When looking at the historic bottles from a dump site used in the 19th and early 20th century, I identified one bottle specifically as a Catsup bottle. This bottle has many characteristics that identify it as a Catsup bottle. First
off, the finish, or mouth part, is what is referred to as a screw thread finish, which indicates the kind of cap that screws on and off, which is what a sauce bottle would have.
Another hint is the size and shape. The long neck, sloping shoulders, and carrying capacity looks very similar to a current ketchup bottle. The manufacture method, which can be determined by looking at the two vertical seams on the bottle, is indicative of a mouth-blown, two-part post mould. One can determine that is mouth blown because the seams don’t continue through to the finish.
And if all of this information isn’t convincing that this is a Catsup bottle, the maker’s mark on the bottom doesn’t hurt.
When researching Snider’s Catsup bottles, I found an advertisement that shed light on how this product was marketed and used. The ad says hotels, clubs, restaurants, hotels, and even homes choose Snider’s Catsup. This shows a targeting towards mostly non-residential businesses. The advertisement also provides two recipes, which is something most people would now consider slightly odd for a sauce bottle. It also mentions Cincinnati, U.S.A, which is either indicative of where the bottles were made, or where the ad was marketed (I was not able to discern).
Overall, catsup/ketchup was, and still is, an important accessory to the American diet, as shown by it’s abundance in the historical and archaeological record.