The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1880-01-21
The Spices OF Commerce.
NO. ".
GINGER.

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quantity produced and consumed,
and the aggregate value of that which
we receive. The declared value of
all the spices we import averages
about Ell, 100000, of which pepper
stands for nearly one-haIf. CHINA
mon is valued at about. 9l25, 900,
whilst ground ginger has now
reached beyond 100000, besides
about 100000 more for preserved
ginger, and this is all consumed here.
According to Hamburg, ginger must
have been tolerably well known in
England, even prior to the Norman
Conquest. The plant affording it was
known to Marco Polo, who speaks OF
observing it both in China and India.
The root-like stem of ZSaagi6er
OfScinole, Rose, is cultivated in very
many OF the warmer parts OF the
world for local use, but only in few
localities on an extensive scale for
shipment to supply European wants.
OF this well-known havoring condi-
ment severalivarieties are known in
trade, distinguished by their quality,
place OF growth, etc. Gingersi are
either COATED" with. the. shrivelled
rind, or "scraped" by having it run
veor. Ginger is sometimes bleached
by chloride of lime, or whitewashed
with lime and water. This spice is
but little used on the Continent COM
pared with England. s
The varieties of ginger which en-
ter into commerce are Jamaica, Co.
chin, Brazil and Africa. The first
three are scraped gingers, the last
named is coated ginger-that is to
say, it still retains its epidermis. ia
maica ginger is the sort most es-
teemed, and next it the Cochin. ID
Several of the West India islands.
used to grow ginger, especially Bar
bados, Hayti and Jamaica, but the
cultivation for export is chiefly now
confined to Jamaica .tf-4
In Jamaica it is propagated by d.
vision of the root, the smaller pieces
or protruberances being set, each of
which throws up two different stems.
The first bears the leaves, and rises
sometimes to the height of three
feet or more, though its usual growth
seldom exceeds l6 or Is inches !;
when this spreads its leaves and
grows to full perfection, the second
stalk springs up, which is also simple
and furnished only with a few scale.
below, but at the top is adorned with
a roundish squamose fiower-spike,
and seldom rises above two-thirds OF
the height of the others. The land
having been well cleared and trenched
the ginger is planted about March or
April. 1t. rises to its height and
flowers about September, and fades
again towards the end OF the year.
When the stalks are wholly withered
the root is thought to be fully grown,
and fit to dry, which is generally
done in January and February fol-
lowing. When these are dug up,
they are picked and cleaned, and
scalded gradually. in boiling water.
After this, they are spread out in the
sun to dry, from day to day, until
sufficiently aired for packing. The
larger spreading roots are generally
called "hands" in Jamaica and will
occasionally weigh half a pound
they are also termed traces"
In 1874 there were 1856 acres under
culture in ginger in Jamaica. The
crop seems TO vary a very good
deal, since. we find over $4,000 cwt.
shipped in 1868, and not much more
than 5000 cwt. in 1872, recovering
again to 1851 cwt. in 1874, valued
at 921, 100, but the average for many
years may be taken at 100000 lbs.
to 100000 lbs. &f
The ginger plant is extensively cul-
tivated in India, from the Himalayas
to Cape Cormorin. 1t is not exact
ly known to what country the plant
is Indigenous, though Ainslie states
il to be a native OF China, while
Joebel asserts that it is native of
Guinea. In the Himalayas it is sue
cessfully reared al elevations of 1000
or 5000 feet, requiring moist SOIL
The Malabar ginger, exported from
Calicut, is the produce of The dis
trict of Shernaad, situated TO the
south OF Calicut. a
In the Dacca district the natives
cleanse the roots in boiling lime wa
ter, which probably Injuries much OF
the fragrant pnngency; whereas in
the West Indies, they use simply
| plain water The leaves and fruit OF