The times., 1899-11-05
THE SUPPLY OF GINGER.
Differences I'm Its Color, Beverages,
and Preserves.
From the Merchants Review

(From the Merchants Review
Ginger is the root Of a kind of reed,
grown both in the East and West Indies
and China, also largely in Malabar, and to
a certain extent in nearly all tropical coun-
tries; it is also to be found, though Of poor
quality, in most of cur Gulf States. The
stem or reed is an annual, and grows di-
rectly from the root every spring TO the
height of about three feet, with long blades
or lancelote blades, resembling very much
in style and color cur American maize or
corn. This reed or stalk terminates in an
oblong scaly spike, and from each OF the
scales grows a little blue and white flower
This plant is now cultivated in very great
quantities in the West Indies. especially
in the island Of Jamaica, from which place
the finest and most esteemed is imported
Jamaica ginger is not only cultivated to
very great perfection, but the selecting
scraping, drying and all the necessary de-
tails in its preparation are observed with
the utmost care and nicely. Ginger is i'm
ported into this country either in the form
of the dried roots or as a preserve in syrup,
and comes from Cochin China Africa and
the East and West Indies The preserved
ginger from the West Indies is much es-
teemed and commands a very high price
The ginger root grows in knOtty bTanched
pieces, in low. fenny or marshy soils. and
has pleasant aromatic odOr and biting
taste. There are two kinds of ginger, viz,
the black and the white. Black ginger con-
ssts of the inferior roots, which have been
stepped in boiling water previous to being
dried in the sun. The color of the darkest
kinds, however. is not black, but more Of
dirty brown or stone color, White ginger
consists of the roundest and finest roots
scraped clean and then dried carefully
without being sCalded. 1t is flTmer. less
fibrous, and more pungent than the black,
and from the fact that the finest and sound
est roots are always selected, white ginger
is Independent of the manner of its prep
aration. superior to black and always real
ICES a much higher price in the market;
but the difference of color depends wholly
upon the manner of curing or preparing.
For both these kinds the tubes or roots are
allowed to ripen; that is, they are not dug
up until after the annual stalks are with
cred.
The principal varieties of ginger known
in commerce are, white ginger-Jamaica
Cochin China, African, East Indian or Ben
gal, and Tellicherry; black or dark ginger
Jamaica and MalabaT. Gingers imported
into Europe are subjected to various modes
of treatment, which tend greatly 10 improve
AID preserve them, for the finer its quality
the more susceptible is ginger 10 the
ravages of the fly OF ginger worm. These
various modes Of treatment are washing
Frightening and bleaching. and the gingers
are consequently known In the trade rs
originals" viz. the ginger as imported:
washed =" that which has been cleaned in
water slightly acidided; bright" the gin
ger which has undergone the preparatory
course of bleaching; and "bleaehed." !" :hat
which has received a coating or dressing of
Iiry,a la4n ThHsa
of ginger until recently were carried on eX-
clusively ) experts In Europe, ard il is
only within tie last few years tha, the art
has been introduced into this country.
When a preserved ginger is required the
roots are taken up in the sap, the stalks
not being mere than a few inches long; The
young roots are scalded. then washed in
cold water, and afteTward carefully peeled.
This process lasts for several lays, during
which time the water IS often changed
When the cleansing is complete the tdbers
are put into jars and covered with weak
syrup of sugar.
After a day or two this weak syrup is
removed and replaced by a stronger one,
and this shifting is two or three times
repeated. increasing the strength of the
syrup each time. The preserve thus formed
is one of the finest that is made. The re-
moved syrups are not lost but fermented
into pleasant and agreeable beverage,
known as "coOl drink" used very much in
tropical countries. Preserved ginger as
manufactured here and in Europe is dark
and ibrous. but when prepared in the East
or West Indies or China, the West Indies
especially, from the young roots. it is al
most transparent. 1t is imported in jars,
and should be of q bright, yellow color.
Ginger is imported from Jamaica in bar
rels Of about 100 pounds each, with actual
tare allowance from Cochin China and
Malabar in cases of about 200 pounds each,
also with actual tare allowance. African
and East Indian ginger comes in bags of
100 pounds each, with tare of two pounds
each bag.
Ginger is one of the most important
members of the spice family. The import
tables show that between 5000, coo and s.
200 600 pounds OF the dried root are used
annually in this country, about the same
quantity as is taken Of cassia. Between
100000 and 500 O00 pounds of preserved
ginger are imported annually the average
import price for the preserved article and
the root being about 4 cents a pound In
each case.
In order of importance. as shown BY the
import tables. ginger ranks with cassla
next 10 pepper, which is twice as popular
rs any other spice, and cloves are good
third.