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;
Elixir of valerianate of ammonium with cinchonine, 16 fluidounces.
Strychnine, 1 1/4 grains.
Acetic acid, a sufficient quantity.
Triturate the strychnine in a mortar with acetic acid in sufficient amount to effect its solution, then add the elixir of valerianate of ammonium with cinchonine, and filter if necessary. If not of acid reaction, acidulate slightly with acetic acid.
Each fluidrachm (teaspoonful) of the finished elixir contains two grains of valerianate of ammonium, one grain of cinchonine, and one-hundredth of a grain of strychnine as the acetate of that alkaloid.