer until 1873, it
is unlikely that the amber glass bottles con-
tained the product. Unpasteurized beer had a
very short shelf life and could not be exposed
to alternating heat and cold, prolonged stand-
ing at room temperature, nor could it be
shipped long distances (Arnold, 1933, p. 99).
Ale, with its higher alcohol and undecomposed
sugar content (Webster's New Twentieth Cen-
tury Dictionary ,1964, pp. 44, 166) did not go
stale or spoil quickly, and seems to have been
a common beverage on the western frontier.
No bottles recovered could definitely be identi-
fied as having contained beer or stout.
Class I, Type I, Subtypes la, lb, lc, Id, le, If,
The collection of 43 ceramic ale containers
have been divided into subtypes on the basis
of variations in morphology (Table 2). All of
the bottles are wheel-thrown, salt-glazed pot-
tery, with little or no glaze on the bases. The
lower bodies of the bottles are cream-colored,
while the shoulders and necks are pale to dark
yellow ochre.
Type 1 is composed of 24 whole bottles. The
bases are flat to very slightly concave. The
bodies of some bottles are stamped close to the
base with the single letters: "J," "0," "W,"
"S," "L," "H," "D," "M," "C," or "B." The
bottles are cylindrical and the shoulders curve
gently inward in conical fashion. The necks
terminate in double ring finishes. The upper
FIGURE 3
Class I, Type 1
Contents: ale?
inch.
10 THE BERTRAND BOTTLES
FIGURE 4
Class I, Subtype 1a
Contents: ale?
BOTTLE CLASSIFICATION H
ring is larger than the lower, and exhibits a
flat lip. The stoppers for the bottles are cork,
held in place with thin wire bails. All of these
specimens display remnants of thin foil about
the apertures and on the necks (fig. 3).
Dimensions: height, 8 inches; diameter of
base, 2 15/16 inches; diameter of neck (out-
side), 1 3/16 inches (inside), 3/4 inch.
The body of Subtype la is similar to that of
Type 1. This bottle, the only one of its kind in
the collection, was not as heavily glazed as the
others, giving it a dull finish. The collar is
slightly concave in profile, and has a sharp
basal edge. The lip slants downward into the
orifice. Beneath the collar is a narrow ring,
also bearing a sharp edge. Approximately 1/4
inch up from the base, the letter "B" is
stamped into the body. The bottle is sealed
with a cork, to which adhere bits of thin
metallic foil (fig. 4). Dimensions: height, 8 1/8
inches; diameter of base, 2 7/8 inches; diame-
ter of neck (outside), 1 1/16 inches, (inside),
5/8 inch.
There are 12 whole bottles and fragments of
several others in Subtype lb, the bases of
which have beveled edges. The bodies are
cylindrical and 10 whole specimens are
stamped near the base with the single marks:
"L," "C," "S," "M," "I," and a backward "D."
Fragments in this group display the mark-
ings: "X," "J," "W," "S(?)," "P," and
"L(?)." The concave conical shoulder meets
the body at a sharp juncture. All bottles of
this group exhibit brandy neck finishes with a
narrow ring beneath the collar and a thick lip
curving slightly inward to the orifice. The
stoppers are cork but there is no evidence of
seals or wrappers (fig. 5). Dimensions: height,
7 5/8 inches; diameter of base, 2 13/16 inches;
diameter of neck (outside), 1 inch, (inside),
5/8 inch.
Subtype lc is similar in most respects to
Subtype lb, except for a different neck finish.
This single bottle shows a wide slanting collar
with a flaring ring beneath. The edges of both
the collar and ring are sharply defined and the
lip is very slightly curved. Near the base, an
*'S" is stamped in the body. The bottle is
stoppered with a cork (fig. 6). Dimensions:
height, 7 3/8 inches; diameter of base, 2 7/8
inches; diameter of neck (outside), 1 1/16
inches, (inside), 3/4 inch.
FIGURE 6
Class I, Subtype 1c
Contents: ale?
12 THE BERTRAND BOTTLES
FIGURE 7
Class I, Subtype "Id
Contents: ale?
Another one-of-a-kind item is the bottle
which constitutes Subtype Id. The shape of
the base, body, and shoulder is like that of lb
and lc, but the bottle is taller and the neck
finish differs from lb. The flared ring beneath
the collar is not as close to the collar as in the
previous types, and flares outward to a sharp
edge. The collar is very wide, straight-sided at
the mouth and flares outward and downward
with a gentle concave curve. The bottle is
stoppered with a cork and displays the re-
mains of a thin foil wrapper on opposing sides
of the collar (fig. 7). Dimensions: height, 7
15/16 inches; diameter of base, 2 7/8 inches;
diameter of neck (outside), 1 3/16 inches,
(inside), 11/16 inch.
Two bottles in Subtype le are the tallest of
the glazed ceramic ale bottles. Some question
remains as to whether these two bottles were
a part of the cargo, or were intrusive — possi-
bly left by early salvors. The top and bottom of
one specimen was found on the stern deck,
and the top and the bottom of the other
specimen outside the gunwales at the bow
(Jerome E. Petsche, 1972, personal communi-
cation). Their bodies are cylindrical with well
defined, rounded shoulders and slightly coni-
cal necks. The neck finish is like that of
Subtype la, except that the collar is wider and
has a rounded lip. The orifice is sealed with its
original cork and wire bail, and there are
remnants of foil on the collar and neck.
Stamped in the body at an angle, close to
the beveled edge of the base, is:
"PRICE/BRISTOL" (fig. 8). Dimensions:
height, 9 3/4 inches; diameter of base, 3 1/2
inches; diameter of neck (outside), 1 inch,
(inside), 5/8 inch.
Subtype If is represented by two bottles.
They have flat bases with beveled edges, and
cylindrical bodies which expand very slightly
to the high rounded shoulders. The juncture
between the shoulders and the conical necks is
well defined. The collars have two grooves.
The bottles had been sealed with corks, wire
bails, and thin metal foil, remnants of which
extended down some distance onto the necks
(fig. 9). Dimensions: height, 7 1/2 inches;
diameter of base, 3 inches; diameter of neck
(outside), 7/8 inch, (inside), 5/8 inch.
inch
BOTTLE CLASSIFICATION 13
One bottle has been classified as Subtype
lg. Similar morphologically to Type 1 and
Subtype la, the major difference is in the
neck finish which is grooved to form two rings
and part of a third; the upper ring is the
largest (fig. 10). A small "W" is stamped in
the body near the base. Dimensions: height, 9
1/4 inches; diameter of base, 2 15/16 inches;
diameter of neck (outside), 1 1/8 inches,
(inside), 5/8 inch.
Class I, Type 2:
Twelve bottles of "Amsterdam Ale" were
recovered from the hull of the Bertrand. These
distinctive bottles are tall, wheel-turned,
brown to reddish-brown unglazed stoneware
(fig. 11). The base is flat with a slightly
rounded edge. Near the base of the body is a
half-inch-wide ridge. The cylindrical body is
topped with rather smoothly curved shoulders
and the short neck forms a concave ridge at
its juncture with the shoulder. The remainder
of the neck is cylindrical. The bottles are
stoppered with corks covered by embossed
thick foil caps which extend onto the necks.
The relief stamped cap is circular with tiny
dots forming its border. Within the border are
the words "WYNAND FOCKINK / AM-
STERDAM." At the very center of the cap is
a nine-petalled flower. A thick, curving handle
was applied high up on the shoulder and
smoothed into the body and shoulder at its
extremities. On the side of the bottle opposing
the handle, just below the shoulder, an oval
seal impressed into the body is composed of a
lion wearing a crown. There also seems to be
FIGURE 8
Class I, Subtype 1e
Contents: ale
^
o i
inch
14
THE BERTRAND BOTTLES
FIGURE 9
Class I, Subtype 1f
Contents: ale?
FIGURE 10
Class I, Subtype 1g
Contents: ale?
w
inch
inch
BOTTLE CLASSIFICATION 15
an abstract attempt to picture foliage around
the figure. The central design element is
surrounded by a shallow narrow groove, and
the word "AMSTERDAMSCHE" (fig. 12).
On this same side of the bottle, a little
above the basal ridge, is imprinted the word
"AMSTERDAM." Dimensions: height, 10 1/2
inches; diameter of base, 3 1/2 inches; diame-
ter of neck (outside), 1 1/16 inches, (inside),
sealed.
FIGURE 11
Class I, Type 2
Contents: ale
*
FIGURE 12
Impressions on
Class I, Type 2
16 THE BERTRAND BOTTLES
FIGURE 13
Class I, Type 3
Contents: ale?
I^^H
FIGURE 14
Class I, Subtype 3a
Contents: ale?
BOTTLE CLASSIFICATION 17
Class I, Type 3, Subtypes 3a, 3b, 3c, 3d, 3e, 3f,
3g:
Nineteen whole amber glass bottles and a
large number of fragments are represented
here (Table 3). Type 3 bottles are similar in
morphology to small brandy bottles (fig. 13).
Rotated in three-piece molds, the bottles ex-
hibit conically depressed bases with rounded
edges, domed shoulders and brandy neck
finishes. The greenish amber color is black in
reflected light. Cork stoppers were held in
place with wire bails. Dimensions: height, 8
1/8 inches; diameter of base, 3 inches; diame-
ter of neck (outside), 7/8 inch, (inside), 11/16
inch.
Bottles designated as Subtype 3a (fig. 14)
were blown in two-piece molds, but they are
short and large in diameter for their height.
They have a slanting collar-and-ring neck
finish. The bottoms are plain with beveled
edges and have slightly depressed centers.
Dimensions: height, 8 inches; diameter of
base, 2 13/16 inches; diameter of neck (out-
side), 1 inch, (inside), 13/16 inch.
Subtype 3b is distinguished by three-piece
mold marks, a sloping collar finish without a
ring, a bulbous neck, and a slightly dished
base with a tiny nub at the center. The glass
in all cases is so dark that it is black and
opaque in reflected light (fig. 15). Dimen-
sions: height, 8 5/8 inches; diameter of base, 2
9/16 inches; diameter of neck (outside), 1
inch, (inside), 3/4 inch.
Bottles of Subtype 3c are like those in
Subtype 3b except they tend to be shorter.
The base has a rounded edge and is quite
deeply depressed. In addition, the neck has a
brandy finish terminating in a flared ring at
the base of the collar (fig. 16). Dimensions:
height, 8 3/4 inches; diameter of base, 2 15/16
inches; diameter of neck (outside), 7/8 inch,
(inside), 5/8 inch.
Morphologically, Subtype 3d bottles are like
those in Class I, Type 4, except that they lack
/nch
18
THE BERTRAND BOTTLES
FIGURE 16
Class I, Subtype 3c
Contents: ale?
lettered embossing (fig. 17). The bottles are of
the two-piece mold blown type, but tend to be
somewhat asymmetrical. The collars are
slightly flared and exhibit beveled-edged rings
at the bases. The bottles have slightly de-
pressed, plain basal concavities. Mold marks
also are present on the bases. Dimensions:
height, 9 7/16 inches; diameter of base, 2 1/2
inches; diameter of neck (outside), 1 1/16
inches, (inside) 11/16 inch.
Bottles of Subtype 3e have concave-sided
collars with flared rings at their bases (fig. 18).
The necks are somewhat bulbous and the
shoulders are gently rounded. The bottoms of
these specimens have rounded edges and
plain, slightly depressed centers. A tiny nub
of glass appears in the center of the base. The
bottles were blown in three-piece molds but
tend to be somewhat asymmetrical and vary
considerably in height. Dimensions: height, 8
7/8 inches; diameter of base, 2 3/4 inches;
diameter of neck (outside), 15/16 inch, (in-
side), 3/4 inch.
Subtype 3f bottles (fig. 19) are very much
like bottles of Subtype 3e but the necks tend
to be shorter and more bulbous, and the basal
depression is plain and deeply cupped. The
neck finish tends to be more straight-sided.
Dimensions: height, 8 5/8 inches; diameter of
base, 2 11/16 inches; diameter of neck (out-
side), 1 inch, (inside) 3/4 inch.
The final Subtype 3g (fig. 20), looks like a
half-size brandy bottle in all respects. These
bottles exhibit a squat brandy shape with
brandy neck finishes, and deeply depressed
conical bases. Dimensions: height, 8 15/16
inches; diameter of base, 2 15/16 inches;
diameter of neck (outside), 7/8 inch, (inside),
11/16 inch.
Class I, Type W-
Only two amber glass bottles constitute
Type 4, although several dozen additional
bottles were found in direct association. It is
almost certain that these two bottles con-
tained ale (Table 3).
inch
BOTTLE CLASSIFICATION 19
FIGURE 17
Class I, Subtype 3d
Contents: ale?
FIGURE 18
Class I, Subtype 3e
Contents: ale?
inch
20 THE BERTRAND BOTTLES
FIGURE 19
Class I, Subtype 3f
Contents: ale?
1
1
1
i
FIGURE 20
Class I, Subtype 3g
Contents: ale?
inch
o i
i i (
/rtch
BOTTLE CLASSIFICATION 21
Type 4 ale bottles were blown in two-piece
molds and exhibit a collar-and-ring brandy
finish which permitted the corks to be secure-
ly wired in place (fig. 21). The edge of the base
is flat, and the center of the base is a shallow
dish-shaped depression. Blown letters on the
bodies of the bottles read: "COOPER &
CONGER / ST. LOUIS / ALE BREWERY."
Remnants of thin silver-colored foil adhere to
the corks and to the necks of these specimens.
Nothing is known of Cooper and Conger St.
Louis Ale Brewery despite a considerable
research effort to document the company.
Dimensions: height, 9 1/2 inches: diameter of
base, 2 9/16 inches; diameter of neck (out-
side), 1 inch, (inside), 3/4 inch.
FIGURE 21
Class I, Type 4
Contents: ale
n
m$
inch
22
THE BERTRAND BOTTLES
CLASS III
WINE, WHISKEY, BITTERS,
AND OTHER INTOXICANTS
Class III, Type 1, Subtype la:
Only three examples of this type are pres-
ent in the collection (Table 4). Two of the
bottles are transparent, non-lead, aqua-col-
ored glass demijohns with cork stoppers (figs.
22, 23). Only one of the bottles is wicker
covered. Both contain a deep red wine, possi-
bly of French origin. Dimensions: height, 18
inches; diameter of base, 7 1/2 inches; diame-
ter of neck (outside), 1 5/8 inches, (inside), 7/8
inch.
Although the third demijohn has roughly
the same capacity as the former examples, it
differs in height, color, and diameter of the
base, and is classified in Subtype la. Origi-
nally it had a wicker cover, but was so
fragmented that it could not be recovered
intact (Jerome E. Petsche, 1972, personal
communication). All three demijohns exhibit
asymmetrical qualities and pontil scars, indi-
cating that they were free-blown. Nothing has
survived of information pertaining to the
manufacturer, wholesaler or consignee of
these vessels or their contents. Dimensions:
height, approximately 17 1/2 inches; diameter
of base, 7 5/8 inches; diameter of neck (out-
side), 1 9/16 inches, (inside), 1 1/4 inches.
FIGURE 22
Class III, Type 1
Contents: wine
Photographs: 1/4 size
BOTTLE CLASSIFICATION 23
CLASS III, Type 2, Subtypes 2a, 2b, 2c, 2d:
All of the thick green glass champagne
bottles are blown-in-mold types, and were
rotated in the molds while the glass was still
molten (Table 4). The bottles in Type 2 exhibit
high basal kick-ups with convex knobs at
the centers (figs. 24a, b; 27a). Dimensions:
height, 11 15/16 inches; diameter of base, 3
11/16 inches; diameter of neck (outside),
15/16 inch, (inside), 3/4 inch.
Those bottles in Subtype 2a are the same
except that they lack convex knobs at the
centers of the kick-ups. The wine finish on all
of the bottles was produced with the aid of a
lipping tool. Dimensions: height, 12 3/8 inch-
es; diameter of base, 3 3/4 inches; diameter of
neck (outside), 1 1/8 inches, (inside), 13/16
inch.
Two types of stoppers and seals are asso-
ciated with the champagne bottles. At least 89
24
THE BERTRAND BOTTLES
bottles exhibit mushroom-shaped corks held
in place with opposed metal clamps (fig. 25).
The corks are covered with a very thin,
gold-colored foil wrapper which extends down
the neck nearly to the shoulder. The second,
and larger groups of bottles (ca. 113) have
mushroom-shaped corks held in place by knot-
less string ties (fig. 26) over the tops of which,
at right angles, are twisted wire bails. Thick
lead foil seals or caps cover the corks and
extend down a short distance onto the necks
of the bottles. The foil caps for these bottles
and for some of those in Subtype 2b exhibit
four variations of relief stamping as depicted
double size in figures 28-31.
Wooden cases associated with the cham-
pagne bottles were marked as follows:
1. Bottles with clamped cork stoppers:
"E.V.H. /PRINCE IMPERIAL."
2. Bottles with string ties and wire bails:
"IMPERIAL."
3. Bottles without corks and seals:
"CHAMPAGNE / VeP & Cfi 76 /
MIS / M "
FIGURE 24
Class III, Type 2
Contents: champagne
Photographs: 1/2 size
HnHBsnm
BOTTLE CLASSIFICATION 25
4. At least one crate of champagne is
known to have been lettered "1 DOZ.
QTS. / CHAMPAGNE / J.W.B. / N.Y. /
CIDER / DEPOT 92 & 94 CEDAR ST."
on one end, but the nature of the asso-
ciated bottles is unknown.
It would appear that at least some of the
champagne was exported from Rheims,
France, and was wholesaled by a St. Louis,
Missouri, firm. Piper Heidseick champagnes
are still being produced and exported for sale
in the United States. They are considered
premium quality wines.
For lack of a better term, the 12 1/2-ounce
bottles in Subtype 2b are designated as
"splits," since the contents are about one-half
the volume of the preceding type. These are of
the blown-in-mold variety, and no mold marks
are visible except on Subtype 2d. Each bottle
has a high kick-up in its base, but at the
centers of some of the bases (Subtype 2c) the
convex knob is absent. Dimensions, Subtype
2b: height, 9 3/4 inches; diameter of base, 3
inches; diameter of neck (outside), 13/16 inch,
(inside), 3/4 inch. Dimensions, Subtype 2c:
height, 9 1/4 inches; diameter of base, 3
inches; diameter of neck (outside), 13/16 inch,
(inside), 3/4 inch. Dimensions, Subtype 2d:
height, 9 1/4 inches; diameter of base, 2 15/16
inches; diameter of neck (outside), 13/16 inch,
(inside), 3/4 inch.
Subtypes 2b and 2c have mushroom-
shaped corks, held in place with knotless
string ties and twisted wire bails, but there is
considerable variation in cork markings, seals
and case marks, as noted below:
1. Thick gray-white putty-like coating over
the cork, extending onto the neck (99
bottles). Case marks: "GREEN SEAL";
consignee: "VIVIAN & SIMPSON/
VIRGINIA CITY, M.T."
2. Thick, hard, blue-stained cellulose coat-
ing over cork, extending onto the shoul-
der (81 bottles). Case marks: "GREEN
SEAL."
3. Thin gold-colored foil wrapper over cork,
extending onto neck (385 bottles). Cork
marks: Five point star at center of end
surrounded by the letters "DE VE 8
/ NC / SF /
FIGURE 26
Detail of closure;
Knotless string tie
CIE." Stem of
"VINNO / FRANCE /
cork lettered
IMPERIAL."
26 THE BERTRAND BOTTLES
FIGURE 27
Profiles
a. Class III, Type 2
b. Subtype 2a
c. Subtype 2b
d. Subtype 2c
e. Subtype 2d
0 l
i nth
BOTTLE CLASSIFICATION 27
FIGURE 28. Relief stamping around the bor-
der of the cap represents a rope inside of which
are the words "HEWSEICK & Co./REIMS. The
outer relief-stamped rope is broken by the
word "DUPREE." The center of the seal exhib-
its a cluster of grapes and four leaves sur-
rounded by a raised twisted cord.
s ^w
m+$i
x ^
FIGURE 29. This seal is relief stamped around
the border "H. PIPER & C°./*RHEIMS*." The
center of the seal exhibits a cluster of grapes
and three leaves, surrounded by a twisted cord
broken by the word "DUPREE." The stars
before and after "RHEIMS" are six-pointed.
FIGURE 30. This variation is similar to that
depicted in figure 29, except that the "H" in "H.
PIPER &C°." is hooked on the left side to form
a "J."
FIGURE 31. This seal is also similar to that
depicted in figure 29. Exceptions included the
leaves which are marked with three small cir-
cles, dots instead of stars before and after
"RHEIMS," and the absence of the word "DU-
PREE."
28
THE BERTRAND BOTTLES
FIGURE 32. Mark appearing on the bottoms of corks in
bottles of Class III, Subtypes 2b and 2c.
^RQUIS OE ^
*seux
+*A SOt *
FIGURE 33. Artist's reconstruction from remnants of
paper labels on bottles of Class III, Subtypes 2b and 2c.
"I M PE RIAL";
_/ IMPERIAL";
C ase marks :
"FRANCE /
"St. LOUIS."
4. Thick lead foil seal bearing relief
stamped design and letters as in number
2, above (102 bottles).
5. Corks are present, but the nature of the
seals is unknown. Cork marks: a crown
with a circle around it (fig. 32).
A number of bottles which exhibit thick
stamped foil seals also display remnants of
paper labels. These were lettered in black and
gold on a white background to read: "LE
MARQUIS DE PONCET / CHAMPAGNE /
MOUSSEUX / AYQU /
SOL E " (fig. 33).
One major reason for believing that Ber-
trand champagne bottles were mold made is
that Subtype 2d is like Subtype 2b except it
bears the marks of a three-piece mold. Repre-
sented by one specimen, this bottle (fig. 34)
exhibits the foil seal of Piper Heidseick Com-
pany.
At least one container which held wine
bottles in the cargo was marked "AMERI-
CAN WINE Co. / SPARKLING / CATAWBA
/ ST. LOUIS, MO." on one end; the top of the
crate was stenciled "VIVIAN & SIMPSON /
VIRGINIA CITY, M.T.." Unfortunately, no
information appears in the field notes to
indicate the size and nature of the bottles in
the container. In addition, according to the
field notes, some of the wine and champagne
bottles were packed in thin-walled wooden
barrels and peck-size wicker baskets.
Class III, Type 3:
Evidence exists for at least 24 bottles of
imported French wine in the cargo. All Type
3 bottles are transparent olive green in color
and all are free-blown with high basal kick-
ups and wine neck finishes. (Table 5). The
basal depressions are marked by convex
knobs at the centers. Dimensions: height, 11
1/2 inches; diameter of base, 2 7/8 inches;
diameter of neck (outside), 1 1/8 inches,
(inside), 7/8 inch.
The capacity of these tall, handsome bottles,
when filled to the brim, is 25 1/2 ounces and all
were stoppered with cylindrical wine corks
covered with stamped foil seals (fig. 35). The
seals are of two types, the first of which
exhibits a border of raised dots and central
design composed of a coat-of-arms. Raised
letters to the left of the central design read
"ARMES DE," and those on the right read
"BORDEAUX" (fig. 36a). This seal was
found associated with eight whole bottles and
fragments of five others.
The second type of seal was found affixed to
11 wine bottles. It bears a raised dot border,
inside of which appear letters reading "L.
MERIC AINE / BORDEAUX." The center
of the seal is plain, but defined by a raised line
(fig. 36b). Nothing is known of the container
in which the wine bottles were shipped.
BOTTLE CLASSIFICATION 29
FIGURE 34
Class
Subtype 2d
FIGURE 35
Class III, Type 3
Contents: wine
Class III, Type h, Subtypes 4a, 4b, 4c:
Only two 12-bottle cases of bourbon whis-
key, with an average alcohol content of 24
percent, were found in the Bertrand cargo
(Table 5). These 25-ounce amber and dark
green bottles are of the blown-in-mold type
(three-piece molds) with slanting collar-and-
ring finishes (figs. 37, 38a, b, c). The flat
outer edge of the base on each bottle is plain,
but the center of the base is dished and bears
a small nub at the center. The edge of the base
on Subtype 4a is relief stamped "WILLING-
TON GLASS WORKS," and the 'N' in "WIL-
LINGTON" and the 'S's' in "GLASS" are
backwards. The edge of the base of Subtype
4b is lettered "ELLENVILLE GLASS
WORKS." Dimensions, Type 4: height, 11 1/2
inches; diameter of base, 3 1/16 inches;
diameter of neck (outside), 1 inch, (inside),
3/4 inch. Dimensions, Subtype 4a: height, 11
15/16 inches; diameter of base, 3 1/8 inches;
diameter of neck (outside), 1 inch, (inside),
3/4 inch. Dimensions, Subtype 4b: height, 11
3/8 inches; diameter of base, 3 1/8 inches;
diameter of neck (outside), 1 inch, (inside),
7/8 inch.
The cases in which the bottles were shipped
are marked as follows: "BOURBON / WHIS-
KEY / COCKTAIL"; consignee: "WORDEN
& CO /HELL GATE."
Another case of 12 amber bottles made in
three-piece molds, which closely resemble
those in Type 4, were found in the Bertrand
hold. These have been designated as Subtype
4c (fig. 38c). The body of each bottle is
cylindrical, with a long tapering neck termi-
nating in a slanting collar oil finish. The
rounded shoulder bears the raised letters
"PATENTED," and the recessed base is
lettered "W. MCCULLY & Co / PITTS-
BURGH PA." The center of the base bears
three small raised dots. The alcoholic content
of the liquid in these 21 1/2-ounce bottles was
only 4 1/2 percent and could not be identified
generically. What was left of the shipping
crate was marked "G. P. DORRIS / VIRGIN-
IA CITY." Dimensions, Subtype 4c: height,
10 15/16 inches; diameter of base, 2 13/16
inches; diameter of neck, (outside), 1 inch,
(inside), 3/4 inch.
Class III, Type 5
There are 18 bottles in the Bertrand collec-
tion which contained brandy (fig. 39). They
were blown in three-piece molds and bear the
30 THE BERTRAND BOTTLES
FIGURE 36. Two types of seals found on specimens of
Class III, Type 3. Photographs: double size.
typical double ring or brandy neck finish
(Table 5). The 24-ounce bottles are stoppered
with corks held in place with twisted copper
wire bails, covered with thin silver-colored
metallic foil wrappers extending onto the
necks. The bases have rounded edges and bear
deep conical shaped kickups. The contents are
6 percent alcohol by volume.
Several of the bottle corks bear the stem
markings "E & /
ND," and "F. & G. HIBBERT /
LONDON."
The wooden cases for the bottles are
marked as follows: "12 QT. / BRANDY
COCK TAIL / FROM: C.A. RICHARDS / 91
WASHINGTON ST. / BOSTON": "GLASS /
WITH CARE / STUART & Co. / DEER
LODGE." Presumably the brandy was bottled
and exported by F. and G. Hibbert of London
and retailed by C. A. Richards of Boston to
Stuart and Company of Deer Lodge in Mon-
tana Territory. Dimensions, Type 5: height, 9
13/16 inches, diameter of base, 3 11/16 inches;
diameter of neck (outside), 1 inch, (inside),
3/4 inch.
Class III, Type 6, Subtypes 6a, 6b, 6c, 6d, 6e,
6f:
The dark amber and dark green Hostetter's
bitters bottles represent the largest single
category of bottles with alcoholic contents
(Table 6). One hundred and ninety-one, 12-
bottle cases of Hostetter's bitters in two sizes
of bottles have been counted in the collection.
The average alcohol content is 27 percent by
volume, which is somewhat greater than the
original Hostetter formula.
The small, amber, 22-ounce bottles in Type
6 were blown in two-piece molds and have
slanting collar neck finishes (fig. 40). Bottle
bases are flat and exhibit shallow dish-shaped
depressions at the centers. Some of the bases
have relief marks which are depicted in
Figure 41. Apparently, the "L&W" mark
should be attributed to the Lorenz and Wight-
man firm who operated the Pittsburgh Glass
Works.
Type 6 bottles are embossed on one side
with the inscription "DR. J. HOSTETTER'S
/ STOMACH BITTERS," and were stoppered
with corks. The bottles also display fragments
of paper labels on two sides. These are de-
scribed below with Subtype 6a. Dimensions,
Type 6: height, 8 7/8 inches; base, 2 5/8 by
2 5/8 inches; diameter of neck (outside), 1 1/8
inches, (inside), 3/4 inh.
Bitters bottles in the Subtype 6a category
are dark green or amber in color and are
similar morphologically to Type 6 except that
they have a greater capacity of about 28
ounces. Relief marks on the bases of the
bottles are shown in Figure 42. Profiles of
Subtypes 6a and b are depicted in Figure 43.
The bottles contain cork stoppers, covered
with thick foil seals. Over the tops of the seals
are proprietary revenue stamps (fig. 44a, b).
A dark blue paper label with gold (now gray)
print was affixed to one side of a bottle and
the opposing side displayed a label with black
print on a white background. The upper half
of the black and white label depicts St. George
slaying the dragon. Dimensions, Subtype 6a:
height, 9 5/16 inches; base, 2 3/16 by 2 3/16
BOTTLE CLASSIFICATION 31
inches; diameter of neck (outside), 1 1/16
inche, (inside), 3/4 inch.
One of the gold-lettered blue paper labels,
reconstructed from several fragments, reads
as follows:
HOSTETTER'S
CELEBRATED
STOMACH
BITTERS
One wine-glassful taken three times a
day before meals, will be a swift and cer-
tain cure for Dyspepsia, Liver Complaint,
and every species of indigestion - an un-
failing remedy for Intermittent Fever, Fe-
ver and Ague, and all kinds of periodical
flux, Colics, and Choleric maladies - a cure
for costiveness - a mild and safe invigorant
and corroborant for delicate females - a
good, anti-bilious, alternative and tonic
preparation for ordinary family purposes -
a powerful recuperant after the frame has
been reduced and altered by sickness -
an excellent appetizer as well as a strength-
ener of the blood and other fluids desirable
as a corrective and mild cathartic and an
agreeable and wholesome stimulant.
Persons in a debilitated state should com-
mence by taking small doses and increase
with their strength.
FIGURE 37
Class III, Type 4
Contents:
Bourbon whiskey
32 THE BERTRAND BOTTLES
FIGURE 38
Class III, Type 4
a. Subtype 4a
b. Subtype 4b
c. Subtype 4c
FIGURE 39
Class III, Type 5
Contents: brandy
o i
i . i
inch
BOTTLE CLASSIFICATION 33
FIGURE 40
Class Ml, Type 6
Contents:
Hostetter's bitters
Figure 41. Relief marks on bottoms of bottles in Class
III, Type 6.
FIGURE 42. Relief marks on bottoms of bottles in Class
III, Subtype 6a.
34
THE BERTRAND BOTTLES
FIGURE43
Class III
a. Subtype 6a
b. Subtype 6b
Contents:
Hostetter's bitters
o l
i — i — i
inch
0 I
I — . I
inch.
One group of eight large plain Hostetter's
bottles were recovered with four embossed
specimens in a crate marked: "HOSTET-
TERS / STOMACH / BITTERS / BAR
STORES / BERTRAND." The dark green
and amber bottles, designated as Subtype 6b
have no raised letters on their sides, but
otherwise they are like the bottles in Subtype
6a. Dimensions, Subtype 6b: height, 9 3/4
inches; base, 2 7/8 by 2 7/8 inches; diameter
of neck (outside), 1 1/16 inch, (inside), sealed.
Larger Hostetter's bottles are definitely in
the minority, and, at this writing, no more
than two cases have been found. Perhaps
others will come to our attention as work
progresses in opening the crates.
Wooden Hostetter's cases bear metal straps
at the corners, and the boxes are marked in
black stenciling in the following manner:
"HOSTETTER & SMITH / SOLE / MANU-
FACTURERS / &/ PROPRIETORS / PITTS-
BURGH, P. A."; consignee: "VIVIAN &
SIMPSON / VIRGINIA CITY, M.T.." Inside
many of the cases were eight almanacs (fig.
45) packed in sets of two, or twelve almanacs
packed in four sets of three. Over the alma-
nacs large folded Hostetter broadsides had
been placed, one per box. The broadsides are
lettered in bold reddish-brown print, and at
the center of each is a woodcut in black of St.
George slaying the dragon. Unfortunately,
not one complete broadside has been re-
covered. Fragments pieced together in the
Bertrand Conservation Laboratory indicate
that they measured 18 by 24 1/2 inches.
There are eight 32-ounce bottles of J. H.
Schroeder's Bitters in the Bertrand cargo and
a number of fragments assigned to Subtype
6c (fig. 46). The contents of the whole bottles
averaged 25 percent alcohol by volume. These
olive green bottles were blown in two-piece
molds and the slanted collar neck finish was
applied with a lipping tool. The "French
Square" bottles have beveled corners and are
stoppered with corks, capped with red sealing
wax or a tan colored putty-like substance. The
edge of the base of each bottle is flat and the
center bears a plain, shallow, circular dish-
shaped depression. Three sides of the body are
plain; the fourth bears the relief molded
words "J. H. SCHROEDER / 28 WALL
STREET / LOUISVILLE, KY." Dimensions,
Subtype 6c: height, 9 15/16 inches; base, 3
1/16 by 3 1/16 inches; diameter of neck
(outside), 1 inch, (inside), 3/4 inch.
BOTTLE CLASSIFICATION 35
At least two of the plain sides bore black-
on-white paper labels with chain-like borders.
As much as could be reconstructed from
fragments of two labels appears below and in
Figure 47:
HOSTETTER & SMITH
Sole Proprietors and Manufacturers
58, 59 & 60 Water & Front Sts. Pittsburgh,
Pa.
In order to guard against counterfeits, purchasers will
please observe the name Dr. J. Hostetter's Stomach
Bitters pressed on the Bottle and our Proprietory
Revenue Stamp covering the cork and see that our
autograph signature (to counterfeit which is a felony)
is on the label.
...awba Wines ...
... Old B
... in ...
...act, an ...
...sso...
... the social ...
...am...
... heta...
therefore I d...
also give a few ...
Theinvaluabl... e...
was inherited by ... proprie...
great-grandfather ...cupied the ...
assistant bar-keeper on board the ...
He has a great ca-ere, not only...
the "cuisine," but also a cute judge of ...
human nature in the spirit line, and it may ...
sumed that the liberal distribution of his in...
BITTERs among the noble immigrants cheered ...
soul s to face the dangers and privations duri...
long, dreary voyage, and also endowed them w...
steadiness of habit and gait which enabled t...
wards to stand so admirably firm on Plymou...
Theingredients necessary for accomp...
quasi "Balm of Gilead" are gathered and ...
special agents and trustworthy students of ...
all the different zones of our globe. F...
land to Cape Horn, on OUR continent; from ...
clad mountains of the Himalaya to the sunny ...
the Grampian Hills, and "all intermediate h...
on the as yet unannexed portion of the balan...
world, contributions are levied of their choic...
most fragrant flowers, roots, herbs, and spices, ...
feet ...renial liquid.
... and several other eminent "Professors," have ...
submitted said decoction to the most searching chem...
cal analysis, and the result of our united labor proved
(and "all the Doctors agreed") that my production is
neither "narcotic" nor "drastic" — entirely free from all
deleterious substances, and, therefore ...feet "tri-
umph of science in the BITTER line;" ... as such, I
recommend it.
The public are invited to call and taste ... above BIT-
TERs at ... Wall Street, Citizens and strangers ...
may fi... inconvenient to come ...y store can sa...
FIGURE 44. Proprietary revenue stamps,
Class III, Type 6.
pie the same at the Gait H isville Hotel
Charles, Capitol, Hotel ... Hudson, Hall ...
United States Hotel Sa ational Wal ...
tal Palace, S...toga, and at all other well ...
in the city and on the rive...
A liberal discount will be ...
will find it profitable to keep ...
BITTERs on hand.
Indigent sick who may ...ong.
smile ."something good ... will ... furnis...
always ... they do ... complain of ...
...H SCHROEDE..
36
THE BERTRAND BOTTLES
HOSTETTER'S
united STATES
N> Tin isb or
MERCHANTS, MECHANICS,
FARMERS AND PLANTERS,
AM) ALL FAMILIES
CftMlhUr mImUumI far iwt Xiiit.ui *W L»ttta4M m *j
Ml«4 tor e Sutml C«W4*x («r UU UniUd •<*!**
Publiahed by HOS
i»rn>«n«it**»|
D. H08TKTTEt-
t
FIGURE 45. Cover of Hostetter's almanac found in cas-
es of bitters.
The 12-bottle shipping crates are stenciled
in black as follows: "J. H. SCHROEDER'S /
STOMACH / BITTERS / LOUISVILLE,
KY."; "SCHROEDER'S / BITTERS";
" / CARE / J. J. ROE & CO /
ST. LOUIS /MO."
One case of 12 dark green, square bitters
bottles of two kinds were recovered from the
hold of the Bertrand. Eleven 26-ounce bottles
assigned to Subtype 6d (fig. 48) are morpho-
logically like the others in Type 6 except that
one side is lettered vertically in raised letters
to read: "C. S.KINTZING / ST LOUIS M°"
Both Subtype 6d bottles and the single
specimen assigned to Subtype 6e are so dark
in reflected light that they look black in color.
The 6e bottle is slightly taller than the bottles
in Subtype 6d, and all four sides are plain;
there are no marks whatsoever on this speci-
men. Dimensions, Subtype 6d: height, 8 7/8
inches; base, 2 13/16 by 2 13/16 inches;
diameter of neck (outside), 1 inch, (inside),
11/16 inch. Dimensions, Subtype 6e: height, 9
3/4 inches; diameter of base, 2 7/8 inches;
diameter of neck (outside), 1 inch, (inside),
3/4 inch.
Inasmuch as the contents of these bottles
average 25 percent alcohol by volume, they
are assumed to be bitters. The case in which
they were shipped is marked in black stencil
as follows: "1 DOZ"; consignee: "STUART &
C°/DEER LODGE."
Only 48 14-ounce bottles of Udolphowolfe's
Aromatic Schnapps were represented in the
Bertrand ca,rgo, the alcohol content of which
averages almost 21 percent by volume. Essen-
tially these Subtype 6f French Squares are of
the Hostetter type, green in color with relief
molded letters on three sides reading "UDOL-
PHOWOLFE'S / AROMATIC SCHNAPPS /
SCHIEDAM" (fig. 49). Dimensions, Subtype
6f: height, 8 1/16 inches; base, 2 3/8 by 2 3/8
inches; diameter of neck (outside), 1 inch,
(inside), 3/4 inch.
The cork-stoppered slanting collared bottles
were packed twelve to a case. Case ends are
stenciled: "UDOLPHOWOLFE'S CELE-
BRATED SCHIEDAM SCHNAPPS / 2
DOZ. PINTS / STUART & CO. / DEER
LODGE," and "WOLFE'S CELEBRATED
SCHIEDAM SCHNAPPS / 2 DOZ. PINTS /
STUART & CO. / DEER LODGE." Accord-
ing to Wilson (1974) "Udolpho Wolfe's Son &
Co." used a label on their bottles bearing the
trademark "DIAMOND W.A.S. LABEL,"
but none are recorded for the Bertrand
specimens.
Class III, Type 7:
To Type 7 have been assigned 109 nearly
square, amber-colored, cabin-shaped bottles
containing Drake's Plantation Bitters (fig.
50) and an additional number of fragments
(Table 7). The 24 bottles tested contain nearly
17 percent alcohol. The front and reverse sides
of the bottles have six relief logs above plain
panels which accomodated paper labels. The
tiered roof shoulder on the front side is
embossed with letters on all three tiers as
follows: top: "S T / DRAKES"; middle:
"1860 / PLANTATION"; bottom: "X / BIT-
TERS." The middle tier of the reverse side is
embossed: "PATENTED / 1862." The two
remaining sides are molded to represent logs,
which cross at the corners of the bottles, and
the tiered roof above is corrugated. The necks
are cylindrical and terminate in slanting
collar finishes. On each bottle the edge of the
BOTTLE CLASSIFICATION 37
base is flat and the center of the base bears a
plain dished depression. All of these speci-
mens were stoppered with corks.
In many instances fragments of black-on-
white paper labels were found adhering to the
front and back panels. Some bottles show
evidence of having been wrapped in a black-
and-white printed paper wrapper bearing
testimony of the effectiveness of the tonic.
Wooden shipping cases for Drake's Planta-
tion Bitters are unusual in that the lids of
several exhibit single strength glass display
panels or advertisements attached to the
inner side (fig. 51). Each sign is composed
with a black border surrounding a large white
oval trimmed with gold. The central oval is
lettered in three different letter styles; the top
line of letters are i gold outlined in black, the
middle line of letters in red outlined in gold
and black, and the bottom line in gold letters
outlined in black.
The cases bear the following stenciled
marks on the exteriors: "DRAKE'S PLAN-
TATION BITTERS / DEPOT NEW YORK,"
or "S T 1860 X / G / G T 0 & S / WITH CARE
VIA SARNIA"; consignees: "WORDEN &
CO / HELL GATE, M.T.," or "VIVIAN &
SIMPSON / VIRGINIA CITY, M.T." Dimen-
sions, Type 7: height, 9 7/8 inches; base, 2 3/4
by 2 3/4 inches; diameter of neck (outside), 1
1/16 inches, (inside), 13/16 inch.
Class III, Type 8:
All bottles in this type contain 25 ounces of
23 proof Kelly's Old Cabin Bitters and are
molded to represent log cabins (fig. 52). The
front and back sides bear three mold-im-
pressed windows and a door. Corrugated roof
panels which form the shoulders on the front
and back are embossed: "KELLYS / OLD
CABIN / BITTERS." The remaining two
sides bear plain panels for labels, topped with
five relief logs and a triangular-shaped space
under the pitch of the roof embossed: "PAT-
ENTED / 1863." The bottle necks are cylin-
FIGURE46
Class III, Subtype 6c
Contents:
Schroeder's bitters
inch
38
THE BERTRAND BOTTLES
FIGURE 47. Artist's reconstruction of label on J. H.
Schroeder's bitters bottle.
drical, terminating in slanting collar neck
finishes. Bases are flat at the periphery, but
the centers exhibit plain shallow dish-shaped
depressions. All of the bottles are sealed with
corks. Several bottles exhibited fragments of
black-on-white paper labels printed by the
American Bank Note Company of New York
(fig. 53).
Kelly's bitters crates show some variation
in stenciling; two consignees and one retailer
are represented. The stencils appear as fol-
lows: "KELLEY'S / OLD CABIN BITTERS
/ DEPOTS NEW YORK & ST. LOUIS" (fig.
54), sides: (red) eight point sunburst with a
letter at the base of each ray, lettered: "O L D
/ C A B I N." At the center of the sunburst
appears the date "1863". Some cases have no
marks on their sides. Tops: "GLASS
WEIGHT / THIS SIDE UP WITH CARE /
G. P. DORRIS / VIRGINIA CITY / MON-
TANA, TY."; or, "WORDEN AND CO. /
HELL GATE"; or, "FROM / H. A. RICH-
ARDS / WASHINGTON / 57, / BOSTON /
GIN COCKTAIL / WORDEN AND CO. /
HELL GATE.; Dimensions, Type 8: height,
9 1/8 inches; base, 2 3/4 by 3 7/16 inches;
diameter of neck (outside), 1 inch, (inside),
3/4 inch.
Class 111. Type 9, Subtype 9a:
At this time there are 69 so-called "leg
bottles" containing Schroeder's Spice Bitters
catalogued in the collection (Table 7). The
contents include 44 percent alcohol. These
28-ounce dark amber bottles appear to have
been blown in two-piece molds and are fin-
ished with a single ring wine finish. The basal
edges are rounded, but the bases themselves
consist of fairly shallow, dish-shaped depres-
sions with tiny nubs at their centers. Relief
molded lettering on the bodies of the bottles
reads: "SCHROEDER'S / SPICE / BIT-
TERS" (fig. 56). Apparently, judging from
recorded fragments, a 3 by 5 inch black-on-
white paper label was affixed to each bottle
below the raised letters on the side.
The bottles are packed 12 to a case and the
case lumber^bears one of three stencils as
follows: " <R> / CARE / J.J. ROE & CO /
ST. LOUIS rMO. / 2 & 2"; "J. H. SCHROE-
DER'S / COCK-TAIL / BITTERS / LOUIS-
VILLE, KY."; "SCHROEDER'S COCK
TAIL / BITTERS." Dimensions, Type 9:
height, 11 15/16 inches; diameter of base, 3
3/8 inches; diameter of neck (outside), 1 1/16
inches, (inside), 3/4 inch.
Only one bottle of Subtype 9a was found in
the cargo. Morphologically it is like the bottles
in Type 9 except that it exhibits no raised
lettering, it has mold marks from a three-
piece mold, and shows considerable evidence
of work at the collar with a lipping tool. It is
deep amber in color. Dimensions, Subtype 9a:
BOTTLE CLASSIFICATION
39
height, 11 3/4 inches; diameter of base, 3 1/2
inches; diameter of neck (outside), 1 1/8
inches, (inside), 3/4 inch.
Eleven pewter dispenser caps for Schroe-
der's bitters bottles have been identified in the
Bertrand collection, only one of which was
found in direct association with Schroeder's
bottles (fig. 57).
FIGURE 48
Class III, Subtype 6d
Contents: bitters?
inch
Jl
c=j
FIGURE 49
Class III, Subtype 6f
Contents: schnapps
inch.
U^
40 THE BERTRAND BOTTLES
FIGURE 50
Class III, Type 7
Contents:
Drake's bitters
inch
FIGURE 51
Remains of glass
display panel
for Drake's
Plantation bitters.
BOTTLE CLASSIFICATION 4 1
FIGURE 52
Class III, Type 8
Contents:
Kelly's bitters
k
1,
T
FIGURE 54. Artist's reconstruction of sunburst pat-
tern on case side of Kelly's Old Cabin Bitters.
*?:
«&»
mi
w i i «■ »l r«
*KVo
N
FIGURE 53. Fragment of label on Kelly's Old Cabin Bit-
ters bottle.
FIGURE 55. Artist's reconstruction of cabin and trees
pattern on case side of Kelly's Old Cabin Bitters.
42 THE BERTRAND BOTTLES
FIGURE 56
Class III, Type 9
Contents:
Schroeder's bitters
g%A
FIGURE 57
Pewter dispenser
cap found on
Schroeder's
bitters bottle
BOTTLE CLASSIFICATION
43
FIGURE 58
Class IV, Type 1
Contents: perfume
T
n
o
/S7ct)
FIGURE 59
7
I
Class IV, Subtype 1a
Contents: perfume
inch
1
K
FIGURE 60
Class IV, Subtype 1b
Contents: perfume
inch.
CLASS IV
TOILETRY BOTTLES
Class IV, Type 1, Subtypes la, lb:
Twenty-two small clear vials which presum-
ably held perfume comprise Type 1 and the
subtypes of Class IV (Table 8). All 22 vials
were recovered from a box of personal effects
labeled: "J. A. CAMPBELL." The vials have
flat bases, cylindrical bodies and slightly con-
stricted necks with flared lips. The 17 vials in
Type 1 are about 1 3/8 inches in height. They
are stoppered with corks, and have a capacity
of .1 ounce (fig. 58). Dimensions, Type 1:
height, 1 3/8 inches; diameter of base, 3/8
inch; diameter of neck (outside), 7/16 inch,
(inside), 1/4 inch.
Two vials which constitute Subtype la are
identical to those in the Type 1 description
except for height (2 3/8 inches) and capacity
(.3 ounce). These are pictured in Figure 59.
Dimensions, Subtype la: height, 2 3/8 inches;
diameter of base, 5/8 inch; diameter of neck
(outside), 5/8 inch, (inside), 3/8 inch.
Finally, the last three vials, Subtype lb,
also match those in Type 1 morphologically,
except that they are 1 3/8 inches tall and have
a capacity of about .07 ounce (fig. 60). Dimen-
sions, Subtype lb: height, 1 3/8 inches;
diameter of base, 5/16 inch; diameter of neck
(outside), 3/8 inch, (inside), 1/4 inch.
CLASS V
CULINARY BOTTLES
Class V, Type 1:
At the time of this writing evidence exists
for only one 12-bottle case of tall, clear,
cylindrical bottles containing about one quart
of whole brandied peaches (Table 9). The basal
edges of these bottles are rounded and the
bases exhibit high conical kick-ups (fig. 61).
The bodies are cylindrical to the midpoint and
taper gradually inward to wide mouths with
rounded flaring lips. However, these speci-
mens are slightly asymmetrical and vary in
height and diameter, indicating that they
may have been free-blown. Dimensions:
height, 10 7/8 inches; diameter of base, 3 1/4
inches; diameter of neck (outside), 2 7/8
inches, (inside), 2 3/8 inches.
Each bottle is stoppered with a large cork
which is covered with a thick foil seal bearing
44
THE BERTRAND BOTTLES
FIGURE 61
Class V, Type 1
Contents:
brandied peaches
stamped lettering at its center. The lettering
reads: "W. K. LEWIS & BROTHERS /
BOSTON / PRESERVES / PICKLES /
SEAL'D MEATS &c." Fragments of red on
white or possibly tri-colored paper labels
adhere to the glass. One label was in excellent
condition and is reproduced in Figure 62.
The wooden case in which the peaches were
shipped was stenciled in black ink as follows:
"ONE DOZEN / QUART JARS / BRAN-
DIED PEACHES / W.K. LEWIS BROS. /
BOSTON;" consignee: "J. MURPHY / Ft
BENTON, M.T."
Class V, Type 2:
One case of 12 pale aqua-colored, transpar-
ent bottles belonging to Type 2 were re-
covered (Table 9). Some of these contain sliced
brandied peaches, others contain brandied
cherries (fig. 63). The bottles are tall and
cylindrical with slightly depressed bases, each
with a minute nub of glass at its center. The
shoulders of these bottles, made in a three-
piece mold, are rounded. The necks exhibit
wide slanting collar finishes and large orifices.
The bottles are stoppered with corks, but bear
no label fragments. The crate in which they
were packed apparently was destroyed during
attempts to remove it from the cargo hold, as
no records of its markings have been found.
Dimensions: height 10 15/16 inches; diameter
of base, 2 15/16 inches; diameter of neck
(outside), 1 7/16 inches, (inside), 1 1/8 inches.
Class V, Type 3:
Laboratory records show that there are 14
whole transparent aqua glass bottles contain-
ing brandied cherries (fig. 64) and a number
of bottle fragments; perhaps two cases are
BOTTLE CLASSIFICATION 45
FIGURE 62
Foil seal and fragment
of label on bottle
containing brandied
peaches
FIGURE 63
Class V, Type 2
Contents:
brandied cherries
46 THE BERTRAND BOTTLES
FIGURE 64
Class V, Type 3
Contents:
brandied cherries
FIGURE 65
Class V, Type 4
Contents: catsup
\A
BOTTLE CLASSIFICATION 47
represented (Table 9). The basal edges of the
bottles are rounded and the bases are dished.
The sides expand outward from the base to
the gently rounded shoulders and the necks
are cylindrical, terminating in slightly rolled
collars. The orifices are stoppered with corks
and covered with thick plain foil seals extend-
ing a short distance onto the necks. These
specimens were blown in two-piece molds and
exhibit no label fragments. However, in view
of the case stenciling it is not improbable that
the cherries are a French product. One case in
which the brandied cherries were shipped is
lettered: "CERISES L'-EAU-DIE-VIE /
D.S.A. / A.E."; consignee: "J. MURPHY /
FT. BENTON." Dimensions: height, 11 1/4
inches; diameter of base, 3 inches; diameter
of neck (outside), 1 9/16 inches, (inside), 1 1/4
inches.
FIGURE 66
Class V, Type 5
Contents: catsup
Class V, Type U :
Twenty -two whole bottles and a few frag-
ments of pale aqua transparent glass consti-
tute Type 4 (Table 9). These tall bottles
containing 23 ounces of tomato catsup have
slightly rounded basal edges and depressed
circular bases bearing rough scars. Blown in
two-piece hinged molds, the nearly cylindrical
bodies exhibit 18 flat facets (fig. 65). The
shoulders curve inward very gently to nearly
cylindrical necks bearing applied slanted col-
lars with flat lips. Each bottle is stoppered
with a tapered cork. Hazing of the glass
indicates that a large paper label once was
affixed to the side of each bottle; unfortuna-
tely no labels have survived. One case is
marked: " El & CO. / UNDERWOOD &
CO. / TOMATOE / KETSUP / 67 BROAD
STREET / ST. LOUIS, MO." Dimensions:
height, 11 15/16 inches; diameter of base, 2
9/16 inches; diameter of neck (outside), 15/16
inch, (inside), 11/16 inch.
Class V, Type 5:
Twenty whole bottles and some fragments
indicate that there originally were at least
two cases of 22-ounce catsup bottles of this
type (Table 9). The bottles exhibit rounded
basal edges and dish-shaped, depressed bot-
toms. The bodies expand ever so slightly from
the base to the shoulder, and are marked by
eight raised, flat facets separated by eight
curved flutes (fig. 66). The shoulders of these
48 THE BERTRAND BOTTLES
FIGURE 67
Class V, Type 6
Contents: catsup
J
two-piece, mold-blown bottles taper gently
inward to nearly cylindrical necks bearing
wine neck finishes. The whole bottles retain
their original cork stoppers.
Irridescent hazing of the glass on these
specimens indicates that they once bore paper
labels. One case is stenciled on the end: "WM.
UNDERWOOD & CO. / ST. LOUIS / N. T.
CO."; "1 DOZ. / TOMATO KETCHUP /
WILLIAM UNDERWOOD & CO. / 67
BROAD ST. BOSTON:; consignee: "J.
MURPHY." Dimensions: height, 12 1/4 inch-
es; diameter of base, est. 2 1/2 inches; diame-
ter of neck (outside), 1 1/16 inches, (inside),
11/16 inch.
Class V, Type 6:
A total of 22 complete catsup bottles and a
number of fragments are recorded in Type 6
(fig. 67). The 9 1/2-ounce bottles are aqua
colored transparent glass and were blown in
two-piece molds. (Table 9). The basal edges
are flat, but dish-shaped circular depressions
in the bases are commonly off center. The
bodies are cylindrical; the shoulders are
rounded but taper to nearly cylindrical necks
which are finished with flat-lipped slanting
collars. Dimensions: height, 8 1/2 inches;
diameter of base, 2 3/8 inches; diameter of
neck (outside), 7/8 inch, (inside), 5/8 inch.
Some of the bottles containing catsup are
stoppered with corks. Label fragments adher-
ing to glass read: "TOMATOE KET-
TOMATO / NEW
in which the
stenciled to read:
KETCHUP /
.." The second case
./
CHUP /
YORK." The end of one case
bottles were shipped is
"DOZ / TOMATOE
.N
inch
bears no legible stenciling.
Class V, Type 7:
There are 45 clear glass, barrel-shaped
French mustard bottles in the Bertrand
collection and a large number of fragments
(Table 9). Type 7 bottles (fig. 68) were blown
in two-piece molds which represent small
barrels with raised staves and bands. Bases
are slightly concave and there are no shoul-
ders or necks on the bottles. The orifices are
finished with small raised bands slanting
inward to the mouth. Stoppered with corks,
the mouths of the bottles are covered with
BOTTLE CLASSIFICATION
49
0
FIGURE 68
Class V, Type 7
Contents: mustard
inck
50 THE BERTRAND BOTTLES
FIGURE 69
Class V, Type 8
Contents: pickles
lettered foil seals reading: " IN
ERLE BORDELAISE EUR
AU BOUSCAT / CHOCOLATERIE BORDE-
LAISE MOUTARDE DE BORDEAUX." Di-
mensions: height, 4 1/2 inches; diameter of
base, 2 1/4 inches; diameter of neck (outside),
1 3/4 inches, (inside), 1 9/16 inches.
The squat wooden shipping cases associat-
ed with these specimens bear three kinds of
black stenciled labels. The labels on the ends of
the cases read as follows:
OLTE
HELL GATE /
BORDEAUX /
OLTE
1. "STUART & CO. / DEER LODGE /
MOUTARDE DE BORDEAUX /
HUILE NOUVE RE.
DE 1865."
2. 'WORDEN & CO. /
MOUTARDE DE
HUILE NOUVE /RE
DE 1865."
3. "J. MURPHY / FT. BENTON / PUR-
REY & BAIRNES INC. / DE MOU-
TARDE / BORDEAUX, FRANCE."
Class V, Type 8:
There are thirty 41-ounce pickle bottles and
fragments in the collection (fig. 69). Half of
those with their contents still intact are filled
with gherkin size pickles and spices. The
remainder of the bottles are either empty or
contain mixed vegetables and spices. Made in
two-piece molds, the square bodied, 11 1/4-
inch tall bottles have rounded corners and
gently tapered shoulders (Table 9). The edges
of the bases are beveled slightly; the bases are
flat except for the dished depressions at the
centers. One side is framed at the top and
bottom with a raised bifurcated branch or
stem motif with leaves. The remaining sides
bear this raised design only at the top of the
side. The junction of the shoulder and neck is
marked by a large bulbous ring, and the
cylindrical neck is topped with a broad round-
ed tooled collar.
At one time each cork-stoppered bottle bore
a paper label on the side, printed in black to
read: "CHOICE / PICKLES PREPARED
BY / ALDRICH / AND / YERKES / PHILA-
DELPHIA." In addition the bottles had small
paper labels on the necks reading: "ALD-
RICH/AND/ YERKES/ PHILADELPHIA."
None of the labels have survived the tests of
time and water with any degree of clarity.
Another label appears on bottles containing
pickled mixed vegetables and spices. The side
label fragments in red letters on a blue
BOTTLE CLASSIFICATION 51
background read: "CHOICE /MIXED /PICK-
LES / C S / SPICES / CANNED
/ FRUITS / &c. / / ."
The neck labels read: "PREPARED BY /
ALDRICH & YERKES / PHILADEL-
PHIA." Several of the bottles bearing this
label exhibit remains of silver-colored foil on
the collars.
The bottles were packed 12 to a case in
chipped wood tow, but the field notes show no
case marks for this style and size of pickle
container. Dimensions: height, 11 1/4 inches;
base, 3 3/16 by 3 3/16 inches; diameter of neck
(outside), 2 1/8 inches, (inside), 1 13/16 inch-
es.
Class V, Type 9, Subtypes 9a, 9b, 9c, 9d, 9e,
9f,9g:
Type 9 is composed solely of square Gothic
or cathedral style pickle jars of various sizes
and styles (Table 10). Evidence exists for one
24-bottle case of 20-ounce transparent, aqua-
colored jars in the Bertrand cargo. The bottles
are of two types, both with the same capacity.
They are 3 inches square with beveled corners
and recessed Gothic panels on each side. The
pyramidal shoulders slant gently to the wide,
rounded rings at the bases of the cylindrical
necks. The tooled, rounded ring-type collars
bear straight-sided inner surfaces. The basal
edges of the bottles are beveled, and the bases
are flat except for the central dish-shaped
depressions. Sixteen of these specimens bear
two raised letters on the bases at the outer
edges of the dished depressions, a "C" and an
"R." The latter is upside down and back-
wards. The marks could possibly be those of
Cuiling, Ringwalt & Co., Pittsburgh, Penn-
sylvania, but if so, the bottles could have been
made no later than 1863 (Toulouse, 1971, p.
145). Made in two-piece molds, the bottles are
stoppered with corks, but apparently none of
the corks were covered with foil seals.
On 20 of the bottles the outer edges of the
depressed Gothic panels bear plain columns
topped with a tulip motif (fig. 70). Connecting
the columns across the top of the arch is a
raised inverted geometric scallop design. The
topmost portions of three of the panels bear a
depressed cross, at the base of which are three
raised dots. The fourth panel is plain, and on
some, black-and-white or red labels read:
FIGURE 70
Class V, Type 9
Contents: pickles
''t m
R
ffl
52
THE BERTRAND BOTTLES
FIGURE 71
Class V, Subtype 9a
Contents: pickles
"WM
UNDERWOOD.
.CO.
/
inch
" Some of the bottles contain
mixed vegetables, and nothing is known of the
stenciling on the associated shipping case.
Dimensions, Type 9: height, 9 5/16 inches;
base, 2 15/16 by 2 15/16 inches; diameter of
neck (outside), 1 3/4 inches, (inside), 1 3/8
inches.
The four 20-ounce Gothic pickle bottles in
Subtype 9a were packed in the same crate as
the bottles in Type 9, above. Two bottles
contain gherkin size pickles. Morphologically
these specimens are similar to those in Type 9
and differ only in the design motifs surround-
ing the upper parts of the Gothic panels (fig.
71). There are no columns flanking the panels,
and a raised floral motif tops the arch of each
panel. Three panels are depressed two steps
inward from the side, while the fourth panel is
plain and depressed only one step. The plain
panel once bore a tri-color label like Type 9,
fragments of which once read: "WM
UNDERWOOD CO. /
BROAD ST. / "Dimensions,
Subtype 9a: height, 9 1/8 inches; base, 2 15/16
inches; diameter of neck (outside), 1 15/16
inches, (inside), 1 5/8 inches.
In Subtype 9b there are 159 whole trans-
parent aqua Gothic pickle jars of the 16-ounce
size, and a number of fragments (fig. 72). The
bottles are square, or nearly so, being 2 1/2
inches across each side at the base. They
stand about 8 1/2 inches tall and have rounded
corners, gently tapered pyramidal shoulders,
and double ring necks like those in Types 8
and 9. Basal edges are beveled and the flat
bases bear central dish-shaped depressions.
Three of the Gothic side panels are de-
pressed two steps, and each panel is flanked
on either side with a column. The columns are
topped with a tulip motif and are connected
across the top of the arch by a raised inverted
scallop geometric element topped with a five-
point floral spray. At the tops of the three
panels, inset one step, are a circle with a
centrally placed cross, beneath which is a
small vertically lined element, and another
spray-like motif. The second inset step of each
of the three panels forms a small arched panel
within the larger one. The fourth panel is
completely plain and is inset only one step
from the face of the side. Presumably the
fourth panel at one time bore a paper label.
Dimensions, Subtype 9b: height, 8 9/16 inch-
BOTTLE CLASSIFICATION 53
es; base, 2 5/8 by 2 5/8 inches; diameter of
neck (outside), 1 15/16 inches, (inside), 1 3/8
inches.
The bottles, many of which contain mixed
vegetables, peppers, plum tomatoes, or small
gherkins with spices, are stoppered with
corks. The corks on some bottles are covered
with coal tar, over which plain foil seals have
been crimped. Packed in one dozen lots in
chipped wood tow, the wooden boxes are
labeled in a variety of ways as follows:
1. "S. ROUCH CO. / WHOLESALER";
"GERKINS / GITHENS, REXAMER
& CO. / OFFICE 104/ DELAWARE
MARKET"; consignee: "VIVIAN AND
SIMPSON / VIRGINIA CITY, M.T."
2. "GERKINS / GITHENS, REXAMER
& CO. / DELAWARE MARKET / DEL-
AWARE RIVER PICKLE & / PRE-
SERVE WORKS"; consignee: "J. MUR-
PHY / FT. BENTON, MT."
3. "1 DOZ. QTS. ASSORTED PICKLES /
DELAWARE RIVER PICKLE & /
PRESERVE WORKS / GITHENS,
REXAMER & CO. / OFFICE 104 /
DELAWARE MARKET"; "RAIL &
RIVER / S. R. & CO. / ST. LOUIS,
MO."; consignee: "VIVIAN AND
SIMPSON."
There are 10 whole, 14-ounce bottles in
Subtype 9c, and a number of fragments
composing two more bottles. The bottles are
like Subtype 9a bottles, but are of a smaller
capacity (fig. 73). Corks and seals are the
same as in Subtype 9e, and the consignee was
Worden and Company in Hell Gate. Evidence
for only one case of these bottles appears in
the collection records. Dimensions, Subtype
9c: height, 7 3/16 inches; base, 2 1/2 by 2 1/2
inches; diameter of neck (outside), 1 1/2
inches, (inside), 1 1/8 inches.
One group of twenty-four, 14-ounce cathe-
dral pickle bottles compose Subtype 9d (fig.
74). These bottles are like those in Type 9 and
Subtype 9e except in capacity, the absence of
a plain label panel, and a variation in the
raised design elements capping the panels.
The spray-like element capping three of the
panels of each bottle has five rays, and the
fourth panel has a three-ray element. Nothing
is known concerning the markings on the case
in which they were shipped. Dimensions, Sub-
FIGURE72
Class V, Subtype 9b
Contents:
pickled vegetables
54
THE BERTRAND BOTTLES
FIGURE 73
Class V, Subtype 9
Contents: pickles
o I
i i i
inch
type 9d: height, 7 1/2 inches; base, 2 3/8 by 2
3/8 inches; diameter of neck (outside), 1 11/16
inches, (inside), 1 3/8 inches.
There are nine 24-bottle cases of whole or
fragmentary 10-ounce Gothic pickle bottles in
Subtype 9e which contain white clover honey
from Philadelphia (fig. 75). They are small in
capacity and lack columns which flank the
side panels on some other types. The upper-
most of the depressed, arch-shaped panels
bear raised cross hatchure and three horizon-
tal bars at the lower extremities. The 7
5/16-inch tall bottles are stoppered with corks
and coal tar covered with foil seals, none of
which remain intact. Dimensions, Subtype
9e: height, 7 5/16 inches; base, 2 1/4 by 2 1/4
inches; diameter of neck (outside), 1 5/16
inches, (inside), 1 1/16 inches.
Black and white paper labels affixed to
plain side panels of individual bottles are
fragmentary, but read: "W / CLO-
VER / HONEY / / ALDRICH / & /
YERKES / N / " The black
stenciling on the wooden cases reads: "2
DOZ. NET / WHITE CLOVER HONEY /
FROM / ALDRICH & YERKES, PHILA-
DELPHIA;" consignee: "VIVIAN & SIMP-
SON / VIRGINIA CITY, M.T."
Subtype 9f bottles, containing approxi-
mately 10 ounces of honey are also of the
Gothic style (fig. 76). Blown in two-piece
molds, these 7 1/4-inch tall bottles are square,
with beveled corners and gently slanted pyr-
amidal shoulders. The basal edges are beveled
and the bases are flat except for the central
dish-shaped depressions. They exhibit a wide
convex ring at the base of the neck and a
tooled ring collar at the orifice. Three of the
sides on each bottle bear Gothic panels of two
sizes set one above the other, both of which
are depressed two steps from the face of the
side. The point of the arch on the uppermost
panel bears a raised three-element spray
motif. The centers of both arches are filled
with a raised diamond cross-hatchured motif.
On the fourth side, the lower panel is plain
and once held a paper label.
A thick foil seal lettered ": W. K. LEWIS &
BROTHERS / PRESERVES
/. .. -4«^- ... / PICKLES
/. .. ~^«^» .../ SEAL'D MEATS &c. /
BOSTON" covers the coal-tar-covered cork
stopper. The lids to the wooden cases, and the
end pieces were lettered in black ink to read:
BOTTLE CLASSIFICATION 55
"TWO DOZEN PINTS / HONEY / FROM /
W. K. LEWIS & BROTHERS, BOSTON";
consignee: "STUART & C°. / DEER
LODGE, M.T."; "1 DOZEN PINTS / HON-
EY / FROM / W. K. LEWIS & BROTHER,
BOSTON"; consignee: "WORDEN & CO. /
HELL GATE, M.T." There are 50 whole
bottles and many fragments of this subtype in
the collection. Dimensions, Subtype 9f:
height, 7 1/16 inches; base, 2 1/4 by 2 1/4
inches; diameter of neck, (outside), 1 5/8
inches, (inside), 1 3/16 inches.
Subtype 9g (fig. 77) consists of one case of
12 bottles containing tamarind fruit found in
the Bertrand cargo. These 10-ounce Gothic
pickle bottles are quite similar, except in
capacity, the lack of columns flanking the
cathedral panels, and a cross motif at the top
of the arch, to Type 9 bottles. The bottles
which still retain their contents are stoppered
with corks and coal tar, covered with lettered
foil seals reading ": W. K. LEWIS &
BROTHERS : / PRESERVES /...-*$ •£* .../
PICKLES /... -"^•^- - / SEAL'D MEATS
&c. / BOSTON." The bottled tamarinds were
packed in a wooden case marked: "ONE
DOZEN PINTS / TAMARINDS / FROM / W.
K. LEWIS & BROS., BOSTON"; consignee:
TO: WORDEN & CO., HELL GATE." Di-
mensions, Subtype 9g: height, 7 3/16 inches;
base, 2 1/4 by 2 1/4 inches; diameter of neck,
(outside), 1 7/16 inches, (inside), 1 1/8 inches.
Class V., Type 10, Subtype 10a:
Shipped in one dozen bottle lots, the 173
square Gothic letter-paneled pepper sauce
bottles in Type 10 are most interesting (Table
11). Made of transparent pale greenish glass,
these 5-ounce bottles stand 8 3/4 inches to 8
7/8 inches high and are square bodied with
rounded corners. The base of each bottle is flat
and bears a central dish-shaped depression.
Basal edges are beveled. Each of the four sides
of the bottle bears a Gothic window-shaped
panel inset from the face of the side and
framed with another small ridge of glass.
Above each arch on the pyramidal shoulders
of the bottle are inset frames filled with raised
diamond or lattice cross-hatchure. The necks
are long and cylindrical and terminate in
smooth rounded tooled collars composed of
two rings, the lowermost of which is beveled.
The closures in all cases are corks. Dimen-
FIGURE74
Class V, Subtype 9d
ntents: pickles
IM
o I
i i i
inch
56
THE BERTRAND BOTTLES
FIGURE 75
Class V, Subtype 9e
Contents: honey
FIGURE 76
Class V, Subtype 9f
Contents: honey
inch.
inch.
BOTTLE CLASSIFICATION 57
FIGURE 77
Class V, Subtype 9g
Contents: tamarinds
1
;
P
\^^
-*
inch
FIGURE 78
Class V, Type 10
Contents:
pepper sauce
58 THE BERTRAND BOTTLES
FIGURE 79
Class V, Subtype 10a
Contents: pepper sauce
B
a
inch
sions, Type 10: height, 8 5/8 inches; base, 1
7/8 by 1 7/8 inches; diameter of neck, (out-
side), 1 1/8 inches; (inside), 11/16 inch.
Perhaps the most striking feature of these
particular bottles, and those in Subtype 10a,
is the raised lettering which appears in a
vertical line on each of three side panels. Type
10 specimens (fig. 78) are lettered "WEST-
ERN / SPICE / MILLS"; the fourth panel is
plain and probably once bore a paper label.
Thirty-six of these bottles containing catsup
were packed in cases marked as follows :
1.
"THIS
"WESTERN
_OTHIC /_
SIDE UP
B.
/.
WITH CARE";
_E MILLS / TO-
MATO / CATSUP / ST. LOUIS, MO. /
... —/ONE DOZEN."
2. "ONE DOZEN / WESTERN / SPICE
MILLS / TOMATOE / CATSUP / ST.
LOUIS, MO"; "GLASS / THIS SIDE
UP WITH CARE / GOTHIC /
/ Ft. BENTON."
The 79 bottles in Subtype 10a are morpho-
logically like those in Type 10 except that the
panel lettering reads "ST LOUIS / SPICE /
MILLS" (fig. 79). Both kinds of bottles were
found in 18 individual crates marked:
1. "WARRANTED EXTRA / PEPPER
SAUCE / FOR FAMILY USE" (fig.
80); " /Ft. BENTON."
2. "WARRANTED EXTRA / PEPPER
SAUCE / FOR FAMILY USE";
/ FT BENTON / THIS
SIDE UP WITH CARE."
Dimensions, Subtype 10a: height, 8 5/8
inches; base, 1 1/8 by 1 1/8 inches; diameter
of neck, (outside), 1 1/16 inches, (inside), 3/4
inch.
Class V, Type 11:
Shipped in case lots of 24 bottles, there are
95 whole bottles and one broken specimen in
Type 11 (Table 11). They are cathedral pan-
eled pepper sauce bottles with hexagonal
bodies and shoulders, rounded corners, and
tall cylindrical necks (fig. 81). The body of
each 6 1/2-ounce bottle bears six inset Gothic
panels or windows, two opposing pairs of
which have an extra ridge of glass forming a
frame around the circumference. Above each
panel on the shoulders are smaller five-sided
windows with a central depressed three-lobed
BOTTLE CLASSIFICATION
59
element. A single floral motif tops each small
window on the shoulders. The necks termi-
nate in relatively wide rounded tooled collars
with slightly beveled rims at the bases. The
bases of the bottles are slightly dished. Di-
mensions: height, 8 3/4 inches; diameter of
base, 1 3/16 inches; diameter of neck, (out-
side), 1 3/16 inches, (inside), 3/4 inch.
Shipping cases for the pepper sauce bottles
were labeled as follows:
1. "SUPERIOR / RED BIRD / PEPPER /
SAUCE / NEW YORK"; consignee:
"TO: J. MURPHY / Ft. BENTON / VIA
C.S.K., ST. LOUIS, MO."
2. "B / PEPPER / SAUCE / NEW
YORK"; consignee: "STUART & CO. /
DEER LODGE."
3. "SUPERIOR / BIRD / PEPPER /
SAUCE / NEW YORK"; consignee: "J.
MURPHY/ FT. BENTON, M.T. / VIA
C. S. K. /ST. LOUIS, MO."
Class V, Type 12:
Thirty-three bottles and a few fragments
comprise Type 12 (Table 11). The transparent
pale aqua-colored club sauce bottles have
cylindrical bodies lettered vertically on one
side to read "E. F. DIXIE" (fig. 82). The
bases exhibit moderately deep dished depres-
sions and rough scars. The rounded shoulders
of these 12 1/3-ounce bottles are lettered
horizontally on one side to read "WORCES-
TER," and on the other side "SAUCE." Made
in two-piece molds, they are 8 1/2 inches tall
and are finished with a triple ring collar
bearing a flat lip. The mouth and that part of
the neck interior enclosed or covered by the
collar is funnel-shaped to accomodate a let-
tered glass stopper. Dimensions: height, 8 1/2
inches; diameter of base, 2 9/16 inches;
diameter of neck (outside), 1 inch, (inside),
5/8 inch.
The club sauce stoppers are flat on top,
with beveled edges and straight sides. Raised
lettering on the tops of the stoppers reads:
"LEA & PERRINS." The tapered stems are
not ground, and bear the marks of what
probably were three-piece molds. The stems
are sleeved in cork.
Field information indicates that the three
dozen bottles of sauce were shipped from New
York, and were on their way to Stuart and
Co. in Deer Lodge, Montana Territory.
IK* -I-Sl *J *./ Ill i
FIGURE 80. Artist's reconstruction of stenciling on
case of pepper sauce from the St. Louis Spice Mills.
Class V, Type 13:
Evidence exists for eight dozen 6-ounce
London Club Sauce bottles (Table 11). There
are 76 whole bottles and many fragments in
the collection. Made in two-piece molds with
pale aqua transparent glass, these small bot-
tles have cylindrical bodies, very slightly
dished bases, long tapering necks and round-
ed shoulders. The molds in which the bottles
were blown may have been chilled iron, inas-
much as the bottles look like hammered metal
in reflected light. The neck finish is composed
of a rounded, tooled, ring-type collar with a
flared extension at its base. One side of the
body is lettered vertically "PARKER BROS."
(fig. 83). The shoulders bear raised letters
reading "LONDON CLUB SAUCE." Most of
the whole bottles still contain the dark brown
sauce, and are stoppered with corks. Dimen-
sions: height, 7 1/8 inches; diameter of base, 2
inches; diameter of neck, (outside), 1 3/8
inches, (inside), 9/16 inch.
The wooden shipping cases which held the
bottles are wood burned to read: "LONDON
CLUB SAUCE / A.J. PARKER / NY. /
SOLE AGENT FOR THE / U.S." (fig. 84); "2
DOZ. / PARKER BROS. / LONDON CLUB
60
THE BERTRAND BOTTLES
FIGURE 81
Class V, Type 11
Contents: pepper sauce
inch
SAUCE / J. PARKER / N.Y. / AGENT FOR
THE / U.S."; "ST. LOUIS, MO. / SPAULD-
INGS / / EXPRESS / PML
M CI
B O "
Class V, Type U:
Two 12-bottle cases of lemon syrup were
recovered from the Bertrand, of which 23
bottles have survived intact (Table 11). The
16-ounce containers are tall and cylindrical
with long tapered necks and slanted collar
neck finishes (fig. 85). The dished basal de-
pressions are inset one step or ring from the
flat edges of the bases. The centers of the
basal depressions bear small nubs. The trans-
parent, pale aqua-colored, bubbly glass bottles
stand 10 1/4 inches tall and were blown in
three-piece molds. All of the bottles have (or
have had) cork stoppers. Dimensions: height,
10 1/4 inches; diameter of base, 2 9/16 inches;
diameter of neck, (outside), 15/16 inch, (in-
side), 3/4 inch.
Stenciling on the wooden cases reads:
"LEMON / SYRUP / MANUFACTURED
BY / MEYER & MINISTER / ST. LOUIS,
MO.'*; "BAR STORES / BERTRAND"; "1
DOZ. LEMON SYRUP / /
WHOLESALE CONFECTIONER / 74
THIRD ST. /ST. LOUIS."
Class V, Type 15:
Bottles containing ground black pepper
comprise Type 15 (Table 12). Morphologically,
according to an 1880 bottle catalogue, Whitall,
Tatum & Co. (1971, p. 49), these 26 bottles are
of the mustard or horseradish shape. They are
rather tall (6 3/4 inches) with eight sides,
sloping shoulders, and slightly tapered necks
finished with asymmetrical rolled collars.
They were blown in two-piece molds in trans-
parent pale greenish-aqua colored bubbly
glass. The bases are flat and the sides are
fluted or slightly depressed. These cork-stop-
pered bottles hold about 8 1/4 ounces and are
1 inch in diameter at the mouth (fig. 86). A
black-on-white paper cap was once affixed
over the cork, but apparently the cap was not
lettered. Dimensions: height, 6 3/4 inches;
base, 1 5/8 by 5/8 by 15/16 inches; diameter of
neck (outside), 1 1/4 inches, (inside), 1 inch.
Presumably all of these bottles originally
bore black-on-white paper labels with print on
both sides. Fragments which have been pieced
together show the front side of the label with a
plain three-line border and print reading
"NU_M / XXX / ACK PEP-
PER," beneath which is pictured an eagle
clutching a banner reading "E PLUR BUS
UN " Beneath the eagle is a union style,
vertically striped shield with olive branches
protruding from the right side and arrows
protruding from the left. Print beneath the
eagle and shield is illegible. Print on the backs
of the labels runs vertically and reads:
" of the tub and character of the
of water. For
water; a tabl.
./.
all other purposes for which POI /
N OS SELECT SPICES / nrod,
(Lined with Paper,) and full
Wier_
./.
.LEN.
E PEPPER;
.CE, E
.CINNAMON, MACE
.this with confidence."
Field notes do not indicate the number of
bottles contained in a single case, but black
stenciled case labeling on one case reads:
"ALLEN MILLS / BLACK PEPPER / NEW
YORK / B. S. GRANT & CO. / WHOLESALE
/ GROCER / NO. 5317 / ST.
LOUIS, MO."; "B. S. GRANT & CO."
Class V, Type 16:
Sixty-five bottles containing horseradish
and many glass fragments indicate that there
may have been three 2-dozen bottle lots in
Type 16 (Table 12). Blown in two-piece molds,
the bottles have cylindrical bodies and short
cylindrical necks with sharp edged "blow
over" finishes and cork stoppers (fig. 87).
Near the base, adjacent to the mold mark on
one side is a small irregular raised mark. The
bases of these 7-ounce transparent aqua-
colored bottles are flat. Dimensions : height, 4
7/8 inches; diameter of base, 2 1/8 inches;
diameter of neck, (outside), 1 5/16 inches,
(inside), 1 1/8 inches.
The assorted shipping cases are stenciled:
"2 DOZ. / HORSE "; " /
HORSERADISH / / 2603 SIXTH
STREET /CIN.,0."
BOTTLE CLASSIFICATION 61
FIGURE 82
Class V, Type 12
Contents:
Worcester sauce
W(<
X
Class V, Type 17:
All of the 38 whole free-blown olive oil
bottles in Type 17 are asymmetrical and have
deep conical kick-ups lacking pontil scars
(Table 12). Stoppered with foil-covered corks,
these 9 1/4-inch, 8 1/2-ounce, nearly cylindri-
inch
62 THE BERTRAND BOTTLES
FIGURE 83
Class V, Type 13
Contents:
London Club Sauce
«•
t:>
8*Do'Z
PARKER BROf
LONDON CLUB SAU^
• A.J.PARKK*
- H.Y.
S«.f ASCKT R» T»
FIGURE 84
Side of case containing
bottles of London Club Sauce
BOTTLE CLASSIFICATION 63
FIGURE 85
Class V, Type 14
j|' £ Contents: lemon syrup
FIGURE 86
Class V, Type 15
Contents: ground pepper
L^0^m
cnj^^*—
_ -
inch
0
I L.
inch
64 THE BERTRAND BOTTLES
FIGURE 87
Class V, Type 16
Contents:
horseradish
1
FIGURE 88
Class V, Type 17
Contents:
olive oil
inch
inch.
BOTTLE CLASSIFICATION
65
cal bodied bottles are smaller in diameter at
the bases than at the shoulders (fig. 88). The
shoulders slope gently upward to the nearly
cylindrical necks which terminate in smooth
flat-lipped collars just slightly larger in diame-
ter than the necks. Dimensions: height, 9 1/4
inches; diameter of base, 1 15/16 inches;
diameter of neck, (outside), 7/8 inch, (inside),
5/8 inch.
Whole bottles and fragments indicate there
were at least two cases of imported French
olive oil. One case, according to field notes, is
marked: "POSSELFIT / HUILE / D'OLIVE
/ SURFINE / MARSEILLE"; consignee:
"WORDEN & CO., HELL GATE."
Class V, Type 18:
Blown in two-piece molds and finished with
a patent lip at the neck terminus, collection
information indicates there are at least 131
1/2-ounce lemon oil vials and some fragments
in the cargo (Table 12). These tiny bottles
have flat bases, cylindrical bodies, conical
shoulders and cylindrical necks (fig. 89). They
are made of transparent, nearly colorless glass
and many are stoppered with corks. Dimen-
sions: height, 2 1/8 inches; diameter of base,
7/8 inch; diameter of neck, (outside), 5/8 inch,
(inside), 3/8 inch.
One of these small 2-inch vials was packed
inside a can of "Sugar of Lemons," a pow-
dered form of lemonade. The contents of one
can, when mixed with water, made about five
quarts of lemonade. Although the labels on the
tops of the cans do not contribute to the
morphology of the glass vials, they are histori-
cally interesting and are shown in Figure 90.
"Sugar of Lemons" were packed 24 cans per
wooden case, but other field information is
lacking.
Class V, Type 19:
At least four 24-bottle cases of assorted
jellies and 32 additional bottles about which
there is no information have been recorded in
the cargo of the Bertrand (Table 12). These
5-inch, 1/2-pint, wide mouth bottles display
cylindrical bodies, slightly flared necks and
thin rolled collars (fig. 91). The bases are
dished and exhibit pontil scars. Dimensions:
height, 5 inches; diameter of base, 1 13/16
inches; diameter of neck, (outside), 1 1/2
inches, (inside), 1 1/4 inches.
The bottles from at least four cases con-
tained several kinds of jellies, including cur-
.
FIGURE 89
Class V, Type 18
Contents:
inch.
rant, apple, strawberry, raspberry, and
quince. Stoppered with corks covered by thin
foil wrappers extending onto the necks, the
bottles display four-color paper labels
with an eagle in the center. The variety of
jelly contained in a jar was identified on the
label, followed by: "PREPARED BY / NUM-
SEN, CARROLL & Co / BALTIMORE," in
red ink. (fig. 92). The cases in which the jellies
were shipped are marked in black "2 DOZ 1/2
PINTS / ASSORTED / JELLY"; consignee:
"VIVIAN & SIMPSON / VIRGINIA CITY,
M.T. / ST. LOUIS."
The second group of 32 bottles and frag-
ments differ only in the label fragments.
Apparently, one label was red and black on
white, but the text is not discernable.
<$§ESS2^
I
1TO MAKE LEHOilADB, put to aj
Id watnr, i or .'. tcaapoonfllla
\ of llic powder in the GMdlter , add Irom fi i
\ to 10 i!rop» of the liquid in 1 1 it- phial
i , .ind stir till
kdiMoWcd. Each eantatcr makca
^from Mors,
orab1
*
FIGURE 90. Paper label affixed to can containing lemon
oil, for the preparation of lemonade.
66 THE BERTRAND BOTTLES
\
FIGURE 91
Class V, Type 19
Contents:
assorted jellies
0
/nch
^?BERR2~£U y
PREPARED BY
UMSEM CARROLL & CO.I
BALTIMORE
FIGURE 92. Artist's reconstruction of label on
jelly jar (fig. 91).
BOTTLE CLASSIFICATION
67
CLASS VI
INK CONTAINERS
Class VI, Type 1 :
Ninety-two whole bottles and fragments of
six others from one complete case of four
dozen small, octagonal, transparent, aqua-
colored ink bottles and most of a second case
were taken from the steamer Bertrand (Table
13). All of these 1 1/2-ounce bottles or ink
wells are mold blown and exhibit plain flat
bases (fig. 93). The eight side panels are
three-quarters of an inch wide and end in
slightly curved arcs at the shoulders. The
slightly rounded shoulders are nearly perpen-
dicular to the sides; the necks are short and
nearly cylindrical. The 7/8-inch -diameter col-
lars are squared, with flat lips at the mouths
in patent lip style. The orifices measure 9/16
inch in diameter. The bottles vary in height
from 2 1/4 inches to 2 1/2 inches; some
contain red or brown ink, but the majority
contain a blue-black liquid. Dimensions:
height, 2 3/8 inches; diameter of base, 1 13/16
inches; diameter of neck, (outside), 7/8 inch,
(inside), 1/2 inch.
The cases were marked in black stencil ink
as follows: "4 DOZ. INK / R. B. SNOW / ST.
LOUIS, MO."; "15 LBS."; consignee: "G. P.
DORRIS / VIRGINIA CITY / MONTANA
TE."
Class VI, Type 2:
One case of 24 cylindrical, wheel-thrown
stoneware ink bottles constitute Type 2 (Table
13). The brown salt glazed bottles have flat
unglazed bases, slightly concave conical shoul-
ders and relatively wide flaring collars with
flat lips (fig. 94). Each bottle is impressed on
the side, near the base: "VITREOUS STONE
BOTTLES / J. BOURNE & SON, / PATEN-
TEES / DENBY & CODNER PARK POT-
TERIES / NEAR DERBY. / P. & J. AR-
NOLD/ LONDON." Dimensions: height, 7
inches; diameter of base, 3 inches; diameter
of neck, (outside), 1 13/16 inches, (inside), 1
inch.
The bottles, containing about 14 ounces of
green ink, vary in height from 7 1/8 to 7 1/2
inches. They are stoppered with corks, and
sealed with a gray putty-like material
stamped "ARNOLD / LONDON." According
to Wilson ( 1974 In Press) the bottles origi-
nally had paper labels. A few black-on-red
label fragments with cross-hatched borders
were found on the Bertrand bottles.
FIGURE 93
Class VI, Type 1
Contents: ink
0
/
inch
The wooden case in which they were
shipped is stenciled: "ARNOLDS INKS / OIL
/ VIVIAN & SIMPSON."
68
THE BERTRAND BOTTLES
FIGURE 94
Class VI, Type 2
Contents: ink
FIGURE 95
Class VII, Type 1
Contents: chemical
inch.
inch.
BOTTLE CLASSIFICATION 69
FIGURE 96
Class VII, Type 2
Contents:
essence of ginger
It
-
te_J
FIGURE 97
Class VII, Type 3
Contents: unknown
JP
s
0 1
1 . 1
inch.
70
THE BERTRAND BOTTLES
CLASS VII
CHEMICALS AND MEDICINE
Class VII, Type 1:
Only four 38-ounce-capacity, mold-blown
chemical bottles were taken from the Ber-
trand cargo (Table 13). The bottles are cy-
lindrical with slightly dished bases and round-
ed shoulders (fig. 95). The bottle necks are
cylindrical, and terminate in 1/4-inch-wide
collars with flat lips. Made in two-piece molds,
the bottles are transparent aqua in color and
stand 9 1/4 inches high. Each bottle is stop-
pered with a clear octagonal -topped pressed
glass stopper made in a two-piece mold. The
lower cylindrical part of each stopper has been
ground smooth, giving a hazy translucent
appearance to the glass. These specimens may
at one time have contained acid for assaying
ore. Dimensions : height, 9 1/4 inches; diame-
ter of base, 3 3/4 inches; diameter of neck,
(outside), 1 1/2 inches, (inside), 15/16 inch.
The crate which held the bottles in straw
tow was stenciled: "CHALLENGE CHEM /
U KEL & CO. // ST. LOUIS,
MO."; "GLASS SIDE UP / G. P. DORRIS."
Class VII, Type 2:
The most abundant type of medicine bottle
from the boat's cargo is represented by 133
"French oval" bottles and fragments (Table
13). These small, interesting specimens (fig.
96) contain "William Brown's Highly Concen-
trated Essence of Ginger." Blown in two-piece
molds, they are 5 1/16 to 5 1/8 inches high and
measure 1 5/16 inches by 2 1/8 inches at the
base. They hold about 4 ounces. The bases of
most of the bottles are flat, but some are
pushed up slightly. They are pale transparent
aqua in color and have rounded shoulders and
cylindrical necks about 3/4 inch high. The
neck finish consists of an applied prescription
style collar which is slightly flared at the base
and has a flat or gently rounded lip. The
orifices are stoppered with corks, and most of
the bottles exhibit fragments of paper labels
on both the front and back sides in blue,
white, green, yellow and pink. Although some
of the lettering has disappeared, enough of
each label remained to reconstruct the word-
ing, which reads: "WM. BROWN'S / HIGH-
LY / CONCENTRATED / ESSENCE / OF /
GINGER / Dosage - One to two teaspoonsful
in glass / full of water. / PREPARED BY /
D.B. SMITH / 223 Saratoga St. / Between
PINE AND PEARL / NEW YORK." Dimen-
sions: height, 5 1/4 inches; base, 2 1/8 BY 1
3/8 inches; diameter of neck (outside), 1 1/16
inches, (inside), 7/16 inch.
The two cases which held the bottles were
stenciled, but the field notes do not indicate
the placement of the words on the cases. The
stenciling once appeared as: "7 DOZ 5 OZ. /
ESSENCE GINGER"; "C. S. K. / ST.
LOUIS, MO."
Class VII, Type 3:
Twenty small clear glass, letter paneled
prescription or extract bottles were recovered
from the Bertrand, the contents of which are
unknown (Table 13). The rectangular bottles
have flat bases and were made in a two-piece
mold. Each bottle stands 3 15/16 inches high
and the body measures 1 9/16 inches by 15/16
inch. The cylindrical neck is finished with a
flat-lipped prescription collar. The sides of the
bottle with the smallest dimensions bear re-
cessed panels, one of which is lettered "BUR-
NETT" and the other is lettered "BOSTON"
(fig. 97). The cork-stoppered bottles presuma-
bly held an extract of some description or one
of the cure-alls produced by Joseph Burnett, a
well-known Boston chemist. Petsche (1972,
personal communication) indicates that, ac-
cording to his field notes, the bottles probably
contained lemon extract, but because there is
some doubt, and because of their prescription
type morphology, they have been classed with
chemicals and medicines. Dimensions: height,
3 15/16 inches; base, 1 9/16 by 15/16 inches;
diameter of neck, (outside), 15/16 inch, (in-
side), 3/8 inch.
Ill
Bottle Makers
and their Marks
If it were simply a matter of identifying
bottle makers of the mid-19th century by
embossments on commercial bottles, this re-
search effort would be more complete. Al-
though anyone could afford to have a plate
mold made for his product, this did not
happen as often as the glass historian would
like. Large commercial interests were not so
interested in selling bottles as they were the
products they contained. Plain bottles were
cheaper to make and advertising could be
affixed to them with paper labels.
Glassmaking by the middle of the 19th
century was the economic mainstay of several
eastern cities, and contributed significantly to
the gross economic products of others. Unfor-
tunately, the problem of attribution continues
to plague us, because even the largest of the
glass houses kept inadequate historical re-
cords concerning the volumes and varieties of
bottles produced, and the nature of emboss-
ments and mold marks on their wares. It is
disappointing that only a few 19th-century
glass houses have been identified from mold
marks on bottles from the Bertrand cargo. In
the future, as more information becomes
available, other bottle makers will be identi-
fied and added to those included in this
chapter.
DENBY AND CODNER
The Denby and Codner Park Potteries
owned by Joseph Bourne are probably most
famous for brown, salt glazed, wheel thrown
ink bottles they made for P. & J. Arnold of
London. Although the Arnold firm is no
longer in business, the Bourne Potteries near
Derby continue to make fine stoneware of
various kinds.
ELLENVILLE GLASS WORKS
In addition to the whiskey bottles produced
at Willington, a few Bertrand examples are
marked "ELLENVILLE GLASS WORKS."
Founded in 1836 by a group of stockholders,
some of whom were connected with the Wil-
lington Glass Company (Toulouse, 1971, p.
179), the plant was located in Ulster County,
New York, on a canal connecting the Dela-
ware and Hudson Rivers. By 1865, operating
as the Ellenville Glass Company, the firm's
assets totaled $368,000 in materials and fin-
ished articles. The McKearins (1971, p. 182)
state that ownership of the company changed
in 1866 and its name was modified to Ellen-
ville Glass Works. Inasmuch as the Bertrand
71
72
THE BERTRAND BOTTLES
bottles are marked Ellenville Glass Works,
new molds were in use by 1864 or the changes
in ownership that the McKearins suggest
took place two years earlier than was once
believed. At any rate, the company changed
hands again in 1879 and thereafter it was
known as the Ellenville Glass Factory (Mc-
Kearin and McKearin, 1971, pp. 182, 602).
KENTUCKY GLASS WORKS
Neither the Schroeder's Spice Bitters nor
the Schroeder's Stomach Bitters bottles in the
Bertrand cargo were embossed on the bases
with letters, but presumably they were prod-
ucts of the Kentucky Glass Works Company
of Louisville. The firm was established in 1849
by Taylor, Stanger, Ramsey and Company
and was sold the following year to George L.
Douglass and James Taylor (McKearin and
McKearin, 1971, p. 606; Toulouse, 1971, p.
323). The factory produced vials, demijohns
and bottles of other kinds, including some
made in private molds. By 1855 the factory
had been purchased by Douglas, Rutherford &
Company, and the name had been changed to
Louisville Glass Works. Ownership of the
Louisville Works changed again in 1856 and
1865 and thereafter about every two years
until it closed in 1873. However, according to
Toulouse (1971, p. 324) the shop was pur-
chased and reopened that same year by Cap-
tain J. B. Ford, who operated it as the
Louisville Kentucky Glass Works until about
1886.
There is no way to determine exactly when
the Schroeder's bottles on the Bertrand were
made. Between 1849 and 1855 the company
used the marks "K Y G W," but it may have
used others, including "KY G W Co," about
which we have no information. By 1870, if not
eariler, their bottles were marked "L G W" to
reflect the change in the company name in
1855. Inasmuch as the firm did considerable
business in bottles made in private molds it is
not unreasonable to assume the Schroeder's
Spice Bitters bottles and the "French square"
Schroeder's Stomach Bitters bottles are two
such products.
Apparently the Bertrand specimens differ
from the usual run of Schroeder's bottles in
some other respects. Sold in quarts and pints,
the "leg" shaped bottles are most commonly
lettered on one side "SCHROEDER'S / BIT-
TERS / LOUISVILLE, KY." The Bertrand
examples are lettered "SCHROEDER'S
SPICE /BITTERS."
LORENZ & WIGHTMAN
The initials "L & W" which appear on the
bases of several Dr. J. Hostetter's bitters
bottles belong to the "Lorenz and Wightman"
firm of Pittsburgh. Of the two partners, the
most is known about Frederick Lorenz. Lor-
enz was born in Germany and went to work in
1813 in Craig & O'Hara's Pittsburgh Glass
Works. After O'Hara's death, Lorenz leased
the plant and finally bought it and the Trea-
vor & Ensell plant. In 1824 he built the Sligo
Glass Works and the Temperanceville Glass
Works, the latter of which produced window
glass. In 1841, already in a partnership with
Thomas Wightman, he entered into a partner-
ship agreement with William McCully and A.
W. Buchanan, and the four men consolidated
their holdings under the firm name of "Mc-
Cully & Co." After the dissolution of the
four-way partnership in 1851, Lorenz and
Wightman continued to operate the Pitts-
burgh Glass Works using the firm name
"Lorenz & Wightman" until 1860. Fahnstock,
Albree & Co. leased the works from 1860 to
1862, but defaulted and gave up the lease. The
new Lorenz & Wightman Company formed
after this date was owned and operated by
Frederick's son, Moses Lorenz, Thomas
Wightman, and W. K. Nimick until Moses
died in 1871 and the firm was dissolved.
Thereafter the business was known as
"Thomas Wightman & Co."
In view of this history it is reasonable to
assume that the second Lorenz & Wightman
firm produced at least some bottles during the
1860's for David Hostetter, also of Pittsburgh.
WILLIAM McCULLY & COMPANY
One case of amber bottles marked "W
MCCULLY & CO / PITTSBURGH PA" on
the bases and "PATENTED" on the shoul-
ders, were taken from the steamer Bertrand.
Although the bottles are of a type morphologi-
cally associated with whiskey, their contents
include only four percent alcohol by volume,
and the identity of the liquid remains un-
known. In addition to the bottles, four dozen
panes of window glass from the cargo are also
known to have been produced by the McCully
firm.
BOTTLE MAKERS 73
The history of the company which produced
these particular bottles is nearly as complex
as the bulk of this report. Irish born, William
McCully learned glassblowing in Bakewell's
Grant Street factory in Pittsburgh, and later
worked for Frederick Lorenz in the "Pitts-
burgh Glass Works," where he became profi-
cient in blowing cylinder window glass. In
1829 he began a partnership in Pittsburgh
with Captain John Hay and built the "Union
Flint Glass Works," which was destroyed by
flood and fire in 1832. Though the partnership
was dissolved, McCully rebuilt the plant later
that year and named it the "Phoenix Glass
Co." By 1840 he also had acquired two plants
in the Williamsport area of Pittsburgh (Tou-
louse, 1971, pp. 351-352; McKearin and Mc-
Kearin, 1971, p. 595).
McCully and another partner, A. W. Buch-
anan, formed a loose partnership with Freder-
ick Lorenz, and his associate, Thomas Wight-
man, in 1841. Among the Lorenz holdings, in
addition to the "Pittsburgh Glass Works,"
were the "Temperanceville Glass Works," and
the "Sligo Glass Works" (McKearin and Mc-
Kearin, 1971, pp. 594, 596). In 1851, when the
partnership was dissolved, most of the hold-
ings reverted to the former ownership, except
that Lorenz sold the Sligo Glass Works to the
continuing McCully & Co. William McCully
died in 1859, but the firm was continued by
his son John and several other partners who
were added both before and after William's
death.
Inasmuch as the raised letters on the bases
of the Bertrand bottles are qualified with
"Co," they had to have been blown after 1841,
probably between 1856 and 1866, at the
Phoenix Glass Co. (Toulouse, 1971, pp. 352-
353).
WILLINGTON GLASS WORKS
Only a few of the bourbon whiskey cocktail
bottles recovered from the Bertrand bear
raised letters on their bases. Fortunately,
several are marked "WILLINGTON GLASS
WORKS," and represent the products of a
well-known glass company.
The Willington Glass Company began oper-
ating in 1815 in West Willington, Connecti-
cut, but little is known of its financial status
until after 1847. Several stockholders in the
company were associated with other Connect-
icut glass houses, some by close family ties.
According to White (1941, p. 99), by 1849-
1850 the plant had grown considerably and its
owners may have been planning to open three
shops. The Willington Glass Company was
extremely successful for eight years following
1849, but it was caught in the bank panic of
1857, struggled through two depressions and
the Civil War, and failed in 1872-1873, not
having made glass for ten years.
Among the productions of the Willington
works were demijohns, wine, whiskey, ale
and bitters bottles, also flasks and Gothic or
cathedral pickle bottles. The bottles were sold
directly to product manufacturers or through
dealers in several surrounding states. Al-
though the possibility exists that some of the
pickle bottles on the Bertrand were produced
in the Willington Glass Works, business in
Boston, where the pickles and fruits were
packed, was noticeably lacking (White, 1941,
p. 100).
Manufacturers and Consignees
The names of several well-known individu-
als are associated with various products re-
covered from the Bertrand, but perhaps
equally significant is the identification of
little-known consumer product manufacturers
and the nature of their contributions to
American commercial history.
The remarkable growth of the West toward
urban maturity did not come without the
many improvements in transportation which
laid the groundwork for economic expansion
in western cities. As the population grew,
manufacturing increased, and the center of
urban power moved westward, from Boston to
Philadelphia and Cincinnati, to Lexington, to
St. Louis and beyond. With this movement
went hundreds of thousands of energetic
producers of finished goods. Those who did
not choose to follow the tide of urban power
used improved transportation such as steam-
boats to move their finished products to the
West for sale and distribution. Perhaps, in
that spirit, this chapter illuminates at least a
few business personalities of the times and
their far-reaching interests.
BITTERS, BOURBON AND WINE
Calvin A. Richards
One practically unknown retailer of the
period, whose name is associated with whis-
key and wine from the Bertrand cargo, was
Calvin A. Richards. Boston City Directories
(1861, 1867) list Richards as a retailer of
wines, cigars and cigarettes at 91 Washington
Street during the period between 1861 and
1867. He apparently retailed several brands of
bitters in addition to bar goods. Dr. Abbott's
Bitters, made by C. W. Abbott and Company,
Baltimore, bearing a paper label with the
signature of C. A. Richards, was one such
product. Richards was also the proprietor of
Richard's Sonoma Wine Bitters made from
California grapes and "aromatic and healthful
plants" (Watson, 1965, pp. 247, 270). His
obituary in the Boston Evening Transcript
for Tuesday, February 15, 1892, which ap-
pears below, indicates that, although he sold
wines and liquors for a short time, he was
successful in other business ventures, includ-
ing real estate:
CALVIN A. RICHARDS DEAD.
He Succumbs to Heart Disease About
Noon — Sketch of His Career.
Calvin A. Richards died at his home
394 Beacon street today shortly after
noon. Heart disease is the cause as-
cribed. At quarter before twelve he an-
swered a telephone call from his office
75
76
THE BERTRAND BOTTLES
and within half an hour from that time
he was dead. Mr. Richards was about
sixty years of age. He was a member of
the Common Council in 1858, 1859 and
1861, while in 1862 he was a member of
the Board of Aldermen.
As a business man Mr. Richards had
been very successful. He began with the
manufacture of proprietary articles and
with the money made this way he opened
a liquor store on the corner of Washing-
ton street and Williams court, where he
continued for a long time. His earnings
he invested in real estate at the South
End, including the Metropolitan Hotel.
In 1874 he was induced to go into the
board of direction of the Metropolitan
Street Railroad and he in a short time
succeeded President Draper. To take
this responsible position Mr. Richards
was induced to relinquish many business
cases, and endeavor to ascertain if the
old-time prestige of the valuable proper-
ty could be recovered. The Highland
Railroad had secured a franchise and
was launched into immediate success.
The energy at once displayed by Mr.
Richards was felt in every department,
and his direction was always noted for
prompt, vigorous policy. After the Met-
ropolitan was absorbed by the West End
Railroad Mr. Richards became connect-
ed with the latter road as general man-
ager under President Whitney, but after
a few weeks in that position he resigned.
Mr. Richards was one of the largest
owners of real estate in the city. For
thirty years he has been a large investor
in property from Dover street out, and
he is believed to have been the largest
single owner of real estate in that sec-
tion. He also owned the John C. Paige
building at No. 20 Kilby street and the
Richards building at No. 114 Hate
street. For about twenty years he was a
resident of West Chester park, and for
the last two years he had lived on Beacon
street.
Mr. Richards was the son of L. D.
Richards, who died a few years ago, and
with whom he was a partner in the
liquor business. He had a wife and one
daughter, and his brother Henry also
survives him.
The funeral services will be held at Mr.
Richard's late residence, 394 Beacon
street, Thursday noon. The burial will be
private.
H. A. Richards
H. A. Richards, whose name and address
appear on cases of Kelly's Old Cabin Bitters,
may have been a brother or a cousin of Calvin
Richards. No references to H. A. Richards
were found in the Boston Public Library,
indicating that he may have been in silent
partnership with Calvin, although the ad-
dresses differ.
Dr. Jacob Hostetter
Of greater fame in the mid-19th century
was Dr. Jacob Hostetter and his son David.
Dr. Hostetter was a prominent Pennsylvania
physician who, for a number of years, had
prescribed a tonic of his own formulation for
his patients. In 1853 David Hostetter adopted
his father's prized prescription to concoct the
famous "Hostetter Stomachic Bitters." The
tonic was sold successfully under the trade-
mark "Hostetter & Smith," registered under
numbers 3, 135, 223 and 8,970 in the United
States Patent Office between July 4, 1859,
and December, 1884, when the trademark was
changed to "Hostetter & Co." This same
trademark, which incorporated the use of
specific labels, was declared again on August
9, 1888 and was registered as Number 15,873
by the United States Patent Office on Septem-
ber 18, 1888. Between 1889 and 1920, the
Hostetter Company was selling bitters all
over the world, backed by an advertising
campaign that cost $4,425,000 in the 30-year
period. Most of the advertising took the form
of regularly published almanacs.
The product contained 25 percent alcohol
by volume, but this presumably was used only
to extract the medicinal virtues of the plant
materials it contained. The alcohol was also
regarded as a solvent and preservative. The
other active natural and synthetic ingredients
the "Hostetter" formulation contained, and
the volume in which they were present per
fluid ounce, appear in an undated advertise-
ment from the Hostetter Corporation (person-
al communication, A. B. Adams, Vice-presi-
dent of the Hostetter Company). Ingredients
MANUFACTURERS AND CONSIGNEES 77
cited in the Adams statement are listed
below:
Cinchona bark (Cinchona
succirubra) 15.00 grains
Centuary plant (Ery-
thraeacentarium) 0.65 grains
Anise fruit (Pimpinella
anisum) 0.65 grains
Serpentaria Roots (Artis-
tolocha serpentaria) 3.00 grains
Yerba Santa Leaves (Er-
iodictyoncalifornicum) .. 2.00 grains
Calamus rhizomes (Aco-
rus calamus) 2.00 grains
Culver's Roots (Veronica
virginica) 0.42 grains
Ginger rhizomes (Zingi-
ber officinale) 1.00 grains
Nux Vomica seed (Strych-
mos Nux vomica) 8.00 m.
Glycerine 5 %
Sugar not to exceed 20.00 grains
Saccharin 1/15 grain
Oil of Orange 0.5 m.
Nux vomica or strychnine is readily identi-
fiable as a poisonous, colorless, crystalline
alkaloid which is used in small doses as a
stimulant to the nervous system. Cinchona
bark is a bitter alkaloid with various medici-
nal properties; from it quinine is extracted.
Anise is a small white or yellow flowered plant
of the carrot family whose seed is used
primarily as a flavoring, while calamus, some-
times called "sweet flag" is a palm-like plant.
The purpose of the latter in the formula is not
known. Ginger, of course, is a tropical herb
whose rootstalk is used as a flavoring and in
medicines. The other ingredients need no
explanation.
Regardless of the ingredients, even teetotal-
ers found stimulation in the cure-all, and it
became exceedingly popular both in the North
and the South prior to the Civil War. The
South Carolina Banner of May 6, 1858, print-
ed in Abbeville, contained the following Hos-
tetter's advertisement:
A wine-glass full of these Bitters taken
three times a day, will be a sure cure for
Dyspepsia, will remove all flatulency;
assist digestion; give a good appetite,
and impart a healthy tone to the whole
system, and is a certain preventive of
fever and ague. Children, delicate ladies,
or persons in a debilitated state should
try a bottle.
The U.S. Army abolished the liquor ration
for troops in 1832. When the Civil War began,
Hostetter and other makers of patent medi-
cines urged their products on the Federal
government for use by the military. Hostetter
deplored the use of common whiskey by
officers in the field, believing that his concoc-
tion of bitters was better for their health and
morals (Carson, 1961, p. 49; Lord, 1969, p.
52). His advice on the subject of bitters was
doubtless followed with enthusiasm by north-
ern soldiers, a condition which more than
made up for the loss of most of his southern
market.
When alcohol was allocated during World
War I, Hostetter and Company suffered se-
vere financial difficulties from which it never
fully recovered. However, in 1902 Hostetter
was listed as one of 3,045 certified millionaires
in the United States, and is said to have made
something in excess of $18 million from his
celebrated tonic (Carson, 1961, pp. 42, 73).
In 1959 the State Pharmacal Company of
Newark, New Jersey, a wholly owned division
of Hazel Bishop Incorporated, Union, New
Jersey, purchased the trademark and busi-
ness of Dr. Hostetter's Stomachic Bitters.
The trademark is still owned by that firm and
is listed by the United States Patent Office
under Serial Number 76,604, filed June 26,
1959 and registered May 24, I960 (No.
698,028); the product is no longer made.
Colonel P. H. Drake
Another famous name in proprietary medi-
cines of the 1860's and represented in the
Bertrand cargo is that of Colonel P. H. Drake.
If Colonel Drake's Plantation Bitters looked
and tasted like whiskey, it was because it was
just that, or, more specifically, St. Croix rum
(Carson, 1961, p. 45). This "nutritious" es-
sence, which was derived from sugar cane and
bittered with barks and herbs, made its
appearance during the Civil War when there
was a high excise tax on whiskey.
Colonel Drake is said to have spent a great
deal of money on advertising and went to
great lengths to promote his product. His
mysterious advertising jargon containing the
letters and figures "S. T. 1860 X" appeared on
fences, barns, billboards and rocks around the
world. Drake, as some historians have it, even
tried to paint his slogan on Mount Ararat,
Niagara Falls, and on the famous Egyptian
pyramids, but he was unsuccessful in all three
ventures (Carson, 1961, pp. 42, 92).
78
THE BERTRAND BOTTLES
J. H. Schroeder
Not a great deal is known about J. H.
Schroeder, other than the fact that he pro-
duced bitters, probably made with catawba
wine. He was a dealer in wines, liquors and
general bar stores. The Louisville Business
Mirror for 1858-1859 (p. 281) includes an
advertisement for the Schroeder business.
Louisville printed no directories during the
Civil War, but by 1864 the firm was again
listed on Wall Street as "J. H. Schroeder and
Son." In 1865 the business moved to Main
Street, Louisville (Martin F. Schmidt., Louis-
ville Free Public Library, personal communi-
cation, 1971).
FOODSTUFFS
William Underwood
Most fresh fruits and some vegetables were
commodities that western storekeepers in the
19th century did not stock; there were none
on the market. Most of these products were
sold either in dried form or in cans or bottles.
One quite famous canner's products are re-
corded in the Bertrand cargo — those of Wil-
liam Underwood Company. This year (1972)
marks the 150th year of business for the
Underwood firm, which produced some of the
canned peaches, jelly and preserves, pickles,
and bottles of catsup found on the steamer
Bertrand.
The Underwood business was founded in
1822 by William Underwood, a partner in the
firm until 1864. His son, William James
Underwood, became associated with him in
1851. Underwood had served his apprentice-
ship in pickling and food preserving in Lon-
don before coming to the United States to
start his cannery in Boston. By about 1825 he
was shipping bottled fruits to South America
and the Far East. The company continued to
bottle most of its products until 1846 when
lobster canning began at branch plants in
Maine. As early as the 1820's, Underwood
was bottling milk with sugar for use on
seagoing ships, and for shipment to South
America. Among the remaining bottled per-
ishables the firm produced were sauces, mus-
tard, cranberries without sugar, preserves,
including cranberry jam, spiced meats,
and pie fruits.
In the mid-1830's, Underwood imported
tomato plants from England and began rais-
ing tomatoes to can. Each hermetically sealed
bottle of tomatoes contained the "substance"
of about two dozen tomatoes which were
cooked slowly to evaporate the water particles
after first having been strained to remove the
skins and seeds. A number of bottles of
Underwood's catsup were recovered from the
Bertrand. Unfortunately none retained labels.
These, and the canned peaches, were probably
purchased from Numsen, Carroll, Inc., 18
Light St., Baltimore by Charles S. Kintzing, a
St. Louis wholesaler, or they were wholesaled
by an Underwood and Company branch office
in St. Louis. One crate is stenciled
"UNDERWOOD & CO. / TOMATOE KET-
CHUP / 67 BROAD STREET / ST. LOUIS,
MO." and several cases of canned peaches also
make reference to St. Louis.
Inasmuch as most of the glass bottles
purchased by Underwood came from the El-
lenville Glass Company, it is not unreasonable
to assume that at least some of the Bertrand
specimens are from this source.
W. K. Lewis
A large number of lettered foil seals were
found covering the corks on pickle bottles and
brandied peach bottles. Many were marked
"*W. K. LEWIS & BROTHERS*/ PRE-
SERVES / PICKLES / SEAL'D MEATS & c.
/ BOSTON." which can be attributed to the
W. K. Lewis who operated as a canner in
Boston during the 1850's and the 1860's and
established the term "baked" beans in the
canner's glossary.
MEDICINES AND EXTRACTS
Joseph Burnett
The name "BURNETT / BOSTON" found
on 20 small rectangular lettered panel medi-
cine bottles, and on one case of lemon extract,
could be no other person but Joseph Burnett,
a Boston chemist who formulated a popular
asthma cure and a number of other household
remedies in the 1840's. Burnett's inventive
genius produced the first vanilla extract sold
in this country in 1847 (Johnson, 1961, pp. 61,
62, PI. 58).
MANUFACTURERS AND CONSIGNEES 79
SAUCES
Lea and Perrins
Lea and Perrins is not an unfamiliar name
to those who like Worcestershire sauce, nor
was it uncommon to Americans early in the
19th century. Thirty-three Lea & Perrins
sauce bottles and fragments taken from the
Bertrand definitely represent an imported
product. Mr. Ransom H. Duncan, Technical
Director of Lea and Perrins, Inc., who is in
the fifth generation of the Duncan family
connected with the manufacture and sale of
the sauce, has contributed much to our
knowledge of the company.
Lea & Perrins sauce was introduced to the
United States from Worcester, England, in
the late 1830's or early 1840's. It was import-
ed to this country by John Duncan's Sons,
New York, until 1877. In this year the Dun-
cans began producing Worcestershire sauce in
their own plant in New York. The bottles
bearing glass stoppers embossed "LEA &
PERRINS" from the Bertrand cargo may not
have been produced in England, as the Eng-
lish bottles were embossed vertically up the
side "LEA & PERRINS," and not "E. F.
DIXIE CO." as on the Bertrand specimens.
Lea & Perrins' bottles after 1880 were also
embossed on the bases "J / D / S" and bore a
mold number. Prior to that date they were
embossed "A B C Co" on the bases. The
bottles were labeled with orange-on-black
front labels and black-on-white back labels,
overwrapped with a piece of parchment-type
paper tied at the necks with red string and
sealed with a red wax seal bearing the words
"LEA & PERRINS WORCESTERSHIRE
SAUCE." The Bertrand specimens provide
no evidence of labels or wrappers, and exhibit
no embossing on their bases. Mr. Duncan
believes that the "E.F. DIXIE" embossing
may represent an early patent infringement
(personal communication, 1971).
INK
R. B. Snow
Not much is known concerning one of the
names associated with Bertrand ink bottles.
R. B. Snow is listed in Campbell & Richard-
son's St. Louis Business Directory for 186)5
(L. Harrington, Missouri Historical Society,
personal communication, 1971) as "R. B.
SNOW & PHILIP J HELGENBERG,"
wholesalers of drugs. Their establishment was
located on Main Street at the northwest
corner of Vine. The St. Louis Directory for
1864 (Alma Vaughan, State Historical Socie-
ty of Missouri, personal communication,
1971) lists Snow at the same address, but
without a partner.
P. & J. Arnold
P. & J. Arnold inks were very well known
on the American frontier. Arnold produced
writing and duplicating inks which were sold
in bulk stoneware containers made by the
Joseph Bourne Pottery. P. & J. Arnold pro-
duced quality duplicating and writing inks in
several colors between 1724 and 1950 when
the business closed. However, the Bourne
Pottery, according to Wilson (1974, In Press)
continues to make pottery products.
CONSIGNEES
Francis Lyman Worden
Inasmuch as merchandising and freighting
were sources of considerable income for enter-
prising investors in Montana, it is not unu-
sual to find stenciled on Bertrand cargo the
names of men engaged in these businesses.
Perhaps the best known merchant represent-
ed is Francis (Frank) Lyman Worden. A
considerable number of goods from the Ber-
trand are consigned to "Worden & Co., Hell
Gate, M. T." or simply to "Worden, Hell Gate,
M.T."
Frank Worden and his partner, Captain
Christopher P. Higgins, became two of the
most prosperous men in the territory after
1860 when they founded Wordensville and
built a grist mill and a saw mill there. The
merchandising business they founded earlier
at Hell Gate was moved to Wordensville and
was so successful that they later confined
their enterprises there. Subsequently, Worden
renamed the town Missoula. Perhaps the best
description of Worden is contained in the
biography written in 1896 by Wilbur F.
Sanders for the Historical Society of Montana
(1896, pp. 362-364).
Prior to his association with Worden, Hig-
gins was a packer and wagon freight expert
80
THE BERTRAND BOTTLES
in the party of Lieutenant John Mullan, an
engineer who surveyed the "Mullen" military
road between Fort Benton and Walla Walla,
Washington, between 1853 and 1859.
Granville Stuart
Stencils reading "Stuart and Co., Deer
Lodge, M. T." refer to consignments for
Granville Stuart and his brother James.
Granville was, besides early Montana's most
articulate cattle king, a merchant of great
talent who capitalized on the unique economic
conditions around Deer Lodge in the 1860's.
He owned interests in gold mines, general
merchandising, and trading. Later, he became
a cattle baron and was one of the early
legislators of the Territory.
As young men in the late 1850's, he and his
brother James had a small trading business
and also occupied themselves with a little
prospecting. Later they founded American
Fork on Benetsee Creek and sluiced gold with
some results.
By 1862 the Stuarts, now accompanied by
their brother Tom, had begun a mining
operation in the Deer Lodge Valley, but
divided their time between farming, trading
and mining. According to Petsche (1974),
Granville was advertising in local newspapers
in 1865 as a dealer in dry goods, groceries,
hardware, cutlery, boots, shoes, hats, and
clothing. In the 1870's and 1880's Granville
Stuart became the most successful cattleman
in the western valleys of the territory (Fletch-
er, 1961, pp. 22-28).
John T. Murphy
John T. Murphy was another of the con-
signees reported from stenciling on the Ber-
trand cargo. Murphy was born in Missouri in
1842, and as a young man clerked and kept
store in Colorado. In 1864 he brought a
wagon load of goods from Colorado to the
busy mining camp of Virginia City. This
venture was so successful that, in the late
spring of 1865, he shipped a large volume of
goods up the Missouri by steamer to Fort
Benton and overland from there to Helena.
This daring act apparently sparked his emi-
nant success as a Montana businessman, but
we can only speculate how large his losses
were when the goods consigned to him suc-
cumbed with the Bertrand earlier in the
spring of the year. From Helena, Murphy's
retail and wholesale grocery business
branched out to Deer Lodge and Fort Benton.
Taking a partner, Murphy, Neel and Co.
expanded their interests to include freight-
ing, most of which was conducted from ware-
houses at Fort Benton. By 1886, according to
Petsche (1974), Murphy had merged with
Frank Worden of Missoula, and in 1890 he
sold his Helena store and helped organize the
Helena National Bank. Murphy-Maclay Hard-
ware Co. of Great Falls bears his name to this
day (Armitage, 1961: 66).
General G. P. Dorris
Practically nothing is known of G. P.
Dorris, to whom chemicals and mining sup-
plies were consigned. Petsche (1974) reports
that General Dorris was a pioneer merchant
in Virginia City, who, in addition to other
mining supplies, stocked clothing especially
made for miners.
V
Conclusions
Fortunately, most bottles can be grouped in
categories descriptive of their use. The abund-
ance and variety of bottles on the steamer
Bertrand not only gives testimony to the
quality of life on the American frontier in
1865, it also provides some subtle information
by which the economic and social conditions
of the period can be interpreted.
It is well known that the influx of prospec-
tors and adventurers into Montana Territory
was so great that shortages of supplies and
equipment were common (Petsche, 1974).
However, despite high transportation costs,
losses to the river, and the imminent risk of
their goods being captured by Indians, fron-
tier merchants kept, or at least tried to keep,
stocks of goods in adequate volume and varie-
ty to meet the ever-growing demands. Never-
theless, their confessed objective was money,
and lists of over-the-counter prices in the
remote and "uncivilized" western territories
during the 1860's would seem to reflect that
money was plentiful and that people were
getting rich fast. The vender's main clientele
were miners, and a few ranchers, sodbusters
and travelers. Their very presence only con-
tributed to the shortages in goods, and to an
inflationary trend in which gold dust was the
circulating currency, and greenbacks were
taken at eighty cents on the dollar (Upham,
1962, pp. 285-286).
Staple foods such as flour, sugar, potatoes,
beans, hominy, butter, bacon and tea appear
to have been consistently in short supply.
Under these circumstances, one is inclined to
agree with Petsche (1974) that "whatever else
might have been in the holds of the Bertrand,
she was carrying goods that would have
substantially alleviated such food shortages."
The wreck of the steamer was a serious
matter, not just to the consumer, but to the
boat owners and shippers of goods as well.
However, profit margins were high on car-
goes that did reach Fort Benton, and mone-
tary losses to owners and shippers resulting
from wrecks were at least partially recouped
through insurance. A good indication of just
how high profit margins were in 1865 is
reflected in a letter from a merchant and
passenger on the steamer Twilight to a friend
in which he projected a profit of 6000 percent
on the stock he had purchased in St. Louis
(Upham, 1962, p. 283).
Judging from newspaper accounts, letters,
ledgers, and catalogues of the period, canned
goods were slightly cheaper than bottled prod-
ucts immediately after the Civil War. The
Montana Post, April 23, 1865, advertised
canned sardines at 50 cents a can, tinned
fruits for $1.05 per can, and oysters at $1.25.
However, this is a book about bottles, and
bottled goods certainly were very much in
evidence everywhere at this time. Perhaps the
most representative data on the retail prices
of bottled goods in the 1860's is found in the
ledger kept by Seth E. Ward, post trader at
Fort Laramie, Wyoming, between 1858 and
1872. Mr. Ward's records for the period from
1866 to 1870 are abstracted below to indicate
the price per bottle paid by consumers. Only
81
82
THE BERTRAND BOTTLES
those products found on the Bertrand, or
those of comparable identity, are listed. The
capacities of most bottles are not known.
1866
Ale $1.00
Wine 3.50-5.00
Champagne 5.00
Whiskey 1.75 qt.
1.25 pt.
Bourbon 3.50
Cognac 3.50
Brandy cocktail 2.50
Best brandy 5.00
Bitters 2.00
Schnapps 2.50
Brandied peaches 2.50
Catsup 75
Pepper sauce 50
London Sauce 1.25
Club Sauce 1.25
Lemon syrup 1.00
Horseradish 1.00
Castor oil 35
Olive oil 2.00
Black ink 35
Indelible ink 75
Red ink 75
Essence of ginger 75
Patent medicine 1.50
French mustard 75
Pickled onions 1.50
Worcester sauce 2.50 large
1867
Stomach bitters 1.50
Schiedam Schnapps 3.00
Gin 1.50 pt.
Brandied cherries 2.50
Pickles 1.50
Castor oil 50
Piccalilli 1.25
Molasses 1.50 1/2 gal.
Worcester sauce 1.25 small
Lemon extract 75
Cayenne pepper 75
Arnold's writing fluid 2.50
1868
Brandy cocktail 2.50
Burnett vanilla 75
1869
Catawba wine 1.50
Imported wine 4.00
1870
Pickled oysters 1.00
It is unfortunate that so few records re-
main concerning the Bertrand, her cargo and
passengers. Lacking shipping manifests, jour-
nals, diaries, and other documents, there are
obvious gaps in the information presented.
However, from the study of the bottles has
come a body of information which may be
useful to others in translating the details of
American life in other historic times and
places.
References
Armitage, George T.
1961 "Prelude to the Last Round-
up: the Dying Days of the
Great 79," Montana, vol 11,
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Arnold, John P.
1933. History of the Brewing In-
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Chicago.
Boston City Directory
1861. Boston.
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1892. "Calvin A. Richards Dead."
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Brill, Robert H.
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Carson, Gerald
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1949. Glass, vol
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THE BERTRAND BOTTLES
Fletcher, Robert H.
1961. "The Day of the Cattlemen
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try, vol. 46, June-November.
Glass Publishing Company,
Inc. New York.
Hunt, Charles B.
1959. "Dating Mining Camps with
Tin Cans and Bottles," Geo
Times, vol. 3, no. 8. Geologi-
cal Institute. Washington.
Johnson, Laurence A.
1961. Over the Counter and on the
Shelf. Bonanza Books, Crown
Publishers, Inc. by agree-
ment with Charles E. Tuttle
Co., Inc. New York. (Printed
in Japan)
Lavender, David
1965. The American Heritage His-
tory of the Great West. Edit-
ed by Alvin M. Josephy, Jr.
American Heritage Publish-
ing Company, Incorporated.
New York.
Lorrain, Dessamae
1968. "An Archaeologist's Guide to
Nineteenth Century Ameri-
can Glass," Historical Ar-
chaeology, vol. 2. The Society
for Historical Archaeology.
Lord, Francis A.
1969. Civil War Sutlers and Their
Wares. Thomas Yoseloff.
New York.
Louisville City Directory and Business Mir-
ror
1858-59. Hurd & Burrows, Publishers.
Louisville.
McKearin, George S. and Helen McKearin
1971. American Glass. Crown Pub-
lishers, Inc. New York
1950.
Montana Post
1865.
Two Hundred Years of
American Blown Glass.
Crown Publishers, Inc. New
York.
April 23.
M.T.)
(Virginia City,
Moore, N. Hudson
1924. Old Glass, European and
American. Frederick A.
Stoles Company. New York.
Petsche, Jerome E.
1974. The Steamboat Bertrand:
History, Excavation and Ar-
chitecture. Office of Archeolo-
gy and Historic Preserva-
tion, National Park Service.
Washington, D.C.
1970. "Uncovering the Steamboat
Bertrand," Nebraska Histo-
ry, vol. 51, no. 1, Nebraska
State Historical Society. Lin-
coln.
Sanders, Wilbur F.
1896. "Francis Lyman Worden,"
Contributions to the Histori-
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corporation, Constitution,
Ordinances, vol. 2. State Pub-
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Printers and Binders. Hel-
ena.
Schweiger, Catherine M.
1971. "Techniques for Analysis of
Dyes on Historic Textiles,"
M.S. Thesis, Graduate Col-
lege, Department of Textiles,
Clothing and Design, Univer-
sity of Nebraska. Lincoln.
South Carolina Banner
1858. Hostetter's advertisement,
May 6. (Abbeville.)
Switzer, Ronald R.
1972. "Butcher Knives as Histori-
cal Sources," The Museum of
the Fur Trade Quarterly, vol.
8, no. 1. The Museum of the
Fur Trade. Chadron.
1972. "Tally Ho's from the Steam-
boat Bertrand," Just But-
REFERENCES 85
tons, vol. 30, no. 4. Just But-
tons Museum. Southington.
1971. "Charles Parker's Britannia
on the Steamboat Bertrand,"
The Museum of the Fur
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The Museum of the Fur
Trade. Chadron.
1970. "Lead Bars from the St.
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seum of the Fur Trade Quar-
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seum of the Fur Trade. Chad-
ron.
Toulouse, Julian Harrison
1971. Bottle Makers and Their
Marks. Thomas Nelson, Inc.
New York.
Upham, Hiram D.
1962.
Ward, Seth E.
1866-70.
"Upham Letters From the
Upper Missouri, 1865,"
Frontier Omnibus. Edited by
John W. Hakola, Historical
Society of Montana. Montana
State University Press. Mis-
soula.
Post Trader's ledger 1858-
72; on file Wyoming State
Archives. Cheyenne.
Watson, Richard
1965. Bitters Bottles. Thomas Nel-
son & Sons. New York.
Webster's New Twentieth Century Diction-
ary of the English Language
1964. (Unabridged), Second Edi-
tion. The World Publishing
Company. Cleveland and
New York.
Whitall, Tatum & Co. 1880
1971. American Historical Cata-
logue Collection. The Pyne
Press. Princeton.
White, Henry Hall
1941. "The Willington Glass Com-
pany," Antiques Magazine
vol. 40, no. 2.
Wilson, Rex L.
1974.
1961.
1961.
Bottles on the Western Fron-
tier. University of Arizona
Press. Tucson.
"A Classification System for
19th Century Bottles," Ari-
zoniana, vol. 2, no. 4.
"A Descriptive Analysis of
Bottles from Fort Laramie."
Unpublished manuscript, on
file, Fort Laramie National
Historic Site, Fort Laramie,
Wyoming.
Appendix
TABLES
1. Key to descriptive morphology
2. Ceramic ale bottles, Class I
3. Glass ale bottles, Class I
4. Wine and champagne bottles, Class III
5. Wine, bourbon and brandy bottles, Class III
6. Bitters and schnapps bottles, Class III
7. Bitters bottles, Class III
8. Perfume bottles, Class IV
9. Foodstuffs bottles, Class V
10. Foodstuffs bottles, Class V
11. Spice and sauce bottles, Class V
12. Spice, sauce, and jelly bottles, Class V
13. Ink and chemical bottles, Classes VI and VII
87
THE BERTRAND BOTTLES
TABLE 1— Key to descriptive morphology applied to summaries of classes,
and subtypes presented in tables 2 through 13.
Base
Vertical cross-section a.
b,
flat
convex
concave
lenticular
beveled
edge
Horizontal cross-section
f. round
g. oval
h. triangular
i. rectangular
j. square
k. pentagonal
1. hexagonal
m. octagonal
n. 10-sided
o. 12-sided
p. polygonal
q. irregular
Distinctive markings r.
impressed
stamp
relief
mold marks
pontil scar
Material
Color
Stoppers and bails
a. glass
b. glass and
cork
c. cork (plain)
d. cork (em-
bellished)
Body
a. cylindrical
b. oval
c. pyramidal
d. conical
e. expanding
from base
f. contracting
from base
g. anthropo-
morphic effigy
h. zoomorphic
effigy
i. representation
of inanimate
objects
j. round
k. oval
1. triangular
m. rectangular
n. square
o. pentagonal
p. hexagonal
q. octagonal
r. 10-sided
s. 12-sided
t. polygonal
u. irregular
v. paneled
w. fluted
x. other
y. impressed
stamp
z. relief
aa. mold marks
bb. rotated in
mold
cc. ornate
dd. other
1. Earthenware
a. glazed
b. unglazed
1. amber and gold
2. black
3. blue and aqua
4. brown
5. crockery
e. coal tar
f. string ties
g. wire bail
h. clamp bail
i. thin foil
wrapper
types,
Shoulder
a. none
b. conical
c. tiered
d. stepped
e. pyramidal
f. domed
g. round
h. oval
i. triangular
j. rectangular
k. square
1. pentagonal
m. hexagonal
n. octagonal
o. 10-sided
p. 12-sided
q. polygonal
r. irregular
s. paneled
t. fluted
u. other
v. impressed
stamp
w. relief
x. mold marks
y. ornate
Neck
a. cylindrical
b. conical
c. bulbous
d. banded
e. ornate
f. none
g. round
h. oval
i. triangular
j. rectangular
k. square
1. pentagonal
m. hexagonal
n. octagonal
o. 10-sided
p. 12-sided
q. polygonal
r. irregular
s. fluted
t. other
u. rough where
finish applied
v. mold marks
w. other
8
9
10. w
thick foil
seal (plain)
thick foil
seal (em-
bellished)
2. Glass
a. transparent
b. translucent
c. opaque
d. opalescent
e. bubbly
f. other
6. crystal
7. green
amethyst
white
1.
paper stamp
(tax, etc.)
m. other
APPENDIX
89
TABLE 2— Class I (Types 1 and 2) bottle features.
Type and Subtypes
1 la lb lc Id le If lg 2
General description ale- ale- ale- ale- ale- ale- ale- ale- Amsterdam
ceramic ceramic ceramic ceramic ceramic ceramic ceramic ceramic ale-
Shape and distinctive
markings
Base:
Vertical cross-section a a ae ae ae a ae ae a
Horizontal cross-section f f f f f f f f f
Markings
Body:
Vertical cross-section ae a ae a ae a a a a
Horizontal cross-section j j j j j j j j j
Markings y y y y y y y
Shoulder:
Vertical cross-section b b b b b f f b b
Horizontal cross-section g g g g g g g g g
Markings
Neck:
Vertical cross-section b b b b b b b b a
Horizontal cross-section ....g g g g g g g g g
Markings
Neck finish (see fig. 2) 12 33 7 33 33 33 33 35 4
Material la la la la la la la la lb
Color 1,5 1,5 1,5 1,5 1,5 1,5 1,5 1,5 4
Dimensions (in inches)
Height:
Base to shoulder 4-3/16 4-3/16 4-7/8 4-11/16 5-1/16 6-1/8 4-3/16 5-3/ 8
Shoulder to neck terminus . . 3-13/16 3-15/16 2-3/4 2-11/16 2-7/8 3-5/8 3-5/16 3-7/8 2-1/2
Diameter of base 2-15/16 2-7/8 2-13/16 2-7/8 2-7/8 3-1/2 3 2-15/16 3-1/2
Diameter of neck :
Outside 1-3/16 1-1/16 1 1-1/16 1-3/16 1 7/8 1-1/8 1-1/16
Inside 3/4 5/8 5/8 3/4 11/16 5/8 5/8 5/8 sealed
Capacity to brim (in ounces) . . 12-2/3 12-2/3 14-1/2 14 13-1/2 sealed 12-1/2 13 approx 32
Label none none none none none relief none none yes
Stopper cgi cgi cgi cgi cgi cgi cgi cgi ck
Case marks none none none none none none none none yes
Distinctive features: Type 1, stamped with letters I, D, W, S, L, N, M; Subtype la, collar has sharp basal edge,
Subtype lb, stamped with L, C, M; Subtype le, stamped with "Price Bristol."
90 THE BERTRAND BOTTLES
TABLE 3-Class I (Types 3 and 4) bottle features.
3a
3b
Types and Subtypes
3c 3d 3e
3f
3g
General description ale- ale- ale- ale- ale- ale- ale-
glass glass glass glass glass glass glass
Shape and distinctive markings
Base:
Vertical cross-section c ce c c ce c ce
Horizontal cross-section f f f f f f f
Markings s s
Body:
Vertical cross-section a a a ae ae ae ae
Horizontal cross-section j j j j j j j
Markings bb bb aa
Shoulder:
Vertical cross-section f f f f f f f
Horizontal cross-section g g g g g g g
Markings x x x x x x
Neck:
Vertical cross-section c b c c c c c
Horizontal cross-section g g g g g g g
Markings u u u u u
Neck finish (see fig. 2) 18 7 3 18 32 33 7
Material 2ae 2ae 2ce 2ce 2ae 2ae 2ae
Color 1 1 2 2 1 1 1
Dimensions (in inches)
Height:
Base to shoulder 4-1/16 4-3/8 4-5/8 4 5 4-1/4 4-3/8
Shoulder to neck terminus. .. 4-1/16 3-5/8 4 4-3/4 4-7/16 4-5/8 4-1/4
Diameter of base 3 2-13/16 2-9/16 2-15/16 2-1/2 2-3/4 2-11/16
Diameter of neck:
Outside 7/8 1 1 7/8 1-1/16 15/16 1
Inside 11/16 13/16 3/4 5/8 11/16 3/4 3/4
Capacity to brim (in ounces) ... 12-3/4 14 12-1/3 13 14 ca. 14 14
Label none none none none none none none
Stopper cgi cgi cgi cgi cgi cgi cgi
Case marks yes yes yes yes yes yes yes
Distinctive features: Type 3, deep basal kick-up; Subtype 3b, knob on base center; Subtype 3c,
center; Subtype 3e, knob on base center; Subtype 3f, knob on center of basal kick-up; Su
basal kick-up.
ale-
ale-
glass
glass
c
c
f
f
a
a
J
3
bb
z,aa
f
f
g
g
X
c
c
g
g
18
18
2ce
2a
2
1
4-3/8
4-3/4
4-9/16
4-3/4
2-15/16
2-9/16
7/8
1
11/16
3/4
15
14
none
relief
cgi
cgi
yes
none
knob on
base
btype 3g,
deep
APPENDIX
91
TABLE 4— Class III (Types 1 and 2) bottle features.
la
Type and Subtypes
2 2a 2b
General description wine wine cham-
demi- demi- pagne
John John
Shape and distinctive markings
Base:
Vertical cross-section c c c
Horizontal cross-section f f f
Markings t t
Body:
Vertical cross-section a a a
Horizontal cross-section j j j
Markings bb
Shoulder:
Vertical cross-section f f b
Horizontal cross-section g g g
Markings
Neck:
Vertical cross-section b b b
Horizontal cross-section g g g
Markings
Neck finish (see fig. 2) 1 1 13
Material 2ae 2be 2a
Color 3 7 7
Dimensions (in inches)
Height:
Base to shoulder 10 4-1/2
Shoulder to neck terminus ... 8 7-7/16
Diameter of base 7-1/2 7-5/8 3-11/16
Diameter of neck :
Outside 1-5/8 1-9/16 15/16
Inside 7/8 1-1/4 3/4
Capacity to brim (in ounces) ... 384 384? 29
Label none none none
Stopper c c cfghik
Case marks none none yes
Distinctive features: Type 1, wicker covered; Type 2, knob on center
center of basal kick-up; Subtype 2d, knob on basal kick-up.
2c
2d
cham-
pagne
cham-
pagne
split
cham-
pagne
split
cham-
pagne
split
c
f
c
f
c
f
c
f
a
j
bb
a
j
bb
a
j
bb
a
j
aa
b
g
b
g
b
g
b
g
b
g
b
g
b
g
b
g
13
2a
7
13
2a
7
13
2a
7
13
2a
7
4-1/2
7-7/8
3-3/4
4
5-3/4
3
3-5/8
5-5/8
3
3-5/8
5-5/8
2-15/16
1-1/8
13/16
29
none
cfghik
yes
13/16
3/4
13-1/2
yes
cgiklm
yes
13/16
3/4
13-1/2
yes
cgiklm
yes
13/16
3/4
13-1/2
yes
cgikl
yes
of basal kick-up; Subtype 2b, knob on
92
THE BERTRAND BOTTLES
TABLE 5— Class III (Types 3, 4 and 5) bottle features.
Types and Subtypes
4a 4b
4c
General description wine bourbon
Shape and distinctive markings
Base:
Vertical cross-section c c
Horizontal cross-section f f
Markings
Body:
Vertical cross-section ae ae
Horizontal cross-section j j
Markings
Shoulder:
Vertical cross-section f f
Horizontal cross-section g g
Markings x
Neck:
Vertical cross-section a b
Horizontal cross-section g g
Markings
Neck finish (see fig. 2) 9 7
Material 2ae 2ae
Color 7 1,7
Dimensions (in inches)
Height:
Base to shoulder 6-7/8 6-5/16
Shoulder to neck terminus 4-5/8 5-3/16
Diameter of base 2-7/8 3-1/16
Diameter of neck :
Outside 1-1/8 1
Inside 7/8 3/4
Capacity to brim (in ounces) 25-1/2 25
Label none none
Stopper ck c
Case marks none yes
Distinctive features: Type 4, knob on base center; Subtype 4a, "
"Ellenville Glass Works" on base; Subtype 4c, "W. McCully
bourbon bourbon bourbon? brandy
c
f
c
f
c
f
c
f
s
s
s
s
ae
ae
ae
ae
J
z
J
z
J
bb
J
f
f
f
f
g
g
g
wx
g
X
b
b
b
b
g
g
g
g
7
2ae
1,7
7
2ae
1,7
7
2ae
1
18
2ae
1,7
6
5-15/16
3-1/8
6
5-3/8
3-1/8
5-13/16
5-1/8
2-13/16
4-5/8
5-3/16
3-11/16
1
3/4
25
1
7/8
25
1
3/4
21-1/2
1
3/4
25-1/2
none
none
none
none
c
yes
c
yes
c
yes
cgi
none
Willington Glass Works" on base; Subtype 4b,
& Co. /Pittsburgh, Pa." on base.
APPENDIX
93
TABLE 6— Class III (Type 6) bottle features.
Type and Subtypes
6 6a 6b 6c 6d
General description Hostetter's Hostetter's Hostetter's Schroeder's Kintzing
Bitters Bitters Bitters Bitters Bitters
Shape and distinctive
markings
Base:
Vertical cross-section .... ac ace ace ace ace
Horizontal cross-section . . j j j j j
Markings s s st t s
Body:
Vertical cross-section ....
Horizontal cross-section . . nv nv nv n n
Markings zaa zaa zaadd zaa
Shoulder:
Vertical cross-section . . . . f f f f f
Horizontal cross-section . . k k k k k
Markings x x x x x
Neck:
Vertical cross-section b b b a a
Horizontal cross-section g g g g g
Markings v v v
Neck finish (see fig. 2) 1 1 1 1 1
Material 2ae 2ae 2ae 2ae 2ae
Color 1,7 7 1,7 7 7
Dimensions (in inches)
Height:
Base to shoulder 6-1/4 7-1/8 6-3/4 7-1/16 6-3/16
Shoulder to neck terminus 2-5/8 2-3/16 3 2-7/8 2-11/16
Width of sides 2-5/8 2-13/16 2-7/8 3-1/16 2-13/16
Diameter of neck:
Outside 1-1/8 1-1/16 1-1/16 1 1
Inside 3/4 3/4 sealed 3/4 11/16
Capacity to brim (in ounces) . 22 28 28-1/2 32-1/2 26
Label paper/relief paper/relief none paper relief
Stopper c cjl cjl cm c c
Case marks yes none yes yes yes yes
Distinctive features: Type 6, French square; Subtype 6d, "C.S. Kintzing/St. Louis Mo." on body.
6e
Kintzing
Bitters
6f
Udolpho-
wolfe's
Schnapps
ace
ae
3
t
J
t
nv
n
zaa
zaa
f
k
X
f
g
X
b
b
g
V
1
2ae
1
g
1
2ae
7
6-3/4
3
2-7/8
5-15/16
2-1/8
2-3/8
1
3/4
26
none
1
3/4
15
relief
yes
94
THE BERTRAND BOTTLES
TABLE 7— Class III (Types 7, 8 and 9) bottle features.
Type and Subtypes
8 9
9a
General description
Drake's
Bitters
Kelly's
Bitters
Schroeder's
Bitters
Schroeder's
Bitters
Shape and distinctive markings
Base:
Vertical cross-section
Horizontal cross-section ....
Markings
Body:
Vertical cross-section
Horizontal cross-section ....
Markings
Shoulder:
Vertical cross-section
Horizontal cross-section ....
Markings
Neck:
Vertical cross-section
Horizontal cross-section ....
Markings
Neck finish (see fig. 2)
Material
Color
Dimensions (in inches)
Height:
Base to shoulder
Shoulder to neck te mmus . .
Diam. of base or widu of sides
Diameter of neck :
Outside
Inside
Capacity to brim (in ounces) . . .
Label
Stopper
Case marks
ac
ij
t
ac
i
c
f
t
c
f
i
i
ae
ae
nv
mv
J
J
zaacc
zee
zaa
c
k
wy
J
wxy
f
g
X
f
g
X
a
a
c
c
g
1
2a
1
g
1
2ae
1
g
V
13
2ae
1
g
V
13
2a
1
6 5-1/4
3-7/8 3-7/8
2-3/4x2-3/4 2-3/4x3-7/16
5-1/16
6-7/8
3-3/8
5-1/4
6-1/2
3-1/2
1-1 6
13/. .,
27
paper/relief
c
1
3/4
25
paper
c
1-1/16
3/4
28
paper/relief
cm
1-1/8
3/4
29
none
cm
yes
yes
yes
yes
Distinctive features: Type 7, formed as a log cabin; Type 8, formed as a log cabin; Type 9, "Schroeder's
Spice Bitters" in relief.
APPENDIX
95
TABLE 8— Class IV (Type 1) bottle features.
General description
Shape and distinctive markings
Base:
Vertical cross-section
Horizontal cross-section . . .
Markings
Body:
Vertical cross-section
Horizontal cross-section . . .
Markings
Shoulder:
Vertical cross-section
Horizontal cross-section . . .
Markings
Neck:
Vertical cross-section
Horizontal cross-section . . .
Markings
Neck finish (see fig. 2)
Material
Color
Dimensions (in inches)
Height:
Base to shoulder
Shoulder to neck terminus .
Diameter of base
Diameter of neck:
Outside
Inside
Capacity to brim (in ounces) .
Label
Stopper
Case marks
perfume
vials
a
g
24
2a
6
1-1/8
1/4
3/8
7/16
1/4
.1
none
c
yes
Types and Subtypes
la
perfume
vials
a
g
24
2a
6
2-1/16
5/16
5/8
5/8
3/8
.3
none
c
yes
lb
perfume
vials
a
g
24
2a
6
1-1/8
1/4
5/16
3/8
1/4
.07
none
c
yes
Distinctive features: none
96
THE BERTRAND BOTTLES
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98
THE BERTRAND BOTTLES
TABLE 11— Class V (Types 10-14) bottle features.
Type and Subtypes
10 10a 11 12 13 14
General description Spice Spice pepper Worchester London lemon
Mills Mills sauce sauce Club syrup
sauce sauce sauce
Shape and distinctive markings
Base:
Vertical cross-section ace ace c ce ce c
Horizontal cross-section j j 1 f f f
Markings t t t t t s
Body:
Vertical cross-section a a a
Horizontal cross-section nv nv pv j j
Markings zaacc zaacc zee zaa zaa aa
Shoulder:
Vertical cross-section e e e f f f
Horizontal cross-section ks ks ms g g g
Markings wy wy wy x x x
Neck:
Vertical cross-section a a a a b b
Horizontal cross-section g g g g g g
Markings v
Neck finish (see fig. 2) 28 28 28 30 28 1
Material 2ae 2ae 2ae 2ae 2a 2ae
Color 7 3,7 3 3 3 3
Dimensions (in inches)
Height:
Base to shoulder 2-7/8 3 3-1/8 4-1/2 3-7/8 5-9/16
Shoulder to neck terminus 5-3/4 5-5/8 5-5/8 4 3-1/4 4-11/16
Diam. of base or width of sides .. 1-7/8x1-7/8 1-1/8x1-1/8 1-3/16 2-9/16 2 2-9/16
Diameter of neck :
Outside 1-1/8 1-1/16 1-3/16 1 1-3/8 15/16
Inside 11/16 3/4 3/4 5/8 9/16 3/4
Capacity to brim (in ounces) 5 4 6-1/2 12-1/3 6-1/2 16
Label yes yes none yes yes none
Stopper c c c b c c
Case marks yes yes yes none yes yes
Distinctive features: Type 10, "Western/Spice/Mills" on body; Subtype 10a, "St. Louis/Spice/Mills" on body;
Type 12, "Lea & Perrins" on stopper, "E. F. Dixie" on bottle.
APPENDIX
99
TABLE 12— Class V (Types 15-19) beetle features.
General description
Shape and distinctive markings
Base:
Vertical cross-section
Horizontal cross-section
Markings
Body:
Vertical cross-section
Horizontal cross-section
Markings
Shoulder:
Vertical cross-section
Horizontal cross-section
Markings
Neck:
Vertical cross-section
Horizontal cross-section
Markings
Neck finish (see fig. 2)
Material
Color
Dimensions (in inches)
Height:
Base to shoulder
Shoulder to neck terminus . . .
Diam. of base or width of sides
Diameter of neck :
Outside
Inside
Capacity to brim (in ounces) . . .
Label
Stopper
Case marks
15
black
pepper
a
g
26
2ae
3
4
2-3/4
l-5/8x5/8x
15/16
1-1/4
1
8-2/3
paper
cm
yes
16
horseradish
a
f
t
a
J
zaa
Type and Subtypes
17
a
g
v
20
2ae
3
3-5/8
1-1/4
2-1/8
1-5/16
1-1/8
7
none
ce
yes
olive
oil
ae
J
26
2ae
7
5-7/8
3-3/8
1-15/16
7/8
5/8
8-2/3
none
ci
yes
18
lemon
oil
a
J
aa
b
g
x
a
g
26
2ae
3,6
1-1/8
1
7/8
5/8
3/8
1/2
none
c
none
19
jelly
c
f
tu
a
J
aa
f
g
x
b
g
x
26
2ae
3
3-1/8
1-7/8
1-13/16
1-1/2
1-1/4
5-2/3
paper
c
yes
Distinctive features: Type 16, irregular mark on base; Type 17, kick-up in base.
100
THE BERTRAND BOTTLES
TABLE 13-Classes VI and VII bottle features.
Type and Subtypes
General description
Shape and distinctive markings
Base:
Vertical cross-section
Horizontal cross-section
Markings
Body:
Vertical cross-section
Horizontal cross-section
Markings
Shoulder:
Vertical cross-section
Horizontal cross-section
Markings
Neck:
Vertical cross-section
Horizontal cross-section
Markings
Neck finish (see fig. 2)
Material
Color
Dimensions (in inches)
Height:
Base to shoulder
Shoulder to neck terminus . . .
Diam. of base or width of sides
Diameter of neck:
Outside
Inside
Capacity to brim (in ounces) . . .
Label
Stopper
Case marks
Distinctive features: Class VI, Type 2,
one side, "Boston" on other.
Class VI
1 2
1
Class VII
2
3
ink-
glass
ink-
ceramic
chemical
bottles
essence
of
ginger
prescription
bottles
a
m
t
a
f
c
f
t
a
g
t
a
i
t
q
a
J
y
a
J
b
aa
mv
zaa
f
n
X
b
g
f
g
f
h
X
f
J
X
a
g
V
9
2a
3
b
g
22
la
4
a
g
9
2ae
3
a
g
9
2ae
3
a
g
9
2ae
6
1-1/4
1-1/8
1-13/16
4-15/16
2-1/16
3
6-1/4
3
3-3/4
3-1/4
2
2-1/8x1-3/8
2-13/16
1-1/8
1-9/16x15/16
7/8
1/2
2
none
c
yes
1-13/16
1
14
relief/paper
cm
yes
1-1/2
15/16
38
none
a
yes
1-1/16
7/16
4
paper
c
yes
15/16
3/8
1-3/4
relief
c
yes
cork covered by clay substance; Class VII, Type 3, lettered "Burnett" on
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