LITMIR.BIZ

Скачать книгу

p>Birds and all Nature, Vol. V, No. 2, February 1899

      GINGER

Zingiber officinale RoscoeDR. ALBERT SCHNEIDER,Northwestern University School of Pharmacy

      "And ginger shall be hot i' the mouth, too."

– Shakespeare, Twelfth Night, II., 3.

      THE well-known spice ginger is the underground stem (rhizome) of an herbaceous reed-like plant known as Zingiber officinale. The rhizome is perennial, but the leaf and flower-bearing stems are annual. The stems are from three to six feet high. The leaves of the upper part of the stem are sword-shaped; the lower leaves are rudimentary and sheath-like. The flowers occur in the form of conical spikes borne upon the apex of stems which bear only sheath-like leaves.

      The ginger plant is said to be a native of southern Asia, although it is now rarely found growing wild. It is very extensively cultivated in the tropical countries of both hemispheres, particularly in southern China, India, Africa, and Jamaica. The word ginger is said to have been derived from the Greek "Zingiber," which again was derived from the Arabian "Zindschabil," which means the "root from India." It is further stated that the word was derived from Gingi, a country west of Pondecheri where the plant is said to grow wild.

      True ginger must not be confounded with "wild ginger," which is a small herbaceous plant (Asarum canadense) of the United States. The long, slender rhizomes of Asarum have a pungent, aromatic taste similar to ginger. According to popular belief this plant has a peculiar charm. Friends provided with the leaves are enabled to converse with each other, though many miles apart and speaking in the faintest whisper.

      The early Greeks and Romans made extensive use of ginger as a spice and as a medicine. During the third century it was apparently a very costly spice, but during the eleventh century it became cheaper, owing to extensive cultivation, and was quite generally used in Europe. Dioscrides and Plinius maintained that this spice was derived chiefly from Arabia. The noted traveler and historian, Marco Polo (1280-1290) is said to have been the first European who saw the wild-growing plant in its home in India. As early as the thirteenth century a considerable number of varieties of ginger were under cultivation, which received distinctive names as Beledi, Colombino, Gebeli, Deli, etc., usually named after the country or locality from which it was obtained.

      At the present time Jamaica supplies the United States with nearly all of the ginger, and this island is, therefore, known as "the land of ginger." Cochin-China and Africa also yield much ginger. In Jamaica the process of cultivation is somewhat as follows: During March and April portions of rhizomes, each bearing an "eye" (bud), are placed in furrows about one foot apart and covered with a few inches of soil. The lazy planter leaves portions of the rhizomes in the soil from year to year so as to avoid the necessity of planting, such ginger being known as "ratoon ginger" in contradistinction to the "plant ginger." The planted ginger soon sprouts, sending up shoots which require much sunlight and rain, both of which are plentiful in Jamaica. The field should be kept free from weeds which is not generally done for several reasons. In the first place pulling the weeds is apt to loosen the soil about the rhizomes which induces the development of "ginger rot," perhaps due to a fungus. Secondly, the Jamaica ginger planter is naturally lazy and does not like to exert himself. The careful planter burns the soil over before planting so as to destroy the seeds of weeds. In brief it may be stated that ginger is planted, tended, and gathered much as potatoes are in the United States. As soon as gathered the rhizomes are freed from dirt, roots, and branches and thrown into a vessel of water preparatory to peeling. Peeling consists in removing the outer coat by means of a narrow-bladed knife. As soon as peeled the rhizomes are again thrown into water and washed. The object of keeping the "roots" in water and washing them frequently is to produce a white article. To this end bleaching by means of burning sulphur and chlorine fumes has been resorted to. Some ginger, especially that of Jamaica, is dusted over with powdered lime; this colors the ginger white very effectively. The bleaching processes also serve to destroy parasites which may infest the ginger before it is thoroughly dried.

      The drying or curing of ginger is done in the sun. A piece of ground is leveled and laid with stone and cement. Upon this the rhizomes are spread from day to day for from six to eight days. At night and during rains they are placed under cover. The small planter does the curing upon mats of sticks, boards, palm or banana leaves raised somewhat above the ground. Very frequently the drying is done upon leaves placed directly upon the ground.

      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."

      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,

      And mede eek in a maselyn,

      And roial spicerye

      Of ginge breed that was full fyn."

      Shakespeare also must have valued this bread very highly, for in the play, "Love's Labor Lost," he says:

      "An I had but one penny in the world thou shouldst have it to buy ginger-bread."

      Ginger-bread is often made into fanciful shapes. Cats, dogs, horses, elephants and men are cut out of the rolled dough and then baked. Many of my readers are perhaps familiar with some of the beautiful playtime songs of Alice Riley and Jessie Gaynor. The following are the words of one of these songs, entitled, "The Ginger-bread Man." It describes the ginger-bread man very beautifully in the first verse. His awful fate, evidently in the hands of a small cannibal, is very graphically described in the second verse. I regret being wholly unable to supply the music. Here are the words by Alice Riley:

      "Oh the ginger-bread man, the ginger-bread man,

      The round little, brown little ginger-bread man,

      He has sugary eyes and a sugary nose,

      And he's sweet from his crown to his sugary toes,

      Is this dear little, queer little ginger-bread man,

      This dear little ginger-bread man.

      "Oh the ginger-bread man, the ginger-bread man,

      The

Скачать книгу