This was not a bottle found in the dirt. I am not sure of the exact age of this bottle. It was bought at an Eastport yard sale about 12 years ago. I think this bottle easily predates the 1930's. It is most likely from the 1920's or earlier, note cork.
I have hunted for information on Byron H. Smith & Co. but came up with little except his invention of Bakewell Cream. From soupbase.com and many other online notations on Bakewell Cream:
"Bakewell Cream was developed in the mid-1940‘s by Byron H. Smith, a chemist from Bangor, who was looking for a substitute for Cream of Tartar during wartime shortages. He found a powdered leavening agent, sodium pyrophosphate and mixed it with re-dried starch, called it Bakewell, because that’s exactly what it did. In Maine, the product has never been out of the cupboard of anyone who ever tried it."
In a google.books article from 1918, in Chemical Abstracts, Volume 13, Issues 1-10, Byron H. Smith referenced an essay called: Occurrence, chemistry and metallurgy and uses of tungsten with special reference to the Black Hills of South Dakota. South Dakota School of Mines. So he was around as an adult, and a chemist in 1918.
From what I gathered, Standard Brand extracts had various places make their extracts, like, for instance, this bottle notes the vanilla extract was prepared in Bangor, Maine. I did find several 'job advertisements' for employment by them in older newspapers in different states.
Another find on Standard Brand was located in books.google.com. Standard Brand main office was located in Hartford, Connecticut. It was under the auspices of The Standard Pickle Company, a vinegar, pickle, and sweet mixed pickles company that was established well prior to 1914.
Feel free to share any information you may find in the comments section.
Happy Hunting!
I have hunted for information on Byron H. Smith & Co. but came up with little except his invention of Bakewell Cream. From soupbase.com and many other online notations on Bakewell Cream:
"Bakewell Cream was developed in the mid-1940‘s by Byron H. Smith, a chemist from Bangor, who was looking for a substitute for Cream of Tartar during wartime shortages. He found a powdered leavening agent, sodium pyrophosphate and mixed it with re-dried starch, called it Bakewell, because that’s exactly what it did. In Maine, the product has never been out of the cupboard of anyone who ever tried it."
In a google.books article from 1918, in Chemical Abstracts, Volume 13, Issues 1-10, Byron H. Smith referenced an essay called: Occurrence, chemistry and metallurgy and uses of tungsten with special reference to the Black Hills of South Dakota. South Dakota School of Mines. So he was around as an adult, and a chemist in 1918.
From what I gathered, Standard Brand extracts had various places make their extracts, like, for instance, this bottle notes the vanilla extract was prepared in Bangor, Maine. I did find several 'job advertisements' for employment by them in older newspapers in different states.
Another find on Standard Brand was located in books.google.com. Standard Brand main office was located in Hartford, Connecticut. It was under the auspices of The Standard Pickle Company, a vinegar, pickle, and sweet mixed pickles company that was established well prior to 1914.
Feel free to share any information you may find in the comments section.
Happy Hunting!
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