MOLASSES
Reading edition
Molasses, a product of sugar cane, is a part of the American tradition and has graced American tables since the days of the first colonists. It played a very important role in the building up of the early commerce of Colonial New England where it was and still is considered an everyday food. In this part of the country, the molasses jug is as commonplace as the salt and pepper shaker.
The wise buyer who wants the best of all molasses for every purpose will study the many grades of molasses now on the market. These grades range all the way from top-quality products with a smooth, rich, mellow flavor, down to blackstrap, a low quality with a bitter “black” flavor.
The finest molasses is produced in the British West Indies where the production of molasses is a major industry and is closely supervised by the government.
From these islands and elsewhere the buyers of the American Molasses Company select the best of each grade and by skillful blending and careful aging produce Grandma’s Unsulphured Molasses with its sweet, rich, and delicate aromatic flavor.
No molasses in which sulphur dioxide is used as a clarifying agent is permitted to go into Grandma’s Molasses—the finest of all molasses blends.
AMERICAN MOLASSES COMPANY 120 WALL STREET · NEW YORK 5, NEW YORK 330 East North Water Street Chicago 11, Illinois 601 Montgomery Street San Francisco 11, California 1300 West 3rd Street Los Angeles 17, California 400 No. Gayoso Street New Orleans 19, Louisiana 15 West Queen Street Wilmington, North Carolina BOSTON MOLASSES COMPANY 920 EAST 1st STREET • SO. BOSTON 27, MASS.
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