甘李根皮（焙） 干葛 川芎 当归 白芍药 黄芩 甘草（炙，各一钱半）
半夏（汤泡七次，二钱） 上作一服，水二钟，姜五片，煎至一钟，食前服。
橘红（一斤，净） 甘草（四两） 盐（半两） 上用水二四碗，从早煮至夜，以烂为度，水干
则添水。晒干为末，淡姜汤调下。有块者加姜黄半两，同前药煮。气滞加香附
二两，同前药煮。气虚者加沉香半两，另入。噤口痢加莲肉二两，去心，另入。
陈皮（去白） 当归（各一两） 甘遂（以面包，不令透水，煮百余沸，取出用冷水浸过，去面焙干） 上为细
末，每服三钱，温汤调下，临卧服。
即倒仓法方熬如稀饧，滴水不散，色如琥珀，其膏成矣。（此节火候最要小心，不然坏矣。）
大每肉十二斤，可炼膏一斤，瓷器盛之，用调煎剂，初少渐多，沸热自然溶化。
用和丸剂，则每三分搀白面一分，同煎为糊，或同炼蜜。寒天久收，若生霉，用重
汤煮过，热天冷水窨之，可留三日。
乌梅（三百个，酸以静虫） 细辛（六两，辛热） 干姜（十两，辛热） 蜀椒（四两，去子，辛热，三味以伏虫）
黄柏（六两，寒苦） 黄连（一斤，苦寒，二味以下虫） 附子（六两，炮，辛热） 桂枝（六两，辛热
，二味以济连、
柏之寒） 当归（四两，辛温） 人参（六两，甘温，二味以补血气） 上十味，异捣筛，合治之，以苦酒
渍乌梅一宿，去核蒸之，五升米下，饭熟捣成泥，和药令相得，内臼中与蜜杵二千
下，丸如梧桐子大。先食，饮服十丸，日三服，稍加至二十丸。禁生冷滑物臭食等。
【方剂一】
甘李根皮（焙干） 干葛 川芎 当归 白芍药 黄芩 甘草（炙，各一钱半）
半夏（用汤浸泡七次，二钱） 以上药物作为一剂服用，加水两钟，生姜五片，煎煮至一钟量，饭前服用。
【方剂二】
橘红（一斤，去净杂质） 甘草（四两） 盐（半两） 以上药物用水二十四碗，从早晨煮到晚上，以药材煮烂为度，水干了则添加水。晒干后研成细末，用淡姜汤送服。有肿块者加姜黄半两，同上述药物一起煮。气滞者加香附二两，同上述药物一起煮。气虚者加沉香半两，单独加入。噤口痢（无法进食的痢疾）加莲肉二两，去心，单独加入。
【方剂三】
陈皮（去白） 当归（各一两） 甘遂（用面粉包裹，不让水分渗入，煮百余沸后取出，用冷水浸过，去掉面粉并焙干） 以上药物研成细末，每次服用三钱，用温开水调服，临睡前服用。
【倒仓法说明】
即倒仓法方剂熬制成稀饴糖状，滴水不散，颜色如琥珀，膏成就成功了。（此节火候最要小心，不然会失败。）
大肉十二斤，可炼出膏一斤，用瓷器盛装，用来调配煎剂，开始量少逐渐增多，加热自然溶化。
用来和丸剂，则每三分搀入白面一分，同煎成糊状，或同炼蜜。寒冷天气长期保存，若生霉，用隔水蒸过；炎热天气用冷水窖藏，可保留三天。
【方剂四：乌梅丸】
乌梅（三百个，味酸以静伏虫体） 细辛（六两，味辛性热） 干姜（十两，味辛性热） 蜀椒（四两，去籽，味辛性热，这三味药用以伏虫）
黄柏（六两，味寒性苦） 黄连（一斤，味苦性寒，这两味药用以降虫） 附子（六两，炮制，味辛性热） 桂枝（六两，味辛性热，这两味药用以济助黄连、黄柏的寒性） 当归（四两，味辛性温） 人参（六两，味甘性温，这两味药用以补益气血） 以上十味药，分别捣碎筛粉，混合处理，用醋浸泡乌梅一夜，去核蒸熟，用五升米下的米汁（或米饭），饭熟捣成泥，与药混合使其均匀，放入臼中与蜜杵捣两千下，制成梧桐子大小的丸剂。饭前，饮水送服十丸，每日三次，稍后增加至二十丸。禁止食用生冷、滑腻、臭秽食物等。
[Formula 1]
Ganli Genpi (Bark of Prunus avium Root, roasted) Ge Gen (Puerariae Radix) Chuan Xiong (Ligustici Chuanxiong Rhizoma) Dang Gui (Angelicae Sinensis Radix) Bai Shao Yao (Paeoniae Radix Alba) Huang Qin (Scutellariae Radix) Gan Cao (Licorice Root, honey-fried, each 1.5 qian)
Ban Xia (Pinelliae Rhizoma, soaked in boiling water seven times, 2 qian) The above herbs constitute one dose. Add two zhong of water and five slices of fresh ginger. Decoct until one zhong remains. Take before meals.
[Formula 2]
Ju Hong (Exocarpium Citri Reticulatae, 1 jin, cleaned) Gan Cao (Licorice Root, 4 liang) Yan (Salt, 0.5 liang) The above herbs are boiled in twenty-four bowls of water from morning until night, until the herbs are thoroughly softened. If the water dries up, add more water. Dry them in the sun and grind into fine powder. Take with light ginger soup. For those with masses, add Jiang Huang (Curcumae Longae Rhizoma, 0.5 liang) and boil with the previous herbs. For qi stagnation, add Xiang Fu (Cyperi Rhizoma, 2 liang) and boil with the previous herbs. For qi deficiency, add Chen Xiang (Aquilaria Lignum, 0.5 liang) and add separately. For Jin Kou Li (Dysentery with inability to eat), add Lian Rou (Seed of Nelumbinis Nuciferae, 2 liang, heart removed) and add separately.
[Formula 3]
Chen Pi (Pericarpium Citri Reticulatae, white pith removed) Dang Gui (Angelicae Sinensis Radix, each 1 liang) Gan Sui (Kansui Radix, wrapped in flour to prevent water penetration, boiled for over a hundred boils, taken out, soaked in cold water, flour removed, and dried by roasting) Grind the above herbs into a fine powder. Take 3 qian per dose, mixed with warm water. Take before going to bed.
[Description of Dao Cang Fa Method]
This refers to the Dao Cang Fa (Stomach Purging Method). Boil until it resembles thin maltose syrup, does not scatter when dropped in water, and has an amber color; the paste is ready. (Care must be taken with heat control during this stage, otherwise it will fail.)
Twelve jin of large meat can yield one jin of paste. Store in porcelain vessels. To prepare decoctions, start with a small amount and gradually increase; it melts naturally when heated. To prepare pills, mix three parts of the paste with one part of white flour, cook together into a paste, or mix with refined honey. In cold weather, store for long periods; if moldy, steam over hot water. In hot weather, store in cold water cellars; it can last for three days.
[Formula 4: Wu Mei Wan]
Wu Mei (Fructus Mume, 300 pieces, sour to calm parasites) Xi Xin (Asari Radix et Rhizoma, 6 liang, acrid and hot) Gan Jiang (Zingiberis Rhizoma, 10 liang, acrid and hot) Shu Jiao (Sichuan Pepper, 4 liang, seeds removed, acrid and hot; these three ingredients are used to subdue parasites)
Huang Bo (Phellodendri Cortex, 6 liang, bitter and cold) Huang Lian (Coptidis Rhizoma, 1 jin, bitter and cold; these two ingredients are used to descend parasites) Fu Zi (Aconiti Lateralis Radix Praeparata, 6 liang, processed, acrid and hot) Gui Zhi (Cinnamomi Ramulus, 6 liang, acrid and hot; these two ingredients mitigate the coldness of Huang Lian and Huang Bo) Dang Gui (Angelicae Sinensis Radix, 4 liang, acrid and warm) Ren Shen (Ginseng Radix, 6 liang, sweet and warm; these two ingredients are used to tonify blood and qi) The above ten herbs are crushed and sifted separately, then combined. Soak Wu Mei in vinegar (Ku Jiu) overnight, remove pits, and steam. Use the liquid from cooking five sheng of rice (or mash cooked rice) to form a paste. Mix with the herbs until uniform. Place in a mortar with honey and pound two thousand times. Form pills the size of paulownia seeds. Take ten pills with water before meals, three times a day. Gradually increase to twenty pills. Avoid raw, cold, slippery, foul-smelling foods, etc.