Tincture of Rhubarb.
Take of rhubarb, two ounces and a half; lesser cardamom seeds, half an ounce; brandy, two pints. Digest for a week, and strain the tincture.
Those who chuse to have a vinous tincture of rhubarb may infuse the above ingredients in a bottle of Lisbon wine, adding to it about two ounces of proof spirits.
If half an ounce of gentian toot, and a drachm of Virginian snake-root be added to the above ingredients, it will make the bitter tincture of rhubarb.
All these tinctures are designed as stomachics and corroborants as well as purgatives. In weakness of the stomach, indigestion, laxity of the intestines, fluxes, colicky and such like complaints, they are frequently of great service. The dose is from half a spoonful to three or four spoonfuls or more, according to the circumstances of the patient, and the purposes it is intended to answer.
William Buchan
Domestic Medicine 2nd edition 1785