苦，平，有毒。采根，以米泔水浸一宿，漉出，以 竹叶煮之，日干用。
辛、甘，平。以温水淘去沙泥酒浸一二宿，蒸晒焙干，研末，得酒良，薯蓣、松枝
恶菌。
酸、甘、辛、苦、咸，温。入补药蜜蒸熟，再以泔水浸，焙干用。入嗽药生用，连
药。有南北之分，南者干枯，北者湿润。苁蓉为使，恶葳蕤，胜乌头。五味子以朝鲜国来者
为胜。
甘，温。去壳取白仁用，油黑不堪。
李中立曰∶去壳取仁，然仁绝难得，今医家或兼用壳。
甘，温，有小毒。形扁 大，如围棋子，去壳取仁，或去油用，老者壳色苍黑，
壳色黄，白仁皮绿，肉白者佳，多油及瘦薄者不堪用。
苦、微，辛，寒。去叶蔓劈开去革膜，取净子焙用。根为青木香。
马兜铃，春生苗，作蔓叶，似萝 而涩，开黄紫花，结实如铃，作四五瓣，根微有香气，
故
为青木香，不复采马兜
穗生，浅黄色，香酷烈如麝，今俗
好生君子其有慎而辨之哉！
甘、苦、辛，热，有毒。水淘去浮者，晒干，碾取头末去皮麸不用，亦有半生半熟
黑者名黑丑，白者名白丑，味 ，得青木香干姜良。
这就是金线重楼，味苦，性微寒，有毒。能克制雄黄、丹砂、硼砂以及盐。
味苦，性平，有毒。采集根部，用米泔水浸泡一夜，捞出，用竹叶煮过，晒干后使用。
味辛、甘，性平。用温水淘洗去沙泥，用酒浸泡一两个晚上，蒸晒焙干，研成粉末，用酒制效果良好。（注：此处原文疑似混杂了薯蓣等药材的描述，但依原文翻译）薯蓣、松枝厌恶菌类。
味酸、甘、辛、苦、咸，性温。入补药中时蜜蒸熟，再用米泔水浸泡，焙干后使用。入治咳嗽药中时生用，连同药渣一起。有南北之分，南方的干枯，北方的湿润。肉苁蓉为使药，厌恶葳蕤，能胜过乌头。五味子以朝鲜国出产的为优。
味甘、辛，性微热。用水淘洗干净，去掉皮和蒂，用酒浸泡一夜，蒸焙后使用。
味甘，性温。去掉外壳取白色的种仁使用，油黑的不堪使用。
李中立说：去掉外壳取种仁，但是种仁很难得到，现在的医家有时连壳一起使用。
味甘，性温，有小毒。形状扁大，像围棋子一样，去掉外壳取种仁，或者去油后使用，老者的壳色苍黑，壳色黄的，白仁皮绿，肉质白的为佳，多油及瘦薄的不堪使用。
味苦、微辛，性寒。去掉叶蔓劈开去掉革膜，取净种子焙干使用。根是青木香。
马兜铃，春天生苗，长成藤蔓叶子，像萝藦而涩，开黄紫色的花，结的果实像铃铛，分成四五瓣，根有轻微的香气，所以被称为青木香，不再采马兜铃（注：此处原文逻辑混乱，通常马兜铃根即青木香，或指不同品种，依原文直译）。穗生，浅黄色，香气酷烈如麝香，现在世俗喜好生吃君子应当谨慎辨别它啊！
味甘、苦、辛，性热，有毒。用水淘洗去掉浮起的杂质，晒干，碾碎取头末，去掉皮麸不用，也有半生半熟的。黑色的名叫黑丑，白色的名叫白丑，味道……（原文此处似有缺漏或错字“味 ”），与青木香、干姜配合效果良好。
This is *Paris polyphylla* var. *chinensis* (Jin Xian Chong Lou), bitter, slightly cold, and toxic. It can neutralize Realgar (Xiong Huang), Cinnabar (Dan Sha), Borax (Peng Sha), and salt.
Bitter, neutral, and toxic. Harvest the roots, soak them in rice washing water overnight, drain, boil with bamboo leaves, sun-dry, and use.
Acrid, sweet, and neutral. Wash away sand and mud with warm water, soak in wine for one or two nights, steam, dry, bake until dry, grind into powder; processing with wine is beneficial. (*Dioscorea* / Shu Yu) and pine branches are incompatible with fungi.
Sour, sweet, acrid, bitter, and salty, warm. For tonifying prescriptions, steam with honey until cooked, then soak in rice washing water, bake dry, and use. For cough remedies, use raw, including the medicinal material itself. There is a distinction between southern and northern varieties; those from the south are dry and shriveled, while those from the north are moist. *Cistanche* (Cong Rong) serves as an assistant herb; it is incompatible with *Asparagus cochinchinensis* (Weirui) and can overcome the toxicity of *Aconitum carmichaelii* (Wutou). *Schisandra chinensis* (Wuweizi) sourced from Korea is superior.
Sweet, acrid, and slightly hot. Wash clean with water, remove the skin and stem ends, soak in wine overnight, steam, bake, and use.
Sweet, warm. Remove the shell and use the white kernel; those that are oily and black are unsuitable.
Li Zhongli stated: Remove the shell and use the kernel, but kernels are extremely difficult to obtain; modern physicians sometimes use the shell together with the kernel.
Sweet, warm, and slightly toxic. The shape is flat and large, resembling a Go stone. Remove the shell and use the kernel, or use after removing the oil. Old ones have dark grey-black shells; those with yellow shells, green-skinned white kernels, and white flesh are best. Those with excessive oil or thin and shriveled kernels are unsuitable.
Bitter, slightly acrid, and cold. Remove leaves and vines, split open, remove the membranous layer, take the clean seeds, bake, and use. The root is Qing Mu Xiang (Aristolochia root).
*Aristolochia debilis* (Ma Dou Ling) produces vines and leaves in spring, resembling *Metaplexis japonica* (Luo Bo) but astringent, opening yellow-purple flowers, bearing fruit like a bell with four or five lobes. The root has a slight fragrance, hence it is called Qing Mu Xiang, and *Aristolochia* [seed/pod] is no longer harvested. The spikes grow, light yellow in color, with an aroma intense as musk. Nowadays, people prefer consuming it raw; gentlemen should be cautious and discerning!
Sweet, bitter, acrid, hot, and toxic. Wash with water to remove floating impurities, sun-dry, grind, and take the finest powder, discarding the bran. Some are half-raw and half-cooked. Black ones are named Hei Chou (Black Morning Glory Seed), and white ones are named Bai Chou (White Morning Glory Seed). The taste... [text missing/corrupt], works well with Qing Mu Xiang and Dried Ginger (Gan Jiang).
This is *Campsis grandiflora* (Ling Xiao Hua).
Sour, slightly cold. Both the flower and root enter medicine. The flower should not be approached closely; inhaling its scent harms the brain, and dew from the flower entering the eyes causes dizziness,