GINGER AND GINGERBREAD. 339 
tich syrup. This Ginger when cut into thin strips makes a 
delicious, and wholesome filling for sweet sandwiches. 
Dr. Tobias Venner (1620) advised the Universities that “ green 
Ginger is good for the memory ; whilst a conserve of Rosemary, 
and Sage, if often used by students, particularly in the morning 
when fasting, doth greatly delight the brain.” An extract of 
Ginger, very serviceable for domestic uses, may be made by 
crushing half a pound of fine whole Ginger in a mortar, and 
putting the same into a wide-mouthed bottle with half a pint 
of unsweetened Gin; let it stand for a month, shaking it from 
time to time; then drain it off into another bottle, allowing it 
to remain undisturbed until it has become clear. If a piece of 
Ginger root is chewed it causes a considerable flow of saliva, 
and will thus relieve heartburn by the patient swallowing the 
alkaline saliva as it continues to be secreted. Powdered Ginger 
mixed with some water into a paste, and applied against the 
skin, will produce much tingling, and heat of surface ; to which 
end it may be spread on brown paper, and put as a plaster on 
the temples, or against the back of the neck, as a means for 
relieving the headache of passive fulness. Queen Elizabeth 
{so say the Arcana Fairjaxiana, 1640) had a famous “ pother”’ 
(powder) ‘‘to be used att anietime after, or before meate, to 
expel winde, comforte ye stomack, and help digestion. It was 
composed chiefly of white Ginger, powdered with Cinnamon, 
Anise, Caraway, and Fennel Seed, pounded, and searced 
({sifted).”’ 
For making Brandy Snaps of Ginger, which are carminative, 
and gently relaxing to the bowels, take one pound of flour, half a 
pound of coarse brown sugar, a quarter of a pound of butter, 
one dessertspoontul of allspice, two dessertspoonfuls of ground 
ginger, the grated peel of half a lemon, and the juice of a whole 
lemon; mix all together, adding half a pound of dark brown 
treacle (not golden syrup), and beat well. Butter some sheet 
tins, and spread the paste thinly over them, and bake in a rather 
slow oven. When done, cut it into squares, and roll each square 
round the finger as it is raised from the tin. Keep the Snaps 
in a dry, closely-covered tin, out of any damp, so that they shall 
remain crisp. 
Now-a-days Ginger Ale is made thus: Of plain syrup, one 
gallon; essence of Ginger, four ounces; essence of Cayenne 
pepper, one ounce; white wine vinegar, four ounces; burnt 
