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;
Cinchonine (alkaloid), 128 grains.
Elixir of valerianate of Ammonium diluted acetic acid, of each a sufficient quantity.
Triturate the cinchonine in a mortar with the acetic acid in amount sufficient to effect its solution, and mix with this elixir of valerianate of ammonium until the product measures sixteen fluidounces. If not of acid reaction, add cautiously acetic acid until it will redden litmus paper, and filter if necessary.
Each fluidrachm (teaspoonful) of the finished elixir contains two grains of valerianate of ammonium, and one grain of cinchonine as the acetate of that alkaloid.