204. Pectoral Elixir Of The Edinburgh Pharmacopoeia, 1770
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This section is from the "Elixirs And Flavoring Extracts. Their History, Formulae, & Methods of Preparation" book, by John Uri Lloyd. Also available from Amazon: Elixirs and flavoring extracts,: Their history, formulae, and methods of preparation;
204. Pectoral Elixir Of The Edinburgh Pharmacopoeia, 1770
Balsam Tolu, 2 troyounces.
Balsam Peru, 1 troyounce.
Benzoic acid, 1/2 troyounce.
Saffron, 1/2 troyounce.
Alcohol, 32 fluidounces.
Digest in a sand bath for three days, then filter. (It should be made by maceration instead of heat.L.) The pectoral elixir of modern times is "elixir e succo liquiritae," to which the reader is referred.
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