Preserved and long-life foods were an essential part of the Georgian kitchen. The jars here are examples of some of the common ingredients found in a wealthy country house kitchen in the 18^th century. Three jars contain different types of sugar – all of which were imported directly from the Home’s plantations in Grenada. The archives also record arrowroot, yams, tonka beans, vanilla pods, and rum being sent to Paxton House for George Home and Nancy Stephens in the first two decades of the nineteenth century.

The enslaved people at Waltham plantation in Grenada were sent flour, dried foods, salted herrings, salted beef (hearts and skirts), and one Christmas, salted pork. This food was distributed by the Scottish plantation manager, John Fairbairn, who worked there from 1798-1820.