SCITAMINE^. 423 



ginger champagne, ginger cordial, ginger essence^ giiiger 

 lozenges and ginger wine. 



On the Continent o£ Europe, ginger is less used and appre- 

 ciated than in England. 



Soluble essences of ginger are required for making good 

 ginger beer^ and Belfast and American ginger ales. There are 



aerated and fermented ginger beers ; the best unbleached 

 Jamaica ginger, well bruised, being used for the latter* Ginger 

 is also used for a kind of cordial and champagne. 



Lastly, yoimg ginger is candled and preserved to a con- 

 siderable extent lu the East, and comes into commerce under 

 the section of "succades." The quantity imported into England 

 from India and China ranges from 300,000 to 600,000 pounds, 

 of the value of £1 1,000 to £25,000. The mode of preserving it 

 is to steep the rhizomes in vats of water for several days, 

 changing the water once. When taken out it is spread on 

 tables and well pricked or pierced with bodkins. The rhizomes 

 are then boiled in a copper caldron, then steeped for two days 

 and nights in a vat with a mixture of water and rice flour. 

 After thi3. they are washed with a solution of lime, then boiled 

 with an equal weight of sugar and a little white of egg is added 

 to clarify. 



After the ginger has been boiled a second time it is put in 

 glazed jars of pottery, holding 1 pound, 3 pounds or 6 pounds, 

 and covered with syrup. The syrup is changed two or three 

 times, and then thev are shinned in cases holdini? six iars. 



in barrels. (P, L, 



SimmondSy Amer, Jn. Pharm. 1891.) 



Description, — Many qualities of giuj 

 Eastern commerce^ which vary greatly in appearance ; the fresh 

 tubers also vary in size, flavour and colour in different soils 



in 



m 



Kala 



edoary 



known 



m two terms, namely, the rhizome with its epidermis 



