GINGER, PIMENTO, 



393 



cannot be done 'with imported roots, is perfectly within the means of 

 almost every one who has a hot-house, or even hot-bed. To cultivate 

 ginger for this purpose, plant the tubers, before they spring into shoot, 

 into flat boxes, or pots, a foot in depth, and place them in any part of a 

 well-regulated plant stove, pine house, &c. Supply them with water as 

 they may require, until autumn, when the leaves begin to turn yellow and 

 the stalks to diy up and wither, a. which period decrease the quantity of 

 water until it be entirely mthheld, when the stems die down to the surface 

 of the mould. During winter they should be kept dry, and excited again 

 in spring. If the purpose be to increase the number of roots for the 

 purpose of obtaining stock, separate the tubers and replant them again ; 

 but if it be desired to have part of the produce taken for use, separate 

 only enough for stock, leaving such as are intended for immediate use in 

 the pots or boxes, giving a little water to them to cause them to push 

 into shoots. \Yhen these shoots have attained the height of five or six 

 inches, they should be then taken up for use. A. deep pit, prepared with 

 hot leaves, tan, or dung, or even a deep frame, placed on a common hot- 

 bed, would be a very proper place to plant out the ginger tubers, in rows 

 one foot apart, and the plants six inches distant in the line. A moderate 

 bottom heat, maintained till about the end of June or beginning of July? 

 would produce a sulScient quantity of green ginger roots, from three or 

 four hghts, to supply a large family. 



The best way to preserve ginger is thus : when the young stalks are not 

 more than five inches long, the roots should be taken up and scalded, 

 w^ashed in cold water, and then entirely peeled. '^This operation re- 

 quires three or four days for its completion, the water being freqiLently 

 changed during that time. The roots being cleaned, are now placed in 

 jars and covered with a weak syrup, in which they are allowed to re- 

 main for two days, at the end of which period this is pom'ed off and 

 replaced vrith a stronger syrup. This operation is repeated two or 

 three times, at each time the s}Tup being made stronger, until it be- 

 comes a rich and thick consistency, and the ginger appears bright 

 and nearly transparent. The removed syrups are not wasted : they 

 are made into a pleasant beverage, which is known in the "West Indies 

 under the name of cool drinks — Tropical Agriculturist, p. 322. 



PIMENTO OR ALLSPICE (Afyrtics pimentd) — 



Is a native of South America and the ^yest Indies ; it is also well known 

 as a stove plant in our gardens. It is one of the few Tropical Fruits that 



