Ginger Preserved

Ingredients

• Take some young green roots, scrape and weigh them; weigh pound
• for pound of sugar. boil the ginger till it is tender enough to be
• pierced with a splinter; boil the sugar separately (adding to each
• pound half a pint of water and half a teaspoonful of cream of
• tartar) till it becomes a syrup: it must be skimmed while it is
• boiling. Now put the ginger into the syrup, and let it well boil
• up; put it in jars and cover them. To flavour the above, you can
• add the thinly pared rind and juce of one lemon to every three
• pound of ginger. For each additional half-pint of lemon juice,
• add half a pound more sugar.