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 and phosphate of cinchonine, 8 fluidounces.
Strychnine, 1 1/2 grains.
Acetic acid, a sufficient quantity.
Triturate the strychnine in a mortar with acetic acid in amount sufficient to effect its solution, and then add the elixir.
Each fluidrachm (teaspoonful) of the finished elixir contains one grain of saccharated pepsin, one-half grain of phosphate of cinchonine, and about one-hundredth of a grain of strychnine.