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 is quite cold water to lake 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 seven 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 white of two eggs,) allowing 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.