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 carduus benedictus, 1 troyounce.
Extract of erythraea centaurium, 1 troyounce.
Extract of gentian, 1 troyounce.
Tincture of bitter orange peel, 20 fluidounces.
Malaga wine, 32 fluidounces.
Place the extracts in a mortar and bring them to a creamy consistence by trituration, with successive additions of small amounts of wine; then stir in the remainder of the wine and add the tincture of orange peel, and filter. (From the Non-Officinal Formulary of the Dutch Society for the Advancement of Pharmacy.)