Constituents: Gum - Starch - Woody fibre - Volatile oil - Acrid resin.

Ginger is the root of a perennial plant called Zingiber Officinale, growing in Asia, Africa, and the Tropics of America. The roots are dug up at the end of the first year and prepared for selling. It is sometimes imported from Jamaica, preserved as green ginger, and is very delicious.

Ginger owes its pungency to its volatile oil.

* If a nutmeg is grated at the stalk end it will be hollow all the way through, while if grated from the solid end it will be solid throughout.

Ground ginger is adulterated with sago, wheat flour, cayenne pepper, mustard husks, and turmeric powder.

Ginger makes a milder poultice for face-ache, etc., than mustard, and is of use in cases of flatulency. It is also good for gouty persons.

Preserved ginger is very delicious. It may be well imitated at home by preserving ends of cos lettuce stalks with ground ginger, etc. etc.