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;
*Aromatic tincture, 1 pint.
**Dulcified spirit of vitriol, 8 troyounces
Mix them together. (New Dispensatory, London, and London Pharmacopoeia, 1770.)
Cinnamon, 6 drachms.
Cardamom seeds, 3 drachms.
Long pepper, 2 drachms.
Ginger, 2 drachms.
Diluted alcohol, 2 pints.
Digest without heat, and then strain.London Pharmacopoeia, 1770.
* AROMATIC TINCTURE.
**DULCIFIED SPIRIT OF VITRIOL. This was made by distilling a mixture of sulphuric acid and alcohol. Its substitute now is Hoffmann's Anodyne, which even at that day the elixir was designed to imitate. We quote: " It is not essentially different from the celebrated anodyne liquor of Hoffmann."New Dispensatory, 1770.