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About 8 Trademarks found for “DRY WATER”

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DRY WATER*

DRY *

*TER

DR*ER

1221433
ABANDONED SECTION 40(3)

on 16 Jan 2008

DRY WATER

ANSUL INC.

1221433 · 23 Jun 2004

001

Chemical composition for suppression of fires.

430051
REGISTERED

on 16 Apr 1982

CANADA DRY TONIC WATER

Canada Dry Mott's Inc.

430051 · 22 Sept 1978

032

Soft drinks.

730089
EXPUNGED

CANADA DRY SPARKLING WATER & DESIGN

CANADA DRY MOTT'S INC.

730089 · 28 May 1993

032

Carbonated and non-carbonated beverages, namely waters.

356159
REGISTERED

on 5 Jul 1974

CANADA DRY TONIC WATER & DESIGN

CANADA DRY MOTT'S INC.

356159 · 15 Aug 1972

032

Soft drinks.

729912
EXPUNGED

CANADA DRY SPARKLING WATER & RASPBERRY DESIGN

CANADA DRY MOTT'S INC.

729912 · 28 May 1993

032

Carbonated and non-carbonated beverages, namely waters.

729915
EXPUNGED

CANADA DRY SPARKLING WATER & LEMON-LIME DESIGN

CANADA DRY MOTT'S INC.

729915 · 28 May 1993

032

Carbonated and non-carbonated beverages, namely waters.

1824523
REGISTERED

on 4 Sept 2018

1/4 C. WARM MILK, 1/2 C. SUGAR, 1 TSP. SALT, 1 TBSP. CINNAMON, 4 TBSP. SOFTENED BUTTER, 2 EGGS, 1 PKG. DRY YEAST, 1/4 C. WARM WATER, 2 1/2 C. FLOUR. MIX ALL INGREDIENTS EXCEPT YEAST, WATER AND FLOUR, AND LET IT COOL. STIR AND DISSOLVE YEAST IN WARM WATER. ADD YEAST TO FIRST MIXTURE, BEAT UNTIL MIXED. ADD 1 1/2 C. FLOUR. COVER AND LET RISE FOR 1 HR. ADD REMAINING FLOUR; BLEND WELL. KNEAD UNTIL SMOOTH. PUT DOUGH IN GREASED BOWL, COVER AND LET RISE UNTIL DOUBLE IN SIZE. PUNCH DOWN, SHAPE ROLLS AND LET RISE FOR 1 HR. BAKE AT 400°F FOR 18 MIN.

COTY BRANDS MANAGEMENT INC.

1824523 · 24 Feb 2017

003

Skin care preparations; hair care preparations

1545398
REGISTERED

on 13 Jun 2012

2 1/4 C. FLOUR, 2 TSP. BAKING SODA, 1/2 TSP. SALT, 1/2 C. BUTTER, 2 1/2 C. BROWN SUGAR, 3 EGGS, 1 1/2 TSP. MADAGASCAR PURE VANILLA, 3 1/2 OZ. UNSWEETENED CHOCOLATE - MELTED, 3/4 C. SOUR CREAM, 1 C. BOILING WATER. SIFT TOGETHER DRY INGREDIENTS; SET ASIDE. IN LARGE BOWL, BEAT BUTTER AND BROWN SUGAR UNTIL COMBINED. ADD EGGS ONE AT A TIME. BEAT IN VANILLA AND CHOCOLATE. MIX IN SOUR CREAM AND DRY INGREDIENTS UNTIL COMBINED. STIR IN BOILING WATER. BAKE IN GREASED 9X13 PAN AT 350F° FOR 35 MIN. LET COOL. FOR FROSTING: 5 1/2 OZ. 75% PURE CHOCOLATE - MELTED, 1 C. UNSALTED BUTTER, 1 1/2 C. POWDERED SUGAR - SIFTED, 3/4 TBSP. VANILLA. IN BOWL BEAT BUTTER UNTIL SOFT. ADD SUGAR, AND BEAT UNTIL FLUFFY. ADD VANILLA AND CHOCOLATE, AND MIX TOGETHER.

COTY BRANDS MANAGEMENT INC.

1545398 · 27 Sept 2011

003

Combined shampoo, shower gel and bubble bath.

Owners

Canada dry mott's inc. (4)

Coty brands management inc. (2)

Ansul inc. (1)

Canada dry mott's inc. (1)

Categories

Class 32 (5)

Class 3 (2)

Class 1 (1)

Correspondents

Smart & biggar lp (7)

Gowling wlg (canada) llp (1)

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