151 / 244
151
Essences,
Sj'c.
Ginger
is
the
creeping
fleshy
root
of
the
Zingiber
officinale,
a
native
of
the
Indies.
The
appearance
of
the
plant
is
similar
to
the
lily
of
the
valley,
growing
about
two
feet
high
;
its
cultivation
is
very
easy,
the
root
being
taken
up
wdien
the
stems
are
withered
and
scaled
in
order
to
kill
it,
and
after-
wards
dried
in
the
sun.
Of
the
different
varieties,
the
best
is
that
known
as
unbleached
Jamaica,
which
is
latge
and
fleshy.
That
imported
from
the
East
Indies
is
stronger
than
the
Jamaica.
Gin-
ger
is
less
pungent
than
might
be
expected,
judging
from
its
effects
on
the
organs
of
taste.
The
syrup
of
the
delicious
preserved
green
ginger
is
very
useful
as
a
liquor,
and
for
flavouring
purposes.
The
qualities
of
ginger
depend
very
much
on
a
pale
yellow
vola-
tile
oil,
lighter
than
water,
called
oil
of
giuger
(
Oleum
zingiberis).
The
essence
can
be
made
by
grating
6
oz.
fine
ginger,
1
oz.
lemon-peel
;
put
in
a
bottle,
adding
sufficient
spirits
of
wine,
or
2
oz.
ginger
grated,
\
pint
spirits
of
wine,
and
1
drop
of
essence
of
cayenne.
Essence
of
Jargonelle
Pear.
—
Pear
oil
(acetate
of
oxide
of
amyle),
J
fluid
oz.
;
rectified
spirit,
21
oz.
Essence
of
Apple.
—
Apple
oil
(valerianate
of
oxide
of
amyle),
£
fluid
oz.
;
rectified
spirit,
2
oz.