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;
Fluidextract of sweet orange peel, 1/2 fluidounces.
Fluidextract of coriander seed, . 1/4 fluidounces.
Fluidextract of angelica seed, 1/4 fluidounces.
Simple elixir, 16 fluidounces.
Carmine color, carbonate of magnesium, of each a sufficient quantity.
Mix the fluid extracts and triturate them 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, add solution of carmine, enough to give a nice red color.
This elixir is used as a flavor, and may be used instead of simple elixir if desired, as it is acceptable to many persons. The Newark Pharmaceutical Association (1871) recommended a formula on which the above is based.
The National Formulary commends a formula in which aromatic spirits is the base, practically as follows:
Aromatic spirits, 16 fluidounces.
Syrup and water, of each, 24 troyounces
Purified talcum, 1 troyounce.
Mix the aromatic spirits with the syrup, then add the water and the purified talcum. Shake well together and agitate occasionally for several days. Finally filter the mixture. This elixir is of the same strength as that recommended by the National Formulary.