244 



of heat and, partly owing to the high temperature and partly from 

 the ignorance of the operator, the product so far has been rather poor 

 in quality, the colour many shades darker, much of the aroma was lost, 

 and a smoky, burned flavour acquired. 



My conclusions were that, when well conducted, the native method 

 of careful peeling and curing in the sun would produce a handsomer 

 and a better product than any process yet suggested. 



These observations were not undertaken with a view of making any 

 complete analysis, and it was found that a macroscopic examination by 

 expert judges was far more reliable than any assay that could be made 

 with limited facilities present in the ginger fields 



In these experiments some observations were made that were inter- 

 esting, though of no particular value. In the extracts from ratoon ginger 

 there was evidently a more fiery taste and less flavour than in the 

 planted ginger. This was also true in regard to the extracts from the 

 blue and yellow varieties, the yellow having a much finer odour and 

 taste. Upon the addition of water to these extracts in sufficient 

 amounts to precipitate the dissolved resins, it was observed that in the 

 case of the well cured specimens of plant ginger a delightful aroma was 

 imparted to the water, a true ginger flavour, without fire or pungency. 

 But in extracts from old ratoon ginger, from mildewed specimens 

 spoiled in drying, this aroma was greatly changed, becoming musty 

 and weak, the taste in some instances being decidedly bitter. Ninety- 

 five per cent., alcohol was found to give better results as to the flavour 

 of extract than that of lower strength. 



In the Ginger Market. 



The highest grades are large-sized hands of light and uniform 

 colour, free from evidence of mildew. This grade is brittle and cracks 

 easily, but broken pieces depreciate the value. Buyers also require 

 the hands and fingers to be firm and full, without wrinkles or spots. 

 They generally assort into four or five grades, that which is shrivelled 

 and small being the lowest. The dark varieties form another, the 

 heavy, tough and flinty a third. These four are finally assorted by 

 placing hands which are small but of good texture and colour as one 

 grade, the larger-sized, well-bleached hands into the highest grade. 



The ratoon finger sorts generally bring the lowest price, as they are 

 small, soft and soggy, and lack flavour. Ginger gathered jreen 

 shrivels much in drying, and is less aromatic and pungent than when 

 fully matured. Ginger that has mildewed is spotted, and the mildew 

 starts a decomposition that affects the flavour. Ginger put in bags or 

 laid away before being thoroughly dried will mould and acquire a 

 musty odour and flavour, which it is impossible to remove. 



The largest sized hands are carefully selected by buyers and shipped 

 io special markets, usually to England. I noticed hands weighing as 

 much as eight ounces ; many of them weighing from four ounces 

 upward. 



Ginger is packed in barrels for shipment. 



Economics. 



The amount of ginger exported from this Island during the last ten 

 years is shown in the following table : — 



