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The Sugar Kettle is a product of the late 18th and 19th Century. These beautiful, sphere shaped kettles were primarily used in the production of sugar. They were vital to the production of sugar, appearing in many sizes, depending on the stage and type of operation, but all primarily the same shape. The Sugar Kettle is primarily a product of the South, where the majority of the plantations were located, especially sugar plantations. These beautiful Historic Kettles were also used for cooking on the plantation, whereby they had to prepare meals for a lot of people. Made of Cast Iron, they were and still are a very hardy, versatile kettles to do many things with.

Bayou Teche, was a major route of important to the Southern Louisiana trade, and had many plantations along the bayou banks. The local people used to call the Sugar Kettles, "Teches", referring to the kettles for their cooking capabilities. The majority of Historic Sugar Kettles were sent off to melt down for our nations war efforts. While some stayed around, which you can see on some old plantations and people’s lawns, most of them were melted down.

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The method of producing cane sugar in early 19th century Louisiana was largely derived from the 18th century European sugar colonies in the Caribbean. Each cane plantation in Louisiana had its own sugarhouse. The cane was crushed using an animal-powered three-roller mill. The extracted cane juice was heated, clarified, & evaporated in a set of large open kettles (Sugar Kettles) of decreasing size which were enclosed in brickwork over a furnace. Lime was the substance most often used to clarify the cane juice, and the impurities that rose to the surface were skimmed off. After syrup resulted from the evaporation of the juice, the Sugar maker, using the rule-of-thumb techniques, determined when sugar crystals had formed. This was called a "Strike" and was the point at which the concentrated syrup was turned out into shallow wooden tanks and left to cool. The cane grinding season, or roulaison, was a festive time on most plantations. Social gatherings, dances, and candy pullings took place after the cane was ground, and visitors to the plantation sugarhouses were often treated to "hot punch," a drink made of partially boiled cane juice and French brandy. The "hot punch" was made and served from the Sugar Kettle.


Today, the Historic Sugar Kettle is not used in the production of Sugar however; they are used in many different other ways. The Sugar Kettle is being used for container and water gardening as well as lawn or estate ornaments. Water fountains are also a source of use for the infamous kettle. With a creative mind, one can do possibly anything with these kettles because of the versatility they bring to the consumer.

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