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.
Fluid extract of sweet orange peel, 1/2 fluidounce.
Fluid extract of cinnamon, 1/2 fluidounce.
Fluid extract of cloves, 1/4 fluidounce.
Simple elixir, 14 fluidounces.
Red saunders, 10 grains.
Carbonate of magnesium, a sufficient quantity.
Mix the fluid extracts, add the red saunders, and triturate in a capacious mortar with sufficient carbonate of magnesium to form a creamy mixture, then gradually add the simple elixir, stirring well, and filter. This preparation is used for disguising the taste of quinine. (See our remarks under elixir of yerba santa.)