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;
Orange peel, 6 parts.
Cassia bark, 2 parts.
Carbonate of potassium, 1 part.
Sherry wine, 50 parts
Macerate for eight days, express, and strain. To the colature add of
Extract of gentian, 1 part.
Extract of wormwood, 1 part.
Extract of buck-bean, 1 part.
Extract of cascarilla, 1 part.
After repose, filter.
It forms a clear liquid of a brown color, having a peculiar, aromatic odor and a bitter taste. It should be preserved in a well-closed vessel. (German Pharmacopoeia, 1872.)