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;
Citrate of iron, 1/2 troyounce.
Solid extract of columbo, 1/8 troyounce.
Solid extract of rhubarb, 1/8 troyounce.
Distilled water, 4 fluidounces.
Brandy, 4 fluidounces.
Simple elixir, 4 fluidounces.
Dissolve the citrate of iron in the distilled water and triturate the solid extracts with this liquid until they are dissolved. Filter the solution and mix the filtrate with the brandy and simple elixir.
This mixture was given through the Druggists' Circular, 1873, by Mr. W. Turpin Swentsell.