问曰∶凡合和汤药，治诸草石虫兽，用水升数消杀之法则云何？答曰∶凡草有根、茎、
枝、叶、皮、骨、花、实，诸虫有毛、翅、皮、甲、头、足、尾、骨之属，有须烧炼炮炙，
生熟有定，一如后法。顺方者福，逆之者殃。或须皮去肉，或去皮须肉，或须根茎，或须花
实。根据方炼治，极令净洁，然后升合称两，勿令参差，药有相生相杀，气力有强有弱，君臣
相理，佐使相持，若不广通诸经，则不知有好有恶。或医自以意加减，不根据方分，使诸草石
强弱相欺，入人腹中不能治病，更加斗争，草石相反，使人迷乱，力甚刀剑。若调和得所，
虽未能治病，犹得安利五脏，于病无所增剧。例曰∶诸经方用药，所有熬炼节度，皆脚注之。
今方则不然，于此篇具条之，更不烦方下别注也。
凡药治择熬炮讫，然后称之以充用，不得生称。
凡用石药及玉，皆碎如米粒，绵裹纳汤酒中。
凡钟乳等诸石，以玉槌水研，三日三夜，漂炼务令极细。
凡银屑，以水银和成泥。
凡 石、赤泥团之，入火半日，乃熟可用，仍不得过之。不炼，生入药，使人破心肝。
凡朴硝、矾石，烧令汁尽，乃入丸散。芒硝、朴硝，皆绞汤讫，纳汁中，更上火两三沸，
烊尽
凡汤中用丹砂、雄黄者，熟末如粉，临服纳汤中，搅令调和服之。
凡汤中用完物，皆擘破，干枣、栀子之类是也。用细核物，亦打碎，山茱萸、五味子、
蕤核、决明子之类是也。细花子物，正尔完用之，旋复花、菊花、地肤子、葵子之类是也。
米麦豆辈，亦完用之。
凡橘皮、吴茱萸、菽等，入汤不 咀。
凡诸果实仁，皆去尖及双仁者，汤揉挞去皮，仍切之。用栀子者去皮，用蒲黄者汤
成下。
凡麦门冬、生姜入汤，皆切。三捣三绞，取汁，汤成去滓下之，煮五六沸，根据如升数，
不可共药煮之。一法薄切用。
凡麦门冬，皆微润，抽去心。
凡麻黄，去节，先别煮两三沸，掠去沫，更益水如本数，乃纳余药，不尔令人烦。寸斩
之，小草、瞿麦五分斩之，细辛、白前三分斩之，膏中细锉也。
凡牛膝、石斛等，入汤酒拍碎用之。石斛入丸散者，先以砧槌极打令碎，乃入臼，不尔
捣不熟，入酒亦然。
凡桂、浓朴、杜仲、秦皮、木兰辈，皆削去上虚软甲错，取里有味者称之。茯苓、猪苓
削去黑皮，牡丹、巴戟天、远志、野葛等皆捶破去心，紫菀洗去土，曝干乃称之。薤白、葱
白，除青令尽。莽草、石南、茵芋、泽兰剔取叶及嫩茎，去大枝。鬼臼、黄连皆除根毛。石
苇拭去毛。辛夷去毛及心。蜀椒去闭口者及目。用大枣、乌梅皆去核。用鬼
凡茯苓、芍药，补药须白者，泻药须赤者。
凡菟丝子，暖汤淘汰去沙土，干漉，暖酒渍，经一宿，漉出，曝微白捣之。不尽者更以
酒渍，经三五日乃出，更晒，微干捣之，须臾悉尽，极易碎。
凡用甘草、浓朴、枳实、石南、茵芋、藜芦、皂荚之类皆炙之。而枳实去穣，藜芦去头，
皂荚去皮子。
凡用椒实，微熬令汗出，则有势力。
凡汤丸散，用天雄、附子、乌头、乌喙、侧子，皆 灰炮，令微拆，削去黑皮乃称之。
惟姜附汤及膏酒中生用，亦削去皮乃称之，直理破作七八片。
凡半夏，热汤洗去上滑，一云十洗四破，乃称之，以入汤。若膏酒丸散皆 灰炮之。
凡巴豆去皮心膜，熬令紫色。桃仁、杏仁、葶苈、胡麻，诸有脂膏药，皆熬黄黑，别捣
，令如膏，指 视泯泯尔，乃以向成散，稍稍下臼中，合研捣，令消散，乃复都以轻绢 之
，须尽，又纳臼中，根据法捣数百杵也。汤膏中虽有生用者，并捣破。
凡用麦 、曲末、大豆黄卷、泽兰、芜荑皆微炒。干漆炒，令烟断。用乌梅入丸散者熬
之。用熟艾者先炒细擘，合诸药捣，令细散，不可筛者，纳散中和之。
凡用诸毛羽齿牙蹄甲龟鳖鲮鲤等甲皮肉骨角筋鹿茸等皆炙之，蛇蜕皮微炙。
凡用斑蝥等诸虫，皆去足翅，微熬，用桑螵蛸中破炙之，牡蛎熬，令黄色，僵蚕、蜂房
微炒之。
凡汤中用麝香、犀角、鹿角、羚羊角、牛黄、须末如粉，临服纳汤中搅，令调和服之。
凡丸散用胶，先炙，使通体沸起燥，乃可捣，有不沸处更炙之。断下汤直尔用之，勿
炙。诸汤中用阿胶，皆绞汤毕，纳汁中更上火两三沸，令烊。
凡用蜜，先火煎，掠去沫，令色微黄，则丸经久不坏，掠之多少，随蜜精粗，遂至大稠
，于丸弥佳。
凡丸中用蜡，烊投少蜜中，搅调以和药。
凡汤中用饴糖。皆汤成下，诸汤用酒者，皆临熟下之。
凡药有宜丸者、宜散者、宜汤者、宜酒渍者、宜膏煎者，亦有一物兼宜者，亦有不入汤
酒者，并随药性，不得违之。其不宜汤酒者列之如下∶
朱砂（熟入汤） 雌黄 云母 阳起石（入酒） 矾石（入酒） 硫黄（入酒） 钟乳
（入酒）
孔公孽（入酒） 石（入酒） 银屑 白垩 铜镜鼻 胡粉 铅丹 卤咸（入酒） 锻石
（入酒）
藜灰
上石类一十七种。
野葛 野狼毒 毒公 鬼臼 莽草 蒴 （入酒） 巴豆 踯躅（入酒） 皂荚（入酒）
菌
葳（入
酒） 薇衔（入酒） 白芨 牡蒙 飞廉 蛇衔 占斯 辛夷 石南（入酒） 楝实 虎杖
（入酒
单渍） 虎掌 蓄根 羊桃（入酒） 麻勃 苦瓠 瓜蒂 陟厘 野狼跋子（入酒） 云实 槐
子
（入酒） 地肤子 蛇床子（入酒） 青葙子 茺蔚子 王不留行 菥 子 菟丝子（入酒）
上草木之类四十八种。
蜂子 蜜蜡 白马茎 狗阴 雀卵 鸡子 雄鹊 伏翼 鼠妇 樗鸡 萤火 KT
僵蚕 蜈蚣 蜥蜴 斑蝥 芫青 亭长 蛇胆 虻虫 蜚蠊 蝼蛄 马刀 赭魁 虾蟆
皮生鼠 生龟（入酒） 蜗牛 诸鸟兽（入酒） 虫鱼膏 骨髓 胆血 屎溺
上虫兽之类二十九种
古秤唯有铢两而无分名，今则以十黍为一铢，六铢为一分，四分为一两，十六两为一
斤。此则神农之秤也。吴人以二两为一两，隋人以三两为一两，今根据四分为一两称为定。方
家凡云等分者，皆是丸散，随病轻重，所须多少，无定铢两，三种五种，皆悉分两同等耳。
凡丸散云若干分两者，是品诸药宜多宜少之分两，非必止于若干之分两也。假令日服三方寸
匕，须瘥止，是三五两药耳。凡散药有云刀圭者，十分方寸匕之一，准如桐子大也。方寸匕
者，作匕正方一寸，抄散取不落为度。钱匕者，以大钱上全抄之。若云半钱匕者，则是一钱
抄取一边尔，并用五铢钱也。钱五匕者，今五铢钱边五字者以抄之，亦令不落为度。一撮者，
四刀圭也，十撮为一勺，两勺为一合。以药升分之者，谓药有虚实轻重不得用斤两，则以升
平之。药升方作上径一寸，下径六分，深八分，纳散药，勿按抑之，正尔微动令平调耳。今
人分药不复用此。
凡丸药，有云如细麻大者，即胡麻也。不必扁扁，但令较略大小相称尔。如黍粟者亦然。
以十六黍为一大豆也。如麻子者，即今大麻子，准三细麻也。如胡豆者，今青斑豆也，以二
大麻子准之。如小豆者，今赤小豆也，粒有大小，以三大麻子准之。如大豆者，以二小豆准
之。如梧桐子者，以二大豆准之。一方寸匕散，以蜜和得如梧桐子十丸为定。如弹丸及鸡子
黄者，以十梧桐子准之。
凡方云巴豆若干枚者，粒有大小，当先去心皮乃称之，以一分准十六枚。附子、乌头若
干枚者，去皮毕，以半两准一枚。枳实若干枚者，去穣毕，以一分准二枚。橘皮一分准三枚。
枣有大小，以三枚准一两。云干姜一累者，以半两为正（《本草》云一两为正）。凡方云
一升者，洗毕，称五两为正。椒一升，三两为正。吴茱萸一升，五两为正。菟丝子一升，九
两为正。 子一升，四两为正。蛇床子一升，三两半为正。地肤子一升，四两为正。此其
不同也。云某子一升者，其子各有虚实轻重不可通以称准，皆取平升为正。
凡方云桂一尺者，削去皮毕，重半两为正。甘草一尺者，重二两为正。云某草一束者，
重三两为正。一把者，重二两为正。
凡云蜜一斤者，有七合。猪膏一斤者，一升二合。
凡汤酒膏药，旧方皆云 咀者，谓称毕，捣之如大豆。又使吹去细末，此于事殊不
允当。药有易碎难碎，多末少末，称两则不复均平，今皆细切之较略，令如 咀者，乃得无
末而片粒调和也。凡云末之者谓捣筛如法也。
凡丸散，先细切曝燥乃捣之，有各捣者，有合捣者，并随方所言。其润湿药如天门冬、
干地黄辈，皆先切曝干，独捣，令偏碎，更出细擘，曝干。若值阴雨，可微火烘之，既燥小
停冷乃捣之。
凡湿药，燥皆大耗，当先增分两，须得屑乃称之为正。其汤酒中不须如
凡筛丸药，用重密绢，令细，于蜜丸即易熟。若筛散草药，用轻疏绢，于酒中服即不泥
。其石药亦用细绢筛，令如丸药者。
凡筛丸散药毕，皆更合于臼中，以杵捣之数百过，视其色理和同为佳。
凡煮汤，当取井华水，极令净洁，升斗分量勿使多少，煮之调和，候火用心，一如炼法。
凡煮汤，用微火，令小沸，其水数根据方多少，大略二十两药用水一斗，煮取四升，以此
为率。皆绞去滓而后酌量也。然则利汤欲生，少水而多取汁者，为病须快利，是以少水而多
取汁。补汤欲熟，多水而少取汁者，为病须补益，是以多水而少取汁，好详视之，不得令水
多少。汤熟，用新布，两人以尺木绞之，澄去 浊。分再服、三服者，第二、第三服以纸覆
，令密，勿令泄气。欲服，以铜器于热汤上暖之，勿令器中有水气。
凡渍药酒，皆须切细，生绢袋盛之，乃入酒密封。随寒暑日数，视其浓烈，便可漉出，
不必待至酒尽也。滓可曝燥，微捣，更渍饮之，亦可散服。
凡建中、肾沥诸补汤滓，合两剂加水煮竭，饮之亦敌一剂新药。贫人当根据此用。皆应先
曝令燥也。
凡合膏，先以苦酒渍，令淹浃，不用多汁，密覆勿泄。云 时者，周时也。从今旦至明
旦，亦有止一宿。煮膏当三上三下，以泄其药势，令药味得出，上之使匝匝沸，乃下之，取
沸静，良久乃止。宁欲小生，其中有薤白者，以两头微焦黄为候，有白芷、附子者，亦令小
黄色为度。猪肪皆勿令经水，腊月者弥佳。绞膏亦以新布绞之。若是可服之膏，膏滓亦堪酒
煮饮之。可摩之膏，膏滓则宜以敷病上，此盖欲兼尽其药力故也。
凡膏中有雄黄、朱砂辈，皆别捣细研如面，须绞膏毕乃投中，以物疾搅至于凝强，勿使
沉聚在下不调也。有水银者，于凝膏中研，令消散，胡粉亦尔。
凡捣药法，烧香洒扫净洁，不得杂语喧呼，当使童子捣之，务令细熟，杵数可至千万，
杵过多为佳。
凡合肾气薯蓣及诸大补五石大麝香丸、金牙散、大酒煎膏等，合时煎时，并勿令妇人、
小儿、产母、丧孝、痼疾，六根不具足人及鸡犬六畜等见之，大忌，切宜慎之。其续命汤、
麻黄等诸小汤不在禁忌之限。比来田野下里家因市得药，随便市上雇人捣合，非止诸不如法。
至于石斛、菟丝子等难捣之药，费人功力，赁作捣者隐主悉盗弃之。又为尘埃秽气入药中，
罗筛粗恶随风飘扬，众口尝之，众鼻嗅之，药之精气，一切都尽，与朽木不殊。又复服饵，
不能尽如法，服尽之后，反加虚损，遂谤医者，处方不效，夫如此者，非医之咎，自缘发意
甚误，宜熟思之。
问：凡是调和汤药，治疗各种草、石、虫、兽类药物，用水的升数以及消杀（炮制）的法则是怎样的？
答：凡是草本植物有根、茎、枝、叶、皮、骨（木质部）、花、实等部位；各种昆虫有毛、翅、皮、甲、头、足、尾、骨等部分。这些药材有的需要烧炼、炮炙，生用或熟用都有定法，完全依照后面的方法。遵循方剂法则就能得福，违背它就会遭殃。有的需要取皮而去肉，有的需要取肉而去皮，有的需要根和茎，有的需要花和果实。根据方剂进行炼制处理，务必使其极其洁净，然后按升、合、两来计量称量，不要参差不齐。药物之间有相生相杀的关系，药力有强有弱，君药、臣药相互调理，佐药、使药相互制约。如果不广泛通晓各经药理，就不知道药物的优劣好坏。如果医生凭主观意图随意加减，不依据方剂的剂量比例，使得各种草木金石药物的强弱相互欺压，进入人体腹部后不仅不能治病，反而加剧斗争，草木金石相互冲突，使人神志迷乱，其危害甚至超过刀剑。如果调和得当，虽然未必能治愈疾病，也能使五脏安宁健康，不会使病情加重。例如：各经方的用药，所有熬炼节度，都在方剂下方注明。现在的方子则不然，在此篇中详细列出，不再烦劳在方剂下另外标注。
凡是药物经过治择、熬炼、炮制完成后，然后再称量以供使用，不得生药直接称量。
凡是使用石药及玉类，都要碎成米粒大小，用绵布包裹放入汤剂或酒中。
凡是钟乳石等各种矿石，用玉槌在水中研磨，三天三夜，漂洗炼制务必使其极细。
凡是银屑，用水银调和成泥状。
凡是[原文缺字，推测为“空青”或类似矿物]石、赤泥团块，放入火中烧半天，然后成熟可用，但仍不能超过这个时间。不炼制，生药入药，会使人心脏肝脏破裂。
凡是朴硝、矾石，烧至汁液流尽，然后用于丸散。芒硝、朴硝，都用沸水绞取汁液后，将汁液倒入其中，再上火煮两三滚，直至完全溶化。
凡是汤剂中使用丹砂、雄黄的，要研成熟粉末如面粉般，临服用时纳入汤中，搅拌调和后服用。
凡是汤剂中使用完整物体的，都要掰破，如干枣、栀子之类。使用细小核类的，也要打碎，如山茱萸、五味子、蕤仁核、决明子之类。细小的花籽类，直接完整使用，如旋覆花、菊花、地肤子、葵子之类。米、麦、豆类等，也完整使用。
凡是橘皮、吴茱萸、大豆等，入汤剂不需咀嚼破碎。
凡是各种果实仁类，都要去掉尖端及双仁者，用热水揉搓拍打去皮，然后切碎。使用栀子的要去皮，使用蒲黄的要在汤剂煎成后加入。
凡是麦门冬、生姜入汤剂，都要切碎。捣三次绞取汁液，汤剂煎成后去渣加入汁液，再煮五六滚，按照规定的升数计算，不可与药物同煮。另一种方法是薄切直接使用。
凡是麦门冬，都要保持微润状态，抽去心。
凡是麻黄，去掉节，先单独煮两三滚，撇去浮沫，再加水恢复到原来的水量，然后放入其他药物，否则令人烦躁。寸断之，小草、瞿麦切成五分长，细辛、白前切成三分长，膏剂中则细锉。
凡是牛膝、石斛等，入汤剂或酒中拍碎使用。石斛入丸散的，先用砧槌极力求打令碎，再放入臼中，否则捣不烂，入酒亦然。
凡是桂枝、厚朴、杜仲、秦皮、木兰等，都要削去上面虚软粗糙的部分，取里面有味道的部分称量。茯苓、猪苓削去黑皮，牡丹、巴戟天、远志、野葛等都捶破去心，紫菀洗去泥土，晒干后称量。薤白、葱白，除去青色部分。莽草、石南、茵芋、泽兰剔除粗大枝条，只取叶及嫩茎。鬼臼、黄连都除去根毛。石韦擦拭去毛。辛夷去毛及心。蜀椒去掉闭口者及目。使用大枣、乌梅都要去核。使用鬼臼...
凡是茯苓、芍药，补药需用白色的，泻药需用红色的。
凡是菟丝子，用温水淘洗去沙土，沥干，用温酒浸泡，经过一夜，滤出，晒至微白后捣碎。未捣碎的再用酒浸泡，经过三五天取出，再晒，微干后捣碎，一会儿就全部粉碎，极易碎。
凡是使用甘草、厚朴、枳实、石南、茵芋、藜芦、皂荚等都要炙烤。而枳实要去瓤，藜芦去头，皂荚去皮子。
凡是使用椒实，微炒令出汗，则药效增强。
凡是汤、丸、散中使用天雄、附子、乌头、乌喙、侧子，都要用灰炮制，令其微裂，削去黑皮后称量。只有姜附汤及膏酒中生用，也削去皮后称量，直接剖开成七八片。
凡是半夏，用热汤洗去表面滑腻，一说十洗四破，然后称量，用于汤剂。若用于膏、酒、丸、散都要用灰炮制。
凡是巴豆去皮心膜，炒至紫色。桃仁、杏仁、葶苈、胡麻，以及其他含脂膏的药物，都炒至黄黑色，单独捣碎，令如膏状，用手指看呈现泯泯然细腻状态，然后将其倒入已成的散剂中，慢慢放入臼中，混合研磨捣碎，令其消散，再全部用轻绢筛过，必须尽净，又放入臼中，依法捣数百杵。汤膏中虽有生用的，也都捣破。
凡是使用麦蘖、曲末、大豆黄卷、泽兰、芜荑都要微炒。干漆炒至烟断。使用乌梅入丸散的要熬制。使用熟艾的要先炒细掰开，与其他药一起捣，令成细散，不可筛过的，混入散剂中调和。
凡是使用各种毛羽、齿牙、蹄甲、龟鳖、鲮鲤甲等皮肉骨角筋鹿茸等都要炙烤，蛇蜕皮微炙。
凡是使用斑蝥等各种虫类，都要去掉足翅，微炒，使用桑螵蛸的要破开炙烤，牡蛎炒至黄色，僵蚕、蜂房微炒。
凡是汤剂中使用麝香、犀角、鹿角、羚羊角、牛黄，要研成粉末如粉，临服用时纳入汤中搅拌，令调和后服用。
凡是丸散中使用胶，先炙烤，使全身沸腾干燥，然后可捣，有不沸腾的地方再炙烤。止泻汤直接生用，不要炙烤。诸汤剂中使用阿胶，都要绞取汤液后，将阿胶纳入汁液中再上火煮两三滚，令其溶化。
凡是使用蜂蜜，先用火煎，撇去浮沫，令颜色微黄，则丸药经久不坏，撇沫多少随蜜的精粗而定，直到变得非常稠厚，对丸药更好。
凡是丸药中使用蜡，熔化后投入少量蜜中，搅拌调和以和药。
凡是汤剂中使用饴糖，都要在汤剂煎成后加入。诸汤剂中使用酒，都要在临熟时加入。
凡是药物有宜作丸的、宜作散的、宜作汤的、宜酒渍的、宜膏煎的，也有一种药兼宜多种形式的，也有不入汤酒的，都随药性而定，不得违背。其中不宜汤酒的列在下面：
朱砂（熟入汤） 雌黄 云母 阳起石（入酒） 矾石（入酒） 硫黄（入酒） 钟乳石（入酒） 孔公孽（入酒） [缺字]石（入酒） 银屑 白垩 铜镜鼻 胡粉 铅丹 卤咸（入酒） 锻石（入酒） 藜灰。以上石类十七种。
野葛 野狼毒 毒公 鬼臼 莽草 蒴藋（入酒） 巴豆 踯躅（入酒） 皂荚（入酒） 菌桂 葳灵仙（入酒） 薇衔（入酒） 白芨 牡蒙 飞廉 蛇衔 占斯 辛夷 石南（入酒） 楝实 虎杖（入酒单浸） 虎掌 蓄根 羊桃（入酒） 麻勃 苦瓠 瓜蒂 陟厘 野狼跋子（入酒） 云实 槐子（入酒） 地肤子 蛇床子（入酒） 青葙子 茺蔚子 王不留行 熹莬子 菟丝子（入酒）。以上草木类四十八种。
蜂子 蜜蜡 白马茎 狗阴 雀卵 鸡子 雄鹊 伏翼 鼠妇 樗鸡 萤火 僵蚕 蜈蚣 蜥蜴 斑蝥 芫青 亭长 蛇胆 虻虫 蜚蠊 蝼蛄 马刀 赭魁 虾蟆皮生鼠 生龟（入酒） 蜗牛 诸鸟兽（入酒） 虫鱼膏 骨髓 胆血 屎溺。以上虫兽类二十九种。
古秤只有铢两而没有分的名目，现在则以十粒黍米为一铢，六铢为一分，四分为一两，十六两为一斤。这是神农的秤。吴人以二两为一两，隋人以三两为一两，现在依据四分为一两称为定秤。方家凡是说等分的，都是指丸散，随病情轻重，所需多少，没有固定的铢两，三种五种，都是分量相等罢了。凡是丸散说若干分两的，是品评诸药宜多宜少的分量，并非一定止于若干的分两。假如每天服三方寸匕，需要痊愈为止，这是三五两药罢了。凡是散药有说刀圭的，是方寸匕的十分之一，相当于梧桐子大小。方寸匕，制作正方一寸的匕，舀取散药不落为度。钱匕，用大钱上全抄取。如果说半钱匕，就是一钱抄取一边而已，都用五铢钱。钱五匕，用今五铢钱边上的“五”字来抄取，也令不落为度。一撮，是四刀圭，十撮为一勺，两勺为一合。以药升计量的，谓药物有虚实轻重不能用斤两称量，则以升平量。药升方形作上径一寸，下径六分，深八分，纳散药，不要按压，轻轻震动令平整即可。今人分药不再用此法。
凡是丸药，有说如细麻大的，即胡麻。不必扁扁，只要大致大小相当即可。如黍粟的也一样。以十六黍为一颗大豆。如麻子的，即今大麻子，准三颗细麻。如胡豆的，今青斑豆也，以两颗大麻子准之。如小豆的，今赤小豆也，粒有大小，以三颗大麻子准之。如大豆的，以两颗小豆准之。如梧桐子的，以两颗大豆准之。一方寸匕散，以蜜和得如梧桐子十丸为定。如弹丸及鸡子黄的，以十梧桐子准之。
凡是方中说巴豆若干枚的，粒有大小，应当先去心皮再称量，以一分准十六枚。附子、乌头若干枚的，去皮后，以半两准一枚。枳实若干枚的，去瓤后，以一分准二枚。橘皮一分准三枚。枣有大小，以三枚准一两。云干姜一累的，以半两为正（《本草》云一两为正）。凡方云一升的，洗毕，称五两为正。椒一升，三两为正。吴茱萸一升，五两为正。菟丝子一升，九两为正。[缺字]子一升，四两为正。蛇床子一升，三两半为正。地肤子一升，四两为正。此其不同也。云某子一升的，其子各有虚实轻重不可通以称准，皆取平升为正。
凡是方云桂一尺的，削去皮后，重半两为正。甘草一尺的，重二两为正。云某草一束的，重三两为正。一把的，重二两为正。
凡云蜜一斤的，有七合。猪膏一斤的，一升二合。
凡是汤酒膏药，旧方皆云“㕮咀”的，谓称毕，捣之如大豆。又使吹去细末，这在事理上殊不妥当。药物有易碎难碎，多末少末，称两则不复均平，现在都细切之，大致令如“㕮咀”者，乃得无末而片粒调和也。凡云末之的，谓捣筛如法也。
凡是丸散，先细切曝燥乃捣之，有各捣的，有合捣的，并随方所言。其润湿药如天门冬、干地黄辈，皆先切曝干，独捣，令偏碎，更出细擘，曝干。若值阴雨，可微火烘之，既燥小停冷乃捣之。
凡是湿药，燥皆大耗，当先增分两，须得屑乃称之为正。其汤酒中不须如...
凡是筛丸药，用重密绢，令细，于蜜丸即易熟。若筛散草药，用轻疏绢，于酒中服即不泥。其石药亦用细绢筛，令如丸药者。
凡是筛丸散药毕，皆更合于臼中，以杵捣之数百过，视其色理和同为佳。
凡是煮汤，当取井华水，极令净洁，升斗分量勿使多少，煮之调和，候火用心，一如炼法。
凡是煮汤，用微火，令小沸，其水数根据方多少，大略二十两药用水一斗，煮取四升，以此为准。都绞去滓而后酌量也。然而利汤欲生，少水而多取汁的，为病须快利，是以少水而多取汁。补汤欲熟，多水而少取汁的，为病须补益，是以多水而少取汁，好详视之，不得令水多少。汤熟，用新布，两人以尺木绞之，澄去浊。分再服、三服的，第二、第三服以纸覆盖，令密，勿令泄气。欲服，以铜器于热汤上暖之，勿令器中有水气。
凡是渍药酒，皆须切细，生绢袋盛之，乃入酒密封。随寒暑日数，视其浓烈，便可漉出，不必待至酒尽也。滓可曝燥，微捣，更渍饮之，亦可散服。
凡是建中、肾沥诸补汤滓，合两剂加水煮竭，饮之亦敌一剂新药。贫人当根据此用。皆应先曝令燥也。
凡是合膏，先以苦酒渍，令淹浃，不用多汁，密覆勿泄。云“晬”时的，周时也。从今旦至明旦，亦有止一宿。煮膏当三上三下，以泄其药势，令药味得出，上之使匝匝沸，乃下之，取沸静，良久乃止。宁欲小生，其中有薤白的，以两头微焦黄为候，有白芷、附子的，亦令小黄色为度。猪肪皆勿令经水，腊月者弥佳。绞膏亦以新布绞之。若是可服之膏，膏滓亦堪酒煮饮之。可摩之膏，膏滓则宜以敷病上，此盖欲兼尽其药力故也。
凡是膏中有雄黄、朱砂辈，皆别捣细研如面，须绞膏毕乃投中，以物疾搅至于凝强，勿使沉聚在下不调也。有水银的，于凝膏中研，令消散，胡粉亦尔。
凡是捣药法，烧香洒扫净洁，不得杂语喧呼，当使童子捣之，务令细熟，杵数可至千万，杵过多为佳。
凡是合肾气薯蓣及诸大补五石大麝香丸、金牙散、大酒煎膏等，合时煎时，并勿令妇人、小儿、产母、丧孝、痼疾，六根不具足人及鸡犬六畜等见之，大忌，切宜慎之。其续命汤、麻黄等诸小汤不在禁忌之限。比来田野下里家因市得药，随便市上雇人捣合，非止诸不如法。至于石斛、菟丝子等难捣之药，费人功力，赁作捣者隐主悉盗弃之。又为尘埃秽气入药中，罗筛粗恶随风飘扬，众口尝之，众鼻嗅之，药之精气，一切都尽，与朽木不殊。又复服饵，不能尽如法，服尽之后，反加虚损，遂谤医者，处方不效，夫如此者，非医之咎，自缘发意甚误，宜熟思之。
Question: Regarding the preparation of decoctions, treating various herbs, minerals, insects, and animal products, what are the rules for water volume (sheng) and processing methods?
Answer: Herbal medicines have roots, stems, branches, leaves, bark, wood, flowers, and fruits. Insects have hairs, wings, skin, shells, heads, feet, tails, and bones. Some require roasting, calcining, or stir-frying; whether to use raw or processed forms is fixed according to specific methods. Following the prescription brings fortune; violating it brings disaster. Some require using the bark but removing the flesh, some require using the flesh but removing the bark, some require roots and stems, and some require flowers and fruits. Process them strictly according to the prescription, ensuring extreme cleanliness, then measure by sheng, he, and liang without inconsistency. Herbs have mutual generation and neutralization relationships, and their potency varies. The Sovereign (Jun), Minister (Chen), Assistant (Zuo), and Envoy (Shi) herbs must coordinate properly. Without extensive knowledge of the meridians, one cannot discern good from bad. If a physician arbitrarily adds or subtracts ingredients based on personal opinion, disregarding dosage proportions, the strong and weak properties of herbs and minerals may conflict within the body, failing to cure the disease and instead causing internal strife. Conflicting herbs and minerals can cause mental confusion, with harm surpassing that of swords and knives. If harmonized correctly, even if the disease is not cured, the five Zang organs will remain peaceful and healthy, and the condition will not worsen. For example, in classic prescriptions, all processing details are noted below the formula. Current prescriptions do not do this; instead, they are detailed in this chapter to avoid redundant notes.
After herbs are selected, processed, roasted, or fried, they should be weighed for use; raw herbs should not be weighed directly.
When using mineral drugs and jade, crush them to the size of rice grains, wrap them in silk gauze, and place them in the decoction or wine.
For Zhongru Shi (Gypsum Stalactitum) and other minerals, grind them in water using a jade pestle for three days and nights, washing and refining until extremely fine.
Silver powder (Yin Qian) should be mixed with Mercury (Shui Yin) to form a paste.
[Mineral name missing], Chi Ni (Red Clay), and similar substances should be fired in fire for half a day until mature and usable, but not overdone. Using unrefined raw forms can rupture the heart and liver.
Pu Xiao (Mirabilite) and Fan Shi (Alumen) should be burned until the liquid evaporates before being used in pills or powders. Mang Xiao (Niter) and Pu Xiao should be dissolved in boiling water, filtered, and then reheated for two or three boils until completely melted.
When using Dan Sha (Cinnabar) and Xiong Huang (Realgar) in decoctions, grind them into fine powder and add to the decoction just before administration, stirring well.
Whole items used in decoctions, such as Gan Zao (Dried Jujube) and Zhi Zi (Gardenia Fruit), should be torn apart. Small-seeded items like Shan Zhu Yu (Cornus Fruit), Wu Wei Zi (Schisandra Fruit), Rui He (Buckthorn Seed), and Jue Ming Zi (Cassia Seed) should be crushed. Fine flower seeds like Xuan Fu Hua (Inula Flower), Ju Hua (Chrysanthemum Flower), Di Fu Zi (Kochia Fruit), and Kui Zi (Sunflower Seed) should be used whole. Grains like rice, wheat, and beans should also be used whole.
Ju Pi (Tangerine Peel), Wu Zhu Yu (Evodia Fruit), and Dou (Soybean) do not need to be chewed or crushed when added to decoctions.
Fruit kernels should have their tips and double-kernels removed, rubbed in warm water to remove skins, and then sliced. Zhi Zi (Gardenia) should be peeled. Pu Huang (Typha Pollen) should be added after the decoction is finished.
Mai Men Dong (Ophiopogon Tuber) and Sheng Jiang (Fresh Ginger) should be sliced for decoctions. They can be pounded three times and squeezed three times to extract juice, which is added to the finished decoction after filtering, then boiled for five or six more turns according to the specified volume. Alternatively, slice thinly and use directly.
Mai Men Dong should be kept slightly moist, and the core removed.
Ma Huang (Ephedra) should have its nodes removed, separately boiled for two or three turns to skim off the foam, then replenished with water to the original volume before adding other herbs; otherwise, it causes irritability. Slice Ma Huang into cun lengths; Xiao Cao (Lithospermum) and Qu Mai (Dianthus) into five fen lengths; Xi Xin (Asarum) and Bai Qian (Cynanchum) into three fen lengths. For pastes, finely chop.
Niu Xi (Achyranthes Root) and Shi Hu (Dendrobium Stem) should be crushed for decoctions or wine infusions. For pills or powders, Shi Hu should be beaten thoroughly with a mallet before pounding in a mortar; otherwise, it will not break down. This applies similarly to wine infusions.
Gui Zhi (Cinnamon Twig), Hou Po (Magnolia Bark), Du Zhong (Eucommia Bark), Qin Pi (Ash Bark), and Mu Lan (Magnolia Flower) should have the outer soft, rough layer shaved off, using only the inner fragrant part. Fu Ling (Poria) and Zhu Ling (Polyporus) should have their black skins removed. Mu Dan Pi (Moutan Bark), Ba Ji Tian (Morinda Root), Yuan Zhi (Polygala Root), and Ye Ge (Millettia Root) should be crushed and de-core-ated. Zi Wan (Aster Root) should be washed free of soil and dried before weighing. Xie Bai (Allium Macrostemon Bulb) and Cong Bai (Scallion White) should have green parts removed. Mang Cao (Rhamnus Leaf), Shi Nan (Pyrrosia Leaf), Yin Yu (Hypericum Stem), and Ze Lan (Lycopus Herb) should have large branches removed, using only leaves and tender stems. Gui Jiu (Podophyllum Rhizome) and Huang Lian (Coptis Rhizome) should have root hairs removed. Shi Wei (Pyrrosia Leaf) should have hairs wiped off. Xin Yi (Magnolia Bud) should have hairs and cores removed. Shu Jiao (Sichuan Pepper) should have closed pods and eyes removed. Da Zao (Jujube) and Wu Mei (Mume Fruit) should have pits removed. When using Gui Jiu...
For Fu Ling (Poria) and Shao Yao (Peony Root), white varieties are needed for tonifying formulas, and red varieties for purging formulas.
Tu Si Zi (Cuscuta Seed) should be washed in warm water to remove sand and soil, drained, soaked in warm wine overnight, drained again, sun-dried until slightly white, and then pounded. Undissolved parts should be soaked in wine for three to five days, dried, and pounded until fully broken down.
Gan Cao (Licorice Root), Hou Po (Magnolia Bark), Zhi Shi (Immature Bitter Orange), Shi Nan (Pyrrosia Leaf), Yin Yu (Hypericum Stem), Li Lu (Veratrum Rhizome), and Zao Jiao (Gleditsia Fruit) should be stir-fried. Zhi Shi should have its pith removed, Li Lu its head removed, and Zao Jiao its skin and seeds removed.
Jiao Shi (Sichuan Pepper) should be lightly stir-fried until "sweating" to enhance potency.
Tian Xiong (Aconite Lateral Root), Fu Zi (Prepared Aconite Child Root), Wu Tou (Aconite Mother Root), Wu Hui (Aconite Beak), and Ce Zi (Aconite Side Root) should be ash-roasted until slightly cracked, then the black skin removed before weighing. Only Jiang Fu Tang (Ginger and Aconite Decoction) and pastes/wines use them raw, still requiring skin removal and slicing into seven or eight pieces.
Ban Xia (Pinellia Tuber) should be washed in hot water to remove slipperiness (ten washings and four breaks recommended), then weighed for decoctions. For pastes, wines, pills, or powders, ash-roast it.
Ba Dou (Croton Seed) should have its skin, heart, and membrane removed, and stir-fried until purple. Tao Ren (Peach Seed), Xing Ren (Apricot Seed), Ting Li (Lepidium Seed), and Hu Ma (Sesame Seed), along with other oily herbs, should be stir-fried until yellow-black, pounded separately into a paste-like consistency. Check with fingers for a smooth, fine texture. Add gradually to the prepared powder in the mortar, grinding until dispersed, then sieve through fine silk. Return to the mortar and pound hundreds of times. Even if raw usage is allowed in decoctions/pastes, they must be crushed.
Mai Ya (Barley Sprout), Qu (Medicated Leaven), Da Dou Huang Juan (Soybean Sprout), Ze Lan (Lycopus Herb), and Wu Yi (Chromolaena Fruit) should be lightly stir-fried. Gan Qi (Dry Lacquer) should be fried until smoke stops. Wu Mei (Mume Fruit) for pills/powders should be roasted. Shu Ai (Mugwort Floss) should be stir-fried, finely torn, and pounded with other herbs into a fine powder; unsifted parts should be mixed into the powder.
Feathers, teeth, claws, hooves, turtle/shellfish shells, pangolin scales, deer antler, snake shed skin, etc., should be roasted. Snake shed skin should be lightly roasted.
Insects like Ban Mao (Mylabris) should have legs and wings removed and lightly fried. Sang Piao Xiao (Mantis Egg Case) should be broken and roasted. Mu Li (Oyster Shell) should be fried until yellow. Jiang Can (Silkworm) and Feng Fang (Honeycomb) should be lightly stir-fried.
She Xiang (Musk), Xi Jiao (Rhinoceros Horn - substitute Buffalo Horn), Lu Jiao (Deer Antler), Ling Yang Jiao (Antelope Horn), and Niu Huang (Calculus Bovis) used in decoctions should be ground to powder and added just before administration, stirred well.
Glue used in pills/powders should be roasted until bubbling and dry throughout before pounding; re-roast any unbubbled parts. For stopping diarrhea decoctions, use raw without roasting. E Jiao (Donkey-Hide Glue) in decoctions should be added to the strained liquid and boiled for two or three turns until melted.
Honey should be heated to skim off foam until slightly yellow, ensuring pills last longer. The amount of foaming depends on honey quality; thickening is beneficial for pills.
Beeswax in pills should be melted and mixed with a little honey before combining with herbs.
Yi Tang (Maltose) in decoctions should be added after the decoction is finished. Wine in decoctions should be added near the end of cooking.
Herbs suitable for pills, powders, decoctions, wine infusion, or pastes vary by nature; some suit multiple forms, others are unsuitable for decoctions/wines. Unsuitable ones are listed below:
Dan Sha (Cinnabar) (cooked for decoction), Ci Huang (Orpiment), Yun Mu (Muscovite), Yang Qi Shi (Actinolite) (wine), Fan Shi (Alumen) (wine), Liu Huang (Sulfur) (wine), Zhong Ru Shi (Gypsum Stalactitum) (wine), Kong Gong Nie (Pyrite) (wine), [Missing Mineral] (wine), Yin Qian (Silver Powder), Bai E (Kaolin), Tong Jing Bi (Bronze Mirror Nose), Hu Fen (Lead Carbonate), Qian Dan (Lead Tetroxide), Lu Xian (Halite) (wine), Duan Shi (Calcined Iron Ore) (wine), Li Hui (Ash). Seventeen mineral types.
Ye Ge (Millettia Root), Ye Lang Du (Stellera Root), Du Gong (Unknown Toxic Herb), Gui Jiu (Podophyllum), Mang Cao (Rhamnus), Shuo Dao (Polygonatum) (wine), Ba Dou (Croton), Zhi Zhu (Daphne) (wine), Zao Jiao (Gleditsia) (wine), Jun Gui (Cinnamon Twig), Wei Ling Xian (Smilax Root), Wei Xian (Unknown Herb) (wine), Bai Ji (Bletilla Rhizome), Mu Meng (Unknown Herb), Fei Lian (Carduus), She Xian (Hydrophyllum), Zhan Si (Unknown Herb), Xin Yi (Magnolia Bud), Shi Nan (Pyrrosia) (wine), Lian Shi (Chinaberry), Hu Zhang (Polygonum Cuspidatum) (wine single soak), Hu Zhang (Aconite Root), Xu Gen (Polygonum Root), Yang Tao (Unknown Herb) (wine), Ma Bo (Hemp Flower), Ku Hu (Bitter Gourd), Gua Di (Melon Seed), Zhi Li (Dried Persimmon), Ye Lang Ba Zi (Unknown Herb) (wine), Yun Shi (Indigofera), Huai Zi (Locust Seed) (wine), Di Fu Zi (Kochia), She Chuang Zi (Cnidium) (wine), Qing Xiang Zi (Celosia Seed), Chong Wei Zi (Leonurus Seed), Wang Bu Liu Xing (Vaccaria Seed), Xi Meng Zi (Unknown Seed), Tu Si Zi (Cuscuta Seed) (wine). Forty-eight plant types.
Feng Zi (Bee Larva), Mi La (Beeswax), Bai Ma Jing (White Horse Penis), Gou Yin (Dog Genital), Que Luan (Sparrow Egg), Ji Zi (Chicken Egg), Xiong Que (Male Magpie), Fu Yi (Bat), Shu Fu (Woodlouse), Chu Ji (Tooth-billed Bird), Ying Huo (Firefly), Jiang Can (Silkworm), Wu Gong (Centipede), Xi Yi (Lizard), Ban Mao (Mylabris), Yuan Qing (Blister Beetle), Ting Chang (Ground Beetle), She Dan (Snake Gall), Meng Chong (Horsefly), Fei Lian (Cockroach), Lou Gu (Mole Cricket), Ma Dao (Leech), Zhe Kui (Earthworm), Ha Ma (Toad) Skin Raw Mouse, Sheng Gui (Live Turtle) (wine), Wo Niu (Snail), Various Birds/Beasts (wine), Fish/Insect Fat, Bone Marrow, Gall/Blood, Excrement/Urine. Twenty-nine animal/insect types.
Ancient weights had zhu and liang but no fen. Currently, ten mustard seeds equal one zhu, six zhu equal one fen, four fen equal one liang, and sixteen liang equal one jin. This is the Shen Nong scale. Wu people used two liang as one standard liang; Sui people used three liang as one standard liang. Now, four fen equals one standard liang. "Equal parts" in prescriptions refers to pills/powders where quantities vary by severity; three or five ingredients are weighed equally. "Several fen/liang" in pills/powders indicates relative proportions, not absolute limits. For example, taking three fang cun bi daily requires several liang of medicine. "Dao gui" is one-tenth of a fang cun bi, equivalent to a sophora seed size. "Fang cun bi" is a square-inch scoop filled level. "Qian bi" uses a large coin to scoop powder. "Half qian bi" scoops one side. "Five qian bi" uses the character 'five' on a Wuzhu coin to scoop. One cuo equals four dao gui; ten cuo equal one shao; two shao equal one he. For volumetric measurement (sheng), use a vessel with an upper diameter of one cun, lower diameter of six fen, and depth of eight fen. Fill loosely without pressing. Modern practitioners rarely use this.
Pill sizes: "Fine hemp" refers to sesame seeds. "Mustard/millet" follows similar sizing. Sixteen mustard seeds equal one soybean. "Hemp seed" refers to modern hemp seed, equal to three fine hemp seeds. "Hu bean" refers to green speckled beans, equal to two large hemp seeds. "Small bean" refers to adzuki beans, equal to three large hemp seeds. "Large bean" equals two small beans. "Wutong seed" equals two large beans. One fang cun bi of powder mixed with honey makes ten wutong-sized pills. "Bullet pill" or "egg yolk" size equals ten wutong seeds.
For Ba Dou count: Remove heart/skin, weigh. One fen equals sixteen seeds. For Fu Zi/Wu Tou count: Remove skin, half liang equals one seed. For Zhi Shi count: Remove pith, one fen equals two seeds. For Ju Pi count: One fen equals three seeds. For Da Zao count: Three seeds equal one liang. For Gan Jiang (Dried Ginger) count: Half liang is standard (Ben Cao says one liang). For volumetric measures: Washed, one sheng of certain herbs weighs five liang. Pepper one sheng = three liang. Wu Zhu Yu one sheng = five liang. Tu Si Zi one sheng = nine liang. [Missing] one sheng = four liang. She Chuang Zi one sheng = three and a half liang. Di Fu Zi one sheng = four liang. Seeds measured by sheng vary in density; use level sheng as standard.
For Gui (Cinnamon) one chi: After peeling, half liang is standard. Gan Cao (Licorice) one chi: Two liang is standard. One bundle of grass: Three liang. One handful: Two liang.
One jin of Honey equals seven he. One jin of Pig Fat equals one sheng two he.
Old prescriptions mention "Fu Ju" (chewing/crushing). This meant pounding to soybean size and blowing away dust, which is impractical due to uneven particle size affecting weight. Now, finely slice to approximate Fu Ju texture for uniform mixing. "Mo Zhi" means pounding and sieving according to method.
For pills/powders, slice and dry before pounding. Some herbs are pounded separately, others together, per prescription. Moist herbs like Tian Men Dong (Ophiopogon) and Gan Di Huang (Rehmannia) should be sliced, dried, pounded separately until fragmented, torn fine, and dried again. In rainy weather, use mild heat to dry, cool slightly, then pound. Wet herbs lose weight when dried; increase dosage accordingly. Decoctions/wines do not require this adjustment.
Sieve pill powder with heavy, fine silk for better binding in honey pills. Sieve herbal powders with light, loose silk for wine administration to prevent clumping. Mineral powders use fine silk.
After sieving, return powder to mortar and pound hundreds of times until color and texture are uniform.
Boiling decoctions: Use fresh well water ("Jing Hua Shui"), clean, precise volumes. Use low heat to maintain slight boil. Ratio: roughly 20 liang herb to one dou water, yielding four sheng. Strain residue. For purgative decoctions (raw effect), use less water to yield more juice. For tonic decoctions (cooked effect), use more water to yield less juice. Monitor carefully. Strain through new cloth with two people using a wooden rod, settling sediment. Cover subsequent doses with paper to retain qi. Warm copper vessels in hot water before serving, avoiding condensation.
Wine infusion: Slice herbs finely, store in raw silk bags, seal in wine. Infuse according to season (duration varies). Filter when potent enough; do not wait for wine to be exhausted. Residue can be dried, pounded, and re-infused or taken as powder.
Residue from Jian Zhong or Shen Li tonic decoctions: Combine two doses, add water, boil dry. Drinking this equals one dose of new medicine. Poor patients should utilize this. Dry residue first.
Making pastes: Soak in vinegar (Ku Jiu) until saturated, minimal liquid, sealed tightly. "Zui shi" means one full day (dawn to dawn) or overnight. Boiling paste: "Three up, three down" – bring to boil, let settle, repeat to release medicinal properties. Heat shallots until ends are slightly brown; Bai Zhi/Aconite until slightly yellow. Use December pig fat (best), keep away from water. Strain through new cloth. Edible paste residue can be boiled in wine; topical paste residue can be applied to lesions to maximize efficacy.
Minerals like Xiong Huang (Realgar) and Dan Sha (Cinnabar) in pastes: Grind separately to flour fineness, add after straining paste, stir vigorously until solidified to prevent settling. Mercury and Hu Fen (Lead Carbonate) should be ground into the solidified paste.
Pounding herbs: Burn incense, sweep clean, no noise/chatter. Use children to pound for fineness. Thousands of strikes are ideal.
Mixing major tonics like Shen Qi Shu Yu Wan, Five Minerals Musk Pill, Jin Ya San, Da Jiu Jian Gao: Avoid women, children, postpartum women, mourners, chronic patients, disabled persons, and animals during preparation. Strictly observe. Minor decoctions like Xu Ming Tang and Ma Huang Tang are exempt.
Modern rural practices: Hiring market laborers to pound herbs often leads to improper methods. Hard-to-pound herbs like Shi Hu and Tu Si Zi are neglected or discarded by hired workers to save effort. Dust and impurities contaminate herbs during coarse sieving. Public tasting/smelling destroys aromatic essence, rendering herbs useless as rotten wood. Improper administration leads to deficiency and blame on physicians. This is not the physician's fault but results from poor intent and execution. Reflect carefully.