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;
Pine tar, 5 troyounces.
Sugar, 15 troyounces.
Diluted alcohol, 100 fluidounces.
Triturate the tar and sugar together, then with the alcohol, and filter.
This was suggested by Magnes Lahens in the Italian Chemical Gazette. In reality, it is solution of tar in diluted alcohol, and does not conform to the modern American elixir.