Caster (or castor) (0.35 mm), a very fine sugar in Britain, so-named because the grains are small enough to fit through a castor, a form of sieve. Commonly used in baking and mixed drinks, it is sold as "superfine" sugar in the United States. Because of its fineness it dissolves more quickly than regular white sugar and is thus especially useful in meringues and cold liquids. Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor.
>Is that the underside of a wheel seen behind him leaning against the wall? It kind of looks like the same circumference so maybe that is what the bottom looks like and might help in figuring all those questions out.
... and could the bottom pivot be standing in-front of the that wheel (like an upside down thumb-tack).
Could be a very nifty way of getting the centre of gravity of the wheel below a single pivot point,
Thanks, but the sugar raku I'm interested in is a variant of the 2-part naked raku process, in
which the refractory 1st coat contains sugar. Normally 2-part naked raku leaves black "crackle"
lines. On the other hand sugar raku -- from the few photos I've seen -- leaves black patches,
often with some sort of halo effect.
Overall effect is something like the left-hand pot in