又名火 草。即猪膏母也。所在有之。今河南陈州。采充方物。此草素茎有棱而不圆。
兼有斑点。高三尺许。叶对节生。似苍耳而微长。又似地菘而稍薄。茎叶皆有细毛。八九
开小花。深黄色。中有长子如同蒿。外萼有细刺黏人。采于五月五日者佳。采之以夏。取
畅气活血。随加蒸曝。俾之合宜。
味辛苦。气平寒。有小毒。气臊凑肝。功专血分。生则性寒。捣汁服。令人吐。故有小
毒。
捣汁
并偏
也。
六月六
九过。
膝无力
三味收
黄。又能
为末。每服
末。每服半
大能导热活
凡患四肢
阴血不足
取净细面
蒸一炷
茅术威
皮薏仁
黄当归
斛各六
心好淡酒。或盐开水。下五六十丸。久自愈。
〔论〕 生平泽下湿地。其气宜寒。其味先苦后辛。辛甚微。夫苦本于寒。则所谓诸
苦涌
其能
湿热则
云。
分有专
至蒸
则热
生于
益肾
身不
阳。
〔修治〕 所用止叶及头上枝。此下皆不用。而实又可知。以实结于秋末。则气收也。
每去
层。
芦有数种。其长丈许。中空皮薄色白者。葭也。芦也。苇也。其短小于苇。而中
色青苍者。 也。 也。荻也。萑也。其最短小而中实者。蒹也。帘也。其身皆
皆长如箬。其根入药。性味皆同。未解叶者。谓之紫箨。（濒湖）
气味甘寒。通胃降逆之要药。主消渴客热。疗胃中热。呕逆。不下食。寒热时疾烦闷。
泻痢
除热
分煎
烦闷呕
水二斗。煮八升。去渣。分五服。取汗乃瘥。按此必胃热伤血而壅于关节。为
汗。呕哕不止厥逆者。芦根三斤切。水煎浓汁。频饮二升必效。入童便煮。不
胃上气。芦根茅根各二两。水四升。煮二升。分服。
〔论〕 芦根味甘气寒。益胃养阴。故治胃热呕逆为圣药。其能止小便利者。以胃热则
脾气
能散精
胃之阴
热。胥
缪氏。呕吐作胀因寒者。弗服。
〔修治〕取水底并黄泡肥浓味甘者良。去须节并赤黄皮用。其露出及浮水中者勿服。
又名火草。就是猪膏母。各地都有生长。现在河南陈州采集它作为地方特产。这种草茎干素色有棱而不圆，兼有斑点。高三尺左右。叶子对生在节上，像苍耳但稍长，又像地菘但稍薄。茎叶都有细毛。八月九月开小花，深黄色。中间长的子实像蒿草，外面的萼片有细刺粘人。在五月五日采摘的为好。在夏季采摘，用来通畅气机、活血。随即加以蒸晒，使其适宜。
味辛苦。气平寒。有小毒。气味臊浊凑入肝脏，功效专入血分。生用时性寒，捣汁服用，使人呕吐，所以有小毒。
捣汁并偏也。（此处原文残缺或排版错乱，意指药性偏颇）
六月六日（采制相关，原文残缺）。
九过。（指炮制次数，原文残缺）。
膝无力（症状，原文残缺）。
三味收（方剂组成描述，原文残缺）。
黄。（药材名残留，原文残缺）。
又能（功效描述，原文残缺）。
为末。每服（用法用量，原文残缺）。
末。每服半（用法用量，原文残缺）。
大能导热活（功效描述，原文残缺）。
凡患四肢（病症描述，原文残缺）。
阴血不足（病机描述，原文残缺）。
取净细面（辅料，原文残缺）。
蒸一炷（时间单位，原文残缺）。
茅术威（药材名残留，原文残缺）。
皮薏仁（药材名残留，原文残缺）。
黄当归（药材名残留，原文残缺）。
斛各六（剂量残留，原文残缺）。
心好淡酒。或盐开水。下五六十丸。久自愈。（用法：用淡酒或盐开水送服五六十丸，时间久了自然痊愈。）
〔论〕 生长在沼泽低湿之地。其气宜寒。其味先苦后辛。辛味很微弱。夫苦本源于寒，则所谓诸苦涌吐之理……（原文残缺，意指苦味能涌吐，因苦属寒）。
其能……湿热则……云。（原文残缺，意指能清热利湿）。
分有专……至蒸……则热……生于……益肾……身不……阳。（原文严重残缺，涉及脏腑分工、蒸制后性质变化、产生热气、补肾、身体阳气等理论片段）。
〔修治〕 所用只有叶及头上枝。这下面部分都不用。而果实又可知。因为果实结于秋末，则气收敛了。每去……层。（原文残缺，指去除外层）。
芦有数种。其长丈许，中空皮薄色白者，是葭，是芦，是苇。其短小于苇，而中……色青苍者，是……，是……，是荻，是萑。其最短小而中实者，是蒹，是帘。它们的茎叶都长如箬竹叶。它们的根入药，性味都相同。未解叶者，叫做紫箨。（引自李时珍《濒湖脉学》或本草考证）。
气味甘寒。通胃降逆的要药。主治消渴客热。治疗胃中热。呕逆。不下食。寒热时疾烦闷。泻痢……除热……分煎……烦闷呕……水二斗。煮八升。去渣。分五服。取汗乃瘥。（用法：用水二斗，煮取八升，去渣，分五次服用。出汗后病愈。按语：此必是胃热伤血而壅滞于关节，导致……汗出。若呕哕不止厥逆者，用芦根三斤切，水煎浓汁，频饮二升必效。加入童便煮，不……胃上气。芦根茅根各二两，水四升，煮二升，分服。）
〔论〕 芦根味甘气寒，益胃养阴，所以治疗胃热呕逆是圣药。其能止小便利者，以胃热则……脾气……能散精……胃之阴……热。胥……缪氏。（原文残缺，解释芦根通过清胃热、养胃阴来调节津液代谢，引用缪希雍观点）。呕吐作胀因寒者，弗服。（禁忌：因寒导致的呕吐腹胀，不服用）。
〔修治〕取水底并黄泡肥浓味甘者良。去须节并赤黄皮用。其露出及浮水中者勿服。（修治方法：选取水底且根部黄泡肥厚、味道甘甜的为佳。去掉须、节以及赤黄色的皮使用。那些露出水面及漂浮在水中的不要服用。）
Translation:
Also known as Huo Cao (Fire Grass). It is also called Zhigao Mu (Mother of Pig Fat). It grows in various places. Currently, Chenzhou in Henan Province collects it as a local specialty. This plant has a plain-colored stem with ridges and is not round, featuring spots. It stands about three chi tall. The leaves grow oppositely on the nodes, resembling Xiancao (Cocklebur) but slightly longer, and similar to Disong (Ground Mustard) but thinner. Both stems and leaves have fine hairs. In the eighth and ninth months, it opens small flowers that are deep yellow. The central seeds resemble Hao Cao (Mugwort), while the outer calyx has fine prickles that stick to people. Those harvested on the fifth day of the fifth lunar month are considered best. Harvested in summer, it is used to promote Qi circulation and activate blood. It is subsequently steamed and sun-dried to make it suitable for use.
It tastes bitter and pungent. Its nature is neutral and cold. It has slight toxicity. Its odor enters the Liver organ. Its efficacy is specialized in the Blood aspect. When raw, its nature is cold; crushing it to extract juice and consuming it induces vomiting, hence it has slight toxicity.
[Text fragments regarding processing and symptoms are incomplete or garbled in the source.]
[Discussion] It grows in marshes and low-lying wetlands. Its nature suits coldness. Its taste is first bitter then pungent. The pungency is very slight. Bitterness originates from coldness; thus, the principle that "all bitter substances induce vomiting" applies... [Text incomplete]. It can clear damp-heat... [Text incomplete]. [Various fragmented theoretical statements regarding organ functions, heat generation, kidney tonification, and Yang energy are present but grammatically incomplete.]
[Processing] Only the leaves and the branches at the top are used. The lower parts are not used. The fruit's properties can be inferred; since fruits form in late autumn, their Qi is astringent. [Text incomplete regarding removing layers.]
There are several types of Lu (Reed). Those that are about one zhang long, hollow inside, with thin skin and white color, are Jia, Lu, and Wei. Those shorter than Wei, with greenish-gray color, are ... [Names missing], Di, and Huan. Those shortest and smallest with solid centers are Jian and Lian. Their stems and leaves are all like bamboo leaf sheaths. Their roots are used medicinally, and their nature and flavor are identical. Those without developed leaves are called Zituo (Purple Husk). (Quoted from Benhu [Li Shizhen]).
Its flavor is sweet and its nature is cold. It is an essential herb for unblocking the Stomach and directing rebellious Qi downward. It primarily treats Xiao Ke (Wasting-Thirst) and exogenous heat. It treats Stomach heat, vomiting and regurgitation, inability to eat, fever and chills with irritability, dysentery... removes heat... [Processing instructions incomplete]. Water two dou, boil to eight sheng, remove dregs, divide into five doses. Sweating indicates recovery. Note: This implies Stomach heat injuring blood and stagnating in the joints... If vomiting, hiccups, and cold extremities persist, use three jin of cut Lu Gen (Reed Rhizome), decoct in water to make a thick juice, drink frequently, two sheng per dose will be effective. Boil with Tong Bian (Human Urine)... For rebellious Qi above the Stomach, use Lu Gen (Reed Rhizome) and Mao Gen (Imperata Rhizome), each two liang, four sheng of water, boil to two sheng, divide and take.
[Discussion] Lu Gen (Reed Rhizome) has a sweet flavor and cold nature, benefiting the Stomach and nourishing Yin. Therefore, it is a supreme medicine for treating Stomach heat with vomiting and regurgitation. Its ability to stop frequent urination works because Stomach heat affects... Spleen Qi... dispersing essence... Stomach Yin... Heat. Citing Miao Shi [Miao Pi-yong]. Do not use if vomiting and distension are caused by Cold.
[Processing] Select those from the bottom of the water with yellow, plump, thick bases and sweet taste as good quality. Remove the rhizome hairs, nodes, and reddish-yellow skin before use. Do not use those exposed to air or floating on the water surface.