COMMERCIAL VARIETIES OF GINGER. 135 
the Chinese export preserved ginger, it is not improbable 
that they may occasionally have also exported dried gin- 
ger ; but the former differential duties which existed in 
England would probably have prevented its introduction 
here. 
Mr. Bassermann states that a cargo of 5000 chests was 
brought to Amsterdam in 1S34 from Canton. The chests 
were small, containing each about 2% lbs. Externally they 
were covered by a dark green paper with black ornaments 
and Chinese characters; and in addition to the name of the 
ship there was the following superscription: JVgo-JVang- 
Gong, Extra Gemher. Internally, the chests were lined with 
fine paper, and under the lid there was a red leaf of paper 
with Chinese writing. 
The ginger was large and broad, externally dark brown, 
and to the fracture dark, shining and resinous. It did not 
break easily. The epidermis was very wrinkled and shri- 
velled. The odor and flavor were stronger than those of 
the best Bengal sort, and were almost equal to the West 
Indian kind. Its powder was darker than that of either the 
West Indian or Bengal sorts, and contained some short 
fibres and dark shining foliaceous parts. 
Washing and Bleaching. — The wholesale dealers some- 
times wash ginger after its importation, and before it is 
offered for sale. I am informed that this operation is done 
with water only. In this state it is termed washed ginger. 
But much of the ginger which is imported is bleached be- 
fore it is sold to the shopkeepers. This is done by washing 
it in a solution of chloride of lime and exposing it to the 
fumes of burning sulphur (i. e., to sulphurous acid.) Bleach- 
ed ginger has a white chalky appearance (whence its name 
of whitewashed ginger,) and occasionally a feeble odor some- 
what like that of chlorine. Its appearance is supposed to 
be greatly improved by this bleaching process. 
Commercial Assortment. — The wholesale dealers assort 
