ZTNOIBKRACK^.. 265 



conquest, a. r». 1066. Whcro or wlion it was first ( ultivatcd is not known. It 

 nuist have been brought under cultivation very early in the history of the 

 iVsiatic peoples, for it is not now known to be growing in a wild state. There 

 is good reason to believe that it is a native of southern Asia, whence it has 

 been carried to the western coast of Africa and to the West Indies. 



Chemistry, — It yields to the chemist many distinct substances, among which 

 starch is the largest in quantity. The pungency is due to an oily, resinous 

 principle, called f/inyerine. The perfume and delicate flavor reside in an essen- 

 tial oil, wliich is entirely free from ])ungency. 



Preparation. — There are three varieties of the root in American commerce : 

 tlie Jamaica, Cochin, and African. The Jamaica and the Cochin are prepared 

 before they are brought to market, by the removal of the epidermis, and are 

 of a dull-yellow or buff color. The African root, or black ginger, is sent to 

 market without preparation, and bears a dark, earthy hue. The Jamaica 

 ginger of the shops is white, having been subjected to a l)lcaching process, 

 and then whitewashed. This variety is preferred on account of its fine flavor 

 and its light color. The Cociiin ginger is valuable on account of its strength, 

 and is much used by the manufacturers of the extract. The ground ginger 

 of the grocers is made from the Airicau root, which produces a dull, brownish- 

 yellow powder. 



Use. — As a medicine, ginger is stimulant, carminative, and anti-dysjiejitic. 

 It is used as a tonic for flatulency, a carminative in colic, and enters into the 

 preparation of many medicines to assist their action. It is an ever-present 

 domestic remedy. It is an important culinary spice and condiment for flavor- 

 ing pies, preserves, cake, and aerated waters, beers, and cordials. In China, 

 the root is largely preserved by cooking it in syrup. It reaches us in stone 

 jars holding from a pint to a half-gallon. The Chinese also prepare an 

 excellent candy by slicing the root and cooking it in syrup. 



MUSA, Plum. Perianth attached to the ovary, 'J-lipped or 2-parted, 

 thi' lo\V(M- lip cut at the extremity in five divisions. Stamens 5, ovary 

 inferior, o-celled ; ovules numerous. Styles thick, shorter than the 

 stamens, .3-6-lobed. Fruit oblong, angled, and o-celled, 3-9 inches 

 long, curved, 1^-2 inches in diameter. Seeds numerous, in a soft, 

 fleshy pulp; covering of the seed black. Flowers in an axillary 

 spadix. 



1. M. paradisiaca, L. (Plantain, or Yellow Banana.) Stem herbaceous, 

 about 18 feet high, sumt, formed by a succession of large sheathing. Leaves 

 4 to 8 feet long, 15 to 20 inches broad, oblong, entire. Flowers terminal, in a 

 dense spike. 2 to 4 feet in length, nodding. Fruit .3 to 9 inches long. 1 to 2 

 inches m diameter, .scimitar-shaped, pale-yellow when ripe, skin thick and 

 coriaceous, pulp sweet and delicate to the" ta.ste, seeds distril)uted along the 

 axis of growth in the pulj). Under cultivation the .seeds seldom ripen, but the 

 plant is propagated by offshoots at the ba.se. If left in a state of nature, 

 the seed matures, and many varieties are obtained. There are about thirtv 

 varieties under cultivation in Asia and the Asiatic i.slands. of which the M. 

 paradisiaca is the j.arent or a fair type of the numerous species and varieties 

 of the plantain. 



2. M. sapientum. L (F^anana. or Hed Rauaua.) The de.scription of No. 1 

 covers the characteristics of the M. sapientum exactly, except that the stalk 



