Owing to its hot aromatic constituents ginger is frequently used as an
addition to foods, medicines and beverages, to correct any tendency
they may have to disturb the stomach and create colic. Ginger is
obtainable as whole roots (green, dry, or in syrup), in powder form or
as an essence in a liquid concentrated form. Ginger is preserved by
the Chinese in a ripe form with sugar, and imported into Great Britain
both in the familiar quaint jars and in a dry form. The latter is dry
externally, but soft within, and much to be preferred to the made-up
heavily sugared varieties sold in cubes and chips by confectioners.
Green Ginger Punch.
Teacupful of dry Chyloong ginger cut fine; 4 breakfastcupfuls of water.
Boil 20 minutes, strain, add a teaspoonful of lemon juice, or 1 oz. of
orange juice. Serve cold.