PRODUCTS WE MIGHT GROW. 115 



surface of the soil, and in dry seasons become tough and 

 fibry, and therefore are not so well adapted for making 

 preserves as the third, which roots deeper, and is more 

 fleshy and tender. A1J the varieties are propagated from 

 knobs or pieces from the roots. They require very rich, 

 free soil, moist but not wet. Plant from August to 

 November, putting the sets about one foot apart each way ; 

 if a quantity is grown, the white varieties answer in rows 

 about twenty inches apart ; the plants being put in about 

 eight inches apart in rows. The yellow variety requires a 

 little more space. Merely cover the sets with soil old 

 cow manure answers well for the purpose. The leaves 

 or shoots come above ground in twelve or fourteen days ; 

 they are at first pointed and reed-like, but soon spread out 

 into long thickish leaves, not unlike those of arrowroot. 

 The cultivation necessary is to keep the surface soil loose 

 and clean, and this should be done with a pointed stick or 

 the hand, and not more than an inch of soil should be 

 stirred. During the process the plants are all the better of 

 a few shovelfuls of rich old compost added to the surface ; 

 the yield is in proportion to the richness of the soil. 



Harvesting. The roots are ripe in about seven 

 months from the time of planting. Any difference that 

 exists in ginger is due more to its quality than to any 

 peculiarity in habit or growth. The white sorts are 

 richest in flavour ; the smaller or narrow-leaved is that 

 used for the dry ginger of commerce ; for this purpose the 

 roots are allowed to lie in the ground until the leaf-stalks 

 have withered ; they are then dug up and washed ; the 

 outside skin is brushed or scraped off and the roots are 

 dried in the sun. 



Preserved Ginger. To make preserves, the roots are 

 dug as soon as they are fully grown, while the root is soft, 

 ana before the leaves begin to wither; they are then 

 washed, scraped if necessary, cut into slices or " chunks " of 

 any desired shape, and put into jars with salt and water for 

 a few hours, or just sufficiently long to take away any 

 earthy flavor ; then rinse the slices in clean water, and put 

 them back in the jar with a first syrup made from white 

 sugar ; change the syrup in three or four days, or as soon 



