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;
Extract of blessed thistle, 1/4 troyounce.
Extract of bittersweet, 1/4 troyounce.
Fennel water, 8 fluidounces.
Cherry-laurel water, 1 fluidounce.
Mix the extracts in a mortar, and dissolve them by trituration with the mixed fennel and cherry-laurel waters, and then filter.