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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. (5)

Coty brands management inc. (2)

Ansul 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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