雷公云∶乌头，少有茎苗，长身乌黑，少有旁尖。乌喙皮上苍，有大豆许者孕八、九个
周遭，底陷，黑如乌铁。
凡使，宜于文武火中炮令皴坼，即劈破用。
雷公云∶天雄，身全矮，无尖，周匝四面有附孕十一个，皮苍色，即是天雄。
凡使，宜炮皴坼后，去皮尖底用，不然，阴制用。
若阴制使，即生去尖底了，薄切，用东流水并黑豆浸五日夜，然后漉出，于日中晒令干
用。
每十两，用生乌豆五两，东流水六升。
雷公云∶侧子，只是附子旁，有小颗附子如枣核者是。宜生用，治风疹神妙也。
雷公云∶凡使，勿误用白旁KT 子，真似半夏。只是咬着微酸，不入药用。
若修事半夏四两，用捣了白芥子末二两，头醋六两，二味搅令浊，将半夏投于中，洗三
遍用之。
半夏上有隙涎，若洗不净，令人气逆，肝气怒满。
雷公云∶凡使，细切，内容如水旋斑，紧重，锉，蒸，从巳至未，晒干。又洒腊水蒸，
从未至亥，如此蒸七度。晒干，却洒薄蜜水，再蒸一伏时。
其大黄，擘，如乌膏样，于日中晒干，用之为妙。
雷公云∶凡使，勿用赤须子，真相似葶苈子，只是味微甘、苦。葶苈子入顶苦。
凡使，以糯米相合，于焙上微微焙，待米熟，去米，单捣用。
雷公云∶凡使，勿用木梗，真似桔梗，咬之只是腥涩不堪。
凡使，去头上尖硬二、三分已来，并两畔附枝子，于槐砧上细锉，用百合水浸一伏时，
漉出，缓火熬令干用。
每修事四两，用生百合五分，捣作膏，投于水中浸。
雷公说：乌头，茎苗很少，植株高大且通体乌黑，偶尔有旁生的尖角。乌喙外皮呈苍青色，周围像大豆那样孕育着八九个侧芽，底部凹陷，颜色黑得像乌铁一样。
凡是使用乌头，应当在文火和武火之间炮制至表皮皱裂，然后劈开使用。
雷公说：天雄，植株整体矮小，没有尖角，四周环绕附着十一个侧芽，皮色苍青，这就是天雄。
凡是使用天雄，应当炮制至表皮皱裂后，去掉皮、尖和底部使用；否则，采用阴制法使用。
如果采用阴制法，就取生品去掉尖和底部，切成薄片，用东流水和黑豆浸泡五到七个夜晚，然后滤出，在阳光下晒至干燥使用。
雷公说：侧子，只是附子旁边长出的小颗附子，形状像枣核一样的就是。宜生用，治疗风疹非常神妙。
雷公说：凡是使用半夏，不要误用白旁KT子（注：此处原文可能有误或为特定别名，指代一种类似半夏的非药用植物），它真的很像半夏。只是咬起来味道微酸，不能入药。
如果要修治四两半夏，先用捣碎的白芥子末二两，加上米醋六两，将这两味东西搅拌成浑浊液，把半夏投入其中，清洗三遍后使用。
雷公说：凡是使用大黄，要细切，内部纹理如水旋斑，质地紧密沉重，锉碎后蒸制，从巳时到未时，晒干。然后再洒上腊水蒸制，从未时到亥时，这样反复蒸七次。晒干后，再洒上稀薄的蜜水，再蒸一个时辰（伏时）。
其大黄块掰开后，像乌膏一样，在阳光下晒干，这样使用最为精妙。
雷公说：凡是使用葶苈子，不要用赤须子，它真的很像葶苈子，只是味道微甘、苦。而真正的葶苈子入口极苦。
凡是使用葶苈子，将其与糯米混合，在焙具上微微焙炒，等到米熟了，去掉米粒，单独捣碎使用。
雷公说：凡是使用桔梗，不要用木梗，它真的很像桔梗，但咬起来只有腥涩难闻的味道。
凡是使用桔梗，要去掉头部尖锐坚硬的两三分，以及两侧的附枝，在槐木砧板上细锉，用百合水浸泡一个时辰，滤出，用慢火熬干使用。
Lei Gong said: Aconitum carmichaelii (Wutou, 乌头) has few stems and leaves, a tall body that is entirely black, with occasional lateral points. The skin of Aconitum kusnezoffii (Wuhui, 乌喙) is bluish-gray, with eight or nine buds the size of soybeans surrounding it; the base is depressed and black like iron.
When used, it should be processed over mild and strong heat until the surface wrinkles and cracks, then split open for use.
Lei Gong said: Aconitum sinomontanum (Tianxiong, 天雄) is short in stature, without points, with eleven lateral buds surrounding it on all sides; its skin is bluish-gray; this is Tianxiong.
When used, it should be processed until wrinkled and cracked, then the skin, tips, and base removed before use; otherwise, it may be used via the "yin processing" method.
If using the yin processing method, take the raw material, remove the tips and base, slice thinly, and soak in running water from the east and black soybeans for five to seven nights. Then filter out and sun-dry until dry for use.
For every ten taels of material, use five taels of raw black soybeans and six sheng of running water from the east.
Lei Gong said: Cizizi (Cizhi, 侧子) refers only to the small lateral tubers attached to Fuzi (Prepared Aconite Root), those resembling dates in shape. It should be used raw; it is miraculous for treating wind-rash.
Lei Gong said: When used, do not mistake Baibang KTzi for it; it truly resembles Pinellia ternata (Banxia, 半夏). However, when bitten, it tastes slightly sour and is not suitable for medicinal use.
To process four taels of Banxia, use two taels of powdered white mustard seed (Baijiezhi, 白芥子) mixed with six taels of head vinegar. Stir these two ingredients until turbid, immerse the Banxia in the mixture, wash three times, and then use.
If the sticky saliva on the surface of Banxia is not washed clean, it can cause qi rebellion and liver qi stagnation with distension.
Lei Gong said: When used, Rhubarb (Dahuang, 大黄) should be finely cut. The interior should resemble swirling patterns like water, with a tight and heavy texture. After chopping, steam it from Si hour (9-11 AM) to Wei hour (1-3 PM), then sun-dry. Then sprinkle with wax water and steam again from Wei hour (1-3 PM) to Hai hour (9-11 PM). Repeat this steaming process seven times. After sun-drying, sprinkle with thin honey water and steam for one fushi (a period of time).
The Dahuang should be broken apart; when it resembles dark paste, sun-dry it for optimal use.
Lei Gong said: When used, do not use Chixuzi; it closely resembles Thladiantha dubia seeds (Tinglizi, 葶苈子), but tastes slightly sweet and bitter. True Tinglizi enters the mouth with an extreme bitterness.
When used, mix Tinglizi with glutinous rice and lightly roast them together on a roasting device. Once the rice is cooked, remove the rice and grind the Tinglizi alone for use.
Lei Gong said: When used, do not use Mugeng; it closely resembles Platycodon grandiflorus (Jiegeng, 桔梗), but when bitten, it tastes merely fishy and astringent, unbearable.
When used, remove the hard, sharp tip at the top (about two to three fen) and the lateral branches on both sides. Finely chop on a locust wood cutting board, soak in Lily bulb water for one fushi, filter out, and slowly simmer until dry for use.
For every four taels of material processed, use five fen of raw Lily bulb (Baihe, 百合), pounded into a paste, and added to the water for soaking.