Dating old soda bottle

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You see, THOUSANDS of bottles carry nothing but a number on the base (or heel) , and this information (in most cases) does not help ID the source or age………nearly all glass factories used mold numbers on their containers at one time or another.

However, the general style, shape and glass color of a container can give strong clues to approximate age. Guetig, Conrad Selle, Tod Von Mechow, Don Dzuro, Johnnie W. Paquette, Bill Lindsey, Carol Serr, Mark Newton, and Lee Brewer, as well as many others.

For instance, they sometimes occur with or without periods after each letter. If a number of identical molds were produced for making a certain type of bottle, they would often be serially numbered (such as 1 to 12).

These variations in punctuation were common and probably reflected the whim of the mold engraver, thus having little or no importance (i.e. Some numbers served as date codes, or as some other type of internal code used by the factory.

” and “is this bottle worth the hassle of listing on ebay? Generally speaking, I may not be able to answer questions concerning bottles with only mold or catalog numbers embossed on the base.

(Please see my webpage on numbers on the bottom of bottles).

However, this site is geared with more emphasis on the actual themselves.

he has a extensive list with alot of great material on obscure glass and pottery companies here: Manuf Beer ******************************************************************************** Usually embossed on the base, marks may also appear on the lower heel area on certain types of bottles, especially sodas.We've rounded up the bizarre but brilliant alternative uses for baking soda, which is also known as bicarbonate of soda, and they're guaranteed to have you turning to the wonder ingredient again and again.Everyone has a pot of baking soda in their kitchen cupboard but its uses extend far beyond cooking.Beyond that, baking soda has the ability to retard further changes in the p H balance, known as buffering.This dual capability of neutralising and buffering allows baking soda to do things such as neutralise acidic odours, as well as maintain neutral p H.

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