Preserved Ginger. ✠
Pare the roots of fresh green ginger and lay in cold water fifteen minutes. Boil in three waters, changing the hot for cold every time, until very tender; drain, and lay in ice-water. For the syrup, allow a pound and a quarter of sugar for every pound of ginger, and a cupful of water for each pound of sugar. Boil, and skim until the scum ceases to rise. When the syrup is cold, wipe the ginger dry and drop it in. Let it stand twenty-four hours. Drain off and reheat the syrup. This time put the ginger in when blood warm. Do not look at it again for two days. Then reboil the syrup, and pour over the ginger scalding hot. In a week drain off once more, boil, and add again while hot to the ginger; cover closely. It will be fit for use in a fortnight.