198 
FIRST BOOK. 
shaped, spreading out into many roundish parts. These are the 
races or hands^ which are of use to us. 
How Grown. — In March or April pieces of the root-stock 
are planted ; in the following January or February the crop is ready. 
Ginger takes up a large amount of plant- food from the soil. If 
pieces of the root-stock be left on the ground when the crop is dug, 
ratoons will grow from them. But the ginger from the ra toons 
will not be so good as that from the first plants. 
GINGER.~II. (p. 149). 
Preparation of the Crop. — The hands'' are scraped, to 
clear off the dark outer skin. They are then washed, great care 
being taken not to break off the " toes 
Afterwards they are dried for six or eight days in the sun. After 
drying has been begun, the ginger must not be wetted again or it 
will spoil. 
The ginger is then packed in bags or barrels. 
Preserved Ginger. — For preserving, the underground stem 
must be young and soft. Pieces of it are scalded and peeled, and 
then well soaked in syrup. The preserved ginger is put into jars, 
which are afterwards closely corked. 
PIMENTO {Allspice) (p. 151). 
The Tree. — The pimento grows about thirty feet high, with 
smooth light bark, simple shiny leaves, and small white flowers. 
The fruit is a small berry, which is black and glossy when ripe. 
The berries are a favoured food of birds, and many young trees 
spring up from the seeds which the birds have dropped. 
The Spice. — About September the berries are picked, while 
green. They are then dried in barbecues until they become brown 
and hard. They are often called " Allspice because they taste like 
a mixture of other spices. 
TOBACCO.— I. (p. 154). 
Uses. — Tobacco is not a food plant. We cannot even prepare 
a nice drink from it as from tea. It is purely a luxury ; yet except 
tea no other article from the vegetable world is so widely used. 
History. — It was discovered by Columbus 400 years ago; and 
its use was introduced into England 100 years later by Sir Walter 
Kaleigh. 
