Tor-Mohun.
_Land of Green Ginger_ (Vol. viii., pp. 160. 227.). --So named, in all
probability, from green ginger having been manufactured there. Green ginger
was one of the favourite conserve of our ancestors, and great quantities of
it were made in this country from dried ginger roots. In an old
black-letter work without date, but unmistakeably of the sixteenth century,
entitled _The Book of pretty C[=o]ceits, taken out of Latine, French,
Dutch, and English_, there is a receipt "To make Green Ginger," commencing
thus:--"Take rases of cased ginger and use them in this sort." I need not
quote the long-winded receipt. Suffice it to say that dried ginger was
placed in alternate layers with fine white sand, and the whole mass kept
constantly wet until the ginger became quite soft. It was then washed,
scraped clean, and put into sirup. There can be no greater difficulty in
finding a derivation for the Land of Green Ginger, than for Pudding Lane,
or Pie Corner.