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;
Yellow cinchona bark, 3 troyounces.
Gentian, 1 troyounce.
Bitter orange peel, 1 troyounce.
Alcohol, 16 fluidounces
Cinnamon water, 8 fluidounces.
Reduce the drugs to a coarse powder and prepare a tincture by percolation, using a mixture of the alcohol and cinnamon water. This preparation is a modern tincture, although it was once classed with elixirs. The German Pharmacopoeia (1872) recognizes, under the above name, the compound tincture of cinchona.