The statistics as published were compiled by Belt, Butler Co., buyers of Ginseng, 140 Greene St., New York:
Average prices for wild Ginseng, Sept. 1st, 1886, $1.90 Average prices for wild Ginseng, Sept. 1st, 1887, $2.10 Average prices for wild Ginseng, Sept. 1st, 1888, $2.30 Average prices for wild Ginseng, Sept. 1st, 1889, $2.85 Average prices for wild Ginseng, Sept. 1st, 1890, $3.40 Average prices for wild Ginseng, Sept. 1st, 1891, $3.40 Average prices for wild Ginseng, Sept. 1st, 1892, $3.00 Average prices for wild Ginseng, Sept. 1st, 1893, $3.00 Average prices for wild Ginseng, Sept. 1st, 1894, $3.50 Average prices for wild Ginseng, Sept. 1st, 1895, $3.25 Average prices for wild Ginseng, Sept. 1st, 1896, $4.10 Average prices for wild Ginseng, Sept. 1st, 1897, $3.25 Average prices for wild Ginseng, Sept. 1st, 1898, $4.00 Average prices for wild Ginseng, Sept. 1st, 1899, $6.00 Average prices for wild Ginseng, Sept. 1st, 1900, $5.00 Average prices for wild Ginseng, Sept. 1st, 1901, $5.50 Average prices for wild Ginseng, Sept. 1st, 1902, $5.10 Average prices for wild Ginseng, Sept. 1st, 1903, $6.20 Average prices for wild Ginseng, Sept. 1st, 1904, $7.40 Average prices for wild Ginseng, Sept. 1st, 1905, $7.00 Average prices for wild Ginseng, Sept. 1st, 1906, $7.00 Average prices for wild Ginseng, Sept. 1st, 1907, $7.00
The prices as published, it will be noticed, were average prices paid for wild Ginseng September 1 of each year. Wild Ginseng has usually sold higher in the season, say October and November. Late in the season of 1904 it sold for $8.50 for good Northern root, which we believe was the top notch for average lots.
From 1860 to 1865, Ginseng ranged from 66c to 85c per lb., and from that period until 1899 it gradually increased in price until in September of that year it brought from $3.50 to $6.50 per lb., according to price and quality. In 1900 prices ruled from $3.00 to $5.75 per lb., but this was due to the war then existing in China which completely demoralized the market.
In 1901 prices ranged from $3.75 to $7.25 1902 prices ranged from 3.50 to 6.25 1903 prices ranged from 4.75 to 7.50 1904 prices ranged from 5.50 to 8.00 1905 prices ranged from 5.50 to 7.50 1906 prices ranged from 5.75 to 7.50 1907 prices ranged from 5.75 to 7.25
These prices cover the range from Southern to best Northern root.
The above information was furnished from the files of Samuel Wells & Co., Cincinnati, Ohio, the firm which has been in the "seng" business for more than half a century.
U. S. GOVERNMENT REPORTS.
Year Pounds Average price exported. per lb.
1858 366,055 $ .52 1868 370,066 1.02 1878 421,395 1.17 1888 308,365 2.13 1898 174,063 3.66 1901 149,069 5.30
Export of Ginseng for ten months ending April, 1908, was 144,533 pounds, valued at $1,049,736, against 92,650, valued at $634,523, for ten months ending April, 1907, and 151,188 pounds, valued at $1,106,544 for ten months ending April, 1906.
Since 1858 Ginseng has advanced from 52 cents a pound to $8.00 in 1907 for choice lots, an advance of 1400%.
In September, 1831, Ginseng was quoted to the collector at 15 to 16 cents per pound.
In the first place, practically all the Ginseng grown or collected from the woods in this country is exported, nearly all of it going to China, where it is used for medicinal purposes. The following figures are taken from the advanced sheets of the Monthly Summary of Commerce and Finance issued by the United States Department of Commerce and Labor. In the advanced sheets for June, 1906, we find under exports of Domestic Merchandise the following item:
Twelve Months Ending June.
Ginseng lbs.
1904 131,882 $851,820 1905 146,586 $1,069,849 1906 160,959 $1,175,844
From these figures it is clear that the Ginseng crop is of considerable proportions and steadily increasing. It is cla.s.sed with chemicals, drugs, dyes and medicines and is in its cla.s.s equaled or exceeded in value by only three things: copper sulphate, acetate of lime and patent medicines. These figures include, of course, both the wild and cultivated root. A little investigation, however, will soon convince any one that the genuine wild root has formed but a small portion of that exported in the last three years. This is for the very good reason that there is practically no wild root to be found.
It has been all but exterminated by the "seng digger," who has carefully searched every wooded hillside and ravine to meet the demand of the last few years for green roots for planting.
Practically all of the Ginseng now exported will of necessity be cultivated. Of all the Ginseng exported from this country, New York State very probably supplies the greater part. It was in that state that the cultivation of the plant originated and it is there that the culture has become most extensive and perfected. The largest garden in this country, so far as known, is that of the Consolidated Ginseng Company of New York State. Here about ten acres are under shade, all devoted to the growing of Ginseng. The crop is certainly a special one, to be successfully grown only by those who can bring to their work an abundance of time and intelligent effort. For those who are willing to run the risks of loss from diseases and who can afford to wait for returns on their investment, this crop offers relatively large profits.
[Ill.u.s.tration: A Three Year Old Cultivated Root.]
It is very simple to prepare a few wild roots for market. Wash them thoroughly, this I do with a tooth or nail brush, Writes a Northern grower, as they will remove the dirt from the creases without injury.
Only a few roots should be put in the water at once as it does not benefit them to soak.
I have usually dried wild roots in the sun, which is the best way, but never put roots in the hot sun before the outside is dry, as they are apt to rot.
The cultivated root is more difficult to handle. They are cleaned the same as wild roots. On account of size and quality they have to be dried differently. My first cultivated roots were dried around the cook stove, which will answer for a few roots, providing the "lady of the house" is good natured.
Last year I dried about 500 pounds of green roots and so had to find something different. I made a drier similar to Mr. Stanton"s plan, i.
e., a box any size to suit the amount of roots you wish to dry. The one I made is about two feet by two and a half feet and two and one-half feet high, with one side open for the drawers to be taken out. The drawers are made with screen wire for bottom.
They should be at least two inches deep and two and one-half inches would be better. I bored a three-fourth-inch hole in the top a little ways from each corner and five in the center in about ten inches square, but now I have taken the top off, as I find they dry better.
I started this on the cook stove, but did not like it as I could not control the heat. As I had two Blue Flame oil stoves I tried it over one of them and it worked fine.
They were three-hole stoves, so I laid a board across each end for the drier to rest on. The drier has a large nail driven in each corner of the bottom so that it was four inches above the stove. Then I fixed a piece of galvanized iron about 10x20 inches so that it was about two inches above top of stove, for the heat to strike against and not burn the roots.
At first I left out two of the lower drawers for fear of burning them. I only used the middle burner--and that turned quite low. I tried the flame with my hand between the stove and roots so as not to get it too high.
In this way I could get a slow heat and no danger of burning, which is the main trouble with drying by stove. It would take from two to four days to dry them, according to size. As soon as they were dried they were put in open boxes so if there was any moisture it could dry out and not mould, which they will do if closed up tight.
In using an oil stove one should be used that will not smoke. Never set the roots over when the stove is first lighted and they should be removed before turning the flame out, as they are apt to get smoked.
Do not set stove in a draft.
In packing the dry root in boxes I break off the fine fiber, then they are ready for market.
Some time prior to 1907, or since cultivated Ginseng has been upon the market, its value has been from $1.00 to $2.00 per pound less than the wild and not in as active demand, even at that difference, as the wild. Today the value is much nearer equal. At first those engaged in the cultivation of Ginseng made the soil too rich by fertilizing and growth of the roots was so rapid that they did not contain the peculiar scent or odor of the genuine or wild. Of late years growers have learned to provide their plants with soil and surroundings as near like nature as possible. To this can largely be attributed the change.
Preparing the Roots for Market.
The roots are dug in the autumn, after the tops have died. Great care is taken not to bruise or injure them. They are then washed in rain water, the soil from all crevices and cracks being carefully cleaned away by a soft brush. Then they are wiped on a soft absorbent cloth, and are ready to be dried for market. The roots should never be split in washing or drying. It is of great importance, too, that the little neck or bud-stem should be unbroken, for if missing the root loses two-thirds of its value in Chinese eyes. The roots may be dried in the sun or in a warm, dry room, but never over a stove or fire. Some growers have a special drier and use hot air very much on the principle of an evaporator. This does the work quickly and satisfactorily. As soon as the little fibrous roots are dry enough, they arc either clipped off or rubbed away by hand, and the root returned to the drier to be finished. The more quickly the roots are dried the better, if not too much heated. Much of the value of the product depends on the manner in which it is cured. This method is the one usually employed in America, but the Chinese prepare the root in various ways not as yet very well understood in the United States.
Their preparation undoubtedly adds to the value of the product with the consumer.
Importance of Taste and Flavor.
Soils and fertilizers have a marked influence on products where taste and flavor is important, as with tobacco, coffee, tea, certain fruits, etc. This is true of Ginseng in a very marked degree. To preserve the flavor which marks the best grade of Ginseng, by which the Chinese judge it, it is essential that the soil in the beds should be as near like the original native forest as possible. Woods earth and leaf mold should be used in liberal quant.i.ties. Hardwood ashes and some little bone meal may be added, but other fertilizers are best avoided to be on the safe side.
When the chief facts of Ginseng culture had been ascertained, it naturally followed that some growers attempted to grow the biggest, heaviest roots possible in the shortest time, and hence fertilized their beds with strong, forcing manures, entirely overlooking the question of taste or flavor. When these roots were placed on the market the Chinese buyers promptly rejected them or took them at very low prices on account of defective quality. This question of flavor was a new problem to American buyers, for the reason stated and one which they were not prepared to meet at a moment"s notice. Hence there has been a tendency with some exporters to be shy of all cultivated roots (fearing to get some of these "off quality" lots) until they were in position to test for flavor or taste by expert testers, as is done with wines, teas, coffees, tobaccos and other products where flavor is essential.
This mistake led to the belief with some that the cultivated root is less valuable than the wild, but the very reverse is true. It has been proven by the fact that until these "off quality" lots appeared to disturb the market and shake confidence for the time being, cultivated roots have always commanded a much better price per pound than uncultivated. The grower who freely uses soil from the forest and lets forcing fertilizers severely alone, has nothing to fear from defective quality, and will always command a good price for his product.
Ginseng should only be dug for the market late in the fall. In the spring and summer the plant is growing and the root is taxed to supply the required nutriment. After the plant stops growing for the season the root becomes firm and will not dry out as much as earlier in the season. It takes four to five pounds of the green root early in the season to make one of dry; later three green will make one of dry.
In the Ginseng, like many other trades, there are tricks. In some sections they practice hollowing out roots while green and filling the cavity with lead or iron. When Ginseng is worth four or five dollars per pound and lead or iron only a few cents, the profit from this nefarious business can be seen. The buyers have "got on to" the practice, however, and any large roots that appear too heavy are examined. The filling of roots with lead, etc., has about had its day.
Seng should be dug and washed clean before it wilts or shrinks; it should then be dried in the shade where the dust and dirt cannot reach it and should not be strung on strings. The roots should be handled carefully so as not to break them up, the more fiber the less the value, as well as size which helps to determine the value.
The collecting of the root for the market by the local dealer has its charm; at least one would think so, to see how eagerly it is sought after by the collector, who often finds when he has enough for a shipment that he faces a loss instead of a profit. The continual decrease in the annual output of the root should produce a steadily advancing market. The price does advance from year to year, but the variation in the price of silver and the scheming of the Chinamen produces crazy spurts in the price of the root.
Present prices are rather above average, but little can be predicted about future conditions. Chinese conservatism, however, leads us to believe present prices will continue.
CHAPTER X.
LETTERS FROM GROWERS.
The culture of Ginseng has a pioneer or two located in this part of the country (N. Ohio), and having one-fourth of an acre under cultivation myself, it was with interest that I visited some of these growers and the fabulous reports we have been reading have not been much exaggerated, in my estimation, but let me say right here they are not succeeding with their acres as they did with their little patch in the garden. One party gathered 25 pounds of seed from a bed 40x50 feet last season, and has contracted 30 pounds of the seed at $36 per pound, which he intends to gather from this bed this season.