Suppose that one is making up an 8-oz. bottle of emulsion of cod liver oil; clean and dry the bottle, and weigh into it 20 gr. of gum tragacanth, moisten the gum with a very little spirit of wine, and allow it to stand for about an hour, then add 1 oz. of water and shake vigorously; this will produce a thick emulsion. Now measure out 3 oz. of water and 4oz. of cod liver oil, add a small portion of the oil and again shake, add water and shake, and so on, until the materials are thoroughly mixed and emulsified. If it is intended to sweeten and flavour this mixture besides adding hypophosphites, make a syrup by dissolving 1 lb. of white sugar in 2 lb. of water; take 3 oz. of this syrup in place of the 3 oz of water, add to it from 20 gr. to 50 gr. of each hypophosphite before making into emulsion. The flavouring matter is oil of bitter almonds; it should be dissolved in a little spirit of wine, a few drops of it being added at the last so that there is just sufficient to give a flavour and no more.

The emulsion can be made very quickly and thoroughly by placing the materials in a mortar or basin and employing an egg whisk.