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;
"Take choice aloes, saffron, and myrrh, of each half an ounce, cut and bruise them, put them into a tall bolt-head, pour twenty times their own weight of the strongest distilled vinegar thereon, let them simmer together in our little wooden furnace for twelve hours: now suffer the whole to rest, that the faeces may subside, and gently strain off the pure liquor through a thin linen; put half the quantity of distilled vinegar to the remainder, boil and proceed as before, and throw away the faeces. Mix the two tinctures together, and distil with a gentle fire till the whole is thickened to a third; keep the vinegar that comes over for the same use; and what remains behind is the Elixir Proprietatis, made with distilled vinegar.