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;
Fluid extract of yerba santa, 2 fluidounces.
Simple elixir, 14 fluidounces.
Alcohol, 1/2 fluidounce.
Carbonate of magnesium, a sufficient quantity.
Triturate the fluid extract of yerba santa in a capacious mortar with carbonate of magnesium in amount sufficient to form a creamy mixture, then gradually add the simple elixir, stirring well, and filter. Lastly, mix the filtrate with the alcohol.
This elixir has been recommended as a vehicle for administering quinine, and is said to disguise its bitterness. A process was devised by Mr. Jas. S. McCleary whereby aromatics were added, and which we give in substance under compound elixir of yerba santa. Yerba santa contains a peculiar sweet astringent principle which may precipitate the quinine, thus rendering it insoluble. Care should be taken that the mixture be not filtered after the addition of the quinine.