This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Jamaica Ginger (in fine powder) ...
Alcohol (deodorized), a sufficient quantity.
Pack the Ginger, moistened with a little alcohol, in a funnel prepared for percolation, and pour on Alcohol until a pint and a half of tincture has passed; to this add the Syrup, and mix. If properly prepared, no precipitate occurs.