[Illustration: uncaptioned]
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.
[Illustration: Grandma’ Molasses]
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.