102 FOOD FOR THE TROPICS 



Nutmeg 



{Myristica fragrans) 



This tree is a native of the Moluccas, etc., and is largely 

 cultivated. The fruit ripens during the rains, being about 

 the size of a large plum, with a green covering. It bears 

 all the year round, but most abundantly every second year. 

 It is monoecious as well as dioecious, but you cannot tell 

 which until it flowers and fruits at the seventh year. 



Nutmeg and mace are largely used as condiments. The 

 mace is a kind of fibrous network which covers the nutmeg, 

 or seed. 



Ginger 



(Zingiber officinale) 



This well-known product is cultivated in all tropical 

 countries. 



About the middle of winter the roots are ready to take 

 up, when, having been well washed and dried, they may be 

 stored away. It is called " White ginger " when it has been 

 dried in the sun, washed, and scraped ; and " black ginger '' 

 when it has not been scraped. 



To make preserved ginger the tubers should be taken up 

 when very young and tender, the plants being then about 

 five to six inches high. Scald the tubers, wash in cold 

 water, and peel. Make a syrup (1 lb. of sugar to 1 lb. of 

 water), into which stir gradually the beaten whites of two 

 eggs, then boil and skim well ; when quite cold, pour 

 it over the ginger, cover it, and let it remain from two to 

 three days. Boil the syrup again, and, when cold, pour it 



