This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
II.—The following is Harrop's method of proceeding:
Fluid extract of ginger (U. S.)........ 4 ounces
Pumice, in moderately fine powder . . 1 ounce Water enough to make 12 ounces
Pour the fluid extract into a bottle, add the pumice and shake the mixture and repeat the shaking in the course of several hours. Now add the water in proportion of about 2 ounces, shaking well and frequently after each addition. When all is added repeat the agitation occasionally during 24 hours, then filter, returning the last portion of the filtrate until it comes through clear, and if necessary add sufficient water to make 12 ounces.
Jamaica ginger, ground.......... 2 pounds
Pumice stone, ground 2 ounces
Lime, slaked........ 2 ounces
Alcohol, dilute..... 4 pints
Rub the ginger with the pumice stone and lime until thoroughly mixed. Moisten with the dilute alcohol until saturated and place in a narrow percolator, being careful not to use force in packing, but simply putting it in to obtain the position of a powder to be percolated, so that the menstruum will go through uniformly. Finally, add the dilute alcohol and proceed until 4 pints of percolate are obtained. Allow the liquid to stand for 24 hours; then filter if necessary.
Tincture ginger.....480 parts
Tincture capsicum.. 12 parts Oleoresin ginger. ... 8 parts Magnesium carbonate ............. 16 parts
Rub the oleoresin with the magnesia, and add the tinctures; add about 400 parts of water, in divided portions, stirring vigorously the while. Transfer the mixture to a bottle, and allow to stand 1 week, shaking frequently; then filter, and make up 960 parts with water.
Fluid extract of ginger (U.S. P.).......... 4 ounces
Pumice, powdered and washed............ 1 ounce
Water enough to make 12 ounces
Pour the fluid extract of ginger into a bottle, and add the pumice, shake thoroughly, set aside, and repeat the operation in the course of several hours. Add the water, in the proportion of about 2 ounces at a time, agitating vigorously after each addition. When all is added, repeat the agitation occasionally during 24 hours, then filter, returning the first portion of the filtrate until it comes through bright and clear. If necessary, pass water through the filter, enough to make 12 fluidounces of filtrate.
Strongest tincture of ginger....... 1 pint
Fresh slaked lime. 1.5 ounces
Salt of tartar...... 0.25 ounce
Jamaica ginger, ground........ 32 parts
Pumice stone, powdered.......... 32 parts
Lime, slaked..... 2 parts
Alcohol, dilute, sufficient to make 32 parts
Rub the ginger with the pumice stone and lime, then moisten with alcohol until it is saturated with it. Put in a narrow percolator, using no force in packing. Allow the mass to stand for 24 hours, then let run through. Filter if necessary.
The following is insoluble:
Cochin ginger, cut fine......1,000 parts
Alcohol, 95 per
Glycerine...... 250 parts
Digest together for 8 days in a very warm, not to say hot, place. Decant, press off the roots, and add to the colature, then filter through paper. This makes a strong, natural tasting essence.
Green Ginger Extract.—The green ginger root is freed from the epidermis and surface dried by exposure to the air for a few hours. It is then cut into thin slices and macerated for some days with an equal weight of rectified spirit, which when filtered will yield an essence possessing a very fine aroma and forming an almost perfectly clear solution in water. If the ginger is allowed to dry more than the few hours mentioned it will not produce a soluble essence. It is used in some of the imported ginger ales as a flavoring only, and makes a lovely ginger flavor.