雷公云∶凡使，勿用薄荷根茎，真似紫苏茎，但叶不同。薄荷茎性燥，紫苏茎和。
凡使，刀刮上青薄皮，锉用也。
雷公云∶凡采得，去根，留叶，细锉，曝干。
勿令犯火。
服至十两，一生不得食白山桃也。
雷公云∶凡使，勿用诸件。草形似牛皮蔓，掐之有乳汁出，香甜入顶。
凡采得，用苦竹刀细切，入砂盆中研如膏，用生稀绢裹， 取汁出，暖饮。
雷公云∶凡使，勿误用灶下土。其伏龙肝，是十年以来，灶额内火气积，自结如赤色石
，中黄，其形貌八棱。
凡修事，取得后，细研，以滑石水飞过两遍，令干，用熟绢裹，却，取子时，安于旧额
内一伏时，重研了用。
雷公云∶凡使，用醋浸一宿，漉出，待干。下火 令腥秽气出，用瓶盛，着密盖，放冷
，拭上灰令净，细研用。
雷公云∶凡使，用小瓷瓶子盛后，入紫背天葵、石龙芮二味，三件便下火 ，从巳至申
，便用甘草水浸，从申至子，出，拭干，却入瓶盛，于火中 ，别研三万下用之。
雷公云∶铜气凡使，在药中用时，即浑安置于药中，借气生药力而已。
勿误入药中用，消人脂也。
雷公云∶凡使，不计多少，用蜡水细研尽，重重飞过，水面上有赤色如薄云者去之。然
后用细茶脚汤煮之一伏时，了，取出，又研一万匝方入。用净铁铛一口，着火，得铛热底赤
，即下白蜡一两于铛底，逡巡间，便投新汲水冲之于中，沸一、二千度了，如此放冷，取出
使之。
雷公说：凡是使用紫苏时，不要使用薄荷的根茎，因为薄荷根茎看起来很像紫苏的茎，只是叶子不同。薄荷茎的性质燥烈，而紫苏茎的性质平和。
雷公说：凡是采收后，去掉根部，保留叶片，细细切碎，在阳光下晒干。
不要让火接触（以免破坏药性）。
服用达到十两的量，一生中都不得食用白山桃。
雷公说：凡是使用时，不要用那些像牛皮蔓一样的草，掐它会有乳汁流出，气味香甜冲顶。
凡是采收后，用苦竹刀细细切开，放入砂盆中研磨成膏状，用生的稀绢包裹，榨取汁液，温热饮用。
雷公说：凡是使用时，不要误用灶下的土。所谓的“伏龙肝”，是十年来灶膛内积聚的火气，自然凝结成红色的石头，中间呈黄色，形状有八个棱角。
凡是炮制时，取得后，细细研磨，用滑石水飞法过筛两遍，使其干燥，用熟绢包裹，再放回旧灶口内放置一个时辰（约两小时），重新研磨后使用。
雷公说：凡是使用时，用醋浸泡一夜，滤出，等待干燥。下火加热以去除腥秽之气，装入瓶中，盖上严密的盖子，放凉，擦净上面的灰尘，细细研磨后使用。
雷公说：凡是使用时，用小瓷瓶盛装后，加入紫背天葵、石龙芮这两味药，三样东西一起下火，从巳时到申时，然后用甘草水浸泡，从申时到子时，取出，擦干，再放入瓶中盛装，在火中，另外研磨三万次后使用。
雷公说：铜器之气在使用时，直接将其整体放置在药物中，借其气来增强药力罢了。
不要误入药中使用，因为它会消耗人的脂肪。
雷公说：凡是使用时，不论多少，用蜡水细细研磨尽，反复进行水飞法，水面出现如薄云般的赤色杂质则去除掉。然后用细茶脚汤煮一个时辰，完成后取出，又研磨一万圈才纳入药中。用一个干净的铁锅，点火，等到锅底烧得通红，就投入一两白蜡在锅底，片刻之间，立即注入新汲取的水冲击其中，沸腾一两千次后，如此放冷，取出供使用。
Lei Gong said: When using Perilla Frutescens (Zisu), do not use the root and stem of Mentha haplocalyx (Bohe), as they resemble the stems of Perilla, differing only in the leaves. The stems of Mentha are dry and hot in nature, whereas the stems of Perilla are harmonious and mild.
When preparing Perilla, scrape off the thin green skin on the surface with a knife, then chop it for use.
Lei Gong said: After harvesting, remove the roots, retain the leaves, chop them finely, and dry them in the sun.
Do not expose them to fire.
If taken up to ten taels, one must never consume white mountain peach (Baishantao) throughout their life.
Lei Gong said: When using [certain herbs], do not use those resembling cowhide vines; when pinched, they exude latex, and their sweet fragrance is pungent to the head.
After harvesting, cut them finely with a bitter bamboo knife, grind them into a paste in a mortar, wrap them in raw fine silk, squeeze out the juice, and drink it while warm.
Lei Gong said: Do not mistakenly use earth from under the stove. What is called "Fulonggan" (Dragon Liver lying hidden) is fire energy accumulated within the stove mouth over ten years, naturally congealed into red stones, yellow in the center, with an octagonal shape.
When processing, after obtaining it, grind it finely, pass it through water levigation twice using Talcum (Huashi), let it dry, wrap it in cooked silk, place it back in the old stove mouth for one shichen (two hours), re-grind it, and then use it.
Lei Gong said: When using, soak it in vinegar overnight, drain it, and wait until dry. Apply heat to drive out fishy and foul odors, store it in a bottle with a tight lid, let it cool, wipe clean the dust on top, grind it finely, and use it.
Lei Gong said: When using, place it in a small porcelain bottle, add two ingredients: Kochia Scoparia (Zibeitiankui) and Ranunculus ternatus (Shilongrui). Heat these three items together from Si hour to Shen hour, then soak them in Licorice Root (Gancao) water from Shen hour to Zi hour. Remove, wipe dry, put back into the bottle, heat in the fire, grind another thirty thousand times, and then use.
Regarding the Qi of copper vessels: When used in medicine, place the whole vessel among the herbs to borrow its Qi to generate medicinal power.
Do not mistakenly put it into the medicine, as it consumes human fat.
Lei Gong said: When using, regardless of quantity, grind it finely with wax water, repeatedly performing water levigation. Discard any red color on the water surface resembling thin clouds. Then, boil it in strong tea residue water for one shichen. After completion, remove it, grind it ten thousand more turns before incorporating it. Use a clean iron wok, heat the fire until the bottom of the wok turns red, then drop one tael of white beeswax onto the bottom of the wok. In a moment, immediately pour newly drawn water into it to shock it. Let it boil one or two thousand times, then let it cool, remove, and prepare for use.