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;
Fluid extract of senna, 1 1/2 fluidounces.
Tartar emetic, 20 grains.
White wine, 16 fluidounces.
Triturate the fluid extract of senna in a capacious mortar with carbonate of magnesium in amount sufficient to form a creamy mixture, then gradually add the wine, stirring well, and filter. Lastly, dissolve the tartar emetic in the filtrate. The original formula used senna leaves instead of the fluid extract of senna.