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.
We append a few practical formulae:
Tonka and Wine. - A tincture of fine aroma is prepared by digesting one pound of tonka beans, cut in small slices, in two pints of white wine, and one-half pint of strong alcohol in a closed vessel, applying gentle heat for a few days. When cool filter.
Compound Tincture. - A tincture, imitating to some extent the vanilla flavor, prepare as follows: Tonka beans, five ounces; vanilla beans, one ounce; cinnamon, one ounce; alcohol, diluted, seventy ounces. Cut the beans into small pieces, bruise the cinnamon, and macerate. Instead of preparing this tincture from the drugs, a mixture of the tinctures of tonka, vanilla and cinnamon in the same proportion will answer if they are on hand.