典藏书目

(Top Grade in the *Shennong Bencao Jing*)

[Names] Wu Jia (from *Bencao Gangmu*), Wu Hua (from *Leigong Paozhi Lun*), Zhui Feng.

Li Shizhen stated: This herb is of superior quality when it has five leaves growing in an interlaced pattern, hence the name "Wu Jia" (Five-add), also known as "Wu Hua" (Five-flowers). Yang Shen wrote "Wu Jia" (Five-perfect) in his *Danqian Lu*, explaining that it is because having five leaves on one branch is considered excellent. People in Shu call it Bai Ci (White Thorn). Qiao Zhou named it Wenzhang Cao (Article Grass) in his *Bashu Yiwuzhi*. There is a eulogy stating: "Brewing wine with Article Grass yields fine flavor; buying this grass with gold does not seem expensive." This is correct. The names "Chai Qi" and "Chai Jie" mentioned in herbal texts are unknown in their origin. Song said: People in Qizhou call it Mugǔ (Wood Bone), and the common name in Wuzhong is Zhuifeng Shi (Wind-Chasing Envoy).

[Collection and Explanation] The *Bielu* states: Five-jia skin is best when derived from plants with five leaves, growing in Hanzhong and Yuanju areas. Stems are harvested in May and July, roots in October, and dried in the shade. Hongjing noted: It grows everywhere nearby, especially abundant in Jiangdong. Plants with four leaves are also good. Song added: Now it grows in all prefectures of Jianghuai and Hunan. Sprouts emerge in spring; stems and leaves are green, growing in clumps. Those with red stems resemble vines, reaching three to five chi high, covered with black thorns. Leaves forming clusters with five lobes are of good quality. Those with four or three leaves are most common but of secondary quality. A single thorn grows beneath each leaf. White flowers bloom in March and April, bearing small green fruits that turn black by June. The root resembles that of荆 (Jing/Thorny shrub); the bark is yellow-black, the flesh white, and the wood hard. Another view suggests there are several varieties now: those from Bianjing and northern regions come in large pieces similar to Qin Pi (Cortex Fraxini) and Huang Bo (Cortex Phellodendri), flat like boards and white, completely odorless; they are quite effective for wind-pain but useless otherwise. In Wuzhong, people peel the root bark of wild Chun trees to pass off as Wu Jia; it is flexible but tasteless, which is a significant error. The Wu Jia produced in Jianghuai now has roots resembling Digupi (Cortex Lycii), light, crisp, and fragrant. Its shoots and stems have thorns similar to roses, some over a zhang long. The leaves have five lobes and smell like olives. It bears fruit in spring, flat like bean seeds, green, turning purple-black after frost. Common people only call it Zhuifeng Shi and use it soaked in wine to treat wind-dampness, unaware that it is the true Wu Jia Pi. In Jianghuai and Wuzhong, it is often used as a hedge, resembling Rosa roxburghii (Jinyingzi) and others, while people in the north rarely know to use this type. Chen Cangqi said: The tree producing Wu Jia Pi is originally the Bai Qiu (White Paulownia) tree. It has leaves like cattail leaves; those with three flowers are male, and those with five flowers are female. Men should use the yin parts (roots/bark), women the yang parts (stems/leaves); peel the bark and dry in shade. Lei Xiao said: Those growing in southern lands resemble herbs, thus small; those in northern lands resemble trees, thus large. Li Shizhen said: In spring, new shoots and leaves sprout from old branches, and mountain dwellers harvest them as vegetables. Just as Gouqi (Lycium Bark) grown in northern sandy soils are tree-like, while those in southern hard soils are herb-like. During the Tang Dynasty, only those from Xiazhou were offered as tribute. Lei Xiao's claim that the leaves look like cattails is incorrect.

Root Bark (Efficacy same as stem)

[Flavor and Toxicity] Acrid, warm, non-toxic.

Zhi Cai said: Yuan Zhi (Radix Polygalae) acts as its guiding herb (shi). It is incompatible with Xuan Shen (Radix Scrophulariae) and She Pi (Snake Skin).

[Indications] Treats heart and abdominal hernia pain, tonifies qi, treats [missing character/context implies paralysis/wasting], helps children who cannot walk at age three, treats carbuncles and sores, scrotal dampness, dribbling urine, pruritus vulvae in women, lumbosacral pain, painful numbness and weakness in both legs due to wind-dampness, five types of flaccidity and emaciation, benefits the middle jiao and essence, strengthens bones and sinews, fortifies willpower. Long-term use makes the body light and delays aging (*Bielu*). Breaks up and expels evil wind and blood stasis, treats inability to move limbs, attacks by thief-wind, and chronic blood stasis in skin and muscle lasting a year; treats bi-syndrome with internal dampness deficiency (*Zhen Quan*). Brightens eyes, directs qi downward, treats joint stiffness and spasms due to wind-stroke, tonifies five labors and seven injuries (*Da Ming*). Brewed into wine and drunk, treats wind-bi syndrome with limb spasms (*Su Song*). Ground and soaked in wine, treated facial deviation and eyelid twitching (*Lei*). Leaves: eaten as vegetables, removes wind-dampness from skin.

[Elucidation] Hongjing said: Boiling roots and stems to brew wine is beneficial to humans. Daoists use this to make ash for cooking stones, along with Di Yu (Radix Sanguisorbae), possessing secret methods. Shenwei said: The *Donghua Zhenren Zhushi Jing* states: Formerly, Wang Chang, a hermit from Wangwu Mountain in the Western Regions, asked: How can one achieve longevity? Why not eat stones and store 'Golden Salt'? How can mothers live long? Why not eat stones and use 'Jade Beans'. Jade Bean refers to Di Yu. Golden Salt refers to Wu Jia. Both are drugs obtained by cooking stones to achieve immortality. Meng Chuozi and Dong Shigu once said: Better to have a handful of Wu Jia than a cart full of gold and jade. Better to have a jin of Di Yu than bright moon pearls. Previously, the mother of Duke Ding of Lu drank Wu Jia wine and did not die, eventually achieving corpse-liberation. Zhang Zisheng, Yang Jianshi, Wang Shucai, Shi Yeyan, etc., all drank this wine, maintained sexual activity without exhaustion, and lived to three hundred years. It can also be made into powder to replace soup or tea. Lord Wang said: Wu Jia is the essence of the Five Chariots star. Water corresponds to the Five Lakes, humans to the Five Virtues, positions to the Five Directions, and objects to the Five Chariots. Thus, blue essence enters the stem, providing Eastern fluids; white essence enters the nodes, providing Western juices; red essence enters the flowers, providing Southern light; black essence enters the roots, providing Northern syrup; yellow smoke enters the bark, providing the spirit of Wu-Ji Earth. Five spirits guard life, transforming and nurturing each other. Those who ingest it become true immortals; those who take it revert to infancy. Li Shizhen said: Wu Jia treats wind-dampness, flaccidity, and bi-syndrome, strengthening bones and sinews with profound efficacy. The descriptions by immortals may seem exaggerated, likely due to laudatory rhetoric, which is a common phenomenon. Method for brewing wine: Wash Wu Jia root bark thoroughly, remove bone, stem, and leaves. Alternatively, boil in water to extract juice, mix with yeast to ferment rice wine, and drink occasionally. Can also be boiled as wine. Adding Yuan Zhi as a guiding herb improves efficacy. Another prescription: Add Mu Gua (Fructus Chaenomelis) and boil in wine. Tan Yeweng's *Shiyian Fang* describes the Immortal Wine Method: Use one jin of Wu Jia Pi and one jin of Di Yu (scraped coarse skin), place in bags, submerge in two dou of good unadulterated wine in a large jar, seal tightly, and place in a large pot. Cook using alternating mild and strong heat until a he of rice placed on the jar lid is cooked. Remove to dissipate fire toxicity, dry the dregs, and form pills. Take fifty pills each morning with medicinal wine, and again before bed. Removes wind-dampness, strengthens bones and sinews, regulates qi, transforms phlegm, replenishes essence and marrow. Long-term use extends life and rejuvenates; effects are too numerous to list. Wang Lun's *Yilun* states: Alcohol consumption by wind-disease patients can generate phlegm-fire; however, soaking only Wu Jia in wine and drinking a few cups daily is most beneficial. Among all medicinal wines, only Wu Jia combines well with alcohol and tastes pleasant.

[Attached Prescriptions] Two old, six new.

Deficiency and exhaustion: One dou of Wu Jia Pi and one dou of Gouqi Gen Baipi (Cortex Lycii Radicis), boiled in fifteen dan of water to yield seven dou of decoction. Take four dou, soak one dou of yeast, mix with three dou of rice, and brew normally as per standard wine-making methods. Drink freely once fermented (*Qianjin Fang*).

Male and female Hongjiao (ancient term for podagra/gouty swelling of feet): Swelling, dampness, pain in joints and skin. Taking this promotes appetite, strengthens qi and power, aids memory. Named Wu Jia Pi Wan. Four liang of Wu Jia Pi (soaked in wine), four liang of Yuan Zhi (heart removed, soaked in wine for 3 days in spring/autumn, 2 days in summer, 4 days in winter). Dry and grind to powder. Make pills the size of paulownia seeds using the wine-soak paste. Take 40-50 pills on an empty stomach with warm wine. If the medicinal wine spoils, use fresh wine to make the paste (*Ruzhutang Fang* by Sa Qianzhai).

Delayed walking in children: For those unable to walk at age three, use this to enable walking. Five qian of Wu Jia Pi, two and a half qian of Niuxi (Radix Achyranthis Bidentatae), two and a half qian of Mu Gua. Grind to powder. Take five fen each time, mixed with rice drink and two or three drops of wine (*Quanyou Xinjian*).

Female Blood Labor: Emaciation, fatigue, panting, chest fullness, void irritability, shortness of breath, fever with excessive sweating, dry mouth and tongue, loss of appetite. Named Xuefeng Lao.

Oil-Fried Powder: One liang each of Wu Jia Pi, Mudan Pi (Cortex Moutan), Chishaoyao (Radix Paeoniae Rubra), Danggui (Radix Angelicae Sinensis). Grind to powder. Take one qian each time, add one cup of water and one copper coin dipped in oil, decoct to 70%, and take warm. Regular use fattens women (*Taiping Huimin Heji Jufang*).

Five Labors and Seven Injuries: Harvest Wu Jia stems on the 5th day of the 5th lunar month, leaves on the 7th day of the 7th month, roots on the 9th day of the 9th month. Process and sieve finely. Take one cun bi (square inch spoonful) with wine, three times daily. Long-term use eliminates wind-labor (*Qianjin*).

Polyps in eyes: One sheng of Wu Jia Pi (from trees not exposed to water sounds, ground to powder), mixed with two sheng of wine, soaked for seven days. Take twice daily. Avoid vinegar. After fourteen days, sores appear all over the body, indicating toxin expulsion. If not expelled, bathe in raw and cooked water to induce healing (*Qianjin Fang*).

Toxicity from ingesting minerals or uncontrollable heat, lying on cold ground: Two liang of Wu Jia Pi, four sheng of water, decoct to two and a half sheng. Take immediately upon onset (*Waitai Miyao*).

Huozao Dandu (erysipelas) starting from both feet, red as if burned: Five liang of ash from burnt Wu Jia roots and leaves. Mix with water from a blacksmith's trough and apply topically (*Chanru* by Yang Shi).