\r海带、布昆\pj237.bmp\r
\r海藻\pj238.bmp\r
味苦、咸，气寒。无毒。一云∶有小毒。东海所生，叶类萍藻。根着水底石上，茎如乱
发而乌。七夕收采，性反甘
草。治项间瘰 ，消颈下瘿囊。利水道通癃闭成淋，泻水气除胀满作肿。辟百邪鬼魅，止偏
坠疝疼。又种粗长，乃名海
带。茅软堪以系物，入药多用催
海藻同功。散结溃坚，并着奇效。
（谟）按∶荣气不从，外为痈肿。坚硬不溃，仗此可消。盖三药味俱咸，经云∶咸能软
坚。随
无不
溃，肿无不消也。
\r蜀漆\pj239.bmp\r
\r常山\pj239a.bmp\r
味苦、辛，气寒。无毒。川蜀多生，湖浙亦有。择如鸡骨，入药收灵。忌菘菜鸡肉葱
，畏玉札勿令犯。截温疟吐痰沫殊功，解伤寒驱寒热立效。水胀堪逐，鬼蛊能消。勿滚热下
咽，必露冷过宿。（凡服此，须头晚煎熟，露天空下一宿，次早才服。）年老久病患全忌，形
瘦稍虚者少煎。盖性悍凶，驱逐甚捷，功不掩过者也。苗名蜀漆，味苦纯阳。五月收
采阴
干，使宜栝楼桔梗。散火邪错逆，破痈瘕症坚。除痞结积凝，辟蛊毒鬼疰。久疟兼治，咳逆
且调。切勿多服，亦防恶吐。
\r甘遂\pj240.bmp\r
味苦、甘，气大寒。有毒。多产京西川谷，二月采根阴干。状若连珠，使宜瓜蒂。反
甘草，恶远志。破症坚积聚如神，退面目浮肿立效。食停胃内，有之即驱。水结胸中，非此
不解。盖气直透所结之处，专于行水攻决，利从谷道出也。凡用斟酌，切勿妄投。
海带、布昆
海藻
味苦、咸，气寒。无毒。一说：有小毒。产于东海，叶片类似萍藻。根部附着在水底的石头上，茎像乱发一样且呈黑色。七夕节采收，药性反制甘草。治疗颈部瘰疬（淋巴结结核），消除颈下的瘿囊（甲状腺肿）。通利水道，治疗小便不通转为淋证，泻除水气，消除因胀满引起的浮肿。辟除各种邪气鬼魅，停止偏坠疝气疼痛。另外种植出来的粗长品种，名叫海带。茅草般柔软可以用来系物，入药多与海藻有相同功效。散结溃坚，都显示出奇特疗效。
（陈嘉谟）按语：营气运行不畅，在外部形成痈肿。坚硬不溃破，依靠此药可以消散。大概这三种药物味道都属咸，经书说：咸能软坚。随着病情没有不溃散的，肿胀没有不消除的。
蜀漆
常山
味苦、辛，气寒。无毒。川蜀地区多生长，湖浙地区也有。选择像鸡骨一样的药材，入药有效。忌食菘菜、鸡肉、葱，畏惧玉札（钟乳石），不要让它们接触。截断温疟、吐出痰沫有特殊功效，解除伤寒、驱除寒热立即见效。水胀病可以驱逐，鬼蛊病能够消除。不要趁滚热时咽下，必须露置冷过一夜。（凡是服用此药，必须头天晚上煎熟，露天放置下一夜，第二天早上才服用。）年老久病患者完全禁忌，形体消瘦稍虚的人少煎。因为药性凶悍猛烈，驱逐病邪非常迅速，功绩不能掩盖其过失。苗名叫蜀漆，味苦纯阳。五月采收阴干，使用时宜搭配栝楼、桔梗。散除火邪错逆，破除痈瘕症坚（积聚硬块）。消除痞结积凝，辟除蛊毒鬼疰（一种传染病）。久疟兼治，咳嗽气逆也调理。千万不要多服，也要防止恶心想吐。
甘遂
味苦、甘，气大寒。有毒。多产于京西川谷，二月采收根部阴干。形状像连珠，使用时宜搭配瓜蒂。反甘草，厌恶远志。破除症坚积聚如神，退去面目浮肿立即见效。食物停滞胃内，有此药即可驱除。水饮结聚胸中，非此药不能解开。因为药气直接透入所结之处，专门行水攻决，利水作用从谷道（大便）排出。凡是用药要斟酌，千万不要妄加投用。
Kelp, Bu Kun
Sargassum (Haizao)
Taste: Bitter, Salty. Nature: Cold. Non-toxic. Some say: Slightly toxic. Grown in the East Sea, leaves resemble duckweed and algae. Roots attach to stones at the bottom of water, stems like messy hair and black. Harvested on the Qixi Festival (7th day of the 7th lunar month), its nature counteracts Licorice Root (Gancao). Treats scrofula (neck lymph node tuberculosis), eliminates goiter cysts (thyroid swelling). Promotes urination, treats urinary retention turning into strangury, drains water qi, removes distension and edema. Expels various evil spirits and demons, stops hernia pain in one side. Additionally, the coarsely grown variety is named Kelp (Haidai). Soft like thatch, suitable for tying objects; in medicine, it often shares the same efficacy as Sargassum. Dissolves nodules and softens hardness, both showing miraculous effects.
(Chen Momo) Commentary: When Ying Qi (Nutritive Qi) does not flow smoothly, sores and swellings form externally. If hard and unruptured, relying on this herb can dissipate them. Generally, these three herbs all have a salty taste. The Classics state: "Salty can soften hardness." Accordingly, nothing fails to rupture, no swelling fails to subside.
Shu Qi
Dichroa Root (Changshan)
Taste: Bitter, Pungent. Nature: Cold. Non-toxic. Abundant in Sichuan and Shu regions, also found in Hubei and Zhejiang. Select those resembling chicken bones for effective medicinal use. Avoid cruciferous vegetables (Songcai), chicken meat, and green onions; fear Aragonite (Yuzha); do not let them come into contact. Exceptionally effective in arresting warm malaria and vomiting phlegm foam; immediately effective in resolving cold damage (Shanghan) and driving out chills and fever. Can expel water distension, eliminate ghost-gu poisoning. Do not swallow while boiling hot; must be exposed to dew overnight. (When taking this herb, it must be decocted thoroughly the previous evening, left open-air overnight, and taken only the next morning.) Completely contraindicated for elderly patients with chronic diseases; lightly decocted for those who are emaciated and slightly deficient. Because its nature is fierce and violent, driving out pathogens very swiftly, its merits cannot cover its faults. The young shoot is named Shu Qi, taste bitter and purely Yang. Harvested in May and dried in shade; when used, it should be paired with Trichosanthes Root (Gualou) and Platycodon Root (Jiegeng). Disperses misplaced Fire Evil, breaks abscesses, masses, and hard accumulations. Eliminates epigastric fullness and凝结 accumulations, expels gu poison and ghost-zhu (infectious diseases). Treats chronic malaria, regulates cough and rebellious Qi. Do not take in large doses; also guard against nausea and vomiting.
Kansui Root (Gansui)
Taste: Bitter, Sweet. Nature: Very Cold. Toxic. Mostly produced in valleys west of Beijing and Sichuan; roots harvested in February and dried in shade. Shape resembles linked pearls; when used, it pairs well with Melon Peduncle (Gua Di). Incompatible with Licorice Root (Gancao); antagonistic with Polygala Root (Yuanzhi). Breaks hard masses and accumulations like magic, immediately reduces facial and ocular edema. For food stagnation in the stomach, this herb drives it out. For water accumulation in the chest, only this herb can resolve it. Because its Qi penetrates directly to the site of accumulation, it specializes in draining water and attacking blockages, with diuresis exiting through the bowel (Gu Dao). When using, exercise caution; never administer recklessly.