  14. GINGER is the dried root of a somewhat reed-like plant (Amomum zingiber, Pl. 1. Fig. 2.) which grows wild in several parts of Asia; and is much cultivated both in the East and West Indies. The flowers of the ginger plant issue from stalks distinct from those which support the leaves, and form a kind of ear or spike, of beautiful colours and very fragrant smell. The cultivation of ginger is nearly similar to that of potatoes. The land is first well cleansed from weeds: it is then dug into trenches similar to those which our gardeners make for celery; and the plants are set in these trenches in March or April. They flower about September; and, in January or February, when the stalks are withered, the roots are in a proper state to be dug up. These are prepared for use in two ways. When intended for what is called white ginger they are picked, scraped, separately washed, and afterwards dried with great care, by exposure to the sun. For black ginger they are picked, cleansed, immersed in boiling water, and dried. This process is much less laborious and expensive than the last, consequently the price of the article is not so great. By boiling, the ginger loses a portion of its essential oil; and its black colour is owing to this. The uses of ginger, both in medicine, and as a spice, are numerous and well known. In the West Indies this root is frequently eaten fresh in salads, and with other 15. CARDAMOMS are the seeds of an East Indian plant[1] (Fig. 4), which has shining reed-like stalks and spear-shaped glossy leaves. They are brought into Europe in their pods, which are small, oblong, triangular, and each divided into three cells. The roots are thick, fleshy, and knotted. The stalks grow from seven to twelve feet high; and the flowers are of irregular shape, and, in colour, are green, pink, and white. In those woody parts of India where cardamom plants spontaneously grow, the inhabitants form plantations of them by a very simple process. They clear, from particular spots, the greater number of the trees; and, towards the close of the fourth rainy season afterwards, they look for the first crop of cardamoms (raised from the scattered seeds which have lain dormant in the ground), and they are seldom disappointed. The cardamom harvest usually commences in October, and lasts till December. Women or children pluck the fruit-stalks from the roots, carry them into the houses, and there spread them upon mats to dry. The pods are then separated from the stalks by stripping them with the fingers: they undergo some further processes of drying; after which they are packed for exportation, in large chests, which are well pitched at the joints and seams, to prevent them from being injured by moisture. It is estimated that about 15,000 pounds weight of these seeds are annually vended at the East India Company's sales. Cardamoms have a pleasant aromatic smell; and, when chewed, impart to the mouth a warmth and 16. TURMERIC is a thick, fleshy, and solid East Indian root, which is usually seen in pieces from half an inch to two inches and upwards in length; has a yellowish and rugged surface, and is of a shining saffron brown colour within. The flowers of the turmeric plant (Curcuma longa) are white, and form an ear or spike, which issues immediately from the root. The leaves are spear-shaped, and each eight or nine inches long. This root, which has an aromatic smell somewhat resembling that of ginger, is much cultivated in the East Indies, where it is in common use as a seasoning for ragouts and other dishes. It constitutes a principal ingredient in curry powder; and, under this form, is used, in great quantities, both in India and Europe. Some years ago it had considerable repute as a medicine for the removal of jaundice, diseases of the liver, and other complaints: but the chief purpose for which it is now esteemed is its imparting a rich yellow dye to silks, linen, or woollen; and for heightening and rendering brighter the red colours dyed with cochineal and vermilion. It is in much request by glovers, for dyeing yellow gloves. Some of the Indian tribes use it in painting their bodies. 17. ARROW ROOT, in the state that we see it, is a kind of starch, manufactured from the root of a plant which is cultivated both in the East and West Indies. This plant (Maranta arundinacea) is about two feet high, has broad, pointed, and somewhat hairy leaves; small white flowers in clusters, and a nearly globular fruit about the size of a currant. The arrow-root plant has its name from the Indians The starch or powder of arrow-root is obtained by the following process. The roots, when a year old, are dug up, washed, and beaten to a milky pulp, in deep wooden mortars. This pulp is afterwards well washed in clean water, and the fibrous parts, that are found amongst it, are carefully separated and thrown away. It is next passed through a sieve, or coarse cloth, and suffered to stand for some time to settle. The water that remains is subsequently drawn off, and the white mass at the bottom is again washed. After this the water is entirely cleared away, and the pulp, when dried in the sun, is an extremely pure kind of starch; which requires only to be reduced to powder to attain the state in which we import it. There is no European vegetable, if we except the salep or orchis root (219), which yields so large a proportion of nutritive mucilage as this. Consequently, as an article of diet for children, and persons recovering from illness, it has of late years been found extremely valuable. Care, however, should be taken to obtain it genuine, as the high price for which it is sold is frequently the cause of its being adulterated. It is even said that the article usually sold in London under the name of arrow-root, consists chiefly of starch made from potatoes. |
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