1872 Cooling Cups and Dainty Drinks (Mixellany)

Essences, 8fc. 151 Ginger is the creeping fleshy root of the Zingiber ojficinale, 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 when 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 large 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 ginger (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, J 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, 2£ oz. Essence of Apple. —Apple oil (valerianate of oxide of amyle), J fluid oz.; rectified spirit, 2 oz.