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 food: and the roots when dug up young, namely, at the end of
three or four months after they have been planted, are preserved in syrup,
and exported as a sweet-meat to nearly all parts of the world. The ginger
which is brought into this country from the East Indies is much stronger
than any we have from Jamaica.
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 pungency, which, to most persons, are extremely
grateful. The Indians use them, in considerable quantity, in their food;
and also mix them with betel (22), and chew them, under a belief that they
tend to facilitate digestion. They are sometimes used with us in medicine,
but more frequently for the purpose of concealing the nauseous taste of
other medicines.
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 using its juice as a
remedy for wounds inflicted by poisoned arrows. They likewise consider it
efficacious against the stings of those venomous insects with which the
countries of nearly all hot climates abound.
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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