Take some green ginger, and with a sharp knife pare it neatly, and as it is pared throw into a pan of cold water to keep it white; when you have a sufficient quantity boil it till tender, changing the water three times each time; put it into cold water to take out the heat or spirit of the ginger, when tender throw it into cold water. For seven pounds of ginger clarify eight pounds of refined sugar; when cold drain the ginger and put it into an earthen pan, with a sufficient quantity of the sugar cold to cover it, and let it stand for a couple of days; then pour the syrup from the ginger to the remainder of the sugar, boil it for some time, and when cold pour it on the ginger again, and set by for three days at least. Then take the syrup from the ginger, boil it, and then put it hot over the ginger; proceed in this manner until you find the sugar has entered the ginger; boiling the syrup and skimming off the scum that rises each time until the syrup becomes rich as well as the ginger; if the syrup is put on hot at first, or if too rich the ginger will shrink and not take the sugar.