（造酿）解肾热消肠胃燥
瓜本寒物。（即菜瓜别种。其形如枕。生时剖开腌晒。藏以供蔬。熟则肉松不肥。故不
可作
蔬食。）经酱腌晒。（专入肠胃。兼入肾。）气不甚温。按书有言味咸而甘。性寒有毒。治利
肠胃。止消渴。不可多食。其说非谬。盖以酱经蒸罨。湿热内积。毒自克有。瓜性甘寒。加
以酱入。则寒反得下达。是以渴热之症。得此则消。肠胃之燥。得此则润。且其长于利口。
而致日服不厌。则湿又得内积而成。而寒又得因是而生。故又戒其宜节。而不可以多食。以
致病生于不测中也。
（柔滑）润肠胃泽肌肤
芋子（专入肠胃）。种类甚多。（芋有六种。青芋紫芋真芋白芋连禅芋野芋。野芋名老芋。
形
叶相似。如一根。有大毒。并杀人。不可食。一名土芝。一名蹲鸱。有水旱二种。水种者味
胜。其茎作羹甚美。浙人取羹作饧。名曰乌花饧。时珍曰。芋不开花。或七八月有开者。抽
茎生花。黄色。旁有一长萼护之。如半边莲花之状也。）据书述其功能。有言生用则可以治
腹
中癖气。（用生芋子一斤压破。酒五斤渍二七日。空腹。每饮一斗神良。）头上软疖。（用大
芋捣敷即干。）熟用则充饥泽肤。（十月后晒干收之。冬月食不发病。但有小毒。须以姜同煮
过。换水再煮。方可食之。）解毒稀痘。（小儿食之良。）冷啖则能止渴生津。痒热除烦。通
肠开结。和血。食则能下气宽中。煮汁产妇食则能破血通瘀。及浴身上游风。烧灰则能以治
疮冒风邪。（肿痛。用芋烧灰敷之。干即易。）然此生则 喉。熟则滑滞。（性滑则可以下石
毒。）故书载此多食则不免有动气发冷泄泻。及难克化之弊矣！若在芋叶与茎。味辛冷滑。
功
能除烦止泻。疗妊娠心烦迷闷。胎动不安。并敷蛇虫痈肿毒痛。痘疮溃烂成疮。（用茎烧灰
敷痘疮无瘢。用芋苗晒干。烧存性研搽。慎微曰。沈括笔谈云。处士刘阳隐居王屋山。见一
蜘蛛为蜂所螫坠地。腹鼓欲裂。徐即入草啮破芋梗。以疮就啮处磨之良久。腹消如故。自后
用治蜂螫有验由此。）野芋形叶与芋相似。芋种三年不采成 。亦能杀人。食之宜用土浆粪
汁
大豆汁以饮。
瓜（即菜瓜的变种。形状像枕头。生时剖开腌制晒干，收藏起来作为蔬菜。煮熟后肉质松软不肥腻，所以不能当作普通蔬菜食用。）经过酱料腌制和日晒。（药性专入肠胃，兼入肾经。）气味不是很温。据书籍记载，味道咸而甘，性质寒凉且有毒。能治疗痢疾和调理肠胃，止住消渴症状。不可多吃，这种说法并非谬误。大概是因为酱料经过蒸煮闷制，湿热在体内积聚，毒性自然产生。瓜的性质甘寒，加入酱料后，其寒性反而能够向下通达。因此，口渴发热的病症，得到它就能消退；肠胃的燥热，得到它就能滋润。而且它擅长开胃利口，让人每天服用都不厌倦，这样湿气又会在体内积聚而成，寒气也会因此而生。所以告诫人们应当节制，不可以多吃，以免导致疾病在不知不觉中发生。
芋子（药性专入肠胃）。种类非常多。（芋头有六种：青芋、紫芋、真芋、白芋、连禅芋、野芋。野芋名叫老芋。形状叶子相似，如果是一根茎长出的，有大毒，甚至能致人死亡，不可食用。又名土芝，又名蹲鸱。有水种和旱种两种。水种的口感更好。它的茎做成羹汤非常美味。浙江人取羹汁制成饴糖，名叫乌花饴。李时珍说：芋头不开花，或者七八月间有开花的，抽出茎生出花，黄色，旁边有一个长长的萼片保护着，像半边莲花的样子。）根据书籍叙述其功能，有人说生用可以治疗腹中的癖气。（用法：用生芋子一斤压破，用酒五斤浸泡二十七天，空腹时，每次饮用一斗，效果极佳。）治疗头上的软疖。（用法：用大芋头捣烂敷贴，很快就能干燥。）熟用则可以充饥并润泽皮肤。（十月以后晒干收藏，冬天食用不会发病，但有小毒，必须用生姜同煮过，换水再煮，才可以食用。）解毒并缓解痘疮。（小儿食用良好。）冷吃则能止渴生津，清除瘙痒发热带来的烦躁，通畅肠道解开结滞，调和血液。食用能下气宽中。煮汁给产妇食用则能破血通瘀。以及洗浴身体治疗游走性的风邪。烧成灰则能治疗疮疡受风邪侵袭。（出现肿痛，用芋头烧成灰敷贴，干了就更换。）然而生芋会刺激喉咙，熟芋则滑腻滞气。（性滑可以用来排出石毒。）所以书籍记载，多吃芋头不免会有动气、引发寒冷腹泻，以及难以消化的弊端！至于芋叶和芋茎，味道辛凉滑利，功能是除烦止泻，治疗妊娠期间的心烦闷乱、胎动不安，以及外敷蛇虫咬伤引起的痈肿毒痛，痘疮溃烂成疮。（用茎烧成灰敷贴痘疮不留疤痕，用芋苗晒干，存性研末搽擦。慎微说：沈括《笔谈》记载，处士刘阳隐居在王屋山，看见一只蜘蛛被蜜蜂蜇伤坠落在地，腹部鼓胀快要破裂。慢慢进入草丛咬破芋梗，将伤口靠近咬破处摩擦很久，腹部消肿恢复如常。此后用此法治疗蜂蜇有验证由此而来。）野芋的形状叶子与芋头相似，芋头种植三年不采摘长成野芋，也能致人死亡。食用宜用泥土浆液、粪汁或大豆汁来饮用解毒。
[Preparation and Fermentation] Resolving Kidney Heat and Eliminating Intestinal Dryness
The melon (a variant of the vegetable melon. Its shape resembles a pillow. When raw, it is sliced, pickled, sun-dried, and stored as a vegetable. When cooked, the flesh becomes loose and not fatty, so it cannot be eaten as an ordinary vegetable.) After being pickled in sauce and sun-dried. [Its therapeutic action specifically enters the Stomach and Intestines, and secondarily enters the Kidney.] The aroma and flavor are not very warm. According to books, its taste is salty and sweet, its nature is cold and toxic. It treats dysentery, regulates the intestines, and stops thirst. It should not be eaten in excess; this statement is not incorrect. This is likely because the sauce, after steaming and fermenting, causes damp-heat to accumulate internally, and toxicity naturally arises. The melon's nature is sweet and cold; when combined with sauce, its cold property can descend effectively. Therefore, symptoms of thirst and heat are resolved by it; dryness of the intestines and stomach is moistened by it. Moreover, since it excels at stimulating appetite and does not cause weariness even with daily consumption, dampness accumulates internally, and cold generates from this. Thus, it is advised to consume it in moderation and not in excess, to prevent diseases arising unpredictably.
[Soft and Smooth] Moistening the Intestines and Nourishing the Skin
Taro (Its therapeutic action specifically enters the Stomach and Intestines.) There are many varieties. [There are six types: Qing taro, Zi taro, Zhen taro, Bai taro, Lianchan taro, and Ye taro. Ye taro is also called Lao taro. Its shape and leaves resemble those of common taro; if grown from a single root, it is highly toxic and can be fatal, so it must not be eaten. It is also known as Tuzhi or Dunci. There are water-grown and land-grown varieties. Water-grown ones have better taste. Its stems make excellent soup. People in Zhejiang extract the soup to make maltose, called Wuhua Tang. Li Shizhen stated: Taro usually does not flower, but sometimes flowers in July or August, sending up a stem with yellow flowers, protected by a long spathe on one side, resembling half a lotus flower.] According to books describing its functions, some say that raw usage can treat abdominal masses (Pi Qi). [Method: Use one jin of raw taro, crush it, soak in five jin of wine for twenty-seven days. Drink one dou on an empty stomach; the effect is miraculous.] It treats soft boils on the head. [Method: Crush large taro and apply externally; it dries quickly.] Cooked usage can satisfy hunger and nourish the skin. [Dry and store after October. Eating it in winter does not cause illness, but it has slight toxicity. It must be boiled with ginger, then boiled again in fresh water before eating.] It detoxifies and alleviates smallpox. [Beneficial for children.] Eaten cold, it stops thirst, generates fluids, relieves itching and fever-induced irritability, unblocks the intestines, resolves stagnation, and harmonizes blood. Consumption moves Qi downward and expands the middle Jiao. Boiled juice given to postpartum women breaks blood stasis and promotes circulation. Bathing the body with it treats wandering wind pathogens. Burned to ash, it treats sores affected by wind pathogens. [For swelling and pain, apply taro ash; change when dry.] However, raw taro irritates the throat, while cooked taro is slippery and cloying. [Its slipperiness can help expel stone toxins.] Therefore, books record that excessive consumption inevitably leads to moving Qi, inducing cold diarrhea, and difficulties in digestion! As for taro leaves and stems, their taste is pungent, cold, and slippery. Their function is to relieve irritability and stop diarrhea, treat restlessness and faintness during pregnancy, restless fetus, and externally apply to snake or insect bites causing carbuncles and toxic pain, as well as ulcerated smallpox. [Burn stems to ash for application to smallpox to prevent scarring; dry taro seedlings, preserve their nature by partial burning, grind, and apply. Shen Wei stated: Shen Kuo's *Bitan* records that scholar Liu Yang, living in seclusion on Mount Wangwu, saw a spider bitten by a bee fall to the ground, its abdomen swollen and about to burst. He slowly entered the grass, bit open a taro stem, and rubbed the wound against the bitten area for a long time until the abdomen returned to normal. This method proved effective for bee stings thereafter.] Wild taro's shape and leaves resemble common taro. If common taro is left unharvested for three years, it transforms into wild taro, which is also lethal. If consumed, one should drink earth slurry, manure juice, or soybean juice to detoxify.