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;
Brown cinchona bark, 25 troyounces.
Poppy petals, 12 1/2 troyounces.
Sassafras bark, 6 1/4 troyounces.
Guaiac resin, 12 1/2 troyounces.
Jamaica rum, 62 1/2 pints.
Syrup of sarsaparilla, 39 pints
Mix the drugs and reduce them to a coarse powder, and macerate in the previously mixed Jamaica rum and syrup of sarsaparilla for fourteen days, stirring the mixture thoroughly each day; then filter. (HAGER. See New Remedies, 1878.)