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.
Syrup, one gallon; tincture of St. John's wort1 ten fluid ounces (or two ounces tincture of elder flowers); tincture of tonka beans, five fluid drachms; tincture of pimento, six grains; citric acid solution, five fluid ounces. Proportion about two ounces to a pint, and four ounces to a quart champagne bottle.
Proportion about two ounces to a pint, and four ounces to a quart cham pagne bottle.