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Sugar cone


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Sugar was one of the most important imports. The Pinneys' who owned this house made their money from growing and importing sugar. Sugar syrup was shipped in casks from the West Indies and refined in England. It was boiled until it reached the point if crystallisation, cooled and poured into clay cone-shaped moulds. The liquid drained away leaving solid sugar comes. Sugar cutters were used to take limps of sugar of the cone. Caster sugar was obtained by grinding the lumps in a mortar. With thanks to 'The Georgian House Museum', 7 Great George Street, Bristol, BS1 5RR.

10th Apr 2009 by Diane Earl


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