MATERIA MEDICA OF THE ANCIENT CHINESE. 895 
248.—4B EF sheng kiang. P., XXVI,45. T., XLIL. 
Comp. Classics, 381. Ginger. 3 
Pie lu:—Sheng kiang (fresh ginger). Fresh ginger 
as well as the kan kiang [dried ginger. See the next] are 
produced in Kien wei [in Sz ch‘uan, App. 140], in mountain- 
valleys, also in King chou [Hu pei, Hu nan, App. 146] 
and Yang chou [Kiang su, Che kiang, App. 400]. It (the 
rhizome) is taken up in the 9th month. ‘Taste pungent. 
Nature slightly warm. Non-poisonous. The leaves also are 
used in medicine. 
In my Bot. sin., II, p. 195, Dr. Faper states that 
at Kew it has been found out that Chinese ginger is not 
Zingiber but Alpinia. But this is a mistake, for which 
neither Dr. Faper nor the botanists of Kew are responsible. 
See Mr. Cu. Forp’s Report of the Hong kong Botan., etc. 
Department for 1890, 18 and 19. 
Further particulars in another part. 
249.—8% 3 han hiang. P., XXVI, 51. 
Pen king :—Kan kiang (dried ginger). 
T‘ao Hune-xuxa:—Dry ginger is prepared in many 
villages of the district of Chang an in the prefecture of 
Lin hai [in Che kiang, App. 3, 192]. The ginger of Shu 
Han [Sz ch‘uan, App. 293] is famed since ancient times, 
that from King chou [Hu pei, App. 146] is also good, but 
it is not fit for preparing dry ginger. Dry ginger is made 
by macerating the root in water for many days, scraping off 
the skin, and then drying the root in the sun. 
Tarar., Cat., 53:—Sheng kiang. Radix Zingiberes 
_ Cruda,—26 :— Kan kiang, Rad. Zingiberis—P. Sure, 102, 
