Take the fresh root stalks and rootlets, gathered in spring on the first
appearance of the flowers, and chop and pound them to a pulp, and weigh.
Then taking two parts, by weight, of alcohol, mix the pulp with
one-sixth part of it, add the balance, and, after stirring the whole
well, pour it into a well-stoppered bottle and let it stand for eight
days in a dark, cool place. After straining and filtering, the resulting
tincture should be of a light brown color and have a slightly acrid
taste and a neutral reaction.