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.
Take of raisins one pound and bruise them in a mortar. Then macerate with one or two pints of diluted alcohol for a week, strain, press out and filter the liquid. Then add about twenty grains of grape or cognac essence, twenty grains of essence of oenanthic ether, and ten grains of artificial pineapple essence.