凡采用时月皆是建寅岁首则从汉太初后所记也其根物多以二月八月采者谓春初津润始萌
未冲枝叶势力淳浓故也至秋枝叶干枯津润归流于下今即事验之春宁宜早秋宁宜晚华实茎叶乃
各随其成熟尔
一古秤惟有铢两而无分名今则以十黍为一铢六铢为一分四分成一两十六两为一斤虽有子
谷黍之制从来均之已久正尔依此用之今方家所云等分者非分两之分谓诸药斤两多少皆同尔
先视病之大小轻重所须乃以意裁之凡此之类皆是丸散丸散竟依节度用之汤酒之中无等分也
凡散药有云刀圭者十分方寸匕之一准如梧桐子大也方寸匕者作匕正方一寸炒散取不落为
度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十勺为一合以
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内散药
勿按抑之正尔微动令平调尔云一字者为二分半少许即半字是矣
凡丸药有云如细麻者即胡麻也不必匾但令较略大小相称尔如黍粟亦然以十六黍为一大豆
也如大麻子者准三细麻也如胡豆者即今青班豆是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蜜和得如梧
子准十丸为度如弹丸及鸡子黄者以十梧子准之
凡汤酒膏药旧方皆云 咀者谓秤毕捣之如大豆又使吹去细末此于事殊不允当药有易碎难
碎多末少末秤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
凡丸散药亦先切细曝燥乃捣之有各捣者有合捣者并随方所言其酒湿药如天门冬干地黄辈
皆先
凡湿药燥皆大耗当先增分两须得屑乃秤之为正其汤酒中不须如此也
凡筛丸药用重密绢令细于蜜丸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也
凡汤酒膏中用诸石皆细捣之如粟米亦可以葛布筛令调并以新绵别裹内中其雄黄朱砂辈细
末如粉
凡煮汤欲微火令小沸其水数依方多少大略二十两药用水一斗煮取四升以此为准然则利汤
欲生少水而多取汁补汤欲熟多水而少取汁不得令水多少用新布两人以尺木绞之澄去 （鱼靳
切）
凡云分再服三服者要令势力相及并视人之强羸病之轻重以为进退增减之不必悉依方说也
凡渍药酒皆须细切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
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可当依此用皆应先曝令燥
凡合膏初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者
煮膏当三上三下以泄其热势令药味得出上之使币币沸乃下之使沸静良久乃止其中有薤白者以
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可酒煮饮之可摩之膏膏滓则宜以傅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
凡汤酒中用大黄不须细锉作汤者先以水浸令淹浃密覆一宿明旦煮汤临热乃内汤中又煮两
三沸便绞出则势力猛易得快利丸散中用大黄旧皆蒸之今不须尔
凡汤中用麻黄皆先别煮两三沸掠去其沫更益水如本数乃内余药不尔令人烦麻黄皆折去节
令理通寸锉之小草瞿麦五分锉之细辛白前三分锉之丸散膏中则细锉也
凡汤中用完物皆擘破干枣栀子栝蒌之类是也用细核物亦打破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诸虫先微炙之
惟螵蛸当中破炙之生姜射干皆薄切之芒硝饴糖阿胶皆须绞汤毕内汁中更上火两三沸烊尽乃服
之
凡用麦门冬皆微润抽去心杏仁桃仁汤柔挞去皮巴豆打破剥去皮刮去心不尔令人闷石苇刮
去毛辛夷去毛及心鬼箭削取羽皮藜芦剔取根微炙枳实去其瓤亦炙之椒去实于铛中微熬令汗出
则有势力矾石于瓦上若铁物中熬令沸汁尽即止凡石皆以黄土泥包使燥烧之半日令熟而解散犀
角羚羊角皆镑刮作屑诸齿骨并炙捣碎之皂荚去皮子炙之
凡汤并丸散用天雄附子乌头乌喙侧子皆 灰中炮令微坼削去黑皮乃秤之惟姜附汤及膏酒
中生用亦削皮乃秤之直理破作七八片随其大小但削除外黑尖处令尽凡汤酒丸散膏中用半夏皆
且完用热汤洗去上滑以手 之皮释随剥去更复易汤洗令滑尽不尔戟人咽喉旧方云洗十许过今
六七过便足亦可煮之一两沸一易水如此三四过仍 洗毕便曝干随其大小破为细片乃秤之以入
汤若膏酒丸散皆须曝燥乃秤之
凡丸散用阿胶皆先炙使通体沸起燥乃可捣有不沸处更炙之
凡丸中用蜡皆烊投少蜜中搅调以和药若用熟艾先细擘合诸药捣令散不可筛者别捣内散中
和之
凡用蜜皆先火煎掠去其沫令色微黄则丸经久不坏掠之多少随蜜精粗
凡丸散用巴豆去皮心膜杏仁桃仁葶苈胡麻诸有膏腻药皆先熬黄黑别捣令如膏指 （莫结
切）视泯泯尔乃以向成散稍稍下臼中合研捣令消散仍复都以轻疏绢筛度之须尽又内臼中依法
捣数百杵也汤膏中用亦有熬之者虽生并捣破之
凡用桂心浓朴杜仲秦皮木兰之辈皆削去上虚软甲销处取裹有味者秤之茯苓猪苓削除黑皮
牡丹巴戟天远志野葛等皆捶破去心紫苑洗去土皆毕乃秤之薤白葱白除青令尽莽草石南茵芋泽
兰
凡野狼毒枳实橘皮半夏麻黄吴茱萸皆欲得陈久者良其余须精新也
凡方云巴豆若干枚者粒有大小当先去心皮乃秤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三枚准一两云干
姜一累者以重一两为正
凡方云半夏一升者洗毕秤五两为正蜀椒一升者三两为正吴茱萸一升者五两为正菟丝子一
升九
子一升者其子各有虚实轻重不可通以秤准者取平升为正
凡方云用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以重三两为
正云一把者重二两为正云蜜一斤者有七合猪膏一斤者有一升二合也
凡诸药子仁皆去皮尖及双仁者仍切之
凡乌梅皆去核入丸散熬之大枣擘去核
凡用麦 麴大豆黄卷泽兰芜荑僵蚕干漆蜂房皆微炒
凡汤中用麝香犀角鹿角羚羊角牛黄蒲黄丹砂须熟末如粉临服内汤中搅令调和服之
凡茯苓芍药补药须白者泻药惟赤者
凡石蟹皆以槌极打令碎乃入臼不尔捣不能细牛膝石斛等入汤酒拍碎用之凡菟丝子暖汤淘
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
凡斑蝥等诸虫皆去足翅微熬用牡蛎熬令黄
凡诸汤用酒者皆临熟下之
凡用银屑以水银和成泥
凡用钟乳等诸石以玉槌水研三日三夜漂炼务令极细
凡是采用药材的时节，都依据以建寅月（夏历正月）为岁首的历法，这是遵循汉代太初历之后所记载的规则。根类药材多在二月或八月采集，这是因为早春时节津液开始萌动，尚未向上冲注枝叶，药力淳厚浓郁；到了秋季，枝叶干枯，津液回流汇聚于根部。如今通过实际验证可知，春季采集宜早，秋季采集宜晚，花、果实、茎、叶则各自随着它们的成熟时期而定。
古代秤制只有铢、两单位，没有“分”的名称。现在则以十粒黍米重为一铢，六铢为一分，四分为一两，十六两为一斤。虽然有关于子谷、黍米的重量规定，但长期以来已经统一标准，现在就直接依此使用。现在方书中所说的“等分”，并非指重量单位的“分”，而是说各种药物的用量多少相同。首先要观察病情的轻重大小所需，然后凭心意裁量。凡属此类情况，都是用于丸剂、散剂，丸散制剂完全依照节度使用，而在汤剂、酒剂中并没有“等分”的说法。
凡是散药中有说用“刀圭”的，相当于方寸匕的十分之一，形状大小如同梧桐子那样。“方寸匕”是指制作成正方形一寸大小的勺子，炒干药末后，以不落下为标准。所谓“钱五匕”，是指用今五铢钱边缘刻有“五”字的部位来舀取药末，也以不落下为标准。“一撮”等于四个刀圭，“十撮”等于一勺，“十勺”等于一合。如果用药物升来计量，是因为药物有虚实轻重的区别，不能用斤两称量，就用升来平量。药升的形状是上口径一寸，下口径六分，深八分。装入散药时不要按压，只需轻轻抖动使其平整即可。所谓“一字”，是二分半的重量；“少许”就是半个字（即一分二厘半）。
凡是丸药中有说如“细麻”大小的，即胡麻（黑芝麻），不必扁宽，只要大致大小相称即可。如黍米、粟米也是如此。以十六粒黍米算作一大豆。如大麻子的大小，相当于三粒细麻。如胡豆，就是现在的青斑豆，以两粒大麻子为准。如小豆，就是现在的赤小豆，颗粒有大小，以三粒大麻子为准。如大豆，以两粒小豆为准。如梧桐子大小，以两粒大豆为准。一方寸匕的药散，用蜂蜜调和，得到如梧桐子大小的丸药，以十个为限度。如弹丸及鸡蛋黄大小的，以十个梧桐子大小的丸药为准。
凡是汤剂、酒剂、膏剂、药方的旧方中都写有“咀”字的，意思是称量好后捣碎成如大豆大小，并吹去细末。这在操作上很不妥当。因为药物有的易碎难碎，产生的细末多或少，如果按重量称量就无法均匀。现在都将其细细切碎，大致像“咀”的状态，这样就没有细末，片粒也能调和均匀。
凡是丸散用药，也要先切碎晒干再捣碎。有的单独捣碎，有的混合捣碎，都随方书所言执行。对于湿性药材，如天门冬、干地黄之类，都要先……（原文此处似有缺漏，结合上下文意为处理干燥或切片）。凡是湿药变干都会大量损耗分量，应当预先增加分量，必须得到药屑后再称量才是正确的。但在汤剂、酒剂中不需要这样做。
凡是筛选丸药用厚重的密绢，使粉末更细，利于蜜丸成型；若筛选散草药，用轻疏的绢，在酒中服用就不会浑浊。石类药物也用细绢筛选，使其像丸药一样细腻。
凡是筛选完丸散药后，都要再次放入臼中，用杵捣数百次，观察其色泽纹理，和同一致为佳。
凡是汤剂、酒剂、膏剂中使用各种石类药物，都要细细捣碎如粟米大小，也可以用葛布筛过使其调和均匀，并用新棉另外包裹放入锅中。雄黄、朱砂之类的细末如粉状。
凡是煮汤剂，要用微火令其微微沸腾。水量多少依方书规定，大致二十两药用水一斗，煮取四升，以此为准。那么，泻下的汤剂希望生少水而多取汁液，补益的汤剂希望熟多水而少取汁液。不能让水过多过少，要用新布，两人用尺木绞紧澄清，去掉渣滓。
凡是说分两次服、三次服的，要令药效势力相衔接，并根据人的强弱、病情的轻重来决定进退增减，不必完全依照方书的说法。
凡是浸泡药酒，都必须将药细切，用生绢袋盛装，然后倒入酒中密封。根据寒暑季节的天数，观察酒的浓烈程度，就可以过滤出来，不必等到酒尽。药渣可以晒干轻微捣碎，再次浸泡饮用，也可以。
凡是建中汤、肾沥汤等各种补汤的药渣，合并两剂，加水煮至枯竭饮用，也抵得上一剂新药，贫穷的人可以按照此法使用，都应先晒干。
凡是制作膏剂，起初用苦酒（醋）浸泡使药料浸透，不用加太多汁液，密闭覆盖勿透气。所谓“周时”，是从今天早晨到明天早晨，也有只过一个晚上的。煮膏时要“三上三下”，以泄去热气，使药味析出。加热使药液沸腾，然后离火冷却，待平静很久后再加热。其中有薤白的，以两头微焦黄为候；有白芷、附子的，也令其呈小黄色为度。猪脂都不要经过水，腊月的猪脂更佳。绞膏也用新布绞滤。如果是可内服的膏，膏渣也可以用酒煮饮；如果是可外敷的膏，膏渣则适宜敷在患处。这都是为了兼尽药力的缘故。
凡是膏剂中有雄黄、朱砂之类的，都要另外捣细研如面粉状，必须等膏绞滤完毕后投入其中，用器具快速搅拌直到凝固强劲，不要使其沉淀聚集在下部而不均匀。
凡是汤剂、酒剂中使用大黄，不需要细锉。作汤剂时，先用水浸泡使浸透，密闭覆盖一夜，第二天早晨煮汤，临热时再加入汤中，又煮两三沸便绞出，则药力猛烈，容易见效。丸散中使用大黄，旧法都是蒸制的，现在不需要这样。
凡是汤剂中使用麻黄，都要先单独煮两三沸，撇去浮沫，再加水恢复到原来的数量，然后加入其他药物，否则令人烦闷。麻黄都要折断去掉节，使纹理通畅，切成寸段。小草、瞿麦锉成五分长，细辛、白前锉成三分长。丸散膏中则是细锉。
凡是汤剂中使用完整物，都要掰破，如干枣、栀子、栝蒌之类。使用细核物的，也要打破，如山茱萸、五味子、蕤核、决明子之类。细花籽物则直接完整使用，如旋复花、菊花、地肤子、葵子之类。米、麦、豆之类也完整使用。各种虫类先轻微炙烤，惟独螵蛸要从中破开炙烤。生姜、射干都要薄切。芒硝、饴糖、阿胶都要在汤煮完后，将汁液倒入其中，再上火煮两三沸，完全溶化后服用。
凡是使用麦门冬，都要轻微润湿，抽去心。杏仁、桃仁用汤泡软后拍打去皮。巴豆打破剥去皮，刮去心，否则令人胸闷。石苇刮去毛，辛夷去毛及心，鬼箭削取羽皮，藜芦剔取根轻微炙烤，枳实去其瓤也炙烤。椒要去掉果实，在铛中轻微熬令出汗则有药力。矾石在瓦上或铁器中熬令沸腾汁液尽即止。凡石类药物都用黄土泥包裹使其干燥，烧半天令其熟透而解散。犀角、羚羊角都要镑刮作屑。各种齿骨都炙烤捣碎。皂荚去皮子炙烤。
凡是汤剂及丸散中使用天雄、附子、乌头、乌喙、侧子，都在煅灰中炮制令其微裂，削去黑皮再称量。惟独姜附汤及膏酒中生用，也削皮再称量。直理破作七八片，随其大小，只要削除外黑尖处即可。凡是汤酒丸散膏中使用半夏，都先完整使用，用热汤洗去上面的滑腻，用手搓之皮脱落，随剥去，反复换汤洗令滑尽，否则戟人咽喉。旧方说洗十余遍，现在六七遍就足够。也可以煮一两沸，换一次水，如此三四遍，仍洗净后便晒干，随其大小破为细片再称量。若入汤若膏酒丸散，都要晒干再称量。
凡是丸散中使用阿胶，都要先炙烤使通体沸腾起泡，干燥后方可捣碎，有不沸腾处再炙烤。
凡是丸中使用蜡，都要熔化投入少量蜂蜜中搅匀以调和药。若使用熟艾，先细掰开与诸药捣令分散，不可筛的另捣纳入散中和匀。
凡是使用蜜，都要先火煎掠去其沫，令色微黄，则丸经久不坏。掠去的多少随蜜的精粗而定。
凡是丸散中使用巴豆、去皮心膜的杏仁、桃仁、葶苈、胡麻等所有膏腻药，都要先熬至黄黑色，另捣令如膏状，用手指捻视粘腻无颗粒乃以先前已成之散渐渐下入臼中合研捣令消散，仍全部用轻疏绢筛过。须尽，又内臼中依法捣数百杵也。汤膏中用亦有熬之者虽生并捣破之。
凡是使用桂心、浓朴、杜仲、秦皮、木兰之辈，都要削去上面虚软甲销处，取裹有味者称量。茯苓、猪苓削除黑皮，牡丹、巴戟天、远志、野葛等都捶破去心，紫苑洗去土，都毕乃称量。薤白、葱白除青令尽，莽草、石南、茵芋、泽兰。
凡是野狼毒、枳实、橘皮、半夏、麻黄、吴茱萸都要得陈久者良，其余须精新也。
凡是方云巴豆若干枚者，粒有大小，当先去心皮乃称量，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，三枚准一两。云干姜一累者，以重一两为正。
凡是方云半夏一升者，洗毕称五两为正。蜀椒一升者三两为正。吴茱萸一升者五两为正。菟丝子一升九子一升者，其子各有虚实轻重，不可通以秤准者，取平升为正。
凡是方云用桂一尺者，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，以重三两为正。云一把者重二两为正。云蜜一斤者有七合，猪膏一斤者有一升二合也。
凡是诸药子仁皆去皮尖及双仁者，仍切之。
凡是乌梅皆去核，入丸散熬之。大枣擘去核。
凡是用麦麴、大豆黄卷、泽兰、芜荑、僵蚕、干漆、蜂房皆微炒。
凡是汤中用麝香、犀角、鹿角、羚羊角、牛黄、蒲黄、丹砂须熟末如粉，临服内汤中搅令调和服之。
凡是茯苓、芍药补药须白者，泻药惟赤者。
凡是石蟹皆以槌极打令碎乃入臼，不尔捣不能细。牛膝、石斛等入汤酒拍碎用之。凡是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。
凡是斑蝥等诸虫皆去足翅，微熬用。牡蛎熬令黄。
凡是诸汤用酒者，皆临熟下之。
凡是用银屑，以水银和成泥。
凡是用钟乳等诸石，以玉槌水研三日三夜，漂炼务令极细。
All harvesting seasons follow the calendar where Jianyin month (the first month of the lunar year) is the beginning of the year, adhering to records after the Han Taichu era. Root medicines are mostly harvested in February or August because in early spring, sap begins to sprout but has not yet rushed into branches and leaves, resulting in rich and concentrated medicinal power; by autumn, when branches and leaves dry up, sap flows back and gathers at the roots. Verification shows that spring harvesting should be early, and autumn harvesting should be late, while flowers, fruits, stems, and leaves are harvested according to their respective maturity.
Ancient weighing systems only had units of Zhu (铢) and Liang (两), without "Fen" (分). Currently, ten grains of millet weigh one Zhu, six Zhu make one Fen, four Fen make one Liang, and sixteen Liang make one Jin (斤). Although there are regulations regarding grain weights, standards have been unified for a long time, so we now use this directly. The term "equal parts" (等分) in modern prescriptions does not refer to the weight unit "Fen," but means various drugs are used in equal amounts. One must first assess the severity of the illness and then estimate the dosage accordingly. Such methods apply to pills (丸) and powders (散), which strictly follow these measures, whereas decoctions (汤) and wines (酒) do not use "equal parts."
For powders, "Dao Gui" (刀圭) refers to one-tenth of a "Fang Cun Bi" (方寸匕 - a square-inch spoon), roughly the size of a Sophora japonica seed (Wutongzi). A Fang Cun Bi is made square, one inch per side, filled with dried powder without spilling. "Five-Qian Bi" uses the edge of a five-Zhu coin marked with "five" to scoop powder, also without spilling. One "Cuo" (撮) equals four Dao Gui, ten Cuo equal one Shao (勺), and ten Shao equal one He (合). If measuring by volume using a Yao Sheng (药升 - medicine measure), it is because drugs vary in density and weight, making mass measurement impractical. The Yao Sheng has an upper diameter of one inch, lower diameter of six fen, and depth of eight fen. Powder should not be pressed down but leveled by gentle shaking. "Yi Zi" (一字) weighs two-and-a-half Fen; "Shao Xu" (少许) is half a Zi.
For pills, "Xi Ma" (细麻) refers to the size of Sesamum indicum seeds (Huma). They need not be flat, just roughly proportional. Similar rules apply to Setaria italica and Panicum miliaceum seeds. Sixteen millet grains equal one large soybean. One hemp seed equals three fine sesame seeds. Hu Dou (胡豆) refers to Vicia faba var. minor (Qingbandou), equivalent to two hemp seeds. Xiao Dou (小豆) refers to Phaseolus angularis (Chixiaodou); three hemp seeds equal one small bean. One large soybean equals two small beans. One Wutongzi (Sophora japonica seed) equals two large soybeans. One Fang Cun Bi of powder mixed with honey yields pills the size of Wutongzi, with ten pills as a standard limit. Pill sizes like pellets or egg yolks are standardized by ten Wutongzi-sized pills.
Old prescriptions for decoctions, wines, and plasters often mention "Ju" (咀), meaning crushing ingredients to soybean size and blowing off fine dust. This is impractical due to varying fragility and dust production, leading to uneven dosages. Now, ingredients are finely chopped to resemble "Ju," ensuring uniform particle size without excessive dust.
Pills and powders require chopping and drying before grinding. Some are ground separately, others together, as directed. Wet herbs like Asparagi Radix (Tianmendong) and Rehmanniae Radix Preparata (Gan Dihuang) must be processed... [Text fragment missing]. Wet herbs lose significant weight when dried; thus, initial quantities must be increased to account for loss before weighing. This precaution is unnecessary for decoctions and wines.
Heavy, fine silk is used for sifting pill powders to ensure smoothness for honey pills. Light, coarse silk is used for herbal powders intended for wine consumption to prevent turbidity. Stone minerals are also sifted through fine silk to achieve pill-like fineness.
After sifting, pill and powder ingredients should be returned to the mortar and pounded hundreds of times until color and texture are uniform.
Stone minerals in decoctions, wines, and plasters must be finely crushed to millet size, sifted through kudzu cloth, and wrapped in new cotton before boiling. Minerals like Realgar (Xionghuang) and Cinnabar (Zhusha) should be powdered like flour.
Decoctions should be simmered gently until bubbling. Water ratios generally dictate one dou of water for twenty liang of herb, yielding four sheng of liquid. Purgative decoctions use less water for higher concentration; tonic decoctions use more water for milder extraction. Strain through fresh cloth wrung with a wooden rod to clarify.
Dosage instructions like "divide into two or three doses" allow flexibility based on patient strength and disease severity, rather than rigid adherence to the prescription.
Medicinal wines require finely chopped herbs in raw silk bags, sealed, and steeped for days depending on weather, until potent enough to filter. Residues can be dried, slightly crushed, and re-steeped.
Residues from tonics like Jianzhong Tang or Shenli Tang can be combined, boiled down, and consumed, equivalent to a new dose, especially for cost-saving purposes. Ingredients should be dried first.
Plaster preparation involves soaking in vinegar (Ku Jiu) to saturate ingredients, covered tightly. "Zhou Shi" means 24 hours. Boiling requires "three ups and three downs" to release heat and extract flavors. Boil until bubbling, remove from heat, let cool, and repeat. Scallion whites are ready when tips turn yellow; Angelica dahurica (Baizhi) and Aconitum carmichaelii (Fuzi) when slightly yellow. Lard should not touch water; winter lard is best. Filter through new cloth. Internal plaster residues can be boiled in wine; external plaster residues can be applied topically to maximize efficacy.
Minerals like Realgar and Cinnabar in plasters must be finely ground separately and added after filtering the base, stirring rapidly to prevent settling.
Rhubarb (Dahuang) in decoctions/wines need not be finely cut. Soak overnight, boil next morning, add hot, boil briefly, and strain for strong purgative effect. In pills/powders, steaming is no longer required.
Ephedrae Herba (Mahuang) in decoctions must be boiled separately for 2-3 boils to remove foam, replenish water, then add other herbs to prevent irritability. Remove nodes, cut into cun segments. Euphrasiae Herba (Xiaocao) and Lychnidis Herba (Qumai) cut to 5 fen; Asari Radix (Xixin) and Bupleuri Radix (Baiqian) to 3 fen. For pills/powders, cut finely.
Whole ingredients like dried dates (Dazao), Gardeniae Fructus (Zhizi), and Trichosanthis Fructus (Gualou) must be broken. Small pits like Corni Fructus (Shanzhuyu) and Schisandrae Fructus (Wuweizi) should be cracked. Fine flowers/seeds like Inulae Flos (Xuanfuhua) and Chrysanthemi Flos (Juhua) are used whole. Grains are used whole. Insects are lightly roasted; Oligosaccharide (Piaoxiao) split and roasted. Zingiberis Rhizoma Recens (Shengjiang) and Belamcandae Rhizoma (Shegan) thinly sliced. Natrii Sulfas (Mangxiao), Maltose (Yitang), and Colla Corii Asini (Ejiao) are dissolved in finished decoction by reheating.
Ophiopogonis Radix (Maidong) is moistened and de-heart-ed. Prunus armeniaca kernel (Xingren) and Persicae Semen (Taoren) are soaked in hot water, rubbed to remove skins. Crotonis Fructus (Badou) is cracked, skinned, and de-heart-ed to avoid stuffiness. Pyrrhosae Folium (Shiwei) and Magnoliae Flos (Xinyi) are de-haired. Arisaematis Rhizoma (Lilu) roots are scraped and lightly roasted. Ziziphi Spinosae Semen (Zhishi) pulp is removed and roasted. Piperis Fructus (Jiao) is roasted in a pan until sweating. Alum (Fanshi) is boiled in clay/iron until dry. Stone minerals are earth-wrapped and calcined. Rhinocerotis Cornu (Xijiao) and Saigae Tataricae Cornu (Lingyangjiao) are shaved to flakes. Teeth/bones are roasted and crushed. Gleditsiae Sinensis Fructus (Zaojia) is de-skinned, de-seeded, and roasted.
Aconiti Lateralis Radix Praeparata (Fuzi), Aconiti Radix (Wutou), etc., are processed in ash until slightly cracked, black skin removed, then weighed. Fresh use in Jiangfu Tang or plasters/wines requires peeling. Break into 7-8 slices, removing black tips. Pinelliae Rhizoma (Banxia) is used whole, washed in hot water to remove slipperiness, rubbed until skin releases, rinsed repeatedly (6-7 times sufficient) or boiled briefly with water changes, then dried and sliced. For pills/plasters, dry completely before weighing.
Colla Corii Asini (Ejiao) is roasted until bubbling throughout, dried, then ground. Beeswax (La) is melted and mixed with honey for pills. Prepared Artemisia argyi (Shuai Ai) is torn fine and mixed; non-siftable parts are ground separately. Honey is boiled to remove foam until light yellow for better preservation; amount depends on purity.
Crotonis Fructus (Badou), Prunus armeniaca kernel, Persicae Semen, Lepidii Semen (Tingli), Sesamum indicum, and oily herbs are roasted yellow-black, ground to paste, mixed with existing powder, sifted through fine silk, and pounded hundreds of times. In decoctions/plasters, they may be roasted or raw-crushed.
Cinnamomi Cortex (Guixin), Polygalae Radix (Nongpu), Eucommiae Cortex (Duzhong), Phellodendri Cortex (Qinpi), and Magnoliae Officinalis Cortex (Mulan) have soft outer layers removed; fragrant inner bark is weighed. Polyporus (Fuling) and Poria (Zhuling) have black skin removed. Paeoniae Radix Rubra (Mudan), Morinda officinalis (Bajitian), Polygala tenuifolia (Yuanzhi), and Aristolochia debilis (Yege) are crushed and de-heart-ed. Aster tataricus (Ziyuan) is washed free of soil. All weighed after processing. Scallion white (Xiebai) and green parts removed. Marsdeniae Tenacissima (Mangcao), Pyrrosiae Leaf (Shinan), Itea chinensis (Yinyu), and Lycopodium (Zelan)...
Wild Swallowwort Root (Yelangdu), Ziziphi Spinosae Semen (Zhishi), Citri Reticulatae Pericarpium (Jupi), Pinelliae Rhizoma (Banxia), Ephedrae Herba (Mahuang), and Evodiae Fructus (Wuzhuyu) should be aged; others fresh.
Badou count varies by size; de-heart/skin before weighing (1 Fen = 16 seeds). Fuzi/Wutou: 0.5 Liang = 1 seed (after peeling). Zhishi: 1 Fen = 2 seeds (pulp removed). Jupi: 1 Fen = 3 pieces. Dazao: 3 pieces = 1 Liang. Ganjiang bundle: 1 Lei = 1 Liang.
Banxia 1 Sheng = 5 Liang (after washing). Shujiao 1 Sheng = 3 Liang. Wuzhuyu 1 Sheng = 5 Liang. Tusizi 1 Sheng = 9 [Li? Text unclear, implies specific weight]. Seeds vary in density; level volume is used if weight is inconsistent.
Guizhi 1 Chi = 0.5 Liang (peeled). Gancao 1 Chi = 2 Liang. Grass bundle = 3 Liang. Handful = 2 Liang. Honey 1 Jin = 7 He. Pig fat 1 Jin = 1 Sheng 2 He.
Seeds/kernels: remove husks, tips, and double kernels, then cut.
Wumei: remove pits, roast for pills. Dazao: break and remove pits.
Maiqu, Soybean Sprouts (Dadou Huangjuan), Lycopodium, Elsholtzia (Wuyi), Bombyx Batryticatus (Jiangcan), Dry Lacca (Ganqi), Vespa Nidus (Fengfang): lightly stir-fried.
Moschus (Shexiang), Rhinocerotis Cornu, Cervi Cornu Pantotrichum (Lujiaojia), Saigae Tataricae Cornu, Bovaris Calculus (Niuhuang), Pollen Typhae (Puhuang), Cinnabar (Dansha): finely powdered, added to decoction just before serving.
Fuling and Paeoniae Radix (Shaoyao): white for tonics, red for purgatives.
Shixie: hammer to powder before grinding. Niuxi and Dendrobii Caulis (Shihu): crush for decoctions/wines. Tusizi: wash sand with warm water, soak in warm wine overnight, drain, dry slightly, grind. Repeat soaking/grinding until fully processed.
Mylabris (Banmao) and insects: remove legs/wings, lightly roast. Ostrea Concha (Muli): roast until yellow.
Alcohol in decoctions: add near completion.
Silver powder: mix with mercury to form amalgam.
Gastrodiae Rhizoma (Zhongru) and stones: grind with jade pestle and water for 3 days/nights, wash until extremely fine.