Sugarloaf

Until the mid-19th century, the British government used a system of punitive taxes to make it impossible for its colonial producers in the Caribbean to refine their own sugar and supply Britain with finished sugarloaves.

[3] Instead, a dark raw sugar or muscovado, produced on the plantations by initial boilings of the fresh cane juice, was shipped in hogsheads to Europe on what was the third leg of the triangular trade.

These were usually made of either brown earthenware or sheet iron with an internal treatment of slip or paint respectively, and each stood in its own collecting pot.

Over the next few days most of the dark syrup and noncrystalline matter drained through a small hole in the bottom of the mould into the collecting pot.

This slowly drained through the loaf, readily uniting with any remaining molasses or other coloring matter and removing it to the collecting pot.

Shaped something like very large heavy pliers with sharp blades attached to the cutting sides, these cutters had to be strong and tough, because the loaves were large, about 14 inches (36 cm) in diameter at the base, and 3 feet (0.91 m) [15th century]...In those days, sugar was used with great care, and one loaf lasted a long time.