How food was stored

In Victorian times a large proportion of the food used was produced and preserved on the Estate or it would be bought in bulk and in a relatively unprocessed form by comparison with today.  Flour, for example, would be bought by the sack and stored in a large bin.  Sugar mostly came in large solid lumps and not in granular form, and this had to be broken up for use.  Sugar, of course, would have to be imported, along with wine, tea and coffee, which were very expensive.