雷公云∶凡采得后，和根苗，临用时即去根，取茎并叶，同拌甘草四两，细锉用，拌水
令湿同蒸，临时去甘草，取蜀漆五两细锉，又拌甘草水匀，又蒸了，任用。
勿食木笋。
雷公云∶凡采得后，去茎，于槐砧上细锉，用生甘草汤、小荠 自然汁二味，搅浸三日
，其水如墨汁，更漉出，用东流水淘六、七次，令水清为度，漉出，于土器中熬令脆用之。
雷公云∶凡用，勿使思 子并鼠 子，其二件真似青葙子，只是味不同。其思 子味
，煎之有涎。
凡用，先烧铁臼杵，单捣用之。
雷公云∶凡使，勿用附生者，若服冷泄气不禁，即煎荠 子汤解。
夫采得后，于槐砧上细锉，与细锉海芋叶拌蒸，从巳至申，去芋叶，晒干用之。
雷公云∶凡使，勿用赤菖，缘相似。其赤菖，花、茎有消筋、肾之毒，故勿饵。章陆，
花白，年多后仙人采之，用作脯，可下酒也。
每修事，先以铜刀刮去上皮了，薄切，以东流水浸两宿，然后漉出，架甑蒸，以豆叶一
重，了，与章陆一重，如斯蒸，从午至亥，出，乃去豆叶，曝干了，细锉用。
若无豆叶，只用豆代之。
雷公云∶草金零，牵牛子是也。凡使其药，秋末即有实，冬收之。
凡用，晒干，却，入水中淘，浮者去之，取沉者晒干，拌酒蒸，从巳至未，晒干。临用
，舂去黑皮用。
雷公说：凡是采集到蜀漆后，连同根和茎叶一起处理，临用时去掉根部，只取茎和叶，与四两甘草混合，切成细段，加入水拌匀使其湿润，一同蒸制。临用时去掉甘草，取出五两蜀漆切成细段，再用甘草水拌匀，再次蒸制后即可使用。服药期间禁止食用木笋。
雷公说：凡是采集到蜀漆后，去掉茎部，在槐木砧板上切成细段，用生甘草汤和小荠菜的自然汁这两种液体，搅拌浸泡三天，直到水变成墨汁颜色，再滤出，用流动的清水淘洗六、七次，直到水变清为止，滤出后，放在土器中熬煮至干脆即可使用。
雷公说：凡是使用蜀漆时，不要混入思子（一种植物种子）和鼠子（一种植物种子），这两者看起来很像青葙子，只是味道不同。思子的味道是涩的，煎煮时会产生泡沫。
凡是使用蜀漆时，先烧红铁臼杵，单独捣碎使用。
雷公说：凡是使用蜀漆时，不要用未经炮制的生品，如果服用后导致冷气泄泻不止，就煎荠菜汤来解毒。
采集到蜀漆后，在槐木砧板上切成细段，与切细的海芋叶混合蒸制，从巳时到申时，去掉芋叶，晒干后使用。
雷公说：凡是使用蜀漆时，不要用赤菖蒲，因为它们外形相似。赤菖蒲的花和茎有损伤筋骨和肾脏的毒性，所以不能服用。章陆，花是白色的，多年以后仙人采摘它，制作成果脯，可以佐酒食用。
每次加工蜀漆时，先用铜刀刮去表皮，薄切，用流动的水浸泡两个晚上，然后滤出，架在甑上蒸，铺一层豆叶，再铺一层蜀漆，如此交替蒸制，从午时到亥时，取出后去掉豆叶，晒干后切成细段使用。
如果没有豆叶，只用豆子代替即可。
雷公说：草金零就是牵牛子。凡是这种药物，秋末就有果实，冬季采收。
凡是使用牵牛子，晒干后，放入水中淘洗，浮起来的去掉，取沉下去的晒干，拌酒蒸制，从巳时到未时，晒干。临用时，舂去黑色的外皮使用。
Lei Gong said: Whenever Shuqi (Herba Descurainiae) is collected, process it together with its roots and stems/leaves. When ready for use, remove the roots, retaining only the stems and leaves. Mix them with four liang of Gancao (Radix Glycyrrhizae Preparata), cut into fine segments, moisten with water, and steam together. When ready for use, remove the Gancao, take five liang of Shuqi, cut into fine segments, mix evenly with Gancao water, and steam again before use. Do not consume Musun (shoots of Phyllostachys edulis).
Lei Gong said: Whenever Shuqi is collected, remove the stems. Cut finely on a locust wood cutting board. Use raw Gancao decoction and the natural juice of Xiaoji (Herba Portulacae) to stir and soak for three days, until the liquid resembles ink. Then strain it out, wash six or seven times with running water until the water runs clear, strain again, and simmer in an earthenware vessel until crisp for use.
Lei Gong said: When using Shuqi, do not confuse it with Sizhi (seed of a plant) and Shuzi (seed of a mouse plant); these two resemble Qingxiangzi (Semen Celosiae) but differ in taste. Sizhi has an astringent taste and produces foam when decocted.
When using Shuqi, first heat an iron mortar and pestle, then pound alone for use.
Lei Gong said: When using Shuqi, do not use raw/unprocessed material. If ingestion causes cold-type diarrhea that cannot be controlled, decoct Ji Zi (Semen Lepidii) soup to resolve the toxicity.
After collection, cut finely on a locust wood cutting board, mix with finely cut Haiyu leaf (Folium Alocasiae), and steam from Si hour to Shen hour. Remove the Haiyu leaves, dry in the sun, and use.
Lei Gong said: When using Shuqi, do not use Chi Chang (Rhizoma Acori Tatarinowii) because they look similar. The flowers and stems of Chi Chang have toxicity that damages sinews and kidneys; therefore, do not ingest them. Zhanglu (Root of a specific plant), with white flowers, is harvested by immortals after many years, processed into dried fruit/preserves, and can be taken with wine.
For each processing procedure, first scrape off the outer skin with a copper knife, slice thinly, and soak in running water for two nights. Then strain, place in a steamer, layer with Douye (bean leaves), then a layer of Shuqi, repeating this process. Steam from Wu hour to Hai hour. Remove, discard bean leaves, dry in the sun, cut finely, and use. If Douye is unavailable, simply use beans as a substitute.
Lei Gong said: Caojinling is Qianniuzi (Semen Pharbitidis). This herb bears fruit at the end of autumn and is harvested in winter.
When using Qianniuzi, dry it in the sun, then wash in water. Discard floating seeds, retain sinking seeds, dry again, mix with wine, and steam from Si hour to Wei hour. Dry in the sun. When ready for use, pound to remove the black skin before use.