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It is prepared by digging up the roots when a year old, scraping them, 
and drying them in the sun. Ginger, when broken across, shows a 
number of little fibers embedded in floury tissue. Its hot, pungent taste 
is due to a volatile oil. It also contains starch and yellow coloring- 
matter. Ginger is used for various medicinal purposes, and in many 
ways as a condiment, and in the preparation of cordials and so-called 
teas. 
