烧灰，涂一切头项疽毒。凡脑疽鬓发对口等症，麻油调傅，立愈。（王圣俞手集）
能拔僵肉，散毒滞，刘羽仪经验方∶治对口疖，用雄猪眼梢肉三钱，剁烂如泥，加滑石
末四
钱，和匀傅患处，项上以膏药盖之，拔去僵肉，放出黄水，即愈。
李化楠醒园录有腌火腿法∶每十斤猪腿，配盐十二两，极多加至十四两，将盐炒过，加
皮硝
末少许，乘猪盐两热，擦之令匀，置大桶内，用石压之，五日一翻，候一月将腿取起，晾有
风处四、五个月可用；金华做火腿，每斤猪腿配炒盐三两，用手将盐擦完，石压之，三日取
出又用手极力揉之，翻转再压再揉，至肉软如绵，挂风处，约小雪后至立春后，方可挂起不
冻。 戴羲养余月令有制火腿法∶十一月内圈猪方杀下，只取四只精腿，乘热用盐，每一斤
肉盐一两，从皮擦入肉内，令如绵软，用石压竹闸极上，置缸内二十日，次第三番五次用稻草
灰一重间一重叠起，用稻草烟薰一周时，挂在烟处，初夏以水浸洗，仍前挂之。按∶此乃村
乡土腌火腿法，要不及金华之兰薰也，然较之杭市腌腊店所买火腿，则又不啻霄壤矣，故并
载其法。 造火腿酱法∶用南火腿煮熟，切碎丁，如火腿过盐，先用水泡淡，再煮去皮，单
取精肉，用火将锅烧得滚热，将香油先下滚香，次下甜酱、白糖、甜酒，同滚炼好，然后下
火腿丁及松子、核桃、瓜子等仁，速炒翻取起，瓷罐收贮。其法每腿一只，用好面酱一斤、
香油一斤、白糖一斤，核桃仁四两，去皮打碎、花生仁四两炒去衣打碎、松子仁去衣四两、
瓜子仁二两、桂皮五分、砂仁五分。
将猪项上的蜻蜓骨烧成灰，涂抹于各种头颈部的痈疽毒疮。凡是脑疽、鬓发疽、对口疽等病症，用麻油调和后敷贴，立刻痊愈。（出自王圣俞手集）
（该药）能拔出僵死腐肉，消散毒气滞结。刘羽仪的经验方：治疗对口疖，取雄猪眼梢肉三钱，剁烂如泥状，加入滑石末四钱，混合均匀后敷于患处，颈部上方覆盖膏药，拔出僵肉，流出黄水，即可痊愈。
李化楠的《醒园录》中记载了腌制火腿的方法：每十斤猪腿，配盐十二两，极多可加至十四两，将盐炒过后，加入少许皮硝末，趁猪腿和盐都热的时候，擦拭使其均匀，放入大桶内，用石头压住，五天翻动一次，等待一个月后将腿取出，晾在有风的地方四到五个月就可以食用；金华制作火腿，每斤猪腿配炒盐三两，用手将盐完全擦匀，用石头压住，三天取出，再用手极力揉搓，翻转后再压再揉，直到肉质软如棉絮，挂在通风处，大约从小雪之后到立春之后，才可以挂起而不冻结。戴羲的《养余月令》中记载了制作火腿的方法：十一月内圈养的猪刚杀下时，只取四条精腿，趁热用盐，每一斤肉用一两盐，从皮擦入肉内，使其变得像棉絮一样柔软，用石头压紧竹闸，放入缸内二十天，接着分三次五次用稻草灰一层间隔一层重叠堆起，用稻草烟熏一周时间，挂在有烟的地方，初夏时用水浸洗，然后再次挂起。按语：这是乡村土法腌制火腿的方法，比不上金华火腿那种兰草般的香气，但比起杭州市场上腌腊店所买的火腿，则简直有天壤之别，所以一并记载其方法。制作火腿酱的方法：用南方的火腿煮熟，切碎成丁，如果火腿过咸，先用水泡淡，再煮去皮，只取精肉，用火将锅烧得滚热，先将香油下锅烧出香味，然后下甜酱、白糖、甜酒，一同煮沸炼好，然后下入火腿丁及松子、核桃、瓜子等果仁，快速翻炒后取出，用瓷罐收贮。此法每只火腿一只，用好面酱一斤、香油一斤、白糖一斤，核桃仁四两（去皮打碎）、花生仁四两（炒去衣打碎）、松子仁去衣四两、瓜子仁二两、桂皮五分、砂仁五分。
Burn to ash, apply to all kinds of carbuncles and sores on the head and neck. For conditions such as brain carbuncle (Naoju), hairline carbuncle (Binfa Ju), and opposite carbuncle (Duikou Ju), mix with sesame oil (Mayou) and apply; it heals immediately. (From Wang Shengyu's Hand-collected Works)
It can extract necrotic flesh and dissipate toxic stagnation. Liu Yuyi's empirical formula: To treat opposite furuncle (Duikou Jie), use three qian of meat from the corner of a male pig's eye, mince it into a paste, add four qian of talcum powder (Huashi mo), mix evenly, and apply to the affected area. Cover the neck with a plaster to extract necrotic flesh and discharge yellow fluid, leading to recovery.
Li Huinan's *Xingyuan Lu* records the method for curing ham: For every ten jin of pork leg, use twelve liang of salt, up to fourteen liang at most. Stir-fry the salt, add a small amount of mirabilite powder (Piaoxiao mo). While both the pork and salt are hot, rub them together evenly. Place in a large barrel, press with stones, turn once every five days. After one month, take out the legs and air-dry in a ventilated place for four to five months before they are ready to eat. In Jinhua, for making ham, use three liang of stir-fried salt per jin of pork leg. Rub the salt in thoroughly by hand, press with stones. Take out after three days, knead vigorously by hand, flip, press again, and knead again until the meat is soft like cotton. Hang in a ventilated place; approximately from after Minor Snow to after Start of Spring, hang it up without freezing. Dai Xi's *Yangyu Yueling* records the method for preparing ham: Slaughter pen-raised pigs in November, select only four fine legs. While hot, apply salt, using one liang of salt per jin of meat, rubbing it into the meat from the skin side until soft like cotton. Press tightly with stones and bamboo racks, place in a vat for twenty days. Then, layer with rice straw ash three times over five periods, smoke with rice straw smoke for one week, and hang in a smoky place. In early summer, wash with water, then hang again. Note: This is a village folk method for curing ham, inferior to the orchid-like fragrance of Jinhua ham, but vastly superior to hams bought from cured meat shops in Hangzhou markets. Therefore, the methods are recorded together. Method for making ham sauce: Boil southern ham until cooked, chop into diced pieces. If the ham is too salty, soak in water to reduce salinity, boil again to remove skin, and take only the lean meat. Heat a wok until boiling hot over fire. First add sesame oil (Xiangyou) until fragrant, then add sweet bean paste (Tianjiang), white sugar (Baitang), and sweet wine (Tianjiu). Boil and refine together. Then add ham dice and nuts such as pine nuts (Songzi), walnuts (Hetao), and melon seeds (Gua Zi). Stir-fry quickly and remove. Store in porcelain jars. The ratio for one ham is: one jin of good-quality wheat bean paste (Mianjiang), one jin of sesame oil, one jin of white sugar, four liang of walnut kernels (peeled and crushed), four liang of peanut kernels (stir-fried, peeled, and crushed), four liang of pine nut kernels (peeled), two liang of melon seed kernels, five fen of cinnamon bark (Guipi), and five fen of amomum fruit (Sharen).