NATURAL HICKORY SEASONING Trademark
Trademark Overview
On Monday, August 22, 1983, a trademark application was filed for NATURAL HICKORY SEASONING with the United States Patent and Trademark Office. The USPTO has given the NATURAL HICKORY SEASONING trademark a serial number of 73440586. The federal status of this trademark filing is ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE as of Wednesday, January 2, 1985. This trademark is owned by E. H. WRIGHT CO.. The NATURAL HICKORY SEASONING trademark is filed in the Staple Food Products category with the following description:
SEASONING AND FLAVORING FOR FOOD PRODUCTS
General Information
| Serial Number | 73440586 |
| Word Mark | NATURAL HICKORY SEASONING |
| Filing Date | Monday, August 22, 1983 |
| Status | 602 - ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE |
| Status Date | Wednesday, January 2, 1985 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 1000 - Typeset: Word(s) / letter(s) / number(s) |
| Published for Opposition Date | NOT AVAILABLE |
Trademark Statements
| Goods and Services | SEASONING AND FLAVORING FOR FOOD PRODUCTS |
Classification Information
| International Class | 030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice. |
| US Class Codes | 046 |
| Class Status Code | 8 - Abandoned |
| Class Status Date | Wednesday, August 4, 1999 |
| Primary Code | 030 |
| First Use Anywhere Date | Sunday, May 1, 1983 |
| First Use In Commerce Date | Sunday, May 1, 1983 |
Trademark Owner History
| Party Name | E. H. WRIGHT CO. |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 03 - Corporation |
| Address | BRENTWOOD, TN 37027 |
Trademark Events
| Event Date | Event Description |
| Wednesday, January 2, 1985 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| Wednesday, May 16, 1984 | NON-FINAL ACTION MAILED |
