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 cimicifuga, 4 fluidounces.
Fluid extract of wild-cherry bark, 2 fluidounces.
Fluid extract of licorice, 1 fluidounces.
Fluid extract of senega, 1 fluidounces.
Fluid extract of ipecac, 1/2 fluidounces.
Simple elixir, 13 fluidounces.
Carbonate of magnesium, a sufficient quantity.
Mix the fluid extracts together and evaporate the mixture to three fluidounces. Triturate this 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.
Each fluidrachm of the finished elixir represents (subject to remarks concerning elixir of cimicifuga) fifteen minims of fluid extract of cimicifuga, together with seven and one half minims of fluid extract of wild-cherry bark, about four minims each of fluid extract of licorice and senega, and nearly two minims of fluid extract of ipecac.