414 
SPICES 
CHAP. 
self. After some difficulties in drying he managed to 
prepare samples which were attractive in appearance, 
and of good colour and flavour. Messrs. Lewis and 
Peat reported that it was good, plump, white, part hard 
and part soft, and valued at 40s. to 42s. per cwt. 
Messrs. W. and D. Harvest valued it at 34s. to 36s. 
per cwt., and considered it very inferior to the ordinary 
East Indian ginger, or to that produced in the island of 
Jamaica, being rather hard and unsuitable for many pur- 
poses for which ginger is used. It much resembled that 
from Japan. Shortly after this correspondence passed, a 
note on this ginger appeared in the Pharmaceutical 
Journal, March 26, 1892, p. 802, by Mr. E. H. Gane. 
This stated that it was “ remarkable for its exceeding 
fine aroma and peculiar pleasant taste, recalling that of 
lemon,” though it was not of such fine appearance as the 
Jamaica ginger. The rhizomes, which had been carefully 
dried, as was evidenced by the small amount of moisture 
present, were rather more fibrous that that of Jamaica, 
and some of the pieces were heavy and resinous, but 
otherwise the colour appeared similar. Its powder is 
of slightly darker colour than a fine Jamaica ginger, 
but about the same colour as the commercial article and, 
therefore, much lighter than either Cochin or African. 
The fine lemon-like odour is much more distinct in the 
powder. A tincture of ginger made with alcohol was 
found to be darker than that of Jamaica ginger, and 
more aromatic and pungent. 
Some interesting analyses of the difierent kinds of 
ginger are given : — 
Jamaica. 
Cochin. 
Africa. 
Fiji. 
per cent. 
per cent. 
per cent. 
per cent. 
Volatile oil . 
0*64 
1-35 
1-615 
1-45 
Fatty matter 
0-92 
1-200 
1-225 
0-86 
Eesins .... 
1-76 
1-815 
3-775 
4-17 
Acid and neutral gingerol . 
0-84 
0-600 
1-45 
1-82 
Moisture .... 
1-366 
13-53 
14-515 
11-25 
Ash .... 
4-53 
4-8 ; 
4-27 
4-00 
