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;
Detannated tincture of cinchona, 2 1/2 fluidounces.
Aromatic spirits, 2 fluidounces.
Syrup, 6 fluidounces.
Purified talcum, 120 grains.
Water, enough to make 16 fluidounces.
Mix the liquids, allow the mixture to stand twenty-four hours or longer, then add the purified talcum. Shake well together, and filter. Each fluidounce represents fourteen grains of yellow cinchona. This formula is similar to that of the National Formulary, and the product is of the same strength.