A sugarloaf was the traditional form, a tall gently-tapering cylinder with a conical top[LINK: http://www.mkmuseum.org.uk/edu/cep/sc/photogallery.html] [1], in which refined sugar was exported from the Caribbean and eastern Brazil from the 17th to 19th centuries. "...households bought their white sugar in tall, conical loaves, from which pieces were broken off with special iron sugar-cutters. 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 in diameter at the base, and 3 feet high [LINK: 15th] century...In those days, sugar was used with great care, and one loaf lasted a long time. The weight would probably have been about 30 lb. Later, the weight of a loaf varied from 5 lb to 35 lb, according to the moulds used by any one refinery. A common size was 14 lb,

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