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;
Elixir of valerianate of ammonium with cinchonidine, 8 fluidounces.
Elixir of valerianate of ammonium with cinchonine, 8 fluidounces.
Strychnine, 1 1/4 grains.
Acetic acid, a sufficient quantity.
Triturate the strychnine in a mortar with acetic acid in amount sufficient to effect its solution, and add the elixirs, having previously mixed them together. Filter if necessary.
Each fluidrachm (teaspoonful) of the finished elixir contains two grains of valerianate of ammonium, one-half grain each of cinchonidine and cinchonine, and one hundredth grain of strychnine. The alkaloids are in form of acetates.