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The World's Commercial Products 



A NUTMEG TREE' IN- JAMAICA 



notably in South 

 America, the West 

 Indies, ' West Africa, 

 and the warmer parts 

 of Queensland. The 

 finest qualities of the 

 spice are probably 

 obtained from China,, 

 and the West Indian 

 product is also justly 

 famous for its quality. 

 The methods of culti- 

 vation and preparation 

 are essentially the same 

 in all parts of the 

 world. In planting out, 

 rhizomes of mature 

 plants are cut up into 

 short lengths, each pos- 

 sessing at least one 

 " bud," which are 

 planted about two feet 

 apart. The harvest commences when the leaves begin to wither, which usually takes place after 

 about ten months. The rhizomes are then very carefully dug up, and the fibrous roots and 

 adherent earth removed. From this point the treatment varies according to whether dried 

 . or preserved ginger is required. Dried ginger is of two kinds, peeled and unpeeled, the 

 latter being merely the cleaned rhizomes dried in the sun. In the preparation of the 

 peeled variety, the cleaned rhizomes are thrown into water and then peeled with a narrow- 

 bladed knife, care being taken to remove only the thinnest possible layer, since the essential 

 oil and resin, to which ginger owes its pungent flavour, occur just beneath the skin or 

 epidermis. After peeling, the ginger is again soaked in clean water to which chemicals are 

 often added to improve the colour of the " roots." The ginger is then dried in the sun on a 

 paved or cemented barbecue, the process occupying from six to eight days, when the product 

 is ready for export. 



Preserved ginger is prepared chiefly in China. The washed rhizomes are put into boiling 

 water, and, after being peeled, placed in earthenware vessels and a strong boiling solution 

 of sugar poured over them. The syrup is drained off after twenty-four hours, and the process 

 repeated for two days. The ginger is then taken out of the syrup and is ready for export, 

 appearing on the market either dry or packed in jars. 



Allspice, Pimento 



Pimento or allspice consists of the dried unripe fruits of Pimenta officinalis, a beautiful tree 

 about thirty feet high with a straight trunk much branched above, bearing abundance of dense, 

 evergreen foliage. The plant is a native of the West Indies, Mexico, and South America, 

 but the chief supplies of the spice are obtained from Jamaica, whence the name " Jamaica 

 pepper " is derived. The fruits are spherical berries, which when ripe are smooth, shining, 

 and of a black or dark purple colour. They are gathered when of full size, but while still 

 green. A boy climbs into the tree, and, bending down the branches, snaps off the smaller ends 

 leaving the fruits which fall to the ground to be gathered by women and children. The berries 

 are removed by hand, and carefully cured on large paved barbecues, the process occupying 

 from six to ten days. The spice consist of small, spherical, wrinkled fruits about the size 



