1869 Cooling Cups and Dainty drinks by William Terrington

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 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- 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. 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 ; the best is that known as unbleached Jamaica, which is latge and fleshy. That imported from