〔 曰〕凡采得阴干，去头并白蕊，于槐砧上锉，拌豆淋酒蒸之，从巳至未出，晒干。
〔 曰〕凡使，用铜刀于槐砧上锉，日干，勿犯铅铁器。勿用赤柳草根，真相似，只是
味酸涩。误服令人患内障眼，速服甘草水解之，即毒瓦斯散。
〔 曰〕凡使勿用木条，色黄、腥、皮皱、上有丁足子，不堪用。惟要心有花纹黄色者
细锉，以车前草根相对蒸半日，晒干取用。〔时珍曰〕今人去皮锉，酒洗晒干用。
〔 曰〕凡采得细锉，用蓝叶并根，同入生绢袋盛之，蒸一伏时，去蓝晒用。
〔雷曰〕凡采得，用粗布揩去毛了，以熟甘草水浸一伏时，切，晒用。
〔 曰〕凡使勿用泥菖、夏菖二件，如竹根鞭，形黑、气秽味腥。惟石上生者，根条嫩
黄，
熟，
〔 曰〕凡使勿用松黄并黄蒿。其二件全似，只是味 及吐人。真蒲黄须隔三重纸焙令
色
〔时珍曰〕紫背浮萍，七月采之，拣净，以竹筛摊晒，下置水一盆映之，即易干色。
〔 曰〕凡使须用生乌豆，并紫背天葵，三件同蒸一伏时，日干用。〔时珍曰〕近人但
洗净咸味，焙干用。
【前人曰】凡是采收后阴干的，去掉头部和白色的花蕊，在槐木砧板上切碎，拌入豆淋酒蒸制，从巳时到未时取出，晒干。
【前人曰】凡是使用，用铜刀在槐木砧板上切碎，日晒干燥，不要接触铅铁器具。不要用赤柳草根，因为真品与它极相似，只是味道酸涩。误服会导致患内障眼病，迅速服用甘草水解解毒，毒气即可消散。
【前人曰】凡是使用，不要用木条（指伪品），那种药材色黄、有腥味、皮皱缩、上面有像“丁足子”一样的突起，不堪使用。一定要选用内心有黄色花纹的，细细切碎，用车前草根相对蒸半天，晒干后取用。【李时珍曰】现在的人去皮切碎，用酒洗过晒干使用。
【前人曰】凡是采收后细细切碎，用蓝叶及其根部，一同放入生绢袋中盛装，蒸一个时辰（两小时），去掉蓝叶后晒干使用。
【雷敩曰】凡是采收后，用粗布擦去绒毛，用煮熟的甘草水浸泡一个时辰，切片，晒干使用。
【前人曰】不论数量多少，细细切碎，用酒浸泡一夜，取出暴晒干燥，随意使用。
【前人曰】凡是使用，不要用泥菖蒲、夏菖蒲这两类，它们像竹根鞭一样，形状黑、气味秽浊、味道腥。只有生长在石头上的，根条嫩黄，成熟……（原文此处似有缺漏或排版错误，依文意补全逻辑）
【前人曰】凡是使用，不要用松黄和黄蒿。这两样完全相似，只是味道……以及会让人呕吐。真正的蒲黄必须隔三层纸焙烤至颜色……（原文此处似有缺漏，依文意补全逻辑）
【李时珍曰】紫背浮萍，七月采收，拣选干净，用竹筛摊开晾晒，下面放一盆水映照，就容易干燥且色泽好。
【前人曰】凡是使用，需要用生黑豆，并紫背天葵，三样一同蒸一个时辰，日晒干燥使用。【李时珍曰】近来的人只是洗净咸味，焙干使用。
【前人曰】凡是使用昆布，每一斤，用十个大小适中的蒸笼垫箅，一同切碎，用东流水煮，从巳时到亥时，等到咸味去除，然后晒焙使用。
[Predecessors said] When harvested and dried in the shade, remove the head and white stamens. Chop on a locust wood (Huai) cutting board, mix with bean-leavened wine (Doulin Jiu), steam from Si hour to Wei hour, then take out and sun-dry.
[Predecessors said] For use, chop with a copper knife on a locust wood cutting board, dry in the sun, and avoid contact with lead or iron vessels. Do not use the root of Red Willow (Chiliu). It resembles the true herb but has a sour and astringent taste. Accidental ingestion causes internal cataracts; quickly administer Licorice Root (Gancao) decoction to detoxify, and the toxic qi will dissipate.
[Predecessors said] For use, do not use woody stems that are yellow, fishy-smelling, wrinkled, and have "Dingzu" (nail-like) protrusions; these are unsuitable. Select only those with yellow floral patterns in the heart, chop finely, steam for half a day with the root of Plantago asiatica (Cheqiancao), then sun-dry for use. [Li Shizhen said] Nowadays, people peel, chop, wash with wine, and sun-dry for use.
[Predecessors said] After harvesting, chop finely. Place together with the leaves and roots of Isatis tinctoria (Lanye) into a raw silk bag, steam for one Fu period (two hours), remove the Isatis parts, and sun-dry for use.
[Lei Xiao said] After harvesting, wipe off the hairs with coarse cloth, soak in cooked Licorice Root (Gancao) water for one Fu period, slice, and sun-dry for use.
[Predecessors said] Regardless of quantity, chop finely, soak in wine overnight, take out, expose to sun until dry, and use as needed.
[Predecessors said] For use, do not use Mud Acorus (Nichang) or Summer Acorus (Xiachang). These resemble bamboo root whips, are black in color, have a foul odor, and a fishy taste. Only those growing on rocks, with tender yellow roots... [Text incomplete in source]
[Predecessors said] For use, do not use Pine Pollen (Songhuang) or Yellow Mugwort (Huanghao). These two are completely similar, but their taste... and they induce vomiting. True Coptis Rhizome (Puhuang - *Note: Context suggests Puhuang is likely Typhae Pollen based on description, but text says Pu Huang*) must be baked through three layers of paper until the color... [Text incomplete in source]
[Li Shizhen said] Purple-backed Duckweed (Zibei Fuping) is harvested in July. Pick clean, spread on a bamboo sieve for drying, place a basin of water underneath to reflect light, which facilitates drying and preserves color.
[Predecessors said] For use, require raw black soybeans (Wudou) and Purple-backed Tiankui, steam all three together for one Fu period, then sun-dry for use. [Li Shizhen said] Recent practitioners merely wash away the salty taste, bake dry, and use.
[Predecessors said] For use of Kelp (Kunbu), for every jin (500g), use ten steamer inserts of appropriate size. Chop finely together, boil in flowing water from the east (Donglianshui) from Si hour to Hai hour. Wait until the salty taste is removed, then sun-bake for use.
[Predecessors said] For use, remove the root head, soak in wine overnight, expose to sun until dry. Mix with animal fat (Su) and steam from Si hour to You hour. Slowly bake dry; this is effective when used in tonifying prescriptions.