雷公云∶凡采得，拌浑蒸，从巳至未，出，却，下浆水浸一宿，至明出，焙干用之。
雷公云∶凡采，并细锉，了，捣，用生甘草水煮一伏时，漉出用也。
雷公云∶凡使，勿用菜花藤，缘真似白花藤，只是味不同，菜花藤酸涩，不堪用。其白
花藤味甘香。
凡采得后，去根，细锉，阴干用之。
雷公云∶凡使，勿薄者，要紫色、浓者，去上粗皮，取心中味辛者使。每斤大浓紫桂，
只取得五两。取有味浓处，生用；如末用，即用重密熟绢并纸裹，勿令犯风。其州土只有桂
草，元无桂心。用桂草煮丹阳木皮，遂成桂心。
凡使，即单捣用之。
雷公云∶凡采得后，去单子并五子者，只取两子、三子者。
凡使，用铜锤捶之令破，用乌牛乳浸一宿，蒸过用。
雷公云∶凡使根，掘得后，使东流水浸，以物刷上土，了，然后待干，破去心，用熟甘
草汤浸一宿，然后焙干用。
其根若似物命形状者上。
春食叶，夏食子，秋、冬食根并子也。
雷公云∶凡使，先以酒浸一宿，至明漉出，晒干，却，用黄精自然汁于日中煎，手不住
搅。若天久阴，即于铛中着水，用瓶器盛柏子仁，着火缓缓煮成煎为度。
每煎三两柏子仁，用酒五两，浸干为度。
雷公云∶凡使，勿用花柏叶并丛柏叶。有子圆叶，其有子圆叶成片，如大片云母，叶叶
皆侧，叶上有微赤毛。若花柏叶，其树浓叶成朵，无子；丛柏叶，其树绿色，不入药中用。
黄精自然汁浸了，焙干，又浸又焙，待黄精汁干尽，然后用之。
如修事一斤，用黄精自然汁十二两。
雷公说：凡是采收到药材后，将其拌匀并蒸制，时间从巳时到未时（约上午9点至下午3点），取出后，再用浆水浸泡一整夜，到第二天早晨取出，焙干后使用。
雷公说：凡是采收的药材，都要切成细段，然后捣碎，用生甘草水煮一个时辰（约2小时），滤出药渣后使用。
雷公说：凡是使用此药时，不要使用菜花藤，因为它与真正的白花藤非常相似，只是味道不同。菜花藤的味道酸涩，不堪入药。而白花藤的味道甘甜芳香。
凡是采收到后，去掉根部，切成细段，阴干后使用。
雷公说：凡是使用时，不要选用薄片的，要选用紫色、质地厚实的，去掉外层的粗皮，取中心部位味道辛烈的部分使用。每斤大且浓紫的桂枝，只能取得五两桂心。选取味道浓郁的部分，生用；如果制成粉末使用，就用厚重的密纹熟绢和纸包裹，不要让风吹到。那些地方州土只有桂草，原本没有桂心。是用桂草煮丹阳木皮，才制成的桂心。
凡是使用时，就单独捣碎后使用。
雷公说：凡是采收后，去掉单粒的和五粒的果实，只取两粒或三粒的果实。
凡是使用时，用铜锤敲破，用乌牛乳浸泡一整夜，蒸过后使用。
雷公说：凡是使用根部，挖掘出来后，用东流水浸泡，用器物刷去上面的泥土，晾干后，破开去掉中心木质部，用熟甘草汤浸泡一整夜，然后焙干使用。
其根部如果形状像某种生物命形的为上品。
春天吃叶子，夏天吃果实，秋天、冬天吃根和果实。
雷公说：凡是使用时，先用酒浸泡一整夜，到第二天早晨滤出，晒干，然后再用黄精的自然汁液在阳光下煎熬，手不停地搅拌。如果天气长久阴雨，就在锅中加入水，用瓶器盛放柏子仁，放在火上缓缓煮成膏状为止。
每煎三两柏子仁，用五两酒，浸透至酒干为度。
雷公说：凡是使用时，不要用花柏叶和丛柏叶。有果实的圆叶柏，其有果实的圆叶成片生长，像大片云母一样，叶片都是侧生的，叶面上有微红的绒毛。如果是花柏叶，其树叶子浓密成朵，没有果实；丛柏叶，其树呈绿色，不入药用。
用黄精自然汁浸泡后，焙干，再浸泡再焙干，直到黄精汁完全被吸收干燥后，才使用。
如果修整一斤药材，需用黄精自然汁十二两。
Lei Gong said: Whenever the herb is harvested, mix it thoroughly and steam it from Si hour to Wei hour (approximately 9:00 AM to 3:00 PM). After removing it from the steamer, soak it in Jiangshui (fermented grain water) overnight. Remove it the next morning, dry it by baking, and then use it.
Lei Gong said: For all harvested herbs, finely chop them, then pound them. Boil them in Sheng Gancao Shui (Decoction of Raw Glycyrrhizae Radix et Rhizoma) for one Fu Shi (a period of two hours), strain out the residue, and use the liquid.
Lei Gong said: When using this herb, do not use Caohua Teng (Flower Vine of Brassica chinensis var. parachinensis), because it resembles Zhen Baihua Teng (True White Flower Vine) but differs in taste. Caohua Teng has a sour and astringent taste and is unsuitable for medicinal use. The true Baihua Teng has a sweet and fragrant taste.
After harvesting, remove the roots, finely chop the stems, dry them in the shade, and then use them.
Lei Gong said: When using this herb, do not select thin slices; choose those that are purple and thick. Remove the coarse outer bark and use only the central part which tastes pungent. From one jin (approx. 500g) of large, thick, purple Cinnamon Twig, only five liang (approx. 250g) of Guixin (Cinnamon Heart) can be obtained. Select the parts with strong flavor for raw use; if used as powder, wrap it tightly in heavy, fine, boiled silk and paper to prevent exposure to wind. In certain regions, only Guicao (Cinnamon Grass/Herb) exists, and originally there was no Guixin. Guixin is made by boiling Dan Yang Mu Pi (Bark of Dan Yang Tree) with Guicao.
When using it, simply pound it alone and use it.
Lei Gong said: After harvesting, discard single-seeded and five-seeded fruits; only retain fruits with two or three seeds.
When using them, crush them with a copper hammer, soak them in Wu Niu Ru (Black Ox Milk) overnight, steam them, and then use them.
Lei Gong said: When using the root, after digging it up, soak it in Dong Liu Shui (East-flowing Water), scrub off the soil with a tool, let it dry, break it open, remove the heart (pith/core), soak it in Shu Gancao Tang (Decoction of Cooked Glycyrrhizae Radix et Rhizoma) overnight, then bake it dry and use it.
Roots that resemble living creatures or auspicious shapes are considered superior.
In spring, eat the leaves; in summer, eat the fruits; in autumn and winter, eat the roots and fruits.
Lei Gong said: When using this herb, first soak it in wine overnight. Strain it out the next morning, dry it in the sun, and then decoct it with Huangjing Ziran Zhi (Natural Juice of Polygonati Rhizoma) in sunlight, stirring constantly by hand. If the weather remains cloudy and rainy for a long time, add water to the pot, place the Baizi Ren (Biota Seed) in a bottle or vessel within the pot, and slowly boil over fire until it forms a paste.
For every three liang of Baizi Ren, use five liang of wine, soaking until the wine is absorbed/dried.
Lei Gong said: When using this herb, do not use Huabai Ye (Flowering Biota Leaf) or Congbai Ye (Clustered Biota Leaf). The round-leaf Biota with seeds grows in clusters like large sheets of mica, with leaves growing laterally and having slight red hairs on the surface. Huabai Ye trees have dense, flower-like foliage and produce no seeds; Congbai Ye trees are green and are not used in medicine.
Soak in Huangjing Ziran Zhi (Natural Juice of Polygonati Rhizoma), bake dry, then soak again and bake again, until the Huangjing juice is completely absorbed and dried, before using.
For processing one jin of this herb, use twelve liang of Huangjing Ziran Zhi (Natural Juice of Polygonati Rhizoma).