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 phosphates of cinchonidine and cinchonine, 16 fluidounces.
Phosphoric acid (U. S. P., 1872), a sufficient quantity.
Triturate the powdered strychnine in a mortar with sufficient phosphoric acid to effect its solution, then add the elixir of phosphates of cinchonidine and cinchonine, and filter if necessary.
Each fluidrachm (teaspoonful) of the finished elixir contains of phosphates of cinchonidine, cinchonine, and strychnine an amount which is equivalent to one-half grain of cinchonidine, one grain of cinchonine, and one-hundredth of a grain of strychnine.