典藏书目

[Li Shizhen said] When herbs are harvested, they should be moistened and steamed from Si hour (09:00-11:00) to Wei hour (13:00-15:00). They are then soaked in fermented grain water (Jiangshui) overnight, dried by baking, and used.

[Lei Xiao said] When using Tingli Zi (Descurainiae Semen seu Fructus), mix it with Nuomi (Oryza sativa var. glutinosa seed), place it on a warm surface for mild baking until the rice is cooked, remove the rice, crush the herb, and use. (Note: Zhang Shaotang's edition reads "stove" for a certain character, which makes more sense contextually.)

[Li Shizhen said] When using seeds (context implies Tusizi or similar), wash them thoroughly with water to remove sand and dirt, then dry them in the sun. If used in decoctions, stir-fry them before use; if used in pills or powders, soak them in wine overnight, steam them, and then use. (Note: The original text contains garbled characters "steam rui", likely describing the steaming process).

[Lei Xiao said] After harvesting, finely chop the herb, wrap it in leaves overnight, dry it in the sun, and then use it. (Note: The subject herb is missing in the source text, but later mentions removing spines, possibly referring to Cang'erzi).

[Lei Xiao said] When preparing the herb, select clean pieces, steam them from Wu hour (11:00-13:00) to You hour (17:00-19:00), dry them in the sun, and pound them in a wooden mortar until all spines are removed. Mix with wine, steam again from Wu hour to You hour, dry in the sun, and use. [Meng Shen said] Whether made into pills or powders, the herb must be stir-fried to remove spines before use.

[Lei Xiao said] When preparing the herb, finely cut it. Select pieces with patterns resembling water swirls and dense, heavy texture, slice them, steam them from Si hour to Wei hour, dry in the sun, sprinkle with wax water (or specific liquid), and steam again... (Note: The text breaks off here with "From Qi Yue said").

[Somemaster said] Regarding Dahuang (Rhei Radix et Rhizoma), there are steamed, raw, and fully processed forms; they cannot be used indiscriminately. [Cheng said] Dahuang is typically sold as dried goods roasted with hot stones during harvest, so raw forms are rare. Therefore, extensive processing such as steaming or boiling is not necessary when using it.

[Lei Xiao said] Select roots that are white with floral patterns. Scrape off the skin with a copper knife, slice thinly, and soak in running water from the east for two nights. Drain, place in a steamer, layer with Heidouye (Soybean leaf) and Shanglu (Phytolaccae Radix), alternating layers. Steam from Wu hour to Hai hour (21:00-23:00). Remove and discard the bean leaves and Phytolacca, dry in the sun, chop, and use. If bean leaves are unavailable, substitute with beans.

[Lei Xiao said] When preparing the herb, remove soil and impurities. Soak in Gancao Tang (Licorice Decoction) overnight, drain, and dry in the sun. Mix with 1-2 sheng of Huangjing juice (Polygonati Rhizoma natural juice), stir-fry in a clay vessel until the juice is absorbed, and use. (Note: The subject herb is missing, but ingredients suggest a detoxification or enhancement process).

[Lei Xiao said] Do not use wild/raw forms (Fusheng), as accidental ingestion causes uncontrollable qi leakage. This toxicity can be resolved by decocting Jicai Tang (Shepherd's Purse Decoction). After harvesting, finely chop on a locust wood chopping block, mix with Haiyu Ye (Alocasia macrorrhizos leaf), steam from Si hour to Shen hour (15:00-17:00), remove the Alocasia leaves, dry in the sun, and use. [Li Shizhen said] For herbs requiring bone/core removal, boil in Jiangshui (fermented grain water) until soft, remove the hard core/bone, dry in the sun, and use. (Note: The subject herb is missing at the end, likely referring to toxic roots like Fuzi or Wutou).