(SINTKKU, 



QINOKO 



215 



enumeration of the articleH usually employed will 

 give some idea of the extent to which sophistication 

 u carried on witli thin spirit : rotu-li alum, Halt of 

 tartar (carbonate of potMO), oils of juniper, cassia, 

 initiiieg, letnonH, sweet fennel, and caraway, cori- 

 ander seeds, cardamoms, and capsicums, and, it is 



alleged, i-M'M -ulpllliric aciil. K. \cess i)I tlll-pent im- 



is the most common and perhaps the worst adul- 

 terant. Still much sound ^in is made in London 

 tin- diuretic <|imlitiu8 of its 'Old Tom,' ;i> well as 

 of Hollands, are well known. 



Ginckell, GODART VAN, Dutch general, loni 

 at Utrecht in 1630 or 1640, accompanied William 

 III. to England in 1688. Along with his master he 

 crossed over to Ireland in 1690, and commanded a 

 Ixnly of horse at the battle of the Boyne. On the 

 king's return, Ginckell was left as commander-in- 

 chief in Ireland. He thereupon reduced Bally more 

 .nut Athlone, defeated St Ruth at Aghrim, and 

 tinally captured Limerick. For this lie was in 

 Itiirj created Earl of Athlone. He afterwards com- 

 manded the Dutch troops under Marlborough in the 

 Low Countries. He died at Utrecht, 10th February 

 1703. 



l, a large, clumsy musket used by Asiatic 

 armies in the defence of fortresses, and sometimes 

 mounted on carriages as a light iield-gun. 



Ginger ( Zingiber ), a genus of Zingiberaceae, of 

 which most species yield root-stocks useful as condi- 

 ments and stomachics, especially the narrow-leaved 

 or common ginger (Z. omcinale), which has been 

 cultivated in the East Indies from time immemorial, 

 and is now also cultivated in other tropical countries, 

 particularly the West Indies and Sierra Leone, from 

 iHith of which, as well as from the East Indies, its 

 root-stocks the ginger of commerce are a con- 

 siderable article of export. The cultivation is 

 extremely easy, and is carried on up to 4-5000 feet 



Common Ginger (Zingiber officinale): 



a, plant with barren and flowering stems ; b, a flower ; 



c, portion of leafy stem. ( From Bentley and Trimen.) 



in the Himalayas in moist situations. The root- 

 stock is taken up when the stems have withered, 

 ami is prepared for the market either simply by 

 scalding in boiling water in order to kill it and 

 subsequent drying, or by scraping and washing. 

 The first method yields .Black Ginger, the second 

 White Ginger; but there are considerable varietal 

 differences in the shades of these. The blackest of 

 Black Ginger, moreover, is only of a stone colour, 

 and the whitest of White Ginger very far from 



perfectly white, unless bleaching by chloride of 

 time be afterwards employed to improve iu appear- 

 ance a process not otherwise advantageous. The 

 OMB of ginger, Ixith in im-li' ine an a Mtunulaiit and 

 carminative, and in domestic economy an a condi- 

 ment, are too well known to require particular 

 notice. It contains a good deal of starch, but iU 

 main qualities depend upon its pale yellow volatile 

 oil. Preserved Ginger, largely imported from China 

 and the East and West Indie-. <"h-ists of the 

 young root-stocks preserved in syrup : it in not 

 only a delicious sweetmeat, but a useful stomachic. 

 The young root-stocks are often also candied. 

 Ginger was known to the Romans, and is said by 

 Pliny to have been brought from Arabia. Zemmlx-t 

 (Z. zerumbet), also called Broad-leaved Ginger (and 

 sometimes erroneously Round Zedoary ), is cultivated 

 in Java; its root-stock is much thicker, but lew 

 pungent. Cassumunar (Z. caxnttnunar), sometimes 

 called Yellow Zedoary, has a camphor-like smell, 

 and a bitter aromatic taste. It was of high reputa- 

 tion as a medicine about the close of the 17th 

 century. Mioga (Z. mioga) is less pungent than 

 ginger, and is used in Japan. Cattle sent to graze 

 in the jungles of northern India, during the rainy 

 season, are supplied with the root-stocks of Z. 

 capitatum, to preserve their health. The root of 

 Aristolochia (q.v.) canadense, sometimes called 

 Indian Ginger or Wild Ginger in North America, 

 is applied to similar uses. 



J'.fmcnce of Ginger, much used for flavouring, is 

 merely an alcoholic tincture. Syrup of Ginger is 

 used chiefly by druggists for flavouring. Ginger 

 Tea is a domestic remedy very useful in cases of 

 flatulence, and is an infusion of ginger in boiling 

 water. Ginger-beer is an effervescing drink made by 

 fermenting ginger, sugar, and some other ingre- 

 dients, and bottling before the fermentation is com- 

 Eleted. Ginger Wine or Ginger Cordial is a liqueur 

 avoured with ginger. Ginger Ale is one of the 

 Aerated Waters ( q. v. ). Gingerbread is a. very well- 

 known article of food, whicn in the 14th century 

 was made of rye dough, kneaded with ginger and 

 other spice, and honey or sugar. Now its constitu- 

 ents are treacle, moist sugar, wheaten-flour, butter, 

 and eggs, flavoured with ginger and other spices ; 

 a little carbonate of magnesia and tartaric acid, 

 or carbonate of ammonia, are sometimes put in to 

 give lightness. 



Gingham (Fr. guingan; according to Littre, 

 a corruption of the name of the town of Guingamp), 

 a cotton fabric manufactured chiefly for dresses. 

 It is of a light or medium weight, and is woven 

 from coloured yarns into stripes or checks ; but the 

 patterns, while preserving this general character, 

 are endlessly varied both as to figure and colour. 

 These being produced by weaving, the fabric differs 

 from printed calico, some of the patterns on which 

 resemble those of ginghams. Genuine Earlston 

 ginghams still command a high price owing to 

 their excellent quality, but tnev are now only 

 made to a very limited extent, Glasgow and Man- 

 chester being the centres where this kind of goods 

 is manufactured on a large scale. Cotton stuffs 

 sold under other names, such as zephyrs and 

 chambreys, partake of the nature of ginghams. 



< inuil' Oil. a name often given to the bland 

 fixed oil obtained by expression from the seeds of 

 SesainutH ln<li>-um. See SESAME. 



Ciingko ( (iiiiijko liloba, or Sulisbnrin adianti- 

 folia) is the Japanese name of a coniferous tree of 

 the yew alliance ( Taxacea- ), with very characteris- 

 tic leaves, in form and variation recalling the leaf- 

 lets of the maiden-hair ferns. The yellow drupe- 

 like s Is reach the size of a walnut, and are largely 



eaten throughout China and Japan; the chestnut- 

 like kernels are roasted like chestnuts, and also 



