3'24 HO R T U S J A I\I A I C E N S I S, qi.nge 



gcticrally perfirmod in ihe n)oritl)s of Jamuiry and Fchniarj'. After heiiifr dug, they 

 are iiickcd, rieansed, arulgradaaily suetht'd or !;c:i!dcd in boliiri;:; water, they are then 

 fcpruad out, and cxpii3fi(! every (iav to tiie s-uii, till sutlicicutly dried; mid, after beini^ 

 tiivided into parad:; of about one hun;li'ed puunds each, tiiev are packed iit bai^s for tiie- 

 niai-ket: tkiih c<di<ii\tl\ii black ginger. 'Hie mann>::r*bf scalding, the roots is as-foU 

 Ir^'.vs: a lavoe pot or copper is fixed. in the field, or some convenient place, >vhicli is 

 kept fiiii of boiling water ; the pieke'd ginger, being divided in small p;.reels, is laid in 

 baiiccts, and plunged alternately in the waiter, where it is suTeied to stay for the spacie 

 of ten or fifteen minutes ; it is then spread on a platform for drying ; but care is taken, 

 during the process, to char.'ge the water so soon as it becomes much iinpr^egnated with 

 tiie jtiices of the root. , 



" The white sort differs but little from the black roots. The difference there is arises 

 T.bcily from tiie methods of curing them ; the white is never scalded, but, instead of 

 thi easy process, they are picked, scraped, and washed, once at a time, and then 

 dried ; all which re<]>iires too nuich pains and time for any real advantage to be gained 

 in the properties ; though, being made more agreeable to the eye, the price of the 

 vhite is much liigher at market. 



*' When the root is intended for a sugar-preserve, it is dug while tender and full of 

 Juice ; the stems at this time rarely exceed five or six inches m height ; the root is 

 rarefully picked, wasiied, and afterwards scalded, till it is sufficiently tender ; it is 

 then put in cold water, and peeled and scraped gradually. This operation may last 

 three or four days, during which it is cotnmonly kept ia water, and the water frequently 

 shifted, as well for cleanliness as to extract more of the native acrimony. After this 

 preparation, it is laid in unglazed jars, and covered with a tiiin syrup, which in two or 

 three days-is shifted, and a richer put in ; this is sometimes again removed, for a third, 

 or fourth ; but more than three are seldom requisite. 7'he shifted syrups are not lost, 

 for, in Jamaica, they are diluted with v/ater, and fermented into a pleasant liquor, 

 called cool drink, with some mixture of the chasv-stick, lignum vitse, and sugar. 



" Whether in its natural state or candied, this root is esteemed a good remedy 

 against the cholir, loosenesses of the belly, and windy disorders. It sti-engthens the 

 stomach, helps digestion, and is often added as a corrector to purges ; its use in culi- 

 nary preparations is well known." Long, p. 700. 



The roots of ginger appear to be much less liable to heat the constitution than might 

 be expected from the penetrating warmth and pungency of its taste. It gives out tho 

 whole of its virtue to rectified spirit, and great part of it to water. The spirituous 

 tincture inspissated yields a fiery extract, smelling moderately of the ginger. A syrup 

 niade from an infusion of three or four ounces of the root, in three pmts of boiling 

 water, is kept in the shops. The cases in which ginger is more immediately servicea- 

 ble are, flatulent cholics, tlebility and laxity of the system, and in torpid and phleg- 

 matic constitutions, to excite a brisker action of the vessels. A limpid red transparent 

 oil, swimming on water is, by smiple distillation, got out of these roots, agreeing in 

 smell t:nd taste with ginger, only more mild. Dr. Wright says that ginger is good in 

 baths and fomentations, in complaints of the viscera, pleurisies, and obstinate conti- 

 -nued fevers. Infused in rum or wine, with filings of steel, it is also said to be useful 

 in obstructions. 



Ginger tea has been recommended in gouty cases. The mode of taking it is by 



powdering^ 



