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;
Cinchonidine (alkaloid), 128 grains.
Elixir of valerianate of ammonium, acetic acid, of each a sufficient quantity.
Triturate the cinchonidine in a mortar with acetic acid in amount sufficient to effect its solution, and add to this liquid elixir of valerianate of ammonium until the product measures sixteen fluidounces. If not of acid reaction, add cautiously acetic acid until it will redden blue litmus paper, and filter if necessary.
(All of the combinations of valerianate of ammonium and the alkaloids in elixir form should have an acid reaction. It is, therefore, to be understood, with the formulae of this character which follow, that in case the elixir is alkaline it must be acidulated with acetic acid.)
Each fluidrachm (teaspoonful) of the finished elixir contains two grains of valerianate of ammonium, and one grain of cinchonidine as the acetate of that alkaloid.