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 wild ginger, 1 fluidounce.
Fluid extract of pleurisy root, 1/2 fluidounce.
Fluid extract of juniper berries, 1/2 fluidounce.
Fluid extract of anise (or powdered anise, 120 grains), 1/4 fluidounce.
Fluid extract of caraway (or powdered caraway, 120 grains), 1/4 fluidounce.
Simple elixir 14 fluidounces.
Alcohol, 1/2 fluidounce.
Carbonate of magnesium, a sufficient quantity.
Triturate the mixed fluid extracts 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 filter. Lastly, mix the filtrate with the alcohol.
Each fluidrachm of the finished elixir represents about three and one-half minims of fluid extract of wild ginger, and one and three-fourths each of fluid extract of pleurisy root and juniper berries. This compound was suggested in 1877, by Mr. T. F. Thorworth, in the Druggists' Circular.