Buy fresh, green ginger, of good size and quality. Peel or scrape it and
cut it into lengths for serving. Cook it in a cooker for ten hours or
more in boiling salted water (one-half cupful of salt to one gallon of
water). Drain away the brine and add fresh boiling water to more than
cover it. When boiling put it again into the cooker for ten hours or
more. Change the water and cook it again, repeating this process until
the ginger is very tender. It may take several days. Make a syrup, using
two cupfuls of sugar to each cupful of water, bring the ginger to a boil
in this syrup, set it in a cooker for five or six hours; remove the
ginger, boil the syrup down to a rich consistency, and pour it over the
ginger.