1368. Preserved Ginger

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

1369. Candied Ginger

Put an ounce of ginger grated fine and a pound of sifted sugar into a preserving-pan, with as much water as will dissolve it; stir them well together over a slow fire till the sugar begins to boil, then add another pound, stirring constantly till it thickens; take it from the fire, drop it on earthen dishes, set them in a warm place to dry, and they will be hard and brittle and look white.