GINGER

the rootstock, or rhizome, of a perennial, reed-like plant with annual leafy stems, three to four feet high, which grows freely in moist places in all tropical climates. The rhizomes are gathered when the stalks wither. For ‘‘coated,’’ or “‘black,’’? ginger, with its brown wrinkled surface, they are then scalded or simply washed and set to dry in the sun. This is the method usually employed for the older, poorer roots. For ‘‘uncoated,’’ or ‘‘white,’’ ginger, the washing is followed by seraping. The natural color of ‘‘white’’ scraped ginger is a pale buff—it is often whitened by bleaching or liming, but generally at the expense of some of its real value. White ginger of the first grade should be large, light-buff throughout, soft and even in cutting, and of strong characteristic flavor. The present supply comes chiefly from Jamaica, the Malabar Coast of India, and the East Indies. ‘‘Cochin”’ and ‘‘Calicut’’ are titles borrowed from the two Indian cities of those names, African ginger is dark and coarse in texture, but has an excellent, strong flavor. It is largely used in the manufacture of ginger ale and extracts. ‘‘Borneo’’ ginger is merely a former trade term for some white ginger—none is exported from Borneo. Japan ginger, usually bleached or limed before shipment, is of fine appearance, large, and smooth, but is inferior in strength. ‘*Green ginger’’ is that which has not been sealded, scraped, or dried. It is used by makers of preserves, Preserved, or conserved, or Canton, ginger consists of young green roots boiled and cured in sirup and put up in pots and jars. The principal consumption is of the imported Chinese product, but there is an increasing sale of West-Indian. Crystallized ginger is also made from the young roots. The best grades, selected for uniform size and appear a nee, are called ‘‘stem ginger.’’ Leaf ginger is ginger that has been shaved into thin flakes. ° Other well known articles which have the root, or extracts from it, as a foundation are ginger ale, ginger beer, Jamaica ginger (an alcoholic extract of the root), and ginger tea. Medicinally, ginger—as Jamaica ginger—is a grateful stimulant and carmiuative, being much used for dyspepsia and colic. Itis also frequently employed to disguise the taste of nauseous medicines. Ginger tea is an old-fashioned remedy for colds. See also the general article on Spicszs.