This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
This is compounded in a similar way as the root-beer essences, with or without the addition of some of the above extract of cinchona or Peruvian bark. It is, however, frequently a combination of the essences of sarsapaiilla, root and tonic beer (see these headings), or their respective ingredients, with the addition of some of the above extract of Peruvian bark. To prepare an essence of Peruvian beer for stock take the receipt for root or tonic beer, alter to suit the taste, and add to the prepared essence one or several ounces of the bark extract.