If your ginger can be had green, it is best. Pare it nicely with a sharp knife, and throw it into cold water as you pare it, to preserve the whiteness. If fresh ginger cannot be procured, have the finest large white races of Jamaica ginger. Boil it several times in water till tender, then pare and proceed as above; set on the ginger in cold water and boil it. Pour off the liquor, and put cold water; then boil it up again. Do this a third time, till the ginger is tender, then throw it into cold water; when quite cold, drain the ginger and put into a china bowl. Clarify sugar for preserving it, in the proportion of eight pounds of sugar to seven of ginger. Let the sugar become cold, then pour over the ginger enough to cover it. Let it stand two days, then strain the syrup from the ginger and boil it with the remainder of the sugar; let them boil together twenty minutes or half an hour. When cold, again pour it over the ginger, and let it stand three or four days; by this time the ginger will have finely swollen. Then strain the syrup, boil it up, and pour it hot over the ginger. If the ginger is well swollen, and the syrup quite rich, nothing more is necessary; but if not, boil it again at the interval of three or four days. Wide-mouthed bottles are best for keeping it. Divide the syrup to each; cork and seal, or dip in bottle cement.