Program

NYS Historic

Subject

Industry & Commerce, People

Location

93 Main St, Port Byron, NY 13140, USA

Lat/Long

43.034056, -76.624111

Grant Recipient

Village of Port Byron Historian

In 1882, Port Byron resident, Henry Julian Allen was awarded a patent for his condensed mincemeat formula. In the specifications forming part of his patent, Allen explained that:

“The object of this invention is to furnish a compound for mince-pies so prepared that it will keep in any climate for any length of time without fermenting, molding, or decaying, and which will not be liable to the attacks of insects or worms, and may be conveniently stored, shipped, and handled.”

Thomas E. Dougherty, who was born and raised in Port Byron, went into business producing condensed mincemeat according to Allen’s formula under the name New England Condensed Mince Meat. A trade card advertising Dougherty’s New England Condensed Mince Meat described the product as:

“No longer an experiment, but a success. These goods are brought to the consistency of heavy fruit cake, rich and delicious in flavor; a delicate combination of choicest Apples, Meat, Suet, Raisins, Currants, Citron, Sugar, Molasses, Boiled Cider and Pure Spices.”

Around 1894, Dougherty brought a suit against competitors who were trying to sell a similar condensed mincemeat product. The decision of Judge Wallace of the United States Court of Appeals for the Second Circuit resulted in Allen’s loss of his patent, with Judge Wallace stating that mincemeat was not a patentable article.

Despite Allen losing the patent, Dougherty continued producing the condensed mincemeat product in both Port Byron and eventually Chicago, Illinois. After Dougherty, production in Port Byron was continued by Hubert C. Gutchess, who marketed the product under the name Imperial Mincemeat. The H.C. Gutchess company ceased production of mincemeat around 1960 and the factory located on Main Street in Port Byron was torn down in the 1970s.