EDME Ltd; Fison’s; Mackeson; Thompson’s; Pidcocks
(Nottingham); R & W Paul Ipswich; Ipswich Malting

Company; Harrington’s of Ware in Hertfordshire.
Latterly it came from Gilstrap, Earl and Company of

Barrels of beer brewed in 1955 and 1956 (last two years as
an independent brewery)

Newark and James Hole and Company’s brewery
also in Newark. Oat malt was supplied by Brooks &

1955 ........................................................................................5,307
1956 ........................................................................................4,650

Son. Early suppliers of malt included Alf Thompson
at Borley; William (and then Frederick) Ince at Mill

Lane, Foxearth and John Butcher at Bulmer.
Hop merchants (mostly based in Kent and Sussex)

Number of bottles produced during two years as an
independent brewery

included: Arthur Morris; E Clemens Horst (London);
Henry Barrett; Wood, Fielding and Horbury; Tabrum

1955.......................................................................................33,792
1956.......................................................................................31,044

& Son; Baker White & Morgan; Arthur Walton;
Young and Company; Preston Son & Elliot; Webb &

Son. Glaziers, Sussex.
Wandsworth  Brewery  supplied  various  yeast

Minerals - dozen bottles half pints and splits -.......... 23,229
Magnums - dozen bottles ..................................................4,571

including: 30 XX, No 3 and No 7 The British Pure
Yeast Co supplied their eponymous brand - British

Siphons...................................................................................1,173
Cordials .................................................................................7,381

Pure Yeast. Cannon’s Brewery supplied 67 KK and
77 KK plus many others including Shipton Yeast Co

who marketed Shipton‘s Slow Yeast and Marston‘s
who marketed Birmingham Yeast and Marston‘s

George, Haviot, Amelia (died
by drowning, aged 3) Mary,

Yeast. Greene King also supplied yeast immediately
after the 1914-1918 War.

Samuel,
Amelia, David, George Ward

Various sugars were supplied by: Clark & Son
(caramel, black syrup) Boake Roberts (Caramel,

Miller, adopted by Charlotte
in 1878

inverted glucose, corpulose) Kendall & Son (New
Copper Sugar and Invert Laevuline); Paisley Sugar

Gertrude, Winifred, Madge,
Harold and George Bernard

Company (caramelised diastase syrup, septose, raw
sugar.) Gonville & Jarvis (caramel, raw sugar)

Gartons (invert glucose and diastase syrup) Buttsons
(caramel) J.M Collett & Co (Special Stout Sugar,

Harold and Mary -
David H Ward and Marie -

Barbara, David, Elizabeth
Louise

malt extract) Sugar & Malt Products Ltd (raw and
cooked sugars) Barrett, Tagant and Gotts (invert

sugar)
Syrups and essence suppliers (for soft drinks)  included:

Duckworth’s of Lancashire; Stevens & Howell; Bush;
Barnett & Foster.

After the mid-1880s malt was supplied by various
firms including varieties from: R & A Allen;

Branwhite’s at  Long Melford; Alfred Gough of
Saffron Walden; I. Gough of Bury St Edmunds;