Not by any means all the ginger upon the market is peeled. The Jamaica ginger usually is; the African ginger is usually unpeeled, and hence dark in color; the Chinese ginger is usually partially peeled. Peeling makes the product appear whiter and hastens drying very materially, but much of the ethereal oil and active principle is thereby lost since it occurs most plentifully in the outer coat.
The ginger crop impoverishes the soil very rapidly; every few years a new field must be planted. Forest soil is said to yield the best crops and in Jamaica thousands of acres of forest are annually destroyed by fire to prepare new ginger fields. Ginger appears upon the market either whole or ground. Unfortunately the ground article is oftentimes adulterated; for instance, with sago, tapioca, potato, wheat, and rice starch, with cayenne pepper, mustard, and other substances.
Ginger has been an important commercial and household article ever since the first century of our era. Poets and prose writers of the past and present have praised ginger and the many preparations having ginger in composition, because of their aromatic pungent taste and stimulating effect. The opening quotation from Shakespeare indicates the properties of ginger. That it was a highly-valued spice during the time of Mandeville (1300-1372) is evident from a quotation from his "travels."
"Be alle that contree growe the gode gyngevere (ginger), and therefore thidre gon the Marchauntes for Spicerye."
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| FROM KŒHLER'S MEDICINAL-PFLANZEN. | GINGER. | . |
Explanation of plate:
A, plant abut natural size; 1, flower bud; 2, flower; 3, outer floral parts separated; 4, longitudinal section of flower; 5, nectary with rudimentary and perfect stamens; 6, pistil and rudimentary stamen; 7, upper end of style with stigma; 8 and 9, ovary in longitudinal and transverse sections.
Green ginger pickled in sugar was highly prized during the middle ages. There are a number of beverages which contain ginger. Gingerade is water charged with carbonic acid gas and flavored with ginger, being almost identical with ginger-pop. Ginger-beer is prepared by fermenting cream-of-tartar, ginger, and sugar with yeast and water. Ginger-ale is supposed to be identical with ginger-beer. These ginger drinks are all refreshing, but I believe my readers will agree that there is usually too much ginger present; the hot, burning sensation in the mouth is not very pleasant. It may be that the trouble lies in taking too much of the drink at a time.
In my estimation ginger as used by the baker is most appreciated and here again I believe my readers will agree with me. Who has not heard of ginger-bread? This sweet cake flavored with ginger is not by any means of recent origin. The great English bard Chaucer sang its praises long ago (1328-1400):
"They fette him first the sweete wyn,