420 SPICES 



CHAP. 



was greater when the rhizomes were dried by artificial 

 heat than when they were dried by sun-heat. Extracts 

 from ratoon ginger had a more fiery taste and less 

 flavour than those from planted ginger, and yellow 

 ginger had a better and finer odour and taste in the 

 extracted oil than was the case in blue ginger. Upon 

 the addition of water to the extracts to precipitate the 

 resins, it was found that a delightful aroma, a true 

 ginger flavour without fire or pungency, was imparted to 

 the water. But in extracts from old ratoon ginger or 

 mildewed specimens .spoiled in drying the aroma was 

 changed, being musty and weak. 95 per cent alcohol 

 was found to give a better result as to flavour than that 

 of a lower strength. 



Cheap ginger for distilling purposes has been obtain- 

 able from Africa at advantageous rates in Liverpool and 

 Hamburg (SchimmeVs Half- Yearly Circular). 



CHEMISTRY 



The rhizomes of ginger contain three constituents 

 of value, viz. starch, oil, and resin. It is to the oil of 

 ginger that the odour of ginger is due ; the pungent 

 taste is due to the resin. Mr. J. C. Thresh ( Year-Book 

 of Pharmacy, 1879, 1881, 1882) very completely 

 analysed the gingers of commerce, and describes gingerol, 

 the active principle of ginger, as a viscid fluid of the 

 consistency of treacle, of a pale straw colour, devoid of 

 odour, and with an extremely pungent and slightly 

 bitter taste. The essential oil is of a pale straw colour, 

 a somewhat camphoraceous odour, and an aromatic but 

 not pungent taste. He discovered the fact that a 

 selected sample of Jamaica ginger contained only about 

 half the quantity of essential oil found in the Cochin 

 and African samples, and less of the active principle 

 than the African, though about as much as the Cochin 

 gingers. Though less, however, in quantity, the volatile 

 oil of the Jamaica ginger possessed a finer bouquet than 

 the others (Watt's Dictionary of Economic Plants). 



