I have made the biggest discovery in O.R research history

Well, what was posted was better than hand waving or discussing toothpaste.  - retail advertisements for MSG to the consumer.
I can’t tell if they are counterfeit or mislabeled - that is your burden. 

One didn’t advertise ghost products then to my knowledge.

Here is another:
www.ebay.com/itm/224936007119

Gourmet Powder is in the Kentucky Kitchens book.  The pages were posted previously in the other forum.  Jwoz has a copy and there was discussion.
I’ve looked at the relevant pages in for sale copies. Here is some more info.

1948 (March) Symposium: “Flavor and Acceptability of Monosodium Glutamate” held in Chicago, sponsored by the Quartermaster Food and Container Institute of the US Armed Forces and the Industrial Associates of that Institute, attended by more than 120 food technologists. This likely raised awareness of MSG even more throughout the food and restaurant industry.

Later that year, Readers Digest Dec. 1948 discussed MSG, which is referred to in the Kentucky Kitchens book. 
archive.org/details/sim_readers-digest_1948_53_index

Here is the relevant page from Kentucky Kitchens, which was first published in 1949. 
books.google.com/books?id=WL0DttrGzsIC&pg=PA17&source=gbs_toc_r&cad=3#v=onepage&q&f=false
 
He was traveling in Chicago and major cities. He was a already director of the National association, and head of the Kentucky Association by 1950, from what I can tell. He’d been to Chicago or a major city at least every year for many years.  He’d spent time in huge kitchens. He’d met industry players and run for office.  The governor stopped by.  It doesn’t matter if you or your family didn't see it or use MSG - *he* could have seen or heard about the upcoming trends in the normal course of business.   And by the time he cooked for Pete, you admit it was in supermarkets.

So what exactly is the concern with an earlier date for MSG?  He could arrange for 500 chicken dinners, but didn’t have access to MSG because it was only a restaurant supply item in your view?  I think it was both available retail and he had easy access to restaurant supplies, when at home.  So a 1950 activity is possible. 

Here is another drift.  More in keeping with the topic of the thread. 
The National restaurant convention was in Hawaii in 1949 -topic: Taro - a very interesting vegetable root - smells a bit like vanilla and custard and provides sweetness for Maillard. 
Pepperall and pepperoyal first use was 1948, by Stange and Griffith, respectively.  
Red Star was first to manufacture dried nutritional yeast flakes in 1950
Just some interesting alternate two handfuls items. 

I think this is about the last info from @chickenman before he promised to stop posting, or post new info, taking into account a few changes mentioned and some guesses. 
I arguably count 9 herb and spice ingredients. 

There is no info included on other adjuncts, custard/vanilla, egg/milk, molasses, special peppers, yeasts, leavening agents etc. and “surprises”.
This aligns fairly well with my current line up, except I tend to have more ingredients, use a lot more pepper and ginger, and haven’t tested chives yet. 


Ingredient                 TSP (AUSTRALIAN) (METRIC) (interpreted and estimated) 
Caraway (1)             0.22
Ginger (2)                 1.5 ish 
Nutmeg (3)             0.22
Fennel (4)                  0.5
Cloves (5)                 0.22
Cardamom (6)             0.4 
Garlic Powder              0.5
Ancho Chili                 0.5
Sage (7)                    0.4, possibly more. 
Marjoram (8)             0.4
Savory (9)                0.25 type unknown
Chives                         0.5
White Pepper             2.5
Black Pepper                 1.5

MSG 1 TSP
FLOUR 280 G

comments welcome…

maceme He also Printed this recipe which might work out to the .22 or .4 number system on the version you printed This one is easier to figure out LOL LOL

Chickenman Recipe

Base ingredients:

Flour, I don't measure the flour, i just fill it up to the same line in this mug i have but im pretty sure it's about 300g or more.
1 Tsp Msg.
2 Tsp Salt.
1.5 Tsp Sarawak White pepper,
1 Tsp Vietnam White pepper.

I find sarawak white pepper to be too chickeny in flavour but i also find vietnam white pepper to be too bitter or pungent on it's own but combining both made the most perfect white pepper i have ever tried.

1.5 Tsp Telicherry black pepper on coarse side.

The 11 herbs and spices:

1.Caraway seed bit less than 1/4tsp
2.Ginger 1 tsp
3.Nutmeg bit less than 1/4tsp
4.Fennel seed 1/2 Tsp
5.Allspice bit less than 1/4tsp
6.Garlic powder 1/2tsp
7.Ancho chilli powder 1/2tsp and just a touch of cayenne
8.Sage 1/2tsp (might put this back up to 1tsp)
9.Oregano bit more than 1/4tsp
10.Savory 1/4tsp
11.Bay leaves bit more than 1/4tsp
12.Chives 1/2tsp