XIII 



GINGER 417 



he shipped seven barrels and one box containing 9 cwt. 

 1 qr. 2 Ibs. The produce of the barrels sold at 73s. 6d. 

 per cwt., that of the box 73s. per cwt. Though the 

 yield of his plantation was a poor one, it gave a net 

 profit of 10 per acre. If, remarks Bovell, the yield had 

 been as good as that of the Botanic station it would 

 have been equal to 22 : 5 : 6^ per acre. 



USES 



Spice. Ginger is one of the most popular flavour- 

 ing agents known, and has been so used for very many 

 centuries, entering into confectionery, ginger beers, 

 ginger champagnes, and other beverages. In most of 

 these confections the dried rhizome, ground fine, is used, 

 and most of the inferior grades of the spice are sold in 

 the form of ground ginger. The highest grades are, 

 however, commonly sold as imported, and grated for use 

 as required. Like all ground spices, ground ginger is 

 apt to be largely adulterated with wheat flour, ground 

 rice, potato flour, sago, turmeric, mustard husks and 

 cayenne pepper. 



In the East, fresh ginger rhizomes play an important 

 part in curry, and in the Malay peninsula most of the 

 ginger cultivated is used for this purpose 'locally. 



Preserved Gingers. Practically all the commercial 

 preserved ginger, i.e. ginger preserved in syrup, comes 

 nowadays into the market from Canton. The ginger for 

 this purpose is grown in alluvial flats round Canton, and 

 seems to be a more fleshy variety. The season for 

 preserving in China is July to October, and the United 

 States Consul there gives an account of its preparation 

 in a report quoted in the Agricultural News, viii. 121 

 (1909), as follows : " The rhizomes are first thoroughly 

 cleaned in water and boiled in earthenware pans for two 

 or three hours. Afterwards transferred to copper pans, 

 in which is put sufficient water to cover the rhizomes, 

 and a quantity of white sugar in the proportion of 5 Ibs. 

 of sugar to 10 Ibs. of ginger. The mixture is then boiled 



2 E 



