APPENDIX. 293 



and of what they consisted. So, when in Canton, I made it a part 

 of my business to investigate these items. 



The process of making preserved ginger is as follows : The 

 ginger root, a large white variety, is first dug and the outer skin 

 scraped off. This is chiefly done in the country surrounding Can- 

 ton, where it is raised. It is then shipped down to the city in 

 boats, carefully washed, and thrown into large kettles, where it is 

 boiled for about twenty-four hours. It is then taken out and 

 thrown into salt water, and allowed to remain there about twenty- 

 four hours more. After this it is taken out, the rough edges 

 trimmed off with a knife, and thrown upon tables, which are 

 surrounded with operators, holding in each hand a kind of three- 

 pronged fork, with which they prick the root until it is thoroughly 

 punctured through and through. It is then washed in fresh water 

 and dried in the sun for a time, after which it is again placed in 

 large kettles, containing about an equal weight of sugar, and boiled 

 for about twelve hours; it is then taken from the kettles and 

 put into large earthen jars. The syrup is poured over it, and it 

 is allowed to remain therein for several days — sometimes weeks — 

 when it is boiled up again for a short time, and is then ready for 

 packing. It is put up in jars and half -jars, such as all dealers 

 are familiar with, and packed in cases containing six jars or twelve 

 half -jars. 



In all the various manipulations the Chinese are particularly 

 dexterous. I was much interested in watching the process of put- 

 ting the network of rattan over the jars, by which they are carried 

 and handled. A workman would seize a piece of rattan, twist it 

 into two rings just big enough to go over the top and bottom, 

 and with another slender strip would weave a network between 

 these two rings so quickly that I could hardly believe that it had 

 been accomplished by an individual, and not by some marvellous 

 machine. The pasting of the papers over the tops of the jars is 

 also a curious piece of work. One end of a long strip of paper is 

 first stuck to the edge of the jar, and the strip is then twisted 

 over and over, each time receiving a little dab of paste, until the 

 jar is hermetically sealed, and all this is done with such exceeding 

 quickness and dexterity that you can hardly follow the motions of 

 the operator's hands. 



