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;
Sulphuric acid, 1 troyounce.
Alcohol, 3 troyounces.
Add the sulphuric acid to the alcohol, drop by drop, stirring constantly. Preserve the finished elixir in glass-stoppered bottles. This is the process of the German Pharmacopoeia, 1872, and is essentially the same as elixir acidum Dippelii, which contains one part of sulphuric acid to two parts of alcohol.