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;
Fluid extract of orange peel, 1/2 fluidounces
Fluid extract of coriander, 1/4 fluidounces
Fluid extract of caraway, 1/4 fluidounces
Fluid extract of wild-cherry bark, 1 fluidounces
Fluid extract of licorice root, 1 1/2 fluidounces.
Simple elixir, 14 fluidounces
Alcohol, 1/2 fluidounces.
Carbonate of magnesium, a sufficient quantity.
Mix the fluid extracts and evaporate them to one-half of their bulk, at a temperature not exceeding 150 F. Triturate the remaining liquid in a capacious mortar with carbonate of magnesium in amount sufficient to form a creamy mixture, then gradually add the simple elixir, stirring well, and filter. Lastly, mix the filtrate with the alcohol. The ingredients for this elixir were named in the Druggists' Circular, 1879.
The National Formulary presents a process for making this preparation in which the crude drugs are percolated and the elixir prepared from the percolate.