\r地锦草\ph304.bmp\r，生滁州及近道田野中。味辛，无毒，主通流血脉，亦治气。
其苗叶细弱，作蔓遍地
，茎赤，叶青赤，中夏茂盛；六月开红花，结实。今医家取苗子用之。《本经》络石条注中
有地锦，与此同名而别是一类也。
\r茯苓\ph305.bmp\r，生泰山山谷，今泰、华、嵩山皆有之。出大松下，附根而生，
无苗、叶、花、实，作
块如拳在土底，大者至数斤，似人形、龟形者佳。皮黑，肉有赤、白二种。或云是多年松脂
流入土中变成，或云假松气于本根上生。今东人采之法∶山中古松久为人斩伐者，其枯折搓
篝，枝叶不复上生者，谓之茯苓拨。见之，即于四面丈余地内，以铁头锥刺地；如有茯苓，
则锥固不可拔，于是掘土取之。其拨大者，茯苓亦大。皆自作块，不附着根上。其抱根而轻
虚者为茯神。然则假气而生者，其说胜矣。二月、八月采者，良，皆阴干。《史记·龟策传
》云∶伏灵在菟丝之下，状如飞鸟之形。新雨已，天清静无风，以夜捎（或作烧）兔丝去之，
即篝烛此地（篝音沟，笼也，盖然火而笼罩其上也），火灭即记其处，以新布四丈环置之，
明
乃掘取，入地四尺至七尺得矣，此类今固不闻有之。神仙方多单饵之。其法∶取白茯苓五斤
，
去黑皮，捣筛，以熟绢囊盛，于二斗米下蒸之，米熟即止，曝干又蒸，如此三过，乃取牛乳
二斗和合，着铜器中，微火煮如膏，收之。每食以竹刀割取，随性任饱服之，则不饥。如欲
食，先煮葵菜汁饮之，任食无碍。又茯苓酥法云∶取白茯苓三十斤，山之阳者甘美，山之阴
者味苦，去皮薄切，曝干蒸之。以汤淋去苦味，淋之不止，其汁当甜。乃曝干筛末，用酒三
石，蜜三升相和，内末其中，并置大瓮，搅之百匝，封之，勿泄气。冬五十日，夏二十五日
，酥自乳出酒上。掠取之，其味极甘美。以作饼大如手掌，空室中阴干，色赤如枣。饥时食
一枚，酒送之，终日不须食，自饱，此名神仙度世之法。又服食法∶以合白菊花，或合桂心
，或合术，丸、散自任，皆可常服，补益殊胜。或云茯苓中有赤筋，最能损目。若久服者，
当先杵末，水中飞澄熟 ，去尽赤滓，方可服。若合他药，则不须尔。凡药有茯苓，皆忌米
醋。旧说琥珀，是千年茯苓所化，一名江珠。张茂先云∶今益州永昌出琥珀，而无茯苓。又
云∶烧蜂窠所作。三说张皆不能辨。按《南蛮地志》云∶林邑多琥珀，云是松脂所化，又云
枫脂为之。彼人亦不复知。地中有琥珀，则旁无草木，入土浅者五尺，深者或八、九尺，
大者如斛，削去皮，初如桃胶，
久乃坚凝。其方人以为枕，然古今相传是松类，故附于茯苓耳。
地锦草，生长在滁州及附近地区的田野中。味道辛，无毒，主要作用是疏通血脉，也能治疗气滞。
它的茎叶细弱，像藤蔓一样蔓延遍地，茎是红色的，叶子青中带红，在仲夏时节生长茂盛；六月开出红花，结出果实。现在的医家取它的苗和子入药。《神农本草经》络石条的注释中有“地锦”，与此同名但属于不同的植物类别。
茯苓，生长在泰山的山谷中，现在泰山、华山、嵩山都有出产。它从大松树的根部生出，依附树根生长，没有苗、叶、花、果实，在土底结成拳头大小的块状，大的有几斤重，形状像人或龟的较好。外皮黑色，肉质有赤色和白色两种。有人说它是多年的松脂流入土中变成的，也有人说它是借松树的气在树根上生成的。现在东方人采集的方法是：山中古松长久被人砍伐后，那些枯折折断、枝叶不再向上生长的，称为“茯苓拨”。看到这种树，就在周围一丈多的地方，用铁头锥刺入地面；如果有茯苓，锥子就会牢固拔不出来，于是挖掘泥土取出。那个“拨”大的，茯苓也大。它们都自成块状，不附着在树根上。那些抱附树根且质地轻虚的称为茯神。由此可见，“借气而生”的说法更有道理。二月和八月采挖的为好，都要阴干。《史记·龟策传》说：伏灵（茯苓）长在菟丝子下面，形状像飞鸟。刚下完新雨，天气清静无风时，在夜里烧掉菟丝子（或作烧），就用篝笼罩住这块地方（篝音沟，意为笼子，大概是用火燃烧并笼罩在上面），火灭后就记下位置，用新布四丈宽围起来，天亮后再挖掘，深入地下四尺到七尺就能找到了，这类方法现在确实听不到了。神仙方中多单独服用它。其方法是：取白茯苓五斤，去掉黑皮，捣碎筛粉，用熟绢袋装好，放在二斗米下蒸，米熟了就停止，晒干后再蒸，这样重复三次，然后取牛乳二斗混合，放入铜器中，用微火煮成膏状，收存起来。每次吃饭时用竹刀割取，随个人喜好吃饱服用，就不会饥饿。如果想吃东西，先煮葵菜汁喝下，随意吃也无妨碍。又有茯苓酥的制作方法：取白茯苓三十斤，山南面的甘美，山北面的味苦，去皮薄切，晒干后蒸。用热水淋洗以去除苦味，如果淋洗不止，汁液应当变甜。然后晒干研末，用酒三石、蜜三升调和，将粉末放入其中，一起置于大瓮中，搅拌一百圈，封口，不要漏气。冬天五十天，夏天二十五天，酥自然浮出在酒面上。撇取出来，味道极甘美。做成手掌大小的饼，在空室中阴干，颜色红得像枣子。饥饿时吃一枚，用酒送服，整天不需要再进食，自然饱足，这名叫神仙度世之法。又有服食方法：与白菊花合用，或与桂心合用，或与白术合用，制成丸剂或散剂，随意选用，都可以常服，补益效果特别显著。有人说茯苓中有赤色的筋脉，最能损害眼睛。如果长期服用，应当先捣成粉末，在水中飞澄沉淀成熟，去尽赤色杂质，才可以服用。如果与其他药物配合使用，则不需要这样。凡是药方中含有茯苓，都忌食米醋。旧时说琥珀是千年茯苓所化，又名江珠。张茂先说：现在益州永昌出产琥珀，但没有茯苓。又说琥珀是烧蜂窠制成的。这三种说法张茂先都不能辨别。查考《南蛮地志》说：林邑多产琥珀，说是松脂所化，又说是枫脂做的。那里的人也不知道了。地中有琥珀的地方，旁边没有草木，浅的入土五尺，深的有的八、九尺，大的像斛那么大，削去外皮，起初像桃胶，久了才坚凝。当地人以它为枕头，然而古今相传它是松类，所以附记在茯苓后面。
Di Jin Cao (Herba Sparganii), grows in the fields of Chuzhou and nearby regions. Its taste is pungent, non-toxic; it primarily promotes the free flow of blood vessels and also treats Qi stagnation.
Its stems and leaves are slender and weak, spreading like vines across the ground; the stems are red, the leaves are greenish-red, and it thrives in mid-summer; it blooms with red flowers in June and bears fruit. Current physicians use its seedlings and seeds. In the annotation for the Luo Shi (Periploca Seed) entry in *Shen Nong Ben Cao Jing* (Divine Farmer's Materia Medica), there is a mention of "Di Jin," which shares the same name but belongs to a different plant category.
Fu Ling (Poria), grows in the valleys of Mount Tai; currently found on Mount Tai, Mount Hua, and Mount Song. It emerges from large pine trees, growing attached to the roots, without stems, leaves, flowers, or fruits. It forms clumps at the bottom of the soil, resembling fists, with larger ones weighing several jin; those resembling human or turtle shapes are considered superior. The skin is black, and the flesh comes in two colors: red and white. Some say it is formed from pine resin that has flowed into the soil over many years; others claim it generates by borrowing Qi from the pine roots. The current method of collection in the eastern regions is as follows: For ancient pines in the mountains that have been long felled by humans, if their broken branches no longer grow upward, they are called "Fu Ling Bo" (Fu Ling Poles). Upon seeing such a pole, one uses an iron-tipped cone to pierce the ground within a radius of about one zhang; if Fu Ling is present, the cone will be firmly stuck and difficult to pull out, at which point the soil is dug up to retrieve it. The larger the "Bo," the larger the Fu Ling. They form independent clumps and do not attach directly to the roots. Those that embrace the roots and are light and spongy are called Fu Shen (Poria with Hostwood). Thus, the theory that it generates by borrowing Qi seems more plausible. Collected in February and August, dried in the shade, is best. *Records of the Grand Historian: Divination by Tortoise Shells* states: "Fu Ling grows under Cuscuta chinensis (Dodder), shaped like a flying bird." After fresh rain, when the weather is clear and windless, burn the Dodder at night, cover the spot with a bamboo cage (Guo, meaning cage, likely involving fire underneath), mark the location once the fire extinguishes, surround it with a new cloth four zhang wide, and dig after dawn; digging four to seven chi deep will yield it. This method is no longer heard of today. Alchemical formulas often recommend taking it alone. The method is: Take five jin of Bai Fu Ling (White Poria), remove the black skin, pound and sieve it, place it in a fine silk bag, and steam it over two dou of rice until the rice is cooked, then stop. Dry it in the sun and steam again, repeating this three times. Then mix with two dou of cow's milk, place in a copper vessel, and simmer over low heat until it becomes a paste. Store it. When eating, cut off a piece with a bamboo knife and take as much as desired to satisfy hunger. If one wishes to eat solid food, first drink boiled juice from Malva verticillata (Kui Cai); eating freely afterwards causes no harm. Another method for Fu Ling Su (Poria Butter): Take thirty jin of Bai Fu Ling; that from the sunny side of the mountain is sweet and delicious, while that from the shady side is bitter. Peel, slice thinly, dry, and steam. Rinse with hot water to remove bitterness; if rinsing continues, the liquid should become sweet. Dry and powder it. Mix with three shi of wine and three sheng of honey, add the powder, place in a large urn, stir one hundred times, seal tightly to prevent gas leakage. In winter, wait fifty days; in summer, twenty-five days, until the butter naturally rises to the surface of the wine. Skim it off; the taste is extremely sweet. Form into cakes the size of a palm, dry in the shade in an empty room until reddish-brown like dates. Eat one cake when hungry, washed down with wine; one remains full for the whole day without needing further food. This is called the "Immortal's Method of Crossing the World." Another consumption method: Combine with White Chrysanthemum, or Gui Xin (Cinnamon Twig Heart), or Bai Zhu (Atractylodes Macrocephala Rhizome), forming pills or powders as preferred; all can be taken regularly for significant tonifying benefits. Some say Fu Ling contains red fibrous veins that can severely damage vision. If taken long-term, one must first pound it into powder, wash it in water through sedimentation, remove all red impurities, before consumption. If combined with other herbs, this step is unnecessary. Any prescription containing Fu Ling must avoid rice vinegar. Old theories state that Hu Po (Amber) is transformed from thousand-year-old Fu Ling, also known as Jiang Zhu. Zhang Maoxian stated: Currently, Yongchang in Yizhou produces Amber but no Fu Ling. He also said Amber is made from burned bee hives. Zhang could not verify these three theories. According to *Nan Man Di Zhi* (Geography of the Southern Barbarians): Lin Yi produces much Amber, said to be transformed from pine resin or maple resin. The locals there are unaware of its origin. Where Amber exists underground, no vegetation grows nearby; shallow deposits are five chi deep, deep ones eight or nine chi. Large pieces resemble hu (a unit of volume); after peeling, they initially resemble peach gum, hardening over time. Locals use them as pillows. Since ancient tradition holds it to be a pine derivative, it is appended here under Fu Ling.