治虚劳客热，肌肉消瘦，四肢倦怠，五心烦热，口燥咽干，颊赤心忪，日
盗汗，胸胁不利，减食多渴，咳唾稠粘，时有脓血。
天门冬（去心，三十两） 半夏（汤洗七次，姜汁制） 知母 桑白皮（锉，炒） 赤
芍药
生干地黄
上为粗末。每服二大钱，以水一盏，煎至七分，去滓，温服，食后。
主五劳七伤，咳逆上气，治寒嗽，通音声，明目益精，安五脏，通百节，
汁，益气补虚损，疗脚弱疼冷，下焦伤竭，强阴。久服延年益寿，好颜色，不
钟乳（不拘多少）
上取韶州者，无问浓薄，但颜色明净光泽者即堪入炼，唯黄、赤两色不任用。欲炼亦不
限多少，置钟乳于金、银器中，即以大铛中着水，沉金、银器于铛水中煮之，常令如鱼眼沸
，水减即添。若薄乳，三日三夜即得，若粗肥浓管者，即七日七夜，候乳色变黄白即熟。如
疑生，更煮，满十日最佳。煮讫出金、银碗，其铛内煮乳黄浊水弃之，勿令人服，服必损人
咽喉，伤人肝肺，令人头痛，兼复下利不止。其有犯者，食猪肉即愈。弃此黄水讫，更着清
水，准前更煮，经半日许即出之，其水色清不变即止，乳无毒矣。即于瓷钵中，用玉锤着水
研之。其钵及锤须夹白练袋，笼口稍长作之，使锤得转，兼通上下，每日着水搅令匀调，勿
使着锤钵，即封系练袋，自作字记，勿使人开，一即免纤尘入中，二即免研人窃吃。研觉干
涩，即是水尽，即更添水，常令如稀米泔状，乳细者皆浮在上，粗者沉在下，复绕锤钵四边
研之，不及者即粗细不匀。为此，每日须一开或二开，搅括令匀，勿使着锤，即得匀熟，免
有粗细。研至四、五日，状若乳汁，研揩视之，状如书中白鱼腻即成。自然光白，便以水洗
之，不随水落者即熟。若得水而落者即未成，更须研之，以不落为限。熟讫，澄取曝干。每
服称半两，分为三服，用温酒调下，空腹服，更量病轻重增减。兼可合和为钟乳丸散。
治疗虚劳引起的客热，肌肉消瘦，四肢倦怠，五心烦热（手心、脚心及心胸烦热），口燥咽干，脸颊发红，心悸，夜间盗汗，胸胁部气机不畅，食欲减退且多渴，咳嗽吐痰稠粘，偶尔咳出脓血。
天门冬（去除心部，三十两） 半夏（用汤水清洗七次，姜汁炮制） 知母 桑白皮（锉碎，炒制） 赤芍药 生干地黄
将上述药材制成粗末。每次服用两大钱，用水一盏，煎煮至七分满，滤去药渣，饭后温服。
主治五劳七伤，气逆上冲，治疗寒性咳嗽，通畅声音，明目益精，安养五脏，通利关节，补益气虚损伤，治疗下肢软弱疼痛发冷，下焦精气枯竭，滋阴强阴。长期服用可延年益寿，面色红润光泽。
钟乳石（数量不限）
选取韶州产的钟乳石，不论厚薄，只要颜色明净有光泽的即可用于炼制，唯独黄色和红色的不能使用。若要炼制，也不限制数量，将钟乳石放入金或银器中，然后将金银器置于大锅的水中，沉入锅底煮制，保持水像鱼眼一样微微沸腾的状态，水减少时就添加。如果是薄的钟乳石，煮三天三夜即可；如果是粗肥浓厚的管状钟乳石，则煮七天七夜，等到钟乳石颜色变为黄白色即为熟透。如果怀疑未熟，继续煮，煮满十天最佳。煮好后取出金银碗，将锅内煮钟乳石的浑浊黄水倒掉，不要让人服用，服用必会损伤咽喉，伤害肝肺，导致头痛，并伴有持续腹泻。如果有误服者，吃猪肉即可痊愈。倒掉这黄水后，再加入清水，按照之前的方法再煮，经过半天左右取出，如果水色清澈不变即停止，此时钟乳石已无毒。然后在瓷钵中，用玉锤加水研磨。瓷钵和玉锤外面需套上白色的细绢袋，袋口稍长以便操作，使锤子能转动，同时上下通气，每天加水搅拌使其均匀，不要让锤子接触钵底，然后封好系紧绢袋，自己做好标记，不要让人打开，一是避免纤尘落入，二是防止研磨的人偷吃。研磨时感觉干涩，说明水已耗尽，就再加水，始终保持像稀米汤一样的状态，细的钟乳粉都浮在上面，粗的沉在下面，还要围绕锤钵四边研磨，否则粗细不均匀。因此，每天必须打开一两次，搅拌刮匀，不要让锤子碰到钵壁，这样才能研磨均匀熟透，避免粗细不均。研磨到四五天，状如乳汁，用手揩拭观察，状如书中蠹虫分泌的腻状物即成。自然光洁白，便用水冲洗它，不随水流落的即为熟成。如果遇水就落下的就是未成，需要继续研磨，以不落水为限度。熟成后，澄清取上层沉淀物晒干。每次称取半两，分为三次服用，用温酒调服，空腹服用，并根据病情轻重增减剂量。也可以混合制作成钟乳丸或散剂。
Treats deficiency consumption with exogenous heat, emaciation of muscles, lassitude of the four limbs, five-center vexation and heat (vexation and heat in the palms, soles, and chest), dryness of the mouth and throat, flushed cheeks, palpitations (Xin Song), night sweats, stagnation in the chest and hypochondrium, decreased appetite with excessive thirst, coughing up thick and sticky phlegm, and occasional expectoration of pus and blood.
Tianmendong (Asparagi Radix, heart removed, 30 liang) Banxia (Pinelliae Rhizoma, washed seven times with decoction, processed with ginger juice) Zhiimu (Anemarrhenae Rhizoma) Sangbaipi (Mori Cortex, chopped, stir-fried) Chishao Yao (Paeoniae Radix Rubra) Sheng Gan Dihuang (Rehmanniae Radix, raw and dried)
Grind the above herbs into coarse powder. For each dose, take two large qian (approx. 6-9g depending on historical standard, here kept as 'two large qian'), add one zhan (approx. 200ml) of water, decoct until reduced to seven-tenths, strain off the dregs, and take warm after meals.
Primarily treats the five labors and seven injuries, counterflow of qi (Ke Ni Shang Qi), cold cough, clears the voice, brightens the eyes and benefits essence, calms the five zang organs, unblocks the hundred joints, tonifies qi and deficiency damage, treats weakness and cold pain of the legs, exhaustion of the lower jiao, and strengthens yin. Long-term use prolongs life and longevity, improves complexion, and enhances beauty.
Zhongru (Gypsum Silicosum / Stalactite, quantity unrestricted)
Select Zhongru from Shaozhou. Regardless of thickness, only those that are clear, clean, and lustrous are suitable for refining; yellow and red varieties must not be used. There is no limit on quantity for refining. Place the Zhongru in a gold or silver vessel, then submerge this vessel in a large cauldron filled with water. Boil gently, maintaining a state resembling "fish-eye" bubbles. Add water as it evaporates. If the Zhongru is thin, three days and nights suffice; if it is thick, dense, and tubular, boil for seven days and nights until the color turns yellow-white, indicating it is cooked. If there is doubt about whether it is fully cooked, continue boiling; ten days is optimal. After boiling, remove the gold or silver bowl. Discard the turbid yellow water from the cauldron used for boiling the Zhongru; do not allow anyone to consume it, as ingestion will damage the throat, injure the liver and lungs, cause headache, and lead to persistent diarrhea. Those who ingest it by mistake can be cured by eating pork. After discarding this yellow water, add fresh clear water and boil again as before for about half a day, then remove. When the water remains clear and unchanged, stop; the Zhongru is now non-toxic. Then, grind it in a porcelain mortar using a jade pestle with water. The mortar and pestle should be enclosed in a white fine silk bag with a slightly long opening to facilitate movement and ventilation. Stir daily with added water to ensure uniformity, ensuring the pestle does not touch the bottom of the mortar. Seal the silk bag tightly, mark it personally, and prevent others from opening it to avoid dust contamination and theft during grinding. When the mixture feels dry and astringent, the water is exhausted; add more water, maintaining a consistency like thin rice wash. Fine particles float on top, while coarse ones sink at the bottom. Grind around the edges of the mortar and pestle to ensure uniformity. Open and stir once or twice daily to mix thoroughly, avoiding contact between the pestle and the mortar walls, to achieve even refinement. After four to five days of grinding, when the texture resembles milk, check by rubbing: if it appears like the secretion of bookworms (white fish grease), it is complete. It should naturally be bright and white. Wash it with water; if it does not dissolve and fall away with the water, it is fully refined. If it falls away upon contact with water, it is incomplete and requires further grinding until it no longer dissolves. After completion, clarify and sun-dry the sediment. Take half a liang per dose, divided into three servings, mixed with warm wine and taken on an empty stomach. Adjust dosage according to the severity of the condition. It can also be compounded into Zhongru Pills or Powders.