苦、咸，寒，根苗皆可用。连翘为使。
李濒湖曰∶按沈存中笔谈云，今方家所用漏芦乃飞廉也，飞廉一名漏芦，苗似苦 ，根
如牛
采时用苗，
苦，平。用根及花，得乌头良，恶麻黄。
今鬻花木者名之鬼蓟花，即此也。
甘、滑，冷，○叶五月收阴干。
甘、微咸，大寒。三月四月采茎叶，阴干用。
苦、辛，微寒，有小毒。五月五日采，阴干。忌猪肉、马肉、米泔，害人。伏 砂。
苦、涩，有小毒。五六七月采收，净洗，曝干，入甑中，层层洒酒与蜜，九蒸九晒用
甘，冷，以竹筒插入皮中取出，瓶盛之。
甘、辛、苦，温。宜用陈久者，去根节，煮数沸，抹去上沫，焙干，用黄芩为佐，浓
白薇为使，恶辛夷、石苇。
甘，平。水洗，锉用。
甘，微温。去节用。
甘、苦，寒。选沉水者用酒浸，则上行外行，姜汁浸则不腻膈，忌铜铁器，令人肾消
白，男损营女损
晒干收者为干
甘、苦，微温，用砂锅、柳甑衬以荷叶，将生地黄酒润，用缩砂仁粗末拌蒸，盖覆
文武火蒸半日，
干以手擘之有声
地黄掘出洗净，肥大沉水者正，堪简用宜用新根，其宿根当年朽腐，虽肥大而生气将尽之物
不宜入药，
之有伤也，
后皆能沉水，但鲜时有
曝之，一碾即末矣。
（漏芦）味苦、咸，性寒，根和苗都可以使用。连翘作为引经药。
李时珍说：据沈括《笔谈》记载，现在方家所用的漏芦其实是飞廉，飞廉又名漏芦，其苗像苦荬菜，根像牛蒡子。采挖时用苗。
（鬼蓟/漏芦别名）味苦，性平。用根和花，与乌头配伍效果好，忌与麻黄同用。
现在卖花木的人叫它鬼蓟花，就是这种植物。
（某药）味甘、滑，性冷。五月采收叶子，阴干备用。
（某药）味甘、微咸，大寒。三月四月采集茎叶，阴干后使用。
（某药）味甘，性平。凡是入药需炒过使用，治疗疝气则用醋拌炒。
（某药）味苦、辛，微寒，有小毒。五月五日采集，阴干。忌食猪肉、马肉、米泔水，对人有害。能伏砂（吸附或处理砂类物质）。
（某药）味甘，性温，有小毒。炒熟捣去刺，用酒拌蒸后使用，禁忌同茎叶部分。
（某药）味辛、甘，性寒，有小毒。五月采集，阴干后使用。垣衣（墙上的苔藓）、地黄作为引经药。
（天名精之子）即天名精的种子，味苦、辛，性凉，有小毒，微炒后使用。
（某药）味苦、涩，有小毒。五、六、七月采收，洗净，晒干，放入甑中，层层洒酒和蜜，经过九次蒸煮和九次晾晒后使用。
（某药）味甘，性冷。用竹筒插入树皮中取出汁液，用瓶子盛装。
（白薇）味甘、辛、苦，性温。宜选用陈久的药材，去掉根节，煮几沸，抹去上面的泡沫，焙干。用黄芩作为佐药，浓煎白薇作为使药，忌与辛夷、石苇同用。
（某药）味甘，性平。水洗，切碎后使用。
（某药）味甘，微温。去掉节部后使用。
（某药）味甘、苦，性寒。选择沉水的药材，用酒浸泡，则药力上行且向外发散；用姜汁浸泡则不腻膈。忌用铜铁器，否则令人肾消（肾虚消瘦），男子损伤营血，女子损伤……（原文此处似有缺漏，推测为“损卫”或类似含义，但依原文仅译可见部分）。晒干收存者为干品。
（生地黄）味甘、苦，微温。用砂锅、柳条蒸笼衬以荷叶，将生地黄用黄酒润透，加入缩砂仁粗末拌匀蒸制。覆盖后，用文武火蒸半天。干燥后用手掰开有响声。
地黄掘出洗净，肥大且沉水的为正品，值得挑选使用。宜用新根，宿根当年就会朽腐，虽然肥大但生气已尽，不宜入药，以免造成伤害。
（注：原文最后几句语序略显杂乱，整理如下：）
（关于地黄性状）后来都能沉水，但新鲜时有……（原文此处似有缺漏）。曝晒后，一碾即成粉末。
(Loulu, Rhizoma Euphorbiae Humifusae) Bitter, salty, cold in nature; both root and sprout are usable. Lianqiao (Forsythiae Fructus) serves as the guiding herb.
Li Shizhen stated: According to Shen Kuo's *Pen Talks*, the Loulu used by contemporary physicians is actually Feilian (Flower of Thistle). Feilian is also known as Loulu; its leaves resemble those of *Sonchus* (Kushu), and its roots resemble those of Arctii Fructus (Niubang). The sprouts are harvested for use.
(Guiji/Loulu alias) Bitter, neutral in nature. Use the root and flower; it pairs well with Wutou (Aconiti Radix Preparata) but is incompatible with Mahuang (Ephedrae Herba).
Florists currently call it Guiji Hua (Ghost Thistle Flower); this is the same plant.
(A certain herb) Sweet, slippery, cold in nature. Harvest the leaves in May and dry them in the shade.
(A certain herb) Sweet, slightly salty, very cold in nature. Harvest the stems and leaves in March and April, and dry them in the shade for use.
(A certain herb) Sweet, neutral in nature. Generally, stir-fry before use. To treat hernia, stir-fry with vinegar.
(A certain herb) Bitter, pungent, slightly cold in nature, slightly toxic. Harvest on the fifth day of the fifth lunar month and dry in the shade. Avoid pork, horse meat, and rice washing water, as they are harmful to humans. It can fix sand (absorb or process sandy substances).
(A certain herb) Sweet, warm in nature, slightly toxic. Stir-fry until cooked, remove thorns by pounding, steam with wine for use. Contraindications are the same as for the stems and leaves.
(A certain herb) Pungent, sweet, cold in nature, slightly toxic. Harvest in May and dry in the shade for use. Yuanyi (Moss from walls) and Dihuang (Rehmanniae Radix) serve as guiding herbs.
(Seeds of Tianmingjing) These are the seeds of *Tianmengjing* (Lycopersici Fructus or similar, contextually likely *Carpesium abrotanoides*), bitter, pungent, cool in nature, slightly toxic. Lightly stir-fry before use.
(A certain herb) Bitter, astringent, slightly toxic. Harvest in May, June, and July, wash clean, sun-dry, place in a steamer, sprinkle layer by layer with wine and honey, undergo nine cycles of steaming and drying before use.
(A certain herb) Sweet, cold in nature. Insert a bamboo tube into the bark to extract sap, and store in bottles.
(Baiwei, Cynanchi Atrati Radix) Sweet, pungent, bitter, warm in nature. Old stock is preferred. Remove root nodes, boil briefly, skim off foam, and bake dry. Huangqin (Scutellariae Radix) is used as an assistant herb, and concentrated Baiwei decoction is used as the guiding herb. Incompatible with Xinyi (Magnoliae Flos) and Shiwei (Pyri Folium).
(A certain herb) Sweet, neutral in nature. Wash with water, chop, and use.
(A certain herb) Sweet, slightly warm in nature. Remove the nodes and use.
(A certain herb) Sweet, bitter, cold in nature. Select specimens that sink in water. Soak in wine to direct the action upward and outward. Soak in ginger juice to prevent cloying the epigastrium. Avoid copper and iron vessels, as they may cause kidney wasting, damage Ying (nutritive qi) in men, and damage [Wei (defensive qi)/blood] in women. Sun-dried and stored specimens are considered dried herbs.
(Shengdihuang, Rehmanniae Radix) Sweet, bitter, slightly warm in nature. Use a clay pot and a willow steamer lined with lotus leaves. Moisten Shengdihuang with yellow wine, mix with coarse powder of Suasharen (Amomi Fructus Rotundus), cover, and steam over mild heat for half a day. When dry, it should crackle when broken by hand.
Dig up the Di Huang, wash clean. Those that are plump and sink in water are authentic and suitable for selection. Fresh roots are preferred; old roots rot within the year. Although plump, they have exhausted their vital energy and are unsuitable for medicinal use, as they may cause harm.
(Note: The original text regarding physical properties is fragmented.) Later specimens can all sink in water, but fresh ones... [text missing]. After sun-drying, they turn to powder upon grinding.