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 hops, 1 fluidounce.
Fluid extract chiretta, 1 fluidounce.
Simple elixir, 14 fluidounces.
Alcohol, 1/2 fluidounce
Carbonate of magnesium, a sufficient quantity.
Mix the fluid extracts, and triturate 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 such an amount of three and one-half minims each of fluid extract of hops and of chiretta as will dissolve in the menstruum used in its preparation. Our remarks regarding compound elixir of hops may be applied with equal pertinence to this.