Cargoes of despair
Not long ago, I was invited to lunch at a plantation home in Jamaica. The sound of cocktail-making (a clinking of crushed ice against glass) greeted me at Worthy Park as bow-tied waiters served the guests at a long table draped in linen. The top brass of Jamaica’s sugar industry was there, enjoying the French wine and the chilled soursop juice. The waiters, with their plantation-bred obsequiousness, hurried to whisk flies away from our plates. For nearly three centuries the slave-grown sugar of Worthy Park has satisfied the British craving for tea (that ‘blood-sweetened beverage’, the abolitionist poet Southey called it), as well as for coffee, cakes and other confections.