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;
Strychnine, 1 1/4 grains.
Elixir of phosphate of cinchonine, 16 fluidounces.
Phosphoric acid (U. S. P., 1872), a sufficient quantity.
Triturate the powdered strychnine in a mortar with sufficient phosphoric acid, gradually added, to effect its solution; then add the elixir of phosphate of cinchonine and filter if necessary.
Each fluidrachm (teaspoonful) of the finished elixir contains of phosphates of cinchonine and strychnine an amount which is equivalent to two grains of cinchonine and one-hundredth of a grain of strychnine.