The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-11-06

the black and from the fact that tn
finest and soundest roots are always Sc
lected, white ginger is, independent o
the manner Of it's preparation, superior
to black, and always realizes a mucf
higher price in the market; but the diff.
ference of color depends wholly upon the
manner of curing or preparing. Fol
both of these kinds the tubes or roots
are allowed to open; that is, they are
not dug up until after the annual stalks
are Withered.
The principal varieties of ginger
known in commerce are, white ginger
jamaica Cochin China, African, East
Indian or Bengal and Telicherry; black
or dark ginger-Jamaica and Malabar.
Gingers imported into Europe are sub
| jected to various modes of treatment,
which tend to improve and preserve
them, for the finer it's quality the more
susceptible is ginger to the ravages of
the fly or ginger worm These various
modes of treatment are washing, bright
ening and bleaching and the gingers are
consequently known In the trade as
Originals" viz, the ginger as imported;
washed" that which has been cleaned
ginger which has undergone the prepar
atory course of bleaching; and bleach
ed' that which has received coating
or dressing of lime, etc. These latter
modes of treatment of ginger until re-
Gently were carried on exclusively by
experts in Europe and it is only within
the last few years that the art has been
introduced into this country. When
preserved ginger is required the roots
are taken UP in the sap. the stalks not
being more than a few inches long; the
young roots are scalded, then washed
in cold water and afterward carefully
peeled. This process lasts for several
days during which time the water is
often changed When the cleansing is
complete the tubers 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 removed syrups are not lost
but fermented into a pleasant and
agreeable beverage, known as cool
drink" used very much in tropical
countries. Preserved ginger as manu-
featured here and IN Europe is dark and
fbrous, but when prepared in the East
or West indies or CHINA, the West In
dies especially, from the young roots, it
is almost transparent. 1t is imported
in Jars, and should be of bright, yellow
color. Ginger Is imported from Jamaica
in barrels 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 al
lowance. African and East Indian GIN
ger 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 i'm
port tables show that between 100000
and 100000 pounds of the dried root
are used annually in this country, about
the same quantity as is taken of cassia
Between 100000 and 100000 pounds of
ginger is imported annually,
the average import price for the pre-
served article and the root being about
four cents a pound in each case.
In order of Importance as shown by
The import tables, ginger ranks with
,assia next to pepper, which is twice as
popular as any other spice, and cloves
are a good third,-The Merchants Re-
view.