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;
Gum guaiacum (pulverized), 2 troyounces.
Balsam of Peru, 2 fluidrachms.
Oil of sassafras, 1 fluidrachm.
*Volatile oily spirit, 1 pint.
"Digest the gum guaiacum and balsam of Peru in the volatile oily spirit for six days, in a closely stopped vial which is now and then shaken; afterwards strain the tincture and add it to the essential oil of sassafras." (Edinburgh Pharmacopoeia, 1770.) *Volatile oily spirit was made as follows: Take of
Volatile sal-ammoniac, 8 ounces.
Essential oil of rosemary, 1 1/2 ounces.
Oil of amber, 1 ounce.
Essence of lemon peel, 1/2 ounce
French brandy, 1 1/2 gallons
Draw off by distillation, in the heat of a water bath, near one gallon (Edinburgh Pharmacopoeia, 1770.)