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;
Phosphorus, 1 1/4 grains.
Ether, 3 fluidrachms.
Alcohol, 1 1/4 fluidounces.
Essence of peppermint, 1 fluidrachm.
Glycerin, 2 fluidounces.
Simple elixir, 12 fluidounces.
Weigh the phosphorus carefully in a glass-stoppered vial, and then add the ether; agitate until the phosphorus dissolves, then add the alcohol and the essence of peppermint; now slowly add the glycerin, stirring well, and lastly the simple elixir.
Each fluidrachm (teaspoonful) of the finished elixir contains the one-hundredth of a grain of phosphorus. Elixir of phosphorus is liable to become milky, owing to the fact that phosphorus is insoluble in water. This formula is essentially that of Mr. J. G. Luhn, as published in the American Journal of Pharmacy, 1874.