I40 



AGRICULTURE AND FORESTRY. 



stem, is 8-10 cm. high, and triple, Hke clover. The oval, pointed 

 leaves have sharply dentated edges. The cylindrical, sturdy root 

 appears more strongly developed. In the second summer it puts 

 forth a simple, smooth stalk, which forks above into two or three 

 petioles (see fig. 3, page 138). The individual leaves are now 

 developed symmetrically into five leaflets, finger-shape, the middle 

 one of these latter being strongest. In form and in character of 

 their edges they are the same as in the first year. The root is 

 about 12 cm. long, just about equalling the length of the part above 

 ground. In the third summer (fig. 4, page 139) the upper part 

 becomes 30-40 cm. high, sending out, half-way up, a crown of 3-4 

 leaves, in each of which the five leaflets are formed the same, but 

 larger than in the second year. The smooth petioles have, like 

 the round under-stalk, a red-brown colour. From the base of the 

 leaves the plant's axis continues 10-20 cm. more, as a bare, 

 greenish stalk, ending in a simple umbel, beneath and somewhat 

 to one side of which there is sometimes a second, smaller umbel. 



It is only when seed is wanted 

 that the plant is allowed to blos- 

 som in the third or fourth summer. 

 Otherwise the blossoms are cut 

 off. Above a crown of 5-7 

 lanceolate sheath-leaflets is arched 

 the small umbel, radiating in 10-20 

 directions, and reminding one of 

 the Allium species. The umbel 

 has light-green, polygamous blos- 

 1 soms, which are composed of un- 



i assuming, superior, five-toothed 



FijT. 5. calyx, five petals, five stamens, and 



two or three styles. The inferior 

 fruit-capsule develops into a bright scarlet berry as big as a pea, 

 and flattened, which encloses two grey, furrowed grains the size 

 of hemp-seeds (fig. 6, page 141). After these have been gathered 

 they are buried 30-50 cm. deep in the ground till November or 

 the next spring, so as to retain their germinating power until 

 planting time. Ginseng roots are harvested in the Doyo (July 

 and August) of the fourth summer. They are cylindrical, never 

 thicker than a man's finger, and often divided towards the bottom 

 like a fork (fig. 7, page 142). They are white, and smell and 

 taste something like carrots {DaiLctis carota). The ordinary 

 weight of a fresh ginseng-root is 20 to 25 grammes. They 

 seldom weigh twice that much, and the product of a sq. meter 

 of land amounts to I to i J kg. of fresh roots. After being dug 

 up they are freed from fibres and other attached substances, and 

 carefully washed. Then they are scalded with boiling water or 

 steam, until, on being cut across, they have a brownish yellow 

 and jelly-like appearance. Then they are set out in kilns, each 



