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 malt, 8 fluidounces.
Simple elixir, 8 fluidounces.
Mix them together.
Each fluidrachm (teaspoonful) of this elixir represents thirty minims of fluid extract of malt.
If a teaspoonful of elixir of malt is mixed with a tablespoonful of starch paste made by boiling one part of starch with sixteen parts of water, the mixture will immediately become fluid at a temperature of 150 Fahr. In from ten to fifteen minutes the mixture will fail to produce a blue color when dropped into dilute solution of iodine (volumetric solution of iodine, U. S. P.).