GINSENG. The root of the Panax Schinseng (Ginseng) is greatly esteemed in China, where it is regarded as a panacea for nearly all diseases, and where it realises a high price in consequence. This opinion of its therapeutic value is not shared by British and American practitioners, who look upon it as a comparatively inert substance. An allied species, the Panax quinquefolium, is sold in America, less for the sake of its very feeble demulcent properties, than to supply the demand of those who have acquired a taste for it. “The root has a somewhat bitter taste, and is somewhat mucilaginous. It occurs in pieces usually about three or four inches long, often partially divided, being joined together at the base; when clean it has a semi-transparent appearance.”[333]
[333] ‘Gardener’s Chronicle.’
Preserved Ginger. Syn. Conditum zingiberis, L. An excellent stomachic sweetmeat or preserve. It is chiefly imported from the West Indies and China. See Candying, &c.
A Factitious Preserved Ginger is sometimes met with, prepared from the stalks of lettuces just going to seed, using a concentrated syrup, strongly flavoured with Jamaica ginger. See Candy, &c.
GIN′GER BEER. See Beer.
GIN′GERBREAD. Prep. 1. (Dr Colquhoun.) Flour, 1 lb.; carbonate of magnesia, 1⁄4 oz.; mix; add, of treacle, 1⁄2 lb.; moist sugar, 1⁄4 lb.; melted butter, 2 oz.; tartaric acid (dissolved in a little water), 1 dr.; make a stiff dough, then add of powdered ginger and cinnamon (cassia), of each 1 dr.; grated nutmeg, 1 oz.; set it aside for half an hour or an hour before putting it into the oven. Obs. It should not be kept longer than two or three hours at the utmost, before being baked.
2. Flour and treacle, of each 1 lb.; butter, 11⁄2 oz.; carbonate of magnesia, 1 oz.; add spices (ginger, cinnamon, nutmeg, allspice, cayenne, corianders, &c.) to taste; mix as last. Obs. Fit for baking in from four to six hours.
3. Flour, 2 lbs.; carbonate of magnesia, 1⁄2 oz.; mix; add, treacle, 11⁄2 lb.; butter, 2 oz.; spice, q. s.; tartaric acid, 1⁄4 oz.; mix quickly, and make it into forms. Obs. Ripe for the oven in half an hour to one hour.
4. Instead of tartaric acid in the last formula, use cream of tartar (dissolved in water), 2 oz. Obs. Ripens in 40 or 50 minutes.
5. Flour or fine pollard, 1 lb.; treacle, 3⁄4 lb.; salt of tartar, 1⁄2 oz., dissolved in water, q. s., butter, 1 oz.; spices, to palate. Obs. Takes several days to ripen; sometimes a fortnight.