Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1900-01-13

SCCOua Ia Pepper Only Among the
spices, about Even with Cassia. aud
Ahead Of Cloves.
Ginger is the root OF KIND of reed.
grown both In the East aud West
Indies and Chiua. also largely in Mala-
bar. aud to Il certain CAtCut In nearly all
tropical countries: it is also to be found
though ot poor quality. in most of our
gult states. The stem or reed is au an
nual and grows directly from the root
every spring to the height of about
thtee feet with long blades or lanceolate
leaves. resembling very much in style
aud color our American maize or corn.
This reed or stalk terminates in an OBJ.
long scaly spike. and from each OF the
scales grows little bite and white
flower. This plant is now cultivated in
very great quantities in the West Ind
les, especially In the Island of Jamaica.
from which place tue finest and most
esteemed is imported.
Jamaica ginger is not only cultivated
To very great perfection. but the select
Jug, scraping. drying and all the neces.
sary details In its preparation are Oh.
served with the utmost care and nicely.
Ginger is Imported into this country
either IN tue form of the dried roots or
as a preserve In syrup and comes from
cochin China. Africa and the East or
West Indies. The preserved ginger
FROM the West Indies is much esteemed
and commands very high price. The
ginger root grows In knotty branched
pieces, In low. fenny or marshy soils.
and has q pleasant aromatic odor and
biting taste. There are two kinds of
ginger. viz. the black and the white.
Black ginger consists of the inferior
roots. which have been stepped I'm boil.
ing water previous to being dried In the
sun. The color of tile darkest kinds,
however, Is not black but more of n
dirty brown or stone color. White gin.
ger consists OF the roundest and finest
roots scraped clean and then dried care.
fully withou, being scalded. II Is firm.
or. less fibrous and more pungpnt than
the black. and from the fact that the
hncst and soundest roots are always
selected. white ginger Is. independent
OF the manner of its preparation. super.
Tor to black. and always realizes much
higher price In the market: but the diff.
ference OF color depends wholly upon
the manner of curing or preparing. For
both OF these kinds the tubes or roots
are allowed to ripen: that Is. they are
not dug up until after the annual stalks
are withcrcd.
The principal varieties of ginger
known IN commerce are. white ginger
--Ianiaica. Cochin China. African. East
Indian or Bengal and Tclllchcri; black
or dark Singer-.Jamacla and Malabar.
Glngcrs Imported into Europe are sub.
jectcd TO various modes of treatment,
which tend greatly to Improve and pre-.
serve them. for the finer It's quality the
more susceptible is ginger TO the raw.
ages of the fly or ginger worm. These
various modes of treatment are wash
Ing, Frightening and bleaching and the
glngcrs are consequently known in tic
trade as originals" viz. the ginger a.
imported: washed" that which has
been cleaned in water slightly acdldcd
bright the ginger which has under
gone tho preparatory course of bleach
Ing. and "blcachcd." that which In.
received coating or dressing ot lime
stc. These latter modes of treatment Of
ginger until recently were carried on
exclusively by experts IN Europe aud
II Is only within the last few years thai
the art has been introduced into TIL,
country. Preserved ginger as man
ufactured here and In Europe Il dur
aud hhrous. but when prepared In the
East or West Indies or China. the Yves,
Indies especially, from the young roots
IL Is almost transparent. II i imported
IN jars, and should be of bright
yellow color Ginger Is imported from
Jamaica IN barrels of about 100 pound,
EACH. with actual tarc allowance: from
Cochin China and Malabar IN cases o
about 200 pounds each. also with actua
tarc allowance. African and East Ind
IAN ginger comes In bags OF 100 pound
each bag.
Ginger Is one OF the most lmpor,an
members OF the spice family. Til
import tables show that between 5000
900 and 100000 pounds OF the drlc,
root is used annually In this country
about the same quantity rs Is taken o
cassia. Between 100000 and 800. 60
pounds of preserved ginger Is importc
annually, the average import price fo
the preserved article and the root bein
about four cents pound In each cas-,
In order OF importance, as shown b
the import tables. ginger ranks wit
cassia next TO pepper, which Is twlC
as popular as any other spice, an
cloves are good third.