Take root of green ginger, and pare it neatly with a sharp knife,
throwing it into a pan of cold water as you pare it. Then boil it till
tender all through, changing the water three times. Each time put on
the ginger in quite cold water to take out the excessive heat. When
it is perfectly tender, throw it again into a pan of cold water, and
let it lie an hour or more; this will make it crisp. In the mean time
prepare the syrup.
For every six pounds of ginger root, clarify eight pounds of the best
double-refined loaf-sugar. Break up the sugar, put it into a preserving
kettle, and melt it in spring or pump water, (into which you have
stirred gradually the beaten whites of four eggs,) and half a pint
of water to each pound of sugar. Boil and skim it well. Then let the
syrup stand till it is cold; and having drained the ginger, pour the
syrup over it, cover it, and do not disturb it for two days. Then,
having poured it from the ginger, boil the syrup over again. As soon
as it is cold, pour it again on the ginger, and let it stand at least
three days. Afterwards boil the syrup again, and pour it _hot_ over
the ginger. Proceed in this manner till you find that the syrup has
thoroughly penetrated the ginger, (which you may ascertain by its taste
and appearance when you cut a piece off,) and till the syrup becomes
very thick and rich. Then put it all into jars, and cover it closely.
If you put the syrup hot to the ginger at first, it will shrink and
shrivel. After the first time, you have only to boil and reboil
the syrup; as it is not probable that it will require any further
clarifying if carefully skimmed. It will be greatly improved by adding
some lemon-juice at the close of the last boiling.