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;
Elixir of pepsin, 8 fluidounces.
Elixir of phosphate of
cinchonine, 8 fluidounces.
Mix them together. If not of acid reaction, add acetic acid in sufficient amount.
Each fluidrachm (teaspoonful) of the finished elixir contains one grain of saccharated pepsin and one-half grain of phosphate of cinchonine.