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;
Chinoidine, 256 grains.
Distilled water, 4 fluidounces.
Acetic acid, simple elixir, of each a sufficient quantity.
Powder the chinoidine and dissolve it in the distilled water by the addition of a sufficient amount of acetic acid, then add of simple elixir until sixteen fluidounces are produced, and filter.
Each fluidrachm (teaspoonful) of the finished elixir contains two grains of chinoidine.