1 pound fresh ginger roots

1 1/2 cups water

1 pound sugar

Scrub roots of fresh green ginger thoroughly, using a brush. Pare with a very sharp knife, and place the roots at once in cold water. Rinse well and place in fresh cold water. Let stand over night. Drain, weigh the ginger, place it in a preserving-kettle, and cover it with cold water. When the water is boiling, skim out the ginger and place it again in cold water. When quite cool, return to the kettle, add more cold water, and when the water is boiling, skim out the ginger and lay in cold water, as before. Do this three times, or until the ginger is tender.

Boil the sugar and water together for ten minutes. Drain the ginger and add it to the sirup. Bring quickly to the boiling-point; remove from the heat and let it stand over night. Drain off the sirup, let it come to a boil and repeat the first process.

Drain off the sirup again, heat to boiling, add the ginger and simmer until clear. Pour into clean hot jars and seal. It will be ready to use in two weeks.