典藏书目

Non-toxic. Grows in stone caves.

Cinnabar (Shāndā, originating from *Shennong Bencao Jing*): Mainly treats various diseases of the five viscera and hundred ailments of the body, nourishes the spirit (Shen), calms the soul (Hun) and essence (Po), benefits Qi, brightens the eyes, and expels spirits, evil ghosts, and malevolent entities. Long-term consumption promotes spiritual clarity and immortality.

It can be transformed into Mercury (Hg). (The above text is printed in red characters, citing *Shennong Bencao Jing*): Promotes blood circulation, relieves irritability and fullness, eliminates thirst with wasting (Xiaoke), benefits the spirit, enhances complexion, removes sudden evil abdominal pain, toxic vapors, scabies, and various sores, making the body light as if one were an immortal. (The above text is printed in black characters, cited from records by famous physicians).

[Names]: Yundan Sha, Machi Sha, Dousha, Mousha, Tusha, Shisha, Zhusha, Zhenzhu, Guangming Sha, Mayas Sha, Wuchong Sha, Yuex Sha, Lusou, Miaoliu Sha, Baiting Sha, Jinzuo Sha, Meibai Sha, Baijin Sha, Chengshui Sha, Yuzuo Sha, Chenjin Sha, Furong Sha, Yincheng Sha, Jiancu Sha, Caomo Sha, Jingmian Sha, Pingmian Sha, Shenmo Sha, Jinxing Sha, Bashasha.

[Origin]: (*Tu Jing* states): Cinnabar grows in the valleys of Fuling. Currently produced in Chenzhou, Yizhou, and Jiazhou, among which Chenzhou's is the best, known as Chensha. It grows deep in mountain cliffs. Local people dig dozens of feet into the ground to find its "seed," which is actually white stone, called "Zhusha Chuang" (Cinnabar Bed). Cinnabar grows on stones; large pieces are like chicken eggs, small ones like pomegranate seeds. Shapes resemble lotus heads or arrowheads. Those connected to the bed are purple-dark like iron but lustrous and crystal clear. When crushed, they have sharp edges like walls, resembling mica sheets that can be split. This is true Chensha. Those without stone matrix are superior. Others are obtained by washing earth and stones, not growing on stone beds. (Tao Hongjing says): Produced in Wuling, Western Sichuan, and other barbarian regions, all belonging to Ba land, called Bashasha. Immortal texts also use Yuexsha, produced in Linjin, Guangzhou. Both sources are good, with lustrous and crystal-clear quality being best. Those resembling mica sheets are called Yunmu Sha. Those resembling chupu seeds or Zi Yanshi (Purple Quartz) are called Machi Sha, which is also good. Those resembling beans or large smooth chunks are called Dousha. Fine powders are called Mousha. These two types are coarse and not used for medicine, only for painting.

[Season]: (Growth) No fixed season; (Harvest) No fixed season.

[Quality]: Lustrous, crystal clear, resembling mica sheets that can be split, is considered excellent.

[Color]: Red.

[Taste]: Sweet.

[Nature]: Slightly cold.

[Qi/Taste Relationship]: Qi is thinner than taste; belongs to Yang within Yin.

[Odor]: Rotten/Decayed odor.

[Main Action]: Calms the Heart, settles the Spirit (Shen), and anchors the Soul (Hun).

[Incompatibility]: Feared by Saline Water.

[Processing]: (Lei Gong says): One must carefully identify the varieties, which number in the hundreds. There is Miaoliu Sha, large as a fist or weighing one yi, with fourteen faces like mirrors. On cloudy rainy days, red liquid oozes from the mirror surface. There is Meibai Sha, size of a plum, emitting light at night illuminating a room. There is Baiting Sha, size of Di Zhu, with small stars appearing on the surface. There are Shenzuo Sha, Jinzuo Sha, Yuzuo Sha; consuming these without alchemical processing extends life. Next are Baijin Sha, Chengshui Sha, Yincheng Sha, Chenjin Sha, Furong Sha, Jingmian Sha, Jiancu Sha, Caomo Sha, Tusha, Jinxing Sha, Pingmian Sha, Shenmo Sha, which cannot be listed in detail.

To process Zhusha: First, burn incense and purify oneself in a quiet room. Take the cinnabar, wash it with fragrant water, wipe dry, then crush. Grind it further in a mortar for three 'Fu' periods (the hottest days of summer). Finally, place the ground cinnabar in a urn/pot. Add chopped Gancao (Licorice Root), Zi Bei Tiankui (Ophiopogon japonicus var. planiscapus 'Nigrescens'), and Wu Fang Cao, placing them above and below the cinnabar. Boil with East-flowing water for three 'Fu' periods, ensuring no loss of fire or water timing. After completion, remove the three herbs. Wash thoroughly with East-flowing water, dry, and grind into powder. Store in a small porcelain bottle. Add Qingzhi Cao and Shanxu Cao (half liang each), cover, and calcine with ten jin of fire from Si hour to Zi hour. Cool down, then grind again until fine as powder. For internal use, mix with boiled honey to form pills the size of sesame seeds; take one pill on an empty stomach. For general medicinal use, grind extremely finely using the water-trituration method (Shuifei).

[Therapeutic Actions]: (Treatment) (*Yaoxing Lun* states): Calms the Heart and treats Shizhu Feng (Corpse-transmission wind). (*Rihua Zi* states): Moistens Lung and Heart, treats sores, scabies, and crusts; used internally and topically. (*Bielu* states): For Shanghan (Cold Damage), seasonal warm epidemics, headache, high fever, and surging pulse occurring within one or two days, boil one liang in water to yield one sheng, drink in one dose, cover with blankets to induce sweating, and the condition will resolve. Also treats infants under one month old suffering from fright resembling stroke and near death; apply concentrated juice ground in fresh well water to the five heart points for immediate cure.

[Combined Treatment]: Boil one liang for several boils, grind to powder, mix with wine, and ingest to treat retained dead fetus in pregnant women.

[Fake/Substitute]: Xionghuang (Realgar) from Qiuchi, Wudu, mixed with Cihuang (Pararealgar), is named Dan Sha. Formulary practitioners often use this as a substitute/fake.