Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1900-01-13
FACTS ABOUT GINGER.
IT IS The BOOT OF a rRCpi.
Cal REED.

Import Tables show that II Ranks
~cvoud to pcpucr oniy Among the
spices. About Even with Cassia, ard
Ahead ot Gloves.
Ginger is the root OF a kiud OF reed.
grown both in the last aud West
Indies and China. also largely in Mala-
bar, and to a certain extent In nearly all
tropiCa! countries; it is also to be found.
though OF poor quality. in most of our
gult states. The stem or reed is au au.
nual. and grows directly from the root
every spring to the height Of about
three feet. with long blades or lanccolate
leaves. resembling very mitch in style
aud color our American maize or corn
This reed or stalk terminates in an OBJ
long soaly spike. and from each Of the
scales grows u little blue 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.
ing, scrapins. dry ing and all the ueces.
sary details In its preparation are Oh.
served with the utmost care and nicely.
Ginger is Imported into this country
either In the form of the dried roots or
as u 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
aud commands very high pricc. Tho
ginger root grows IN knotty branched
pieces, In low. fenny or marshy soils,
and has q pleasant aromatic otor 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 stccpcd 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 roundes, and finest
roots scraped clean and then dried carc.
fully without being scalded. IL is firm.
OF, less fbrous aud more punypnt than
the black. and from the fact that tho
finest and soundest roots are always
selected. white ginger is. inicppndpnt
Of the manner of its preparation. supe,.
Tor to black. and always realizes n much
higher price In the market: bur the diff.
ference Of color depends wholly upon
the manner of curing or preparipy. 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 withercd.
The principal varieties of ginger
known In commerce are. white ginger
-.ianiaica. Cochin China. African. East
Indian or Bengal and Tclllchcri: black
or dark ginger-.Iamacla and Malnbar.
GlnGcrs imported into Europe are sub.
tec,ed to various modes of treatment,
which tend greatly to improve and prc.
serve them. for the finer its quality the
more susceptible Is ginger 10 the raw.
ages Of the fly or ginger worm. These
various modes of treatment are wash
ia-. Frightening and bleaching. and tn,
.lugcrs are consequently known I'm I'll,
trade as Originals" viz, the ginger n,
imported: washed that which has
been cleaned In water slightly acidlGcd
bright" the ginger which has under
gone tho preparatory course of bleach
Ing. and "blcachcd." that which In,
received a coating or dressing of lime
str. These latter modes of treatment o,
ginger until recently were carried OIL
exclusively by experts In Eulopc. aut
IL is only within the last few years tia
the art has been introduced int, TIL,
country. Preserved ginger as man
ufactured here and In Europe * durI
aud Gbrous. but when prepared In III,
East or West Indies or China. the Yves
It is almost Transparent. II Is lmporte,