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;
Yellow cinchona bark, 2 1/2 troyounces.
Brown cinchona bark, 1 troyounce.
Browned (slightly) coffee, 2 troyounces.
Sugar, 12 1/2 troyounces
Sherry wine, 32 troyounces.
Citric acid, 150 grains
Reduce the drugs to a coarse powder, and mix all the above-named ingredients. Allow the mixture to macerate for a few days in a warm location, then bring it to a boil, cool and filter it. Dissolve in the filtrate ten and one-half ounces of sugar, and add two fluidounces of alcohol. The above is taken from New Remedies, 1878, and is known as elixir Deslaurier's toni-febrifuge au quinquina et caf.
 
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