\r甲香\pd475.bmp\r
味咸，平，无毒。主心腹满痛，气急，止痢，下淋。生南海。
唐本注云∶蠡大如小拳，青黄色，长四、五寸，取 烧灰用之。南人亦煮其肉啖，亦无
损益
图经曰∶甲香，生南海，今岭外、闽中近海州郡及明州皆有之。海蠡（音螺）之掩也。
《南州
之使益芳
，独烧则臭。一名流螺。诸螺之中，流最浓味是也。其蠡大如小拳，青黄色，长四、五寸。
人亦啖其肉。今医方∶稀用，但合香家所须。用时先以酒煮去腥及涎，云可聚香，使不散也
。
泔
又
以蜜三合，水一斗，再煮都三复时，以香烂止，炭火热烧地，洒清酒，令润，铺香于其上，
以新瓷瓶盖合密， 一复时，待香冷硬，即臼中，用木杵捣，令烂，以沉香三两，麝香一分
和合，略捣，令相乱，入即香成，以瓷瓶贮之，更能埋之，经久方∶烧，尤佳。凡烧此香，
须用大火炉，多着热灰及刚炭，至合翻时，又须换火，猛烧令尽讫，去之，炉旁着火，暖水
即
香不散。甲香须用台州小者佳。此法出于刘兖奉礼也。凡蠡之类亦多，绝有大者。珠蠡莹洁
如珠，鹦鹉蠡形似鹦鹉头，并堪酒杯者。梭尾蠡如梭状，释辈所吹者，皆不入药，故不悉录
。
海药云∶和气清神，主肠风 痔。陈氏云∶主甲疽， 疮，蛇、蝎、蜂螫，疥癣，头疮，
馋疮。甲煎，口脂用也。《广州记》云∶南人常食，若龟鳖之类。又有小甲香，若螺子状。
取其
蒂而修成也。雷公云∶凡使，须用生茅香、皂角二味煮半日，却，漉出，于石臼中捣，用马
尾筛筛过用之。经验方∶甲香修制法∶不限多少，先用黄土泥水煮一日，以温水浴过；次用
米泔或灰汁煮一日，根据前浴过；后用蜜、酒煮一日，又浴过；曝干任用。
衍义曰∶甲香，善能管香烟，与沉、檀、龙、麝用之，甚佳。
甲香
味咸，性平，无毒。主治心腹部的胀满疼痛、气急喘息，能止痢疾，治疗淋证（小便频数短涩、滴沥刺痛）。产于南海地区。
《唐本草》注解说：蠡（一种海螺）大如小拳头，颜色青黄，长四、五寸，取出来烧成灰后使用。南方人也煮它的肉吃，但认为没有特别的补益作用。
《图经本草》说：甲香产于南海，现在岭南、闽中沿海的州郡以及明州都有出产。它是海蠡（音同“螺”）的壳。《南州异物志》记载：单独焚烧时会有臭味，只有与其他香料合用才能散发香气。又名流螺。在各类螺中，流螺的味道最浓郁。这种螺大如小拳头，青黄色，长四、五寸。人们也食用其肉。现在的医方中很少使用，主要是制香家所需。使用时先用酒煮以去除腥味和黏液，据说这样可以聚拢香气，使其不散失。
又法：用蜂蜜三合，水一斗，再次煮沸共三个时辰，直到香气熟烂为止。在炭火加热的地面上，洒上清酒使其湿润，将香铺在上面，用新的瓷瓶盖严密覆盖，经过一个时辰，待香冷却变硬后，放入臼中，用木杵捣烂，再加入沉香三两、麝香一分混合，稍微捣匀，使香气融合，装入瓶中储存。如果能埋藏一段时间再使用，效果更佳。凡是烧制这种香，必须使用大火炉，放置大量的热灰和刚炭，到了需要翻动的时候，还要更换燃料，猛烈燃烧直至完毕，移开炉具，在炉旁生火保持温暖，这样香气才不会散失。甲香以台州产的小个为佳。此法出自刘兖奉礼。凡属螺类也很多，绝大的有珠螺，晶莹剔透如珍珠；鹦鹉螺形状像鹦鹉头，都可以用作酒杯。梭尾螺形状像梭子，是僧人吹奏的法器，这些都不入药，所以不全部记录。
《海药本草》说：能调和气息、清静神志，主治肠风下血、痔疮。陈氏说：主治甲疽（指甲周围化脓性感染）、疮疡，以及蛇、蝎、蜂蜇伤，疥癣，头疮，恶疮。甲煎是制作口红用的。《广州记》说：南方人常食用，如同龟鳖之类。又有小甲香，形状像螺子，取其蒂部加工而成。雷公说：凡使用甲香，必须用生茅香、皂角两味药煮半天，然后捞出，在石臼中捣碎，用马尾筛筛过后使用。经验方中的甲香修制法：数量不限，先用黄土泥水煮一天，用温水清洗；再用米泔水或草木灰汁煮一天，同样清洗；最后用蜂蜜、酒煮一天，再清洗；晒干后即可随意使用。
Jiaxiang (Shell of Conch)
Taste: Salty. Nature: Neutral. Toxicity: Non-toxic. Indications: Mainly treats fullness and pain in the heart and abdomen,急促 breathing (Qi urgency), stops dysentery, and treats Lin syndrome (dysuria). It is produced in the South Sea region.
*Bencao Tang* commentary states: The conch is as large as a small fist, yellowish-green in color, four to five inches long. It is taken out, burned to ash, and used. People in the south also boil its meat for consumption, believing it has no particular nourishing benefit.
*Tujing Bencao* states: Jiaxiang is produced in the South Sea. Currently, it is found in coastal prefectures of Lingnan, Minzhong, and Mingzhou. It is the shell of the Hai Li (sea snail/conch). *Nanzhou Yiwu Zhi* records: When burned alone, it emits an unpleasant odor; only when combined with other fragrances does it emit fragrance. It is also known as Liuluo. Among various shells, Liuluo has the richest flavor. This shell is as large as a small fist, yellowish-green, four to five inches long. People also consume its meat. In current medical prescriptions, it is rarely used, primarily required by perfumers. When used, it should first be boiled in wine to remove fishy odors and saliva/mucus, which is said to help gather the fragrance and prevent it from dissipating.
Another method: Use three he of honey and one dou of water, boil again for three shichen (approx. 6 hours), until the fragrance becomes soft and cooked. On a ground heated by charcoal fire, sprinkle clear wine to moisten it, spread the fragrance material on top, cover tightly with a new porcelain lid, wait for one shichen until the fragrance cools and hardens, then place it in a mortar, pound with a wooden pestle until paste-like. Add three liang of Chenxiang (Agarwood) and one fen of Shexiang (Musk), mix slightly to blend the aromas, store in a porcelain bottle. If buried for a period before use, it is even better. Whenever burning this fragrance, a large furnace must be used, filled with plenty of hot ashes and fresh charcoal. When turning is needed, fuel must be replaced, burning fiercely until complete. Remove the furnace, keep warm with fire nearby so the fragrance does not dissipate. Small Jiaxiang from Taizhou is considered best. This method originates from Liu Yan Fengli. There are many types of shells, including very large ones. Zhu Li (Pearl Shell) is crystal clear like pearls; Yingwuli (Parrot Shell) resembles a parrot's head; both can serve as wine cups. Suowei Li (Shuttle-tail Shell) is shuttle-shaped, used by monks as wind instruments; these do not enter medicine, so they are not fully recorded.
*Haiyao Bencao* states: Harmonizes Qi and clears the spirit, mainly treats Changfeng bleeding (blood in stool due to wind-heat) and hemorrhoids. Chen Shi states: Treats Jiaju (paronychia/ungual abscess), sores, snake, scorpion, and bee stings, scabies, tinea, scalp sores, and foul ulcers. Jiajian is used for making lip rouge. *Guangzhou Ji* states: Southerners often eat it, similar to turtles and tortoises. There is also small Jiaxiang, shaped like a snail, made from its stalk after processing. Leigong states: For usage, it must be boiled with Shengmaoxiang (fresh thatch root) and Zaogiao (Gleditsia sinensis fruit) for half a day, then removed, pounded in a stone mortar, and sifted through a horsehair sieve before use. Empirical prescription method for preparing Jiaxiang: Quantity unlimited. First, boil in yellow earth mud water for one day, wash with warm water; second, boil in rice washing water or plant ash lye for one day, wash again; finally, boil in honey and wine for one day, wash again; dry in the sun and use as needed.
*Yanyi* states: Jiaxiang excels at managing incense smoke. Combined with Chenxiang (Agarwood), Tanxiang (Sandalwood), Longnao (Borneol), and Shexiang (Musk), it yields excellent results.