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;
Fluid extract of dandelion, 1 fluidounce.
Fluid extract of wild-cherry bark, 1 fluidounce.
Fluid extract of gentian, 1/8 fluidounce.
Fluid extract of bitter orange peel, 1/4 fluidounce.
Fluid extract of cinnamon, 1/8 fluidounce.
Fluid extract of licorice, 1/8 fluidounce.
Powdered anise, 20 grains.
Powdered caraway, 20 grains.
Powdered coriander, 20 grains.
Simple elixir, 14 fluidounces.
Carbonate of magnesium, a sufficient quantity.
Triturate the mixed fluid extracts and powdered drugs in a capacious mortar with carbonate of magnesium in amount sufficient to form a creamy mixture, then gradually add the simple elixir, stirring well, and cover the mixture and permit it to macerate an hour, then filter it. This elixir was devised by Prof. P. C. Candidus, of Mobile, and the formula was presented at the meeting of the American Pharmaceutical Association, 1869. Prof. Candidus stated that this elixir completely masks the bitter taste of sulphate of quinine, and he recommended it as a vehicle for administering that substance. Since one of the ingredients is licorice (see elixir of glycyrrhizin), we may suppose that glycyrrhizin aids in overcoming the bitterness, and our remarks concerning quinine and glycyrrhizin should be applicable to this elixir. The formula we present does not materially vary from that offered by Prof. Candidus, excepting in the substitution of fluid extracts for crude drugs.