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;
Oil of wintergreen, 1/2 ounce.
Oil of sassafras, 1/2 ounce.
Alcohol, 5 fluidounces.
Water, 10 fluidounces.
Caramel, a sufficient quantity.
Triturate the mixed oils with magnesium carbonate enough to form a thick cream, then with the mixed alcohol and water, and filter. To the filtrate add enough caramel to color dark brown.
This extract is designed to represent the drug neither in flavor nor in quality, but, upon the contrary, is made up of flavors that have been adopted and affixed to the syrup or beverage sold under the name sarsaparilla, and is foreign altogether to the drug. It is used as a flavor for mineral water beverages and soda syrups, and is a mixture of wintergreen and sassafras, and its connection with sarsaparilla drug is imaginary.