420 
SPICES 
CHAP. 
was greater when the rhizomes were dried by artificial 
heat than when they were dried by sun-heat. Extracts 
from ratoon ginger had a more fiery taste and less 
flavour than those from planted ginger, and yellow 
ginger had a better and finer odour and taste in the 
extracted oil than was the case in blue ginger. Upon 
the addition of water to the extracts to precipitate the 
resins, it was found that a delightful aroma, a true 
ginger flavour without fire or pungency, was imparted to 
the water. But in extracts from old ratoon ginger or 
mildewed specimens spoiled in drying the aroma was 
changed, being musty and weak. 95 per cent alcohol 
was found to give a better result as to flavour than that 
of a lower strength. 
Cheap ginger for distilling purposes has been obtain- 
able from Africa at advantageous rates in Liverpool and 
Hamburg [SchimmeVs Half- Yearly Circular). 
CHEMISTRY 
The rhizomes of ginger contain three constituents 
of value, viz. starch, oil, and resin. It is to the oil of 
ginger that the odour of ginger is due ; the pungent 
taste is due to the resin. Mr. J. C. Thresh ( Year-Book 
of Pharmacy, 1879, 1881, 1882) very completely 
analysed the gingers of commerce, and describes gingerol, 
the active principle, of ginger, as a viscid fluid of the 
consistency of treacle, of a pale straw colour, devoid of 
odour, and with an extremely pungent and slightly 
bitter taste. The essential oil is of a pale straw colour, 
a somewhat camphoraceous odour, and an aromatic but 
not pungent taste. He discovered the fact that a 
selected sample of Jamaica ginger contained only about 
half the quantity of essential oil found in the Cochin 
and African samples, and less of the active principle 
than the African, though about as much as the Cochin 
gingers. Though less, however, in quantity, the volatile 
oil of the Jamaica ginger possessed a finer bouquet than 
the others (Watt’s Dictionary of Economic Plants). 
