This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Tonka beans........ 1 ounce
Magnesium carbonate, quantity sufficient.
Balsam of Peru...... 2 drachms
Sugar.............. 4 ounces
Alcohol............. 8 ounces
Water sufficient to make 16 ounces. Mix the tonka, balsam of Peru, and magnesia, and rub together, gradually adding the sugar until a homogeneous powder is obtained. Pack in a percolator; mix the alcohol with an equal amount of water, and pour over the powder, close the exit of the percolator, and let macerate for 24 to 36 hours, then open the percolator, and let pass through, gradually adding water until 16 ounces pass through.