《圖經衍義本草》Vol. 22

White mulberry root bark is sweet in flavor, cold in nature, and non-toxic. It is chiefly used to treat internal injury, the “Five Taxations and Six Extremities” (a description of severe exhaustion), emaciation, uterine flooding and spotting, and the collapse of pulse Qi. It also supplements deficiency and boosts Qi, dispels fluid accumulation in the Lungs, and treats coughing up blood, vexing heat and thirst, edema, and abdominal distension. It promotes urination and expels tapeworms. It can also be used to stitch wounds caused by knives, swords, and similar weapons. White mulberry root bark may be gathered at any time, but roots taken from above ground can cause poisoning. Teasel root, hemp seed, and cinnamon bark may be used in combination with it.

Mulberry leaves can be used to treat alternating chills and fever and to promote sweating. Their juice neutralizes centipede venom.

Mulberry fungus is sweet in flavor and poisonous. Black mulberry fungus can be used for uterine discharge, red or white vaginal discharge, bleeding, abdominal masses, genital pain, alternating chills and fever, and infertility. It can also regulate irregular menstruation. Old, yellow-ripened mulberry fungus that has turned white can stop chronic diarrhea, boost Qi, and relieve hunger. Golden mulberry fungus can treat accumulations, phlegm-fluid retention, abdominal pain, and wounds caused by weapons. Mulberry fungus is also called mulberry mushroom or wood wheat. Fungi growing on five kinds of trees are collectively called “ruan”; they are said to boost Qi, make a person less prone to hunger, lighten the body, and strengthen the will. Mulberry fungus grows in the valleys of Qianwei. It is gathered in the sixth lunar month, when there is much rain, and dried immediately.

The Illustrated Materia Medica says: The Classic of Materia Medica does not record the regions where white mulberry root bark is produced; today it is found everywhere. It can be gathered at any time, but the part above ground should not be used. Roots from mulberry trees growing eastward are best. Some also say that the white bark of other trees can be used as a substitute. After gathering, scrape off the rough outer bark with a copper knife, take the white inner part, slice it, and dry-roast it. Do not scrape away the green sap inside the bark, because its medicinal power lies there. White mulberry root bark should not come into contact with iron or lead implements.

Mulberry leaves that grow again between summer and autumn are best, and should be gathered after frost. Decoction of the leaves used to soak the hands and feet is very effective for wind impediment (numbness and pain in the limbs caused by pathogenic wind).

Mulberry fungus is also called mulberry yellow. Both the old, yellow-ripened kind that has turned white and the golden kind can be used. Chop it and simmer it in wine; taking it this way can treat vaginal discharge. Mulberries come in white and black varieties. Both can be dried and used to treat white hair. The white, fresh-looking flower on mulberry bark is also called mulberry flower. It resembles a liverwort; shave it off with a knife and stir-fry it until dry to stop nosebleeds, vomiting blood, and similar conditions. Ash made by burning mulberry branches and the liquid obtained by pouring water through it are also commonly used by physicians. There are also insects on mulberry trees…

White mulberry bark—the white inner bark of the mulberry root—can treat sudden attacks of heart pain. It can also be used on wounds made by metal blades, helping new flesh and skin grow. Applied to mouth sores in children, it brings a rapid cure. When a blade wound is painful and dry, first apply mulberry bark juice; it will soon stop the bleeding. Then peel off the white bark and wrap it around the wound, allowing the juice to seep into the injured area. This works better. Mulberry root bark is also effective when used in winter. The bark can be torn into thin strips and used to stitch blade wounds. If the intestines protrude, first apply warm chicken blood to them, then treat the wound in this way; it too can heal. The Immortals’ Scripture says that no immortal medicine should be decocted in a mulberry-wood vessel. This claim appears in the relevant formula in the Baopuzi.

Tao Hongjing says that the root bark of mulberry trees in the east is easy to obtain. Although it is often found along riverbanks, bark from trees growing in muddy soil should not be trusted. As for mulberry fungi, the Duangu Fang calls them “wood ears,” also known as “mulberry parasites.” It further says that ear fungi grow on five kinds of trees, but does not identify the other four. On examination, dry ear fungi grow on old mulberry trees and may be yellow, red, or white. When there is abundant rain, soft, damp ones also appear. People gather these fungi to make pickles, but once prepared this way, they no longer have medicinal value.

Chen Cangqi says that mulberry leaf juice can treat the abdominal pain, vomiting, and diarrhea caused by cholera. In winter, dried mulberry leaves can be decocted until concentrated and taken as a medicine. The white sap of the mulberry can be extracted and used to treat wounds made by metal blades. It can also treat sores on children’s lips. Finely chop mulberry leaves and simmer them in a large pot until reduced to a consistency like brown sugar; this can dispel long-standing Wind pathogens and blood stasis. A variety of mulberry with slender branches and leaves is called “chicken mulberry” and is best suited for medicinal use. Mulberries regulate the Five Viscera and the joints, and promote the circulation of blood and Qi. Taken over a long period, they can help a person withstand hunger. Gather a large quantity, dry them in the sun, grind them into powder, and mix with honey to make pills. Sixty pills taken each day are said to turn white hair black and slow aging.

Yuxi, citing the Yaoxing Lun, says that white mulberry bark is neutral in nature. It can treat wheezing and fullness due to Lung Qi, as well as edema caused by water retention. It also opens the waterways and dispels water accumulation. It may be used for internal heat and headaches caused by deficiency taxation, and can strengthen what is weak. Mulberry fungus is also called “mulberry giant” or “mulberry yellow.” It is sweet and acrid, and non-toxic. It can be used for uterine bleeding, vaginal discharge, amenorrhea, and blood stasis in women; for postpartum blood stasis; and for accumulations in men caused by epidemic diseases. It can also treat concealed blood stasis and blood in the stool.

Meng Shen says that drinking a decoction of the white bark of the mulberry root can regulate the Five Viscera. The bark can also be added to powdered medicines to dispel various forms of Wind and water retention. Roasted mulberry leaves steeped in water and drunk can quench thirst; they are taken like tea.

The Rihuazi says that white mulberry bark is warm in nature. It can harmonize the Spleen and Stomach, direct Qi downward, and strengthen the Five Viscera. It can also transform phlegm, quench thirst, promote urination and bowel movements, stimulate the appetite, and drive out intestinal parasites.

Cholera, with vomiting and diarrhea, can be treated with mulberry root bark. It is also said that mulberry fungi, which grow on mulberry trees, are warm in nature and slightly toxic. They can stop intestinal bleeding and treat pain in the chest and abdomen in women.

Lei Gong says: Select tender roots from a tree that is at least six years old, taking them from the side facing east. After harvesting, use a copper knife to peel away the thin yellow outer layer, keeping only the second layer: the tender white bark tinged with bluish-green mucilage. Place it on a locust-wood chopping block, cut it into small pieces with a copper knife, and roast it dry. Do not let the mucilage drain away, for that is where the medicine’s potency lies. Mulberry root bark must not come into contact with iron or lead.

The Shenghui Formula records: To treat severe wind disease that causes the beard and hair on the head and face to fall out, burn mulberry wood to ash and pour hot water through the ash to collect the liquid. Use it to wash the head and face. Then grind soybeans with water to extract their milk and apply it to moisten the skin; this will make the ash liquid more effective. Next, mix mung bean flour with warm water and wash until clean. Results should appear after about ten treatments. Wash the head once every three days and the face once a day.

The Waitai Secret Essentials records: To treat hemiplegia and various wind disorders, cut up one large sheng of tender mulberry shoots from the current year and boil them in one large dou of water until two large sheng remain. In summer, keep the liquid chilled in a well so it does not turn sour. Each day, take one cup on an empty stomach. When it is finished, boil the shoots again and drink the liquid. The text says that taking it this way over a long period can prevent hemiplegia. To prevent wind disorders, it is best to take one large sheng of the liquid.

Another formula: To treat the five kinds of hemorrhoids, make a soup with mulberry fungi and eat it with rice on an empty stomach, until full, three times a day. If the anus suddenly becomes painful, as if pecked by a crow, take one sheng each of soybeans and small red beans, crush them together, and place them in two cloth bags. Steam the bags until hot, then sit on them in turn while they are still warm to relieve the pain.

The Thousand Gold Pieces Formula records: To treat mouth sores with white ulceration inside the mouth, use mulberry sap. First wipe the inside of the mouth with hair, then apply the sap to the affected area.

The Handbook from the Elbow records: To treat nosebleeds in children that recur with even slight exertion, take an appropriate amount of mulberry fungi, stir-fry until scorched, and grind to a powder. Whenever a nosebleed occurs, place an almond in the nostril; repeat several times.

The Ge Formula records: To treat sudden frequent urination and thirst, dig three feet into the ground and take the white bark of a mulberry root. Roast it until yellow-black, cut it into small pieces, and boil it in water until concentrated. Drink as desired. A little rice may also be added, but do not add salt.

Another formula: To treat persistent bleeding after childbirth, roast mulberry white bark, boil it in water, and drink the liquid.

The Mei Master’s Formula records: To treat edema that causes swelling throughout the body and makes it difficult to sit or lie down, with swelling of the face and body, burn branches from a mulberry tree growing toward the east to ash. Pour water through the ash to collect the liquid, then use it to boil adzuki beans. Take on an empty stomach.

Eat until you are full, and eat when you are hungry. After a meal, do not eat anything else.

Another remedy: To treat metal-inflicted wounds, such as cuts from knives or swords, and relieve pain. Take ash made by burning mulberry wood, grind it finely, and apply it to the wound. It works well.

The Jingyan Fang says: To treat severe coughing, sometimes accompanied by the spitting up of bright red blood. Take one jin of mulberry root bark, soak it for three nights in rice-rinsing water, scrape away the yellow outer layer, and chop it finely. Add four liang of glutinous rice, dry the mixture by roasting, and grind it into powder. Take one or two qian at a time, mixed with rice broth.

The Jingyan Hou Fang says: To treat toxic sores in the lungs, whose symptoms resemble those of a severe skin disease known in ancient times as Dafeng. Wash high-quality mulberry leaves, steam them, and leave them overnight. Dry them in the sun the following day and grind them into powder. Take two qian at a time, mixed with water.

The Guangji Fang says: To treat persistent bloody stools. Take one large liang of mulberry fungus and fry it until black. Add one large sheng and three he of water, boil until reduced to six large he, and strain out the dregs. Divide into three portions and drink warm on an empty stomach.

The Qian Xianggong Fang says: To treat poisoning from centipede or spider bites. Apply mulberry root bark juice to the affected area. It is said to work.

The Zimu Milu Fang says: To treat bleeding that will not stop after a miscarriage. Take the scorpion-like insect found inside mulberry wood, burn it to ash, and swallow one square-cun spoonful of the powder with wine. A square-cun spoonful was a small measure used for medicine in ancient times.

An Immortal’s prescription: Gather ripe mulberries, dry them in the sun, and grind them into powder. Mix with honey and form pills the size of Chinese parasol tree seeds. Take forty pills with wine on an empty stomach. Long-term use is beneficial.

The Yanyi says: Under the entry for mulberry root bark, the Bencao discusses the uses of the mulberry fairly comprehensively, yet omits black mulberries, the ripe fruit. The essence of the mulberry is all contained in them. Gather the fruit, grind it lightly, and strain out the solids through cloth. Then simmer it in a stone vessel until it forms a thin paste. Add honey in proportion to the amount of fruit and simmer again until thick. Store it in a porcelain vessel. Take one or two qian at a time, dissolved in boiling water, after meals or at bedtime. This remedy is used to treat fever and thirst caused by taking mineral drugs, and can also invigorate the spirit. Mulberries are slightly cool in nature.

Bamboo Leaves

Leaves of the ruo bamboo taste bitter, are neutral in nature and extremely cold, and are non-toxic. They treat coughing with rebellious Qi, Qi surging upward, spasms in the sinews and vessels, and malignant sores. They can kill small worms, dispel vexing heat, and treat wind-induced convulsions, throat obstruction, and vomiting.

A decoction of bamboo roots, taken by mouth, strengthens Qi and stamina, relieves thirst, replenishes deficiency, directs Qi downward, and resolves toxins. Bamboo root juice treats wind-induced convulsions. Bamboo roots are potent and substantial in nature; they can open communication with the spirit, make the body light and strong, and grow in Yizhou.

Danzhu leaves taste acrid and are neutral in nature and extremely cold. They treat phlegm-heat in the chest, coughing with rebellious Qi, and Qi surging upward.

Bamboo sap is extremely cold in nature. It treats sudden windstroke, wind impediment, intense heat in the chest, and vexation and oppression.

Bamboo shavings are slightly cold in nature. They treat vomiting, heat in the stomach, alternating chills and fever, vomiting blood, uterine bleeding, and spasms in the sinews and vessels.

Bitter bamboo leaves and bamboo sap can treat mouth sores and eye pain. They brighten the eyes and open the nine orifices. Bamboo shoots (called “all kinds of bamboo shoots” in the Shu Bencao) taste sweet and are non-toxic. They mainly treat wasting thirst, promote urination, and strengthen Qi. They may be taken over a long period.

The Illustrated Canon says: The Bencao Jing does not record the prefectures or commanderies where jin bamboo, bland bamboo, and bitter bamboo grow. Today bamboo grows everywhere, in many varieties, but only these three are used as medicine, and people often have difficulty telling them apart. According to the Bamboo Manual, “jin” is pronounced like “jin” in “catty.” Jin bamboo is hard, with short sections between its joints; its stalk is round and sturdy, and its skin is white as frost. The thick stalks are suitable for making boat poles, while the thinner ones are often used for making gui bamboo. A certain kind of bamboo is commonly used to make flutes, but it is not called jin bamboo.

There are also two kinds of bitter bamboo. One grows in Jiangxi and central Fujian. Its stalks are extremely thick, and its shoots are so bitter they cannot be eaten. The other grows around Jiangsu and Zhejiang. It has thick flesh and long, broad leaves; its shoots are slightly bitter and are commonly called “sweet bitter bamboo shoots.” They are a highly prized food, but are not known to be used as medicine. Bland bamboo has thin flesh and a white powder around its joints. When people in the south burn bamboo to obtain bamboo sap, physicians use only this kind of bland bamboo. The Bamboo Manual says much the same. Bamboo seeds are no longer used today.

Tao Hongjing says: There are many kinds of bamboo. The kind mentioned first is jin bamboo, followed by bland bamboo and bitter bamboo. There is also a kind with thin bamboo sheaths, called sweet bamboo, whose leaves are the finest. The solid-centered bamboo and huang bamboo are both valued for their shoots, but have little medicinal value. To obtain bamboo sap, one uses only bland, bitter, and jin bamboo. Bamboo seeds grow in Lantian. Although flowering bamboo grows east of the Yangtze, it does not bear fruit. Recently, some bamboo has occasionally borne seeds. The seeds resemble wheat and can be cooked as rice.

Yuxi says: According to the Treatise on the Nature of Medicinals, bland bamboo leaves taste sweet and are non-toxic. They chiefly treat vomiting blood and toxic heat-wind, can counteract the toxicity caused by taking mineral elixirs, and also treat wasting thirst. Bamboo sap extracted by burning bamboo can treat sudden windstroke and loss of voice that leaves a person unable to speak. Bitter bamboo, in turn, can treat red, painful eyes. The text also says that green bamboo ru (the thin inner membrane of bamboo) tastes sweet and can treat lung atrophy, coughing and spitting blood, nosebleeds, and the five kinds of hemorrhoids.

The Rihuazi Materia Medica says: Bland bamboo, including its roots, tastes sweet, is cold in nature, and is non-toxic. It resolves phlegm, clears heat, and treats delirium during febrile illness, agitation and distress, loss of voice and inability to speak after windstroke, high fever with headache, and vertigo. It may also be used for palpitations, disordered consciousness during epidemics, and vertigo or fainting in pregnant women…

For childhood fright epilepsy and “Heavenly Pulling” (acute conditions such as convulsions and neck stiffness), the stems and leaves may be used together. Another account says that bitter bamboo tastes bitter and is cold in nature, but is nontoxic. It can treat insomnia, relieve wasting thirst (symptoms such as excessive thirst and drinking), counteract alcohol poisoning, dispel feverish agitation, induce sweating, and treat loss of speech after a stroke. Bamboo juice (collected by roasting bamboo stems) has the same effects as that of light bamboo.

Meng Shen says: Bamboo shoots are cold in nature; they can treat rebellious Qi and dispel feverish agitation. However, they may also disturb the flow of Qi and cause people to catch cold. Those with abdominal masses should not eat many of them. Asparagus bamboo shoots and arrow bamboo shoots from the Yue region may be eaten in small amounts while fresh, but not after they have been stored. Although light bamboo shoots and female bamboo shoots taste delicious, they can bring on sores and swellings on the back, chest tightness, and beriberi.

The Waitai Secret Essentials says: People with fractures or any kind of sores and swellings must avoid facing the wind and should not fan themselves frequently. If exposed to wind, they may develop convulsions and locked jaws, and their lives may even be at risk. If they have already been exposed to wind and feel stiffness in the neck and tension throughout the body, they should immediately take two or three sheng of bamboo juice. If their jaws are already locked, pry open the mouth with an object and administer the medicine. Avoid cold food and drink, as well as alcohol. If bamboo juice is difficult to obtain at the time, tie a dozen or so bundles of bamboo together, burn only the middle portion, collect the bamboo juice, and take it. The book says this can save the patient.

The Thousand Gold Pieces Formula says: On the fifth or sixth day of an epidemic illness, if the mind is agitated and the illness has not abated, take half a cup of bamboo juice and half a cup of freshly drawn water, mix them well, and drink as needed.

The Food Avoidances Formula of Sun the Perfected says: If a malignant sore suddenly appears for no known reason, burn bitter bamboo leaves to ash, mix them with egg yolk, and apply the paste to the affected area.

The Mirror of the Heart of the Food Physician says: Bitter bamboo shoots can relieve agitation in the heart, strengthen the body, and quench thirst. They may be eaten freely after being boiled. Bitter bamboo shoots can also quench thirst, promote urination, lower Qi, and relieve wind-heat and shortness of breath; eat them steamed or boiled. Jinzhu shoots can quench thirst, relieve wind-heat, and strengthen the body; they may be steamed, boiled, or stir-fried.

The Concise Formula for Helping the Multitude says: To treat sores on the head, burn large bamboo sheaths and leaves to ash. Take an amount suited to the size of the sore, mix it with raw oil, and apply it. The effect is better if a little powdered lead is added.

The Book of Childbirth says: If a pregnant woman accidentally falls or is suddenly pushed and feels pain, take two ge of fresh green bamboo lining, the thin inner membrane of the bamboo stem. Boil it three to five times in one sheng of good wine, then divide it into three doses.

The Extended Meaning says: All kinds of bamboo leaves and shoots are slightly cold in nature, so we can infer that bamboo leaves have broadly similar effects. The Classic of the Materia Medica does not discuss the properties of bamboo shoots or bitter bamboo. If making bamboo juice into an oil preparation, there is no need to select a particular kind of bamboo. Zhang Zhongjing’s Bamboo Leaf Decoction uses light bamboo shoots, but bamboo shoots are difficult to digest and can harm the Spleen and Stomach. A child of about two years old lived next door to me...

Once, when a child was left without proper care, he developed a high fever. His breathing became rapid, he refused food, and he slept constantly, groaning with his head tilted back. He sometimes vomited, kept his eyes closed, and was easily startled. These symptoms continued for three to five days. The physician treated the illness as “slow fright,” a term for one kind of convulsive disorder in children, but the medicine was unsuitable and the child did not improve.

Later, the child’s mother mistook a medicine containing croton seed for a remedy for convulsions. She rolled it into five pills, each no bigger than a hemp seed, and made the child swallow them. After a long while, he vomited violently and brought up a mass lodged in his throat. His wet nurse removed it with her fingers. It was about three inches long and as thick as her little finger: a dried bamboo shoot that had been left beside the steps three days earlier. That evening, all the child’s symptoms disappeared. The next day, he was given only medicine to regulate the movement of Qi, and he soon settled down. Food that is difficult to digest can cause an illness like this. The Jing says, “One who learns of an illness by asking questions is called a good physician.” Children cannot answer questions, so they are especially difficult to treat, and physicians must be meticulous and cautious.

Evodia Fruit

Evodia fruit is pungent in flavor and warm to very hot in nature, and slightly toxic. It is used to warm the middle burner, direct Qi downward, and relieve pain. It also treats cough with rebellious Qi, alternating chills and fever, dampness and obstruction of the blood vessels, and invasion by pathogenic wind. It can also open the interstices—the lines and pores of the skin—dispel phlegm and cold, ease cramping pain in the abdomen, clear accumulations of internal cold that will not disperse, relieve pain in the chest and abdomen and rebellious Qi, and promote the smooth functioning of the Five Viscera.

The root of evodia fruit can kill the three kinds of intestinal worms, and its white root bark can kill pinworms. It is also used for throat obstruction, cough with rebellious Qi, diarrhea, indigestion, lingering blood after menstruation or childbirth, and white ringworm. Evodia fruit is also called “yi.” It grows in Shanggu, the river valleys, and Yuanju. It is gathered on the ninth day of the ninth month and dried in the shade. Knotweed fruit serves as its assistant medicine, a substance paired with the principal medicine to support its action. Evodia fruit is incompatible with Salvia miltiorrhiza, saltpeter, and white clay, and is counteracted by quartz.

The Illustrated Classic says: Evodia fruit grows in Shanggu, the river valleys, and Yuanju. Today it is found throughout the country, with especially abundant growth in the Jiangsu-Zhejiang region and Shu-Han. The tree stands more than one zhang tall. Its bark is blue-green, and its leaves resemble those of the Chinese toon, though they are broader, thicker, and purple in color. It blooms with reddish-purple flowers in the third month and bears fruit in the seventh or eighth month. The fruit resembles peppercorns: it is pale yellow when still young and turns deep purple when ripe. It is gathered on the ninth day of the ninth month and dried in the shade.

The Record of Local Customs says: People attach importance to the ninth day of the ninth month, which they call “Upper Nine.” At that time, evodia fruit is strongly scented and its berries have ripened red. People break off branches and wear them in their hair, saying this wards off ill omens and protects them from winter’s cold. The Continuing Record of Strange Tales also relates that Huan Jing of Runan studied the Dao under Fei Changfang. Fei Changfang told him that disaster would befall his household on the ninth day of the ninth month and that he should leave at once. Each member of the family put evodia fruit into a red cloth pouch and tied it to an arm; then they climbed to high ground and drank chrysanthemum wine to avert the disaster. Huan Jing followed his instructions and took his whole family up a mountain.

When he returned at dusk, he saw that the chickens and dogs had suddenly died. Hearing this, Fei Changfang said, “They died in his place.” Thus, people began the custom of climbing to high places, drinking wine, and wearing pouches of dogwood on this day each year. It is said that dogwood’s fragrance rises upward. Others say it can strike the chest and diaphragm, so it is not suitable as a medicine for everyday use.

Zhang Zhongjing said that vomiting accompanied by fullness and distention in the chest can be treated with a decoction of dogwood: one sheng of Wu dogwood, twenty jujubes, one large liang of ginger, and one liang of ginseng. Add five sheng of water and boil down to three sheng of liquid. Take seven he each time, three times a day. This formula can also be used for dry retching, spitting foam, and headache.

Yuxi said that, according to the Treatise on the Nature of Medicinals, Wu dogwood is bitter and pungent, extremely hot in nature, and poisonous. It treats disorders of the heart and abdomen, accumulations of cold pathogens, Qi congestion below the heart, and heart pain. It can treat muscle spasms caused by cholera, cold in the stomach, vomiting and diarrhea, and unbearable abdominal pain. It can also treat numbness throughout the body, undigested cold food, and obstruction in the large intestine, and disperse stagnant Qi. Once peeled, it can treat lacquer rash, as well as sudden pathogenic attack, stabbing abdominal pain, persistent diarrhea, and cunbai worms (tapeworms).

Meng Shen said that dogwood eases heart pain, moves Qi downward, stops vomiting, and warms the internal organs. The bark of the dogwood tree can relieve toothache. For itchy, painful skin caused by wind pathogen, take one sheng of dogwood and five sheng of clear wine, boil them together until the liquid is reduced to one and a half sheng, then strain out the herbs and wash the affected area with the liquid while warm. For a crooked mouth and inability to speak after a stroke, take one sheng of dogwood and one sheng of clear wine, boil them together four or five times, let the liquid cool, then take half a sheng three times a day. The condition should improve once a slight sweat appears. In addition, dogwood can kill the Qi of ghost infestation, a kind of evil influence once believed to cause illness; people whose eyes will not open should not eat it. If a fish bone becomes lodged in the abdomen and causes stabbing pain, boil a cup of the liquid and drink it; the pain will stop. If a bone is embedded in the flesh and cannot be removed, chew dogwood and apply it to the spot; the bone will decay and be expelled. When beriberi surges upward into the chest and heart, dogwood mixed with ginger juice is very effective.

Lei Gong said that before using dogwood, first remove the leaves, seeds, and other debris, then place it in a large basin and wash it a hundred times with salt water to remove its mucilage. Dry it in the sun before making it into pills or powder. For processing ten liang of dogwood, finely grind two liang of salt and add it to four dou of flowing water from the east, then wash the herb in one hundred batches; this works better. If processing it with vinegar, first bring the vinegar to a boil more than thirty times, then add the dogwood and cook until the vinegar has dried up. Dry it in the sun afterward. For every ten liang of dogwood, use one yi of vinegar.

The Shenghui Formula treats “Yin-toxin cold damage,” an ancient term for a type of cold disorder. For patients with icy-cold limbs, mix one sheng of Evodia fruit with wine and place it in a damp silk bag. Steam the bag until very hot, then apply it to the soles of the feet. Stop once the breath flows freely and the whole body gradually warms evenly. Repeated use has proved effective.

The Waitai Secret Essentials records a method of applying heat to abdominal masses: Take three sheng of Evodia fruit, crush it, mix it with wine, and cook it. Wrap the mixture in cloth and apply it to the mass. When the bundle cools, reheat it in a pan and alternate between the two. If the mass seems to move, follow it with the compress and stop once it disperses. Another formula is used for treating abscesses and sores on the back or breast: Crush one sheng of Evodia fruit, mix it with bitter wine (vinegar), and apply it to the affected area.

The Thousand Gold Pieces Formula treats tapeworms: Take four liang of Evodia root, wash off the soil, and chop it. Soak it overnight in one sheng each of water and wine. The next morning, take it in two doses. Choose fine roots, preferably those growing in damp, shaded places to the northeast. Thick roots, as large as a finger or larger, are unsuitable.

The Supplement to the Thousand Gold Pieces Formula treats postpartum weakness, night sweats, and occasional chills: Take a chicken-egg-sized piece of Evodia fruit, soak it in three sheng of wine for half a day, then boil and take it.

The Handbook at the Elbow treats inability to speak after a stroke: Boil one sheng each of fermented beans and Evodia fruit in five sheng of water until reduced to two sheng. Take small amounts at intervals.

The Experienced Formula treats attacks of Spleen-origin Qi with unbearable pain: Take one liang each of Evodia fruit and peach kernels, and fry them together until the Evodia fruit is charred black. Then remove the Evodia fruit. Peel and remove the tips of the peach kernels, then grind them finely. Roast three scallions until soft, soak them in wine, and take the mixture warm in three doses.

The Further Experienced Formula records a recipe to replenish Water Qi: Take two liang of red Evodia fruit and simmer it in rice vinegar until soft. Grind it into a paste and roll it into pills the size of parasol-tree seeds. On an empty stomach, take seven pills with pepper decoction.

The Military Office Collection Formula treats “vinegar heart,” the upward surging of sour fluid in the stomach: Whenever sourness rises and you feel as though you are drunk, take one ge of Evodia fruit, add three cups of water, and simmer until reduced to seven-tenths of the original amount. Take it all at once. Even if the liquid tastes very strong, make yourself swallow it.

The Yang Family Formula for Childbirth and Nursing treats heart pain caused by “sudden malign influence,” an ancient term for a class of abruptly arising acute disorders: Take five ge of Evodia fruit, boil it in three sheng of wine until it bubbles three times, and take it in three doses.

The Elucidation of Materia Medica says: Evodia fruit must be soaked in plenty of hot water, with the water changed six or seven times, to remove its bitter, pungent juice before use. The main text, its annotations, and the methods for using the herb cited in those annotations do not mention this step; it may have been omitted. Evodia fruit lowers Qi rapidly. In people with weak stomachs and intestines, taking it may make their condition worse.

The next entry begins with “Betel Nut.”

Betel nut, the fruit of the betel palm, has a pungent taste and a warm nature, and is non-toxic. It is used mainly to aid digestion, promote urination, resolve phlegm, and kill the “three worms”—the three kinds of parasites described in ancient times. It can also treat “hidden corpse,” a name for a pathogenic condition in ancient medical texts, and “inch-white,” an intestinal parasite of the tapeworm kind. Betel nut grows in the regions around the South Sea.

The Illustrated Materia Medica says: Betel nut grows in the South Sea, and today it is found throughout the prefectures and districts of Lingnan. The tree resembles the sugar palm and stands five to seven zhang tall. Its trunk is straight and branchless; its bark resembles that of the Chinese parasol tree, and its joints resemble those of sweet bamboo. The leaves grow at the crown, as large as a door lintel or like banana leaves. The fruits grow in clusters between the leaves. Beside them are spines like thorns, and the clusters are layered one above another, each bearing several hundred fruits shaped like eggs. Each fruit has a shell filled with flesh, which is white and tastes bitter and astringent.

Chewing betel nut together with Fulu vine, a local plant used for chewing, and ash from roof tiles makes it smooth and pleasantly sweet. People in Lingnan chew it as a fruit. Locals say that the southern climate is warm and damp, and that without betel nut one cannot dispel miasma, the epidemic illness attributed in ancient times to the southern climate.

There are three or four kinds of betel nut. The small, sweet kind is called mountain betel nut; the large, astringent kind, with a large kernel, is called pig betel nut; and the smallest kind is called Naitze. They are said to have the same effects. Another account says that the long, pointed kind with purple markings is called bin, while the round, squat kind is called lang. Bin is said to have weaker medicinal properties, and lang stronger ones. Physicians today no longer distinguish them carefully. Instead, they select nuts shaped like a chicken’s heart that sit steadily when placed down and have a brocade-like pattern when cut open, considering these to be the best quality.

Dafulang, a medicinal material of the betel-palm family, resembles betel nut, though its stems, leaves, roots, and trunk differ slightly. It is harvested with its skin. Some also say that genuine betel nut is difficult to obtain, and that most of what is sold in markets today is dafulang.

Tao Hongjing says: There are three or four kinds of betel nut. The kind produced in Jiaozhou is small and sweet. The kind produced south of Guangzhou is large and astringent, with a large kernel; it is called pig betel nut, and both kinds are used medicinally. There is also a smaller kind that locals call Naitze, commonly known as “betel-nut grandson.” It can also be eaten.

The Tang Materia Medica Commentary says: Betel nut is very large when freshly picked, but rots after a few days. Today, betel nuts sent to the north are first boiled in ash water and then dried over a fire so they can be preserved. Betel-nut kernels treat abdominal distension. Taking powdered fresh betel nut promotes urination and bowel movements. Applied to sores, it encourages tissue growth and relieves pain. When burned to ash, it can treat white sores at the corners of the mouth. Betel nut grows in Jiaozhou, Aizhou, and the Kunlun region.

Yuxi says: According to the Treatise on the Nature of Medicines, white betel nut is the principal medicinal kind. It tastes sweet and has a very cold nature.

Areca nut can clear obstructions in the five viscera and six bowels, disperse firm knots of Qi that cause distension and fullness, and help expel fluids. It is also used to treat swelling, heart pain, wind disorders, and blood stasis.

The Haiyao quotes Tao Hongjing as saying: “Those that grow in sunny places are called ‘binlang’; those that grow in shaded places are called ‘dafù.’” Areca nut tastes astringent, is warm in nature, and is non-toxic. It is used to treat running-piglet disorder (a condition in which Qi surges upward from the abdomen) and various forms of stagnant Qi that will not disperse. One account of its use for beriberi says to grind one areca nut with one cup of sand ox urine and drink it warm on an empty stomach. This treats obstruction of Qi, toxic fluid accumulation, distension, and edema caused by beriberi.

Lei Gong says: When selecting areca nuts, choose ones that are well formed and firm, with markings like flowing water. After splitting one open, those with inner markings like brocade are best. Nuts that are half white and half black, or hollow at the center, should not be used as medicine. When using them, distinguish between “bin” and “lang”: the round-headed, short ones are “lang”; the larger ones, with coarse purple markings, are “bin.” “Bin” has weaker medicinal effects, while “lang” is stronger. Before use, scrape the base with a knife, then cut the nut into thin slices. Do not roast it over a fire, as this weakens its medicinal effects. Once boiled, it is less effective than not using it at all.

The Shenghui Fang says: To treat fetal restlessness with lower back pain that pulls toward the pit of the stomach, or bleeding, grind one liang of areca nut into powder. At any time, mix one qian and seven fen (ancient units of weight) with a thick decoction of scallion whites and drink it.

The Waitai Miyao Fang says: To treat beriberi that is neither cold nor hot, especially in elderly and frail people with abdominal distension, grind the areca nut kernel into powder. Mix one square-inch spoonful (an ancient measuring spoon) with a decoction of the areca nut husk, tea, or fermented black beans, and take it.

The Jingyan Fang says: To treat wounds caused by swords or other blades, grind white areca nut with a little coptis root into powder and apply it to the wound.

The Meishi Fang says: To treat acid reflux and stomach discomfort, finely grind four liang of areca nut and two liang of tangerine peel into powder. Take one square-inch spoonful on an empty stomach with honey water.

The Sun Zhenren Shiji Fang says: To treat vomiting, roast one white areca nut in embers, then roast ten portions of tangerine peel. Grind both into powder. Boil the mixture in one cup of water until reduced to half a cup, then drink it.

The Jianyao Jizhong Fang says: To treat persistent parasites in the viscera and bowels, prepare half a liang of areca nut by roasting it, then pound it into powder. Take one to two qian at a time, mixed with a decoction of scallion and honey, on an empty stomach. Another formula for beriberi rising into the chest and heart calls for grinding one white areca nut the size of a chicken’s heart into powder, then mixing it with half a cup in total of a young boy’s urine, ginger juice, and warm wine, and drinking it in one dose.

The Guangli Fang says: To treat beriberi rising into the chest and heart, with abdominal turmoil and even loss of consciousness, grind two fen of white areca nut into powder and divide it into three doses. Mix each dose with five ge of warm urine and take it on an empty stomach, twice daily.

When the Imperial Pharmacy, the palace agency in charge of medicines, used betel nut to treat phlegm and saliva, it ground the nut into powder. A dose of one qian was mixed with plain boiled water and taken.

The Extended Materia Medica says: The two books of the Materia Medica have already described betel nut in detail. People today also select betel nuts with long, pointed tips for medicinal use, saying that their effects are powerful and swift. I have tried them many times, and they indeed work as people say.

Gardenia

Gardenia tastes bitter, is cold or very cold in nature, and is non-toxic. It treats pathogenic influences in the five viscera, heat in the stomach, a flushed complexion, and red blisters on the nose after drinking wine. It also treats skin conditions such as white and red leprosy, sores and ulcers, hot, red, painful eyes, vexing heat in the chest, heat in the small and large intestines, distress in the heart, and heat in the stomach. Gardenia is also called mudan and yuetao. It grows in the mountain valleys of Nanyang. The fruit is gathered in the ninth month and dried in the sun.

The Illustrated Classic of Materia Medica says: Gardenia grows in the mountain valleys of Nanyang, and is now also found in the prefectures and districts of the south and western Shu. The plant grows seven or eight chi tall. Its leaves resemble those of the plum tree, thick and hard, and also resemble the dice used in chupu, an ancient game of chance. It flowers in the second and third months. The flowers are white, with six petals and a strong fragrance. Local people say it is the same as the zhanfu of the Western Regions. It bears fruit in summer and autumn. The fruit resembles the chebula fruit: green when unripe and yellow when ripe, with a dark red kernel. The fruit is gathered in the ninth month and dried in the sun.

People in the south compete to cultivate gardenia for profit. The Account of Merchants says that the income from planting a thousand shi of gardenia and madder could rival that of a household with a thousand chariots. This means that growing these plants can be highly profitable.

There are two or three kinds of gardenia. The mountain gardenia used medicinally is the yuetao mentioned in formularies. The best has a thin rind, a small, round shape, and fruit with seven to nine ridges. The large, elongated kind is used for dyeing. It is also called “corpse gardenia” and is unsuitable for medicinal use. The Treatise on Cold Damage and many physicians, both ancient and modern, use a decoction of four ingredients—gardenia, yinchen, fermented soybean, and licorice—to treat jaundice. Gardenia and rat droppings, among other ingredients, are also often decocted to treat a relapse caused by overexertion after recovery from a serious illness. After taking the decoction, a slight passage of stool or urine may bring about a cure. There are many such formulas, too many to list one by one.

Tao Hongjing says: Gardenia can neutralize the poison of yuzhi. It grows in many places, and there are two or three slightly different kinds. The kind with seven ridges is best. The fruit should be gathered after the first frost. Today, gardenia is all used for dyeing.

Yuxi says: According to the Treatise on the Nature of Medicines, mountain gardenia can counter the poison of zhechong, the ground beetle. It clears heat toxins and wind pathogens, promotes urination in the five types of urinary obstruction, treats sudden acute illness, promotes urination, and relieves the five types of jaundice. It also brightens the eyes, treats seasonal epidemics, clears heat, and relieves wasting thirst, dry mouth, and red, swollen eyes.

Lei Gong says: When using gardenia, do not choose the large-fruited kind. It is called “corpse gardenia.”

The medicinal material should be selected for its weight: it should resemble a sparrow’s brain, with long fibrous roots and nine red streaks.

To prepare it, first remove the outer skin and fibrous roots, keeping the kernels. Soak them overnight in licorice water, then remove and dry them over low heat. Crush and sift them into a fine, reddish-golden powder, and set it aside.

The Dietary Therapy says: To treat bright-red blood in the stool, burn the kernels of gardenia to ash and take one qian mixed with water. Adjust the amount according to the severity of the condition.

The Thousand Gold Prescriptions says: To treat a burn before a wound has formed, burn the kernels of gardenia to ash, mix with sesame oil, and apply; a thick layer is best. If a wound has already formed, burn white sugar to ash and sprinkle it over the affected area. Once the wound has dried, it will heal.

The Handbook of Prescriptions for Emergencies says: To treat cholera with distension and pain in the chest and abdomen, agitation, and shortness of breath, before vomiting or diarrhea begins—or when cramping occurs, with muscles twitching and sinews tightening—burn fourteen gardenia fruits, grind them to powder, and take with warm water.

The Mei Master’s Prescriptions says: To treat bloody stool caused by toxic heat, or brought on by food, break open thirty gardenia fruits, add three sheng of water, and boil until one sheng remains. Remove the dregs and drink. It also says: If a febrile illness returns after the patient gets up too soon or eats too much, take ten gardenia fruits, add three sheng of water, and boil until one sheng remains. Remove the dregs and drink warm. After taking it, lie down and allow the body to sweat slightly. If food stagnation does not resolve, add three liang of rhubarb. It further says: If a person resumes sexual activity after recovering from a cold damage illness and the illness returns, becoming so severe that the patient is near death, unable to open their eyes or speak, take thirty gardenia fruits, add three sheng of water, and boil until one sheng remains, then drink.

The Prescriptions of Outstanding Efficacy says: To treat diarrhea in a woman during childbirth, burn gardenia to ash and grind it fine. Take one spoonful on an empty stomach with warm water; there is no set dose. In severe cases, take it no more than five times.

The Sun Shang Prescriptions says: If diarrhea follows cold damage and is then accompanied by agitation, press the pit of the stomach. If it feels soft, this is deficiency vexation. Break open fourteen gardenia fruits and take four ge of fermented soybean. First boil the gardenia in four sheng of water until two and a half sheng remain. Add the fermented soybean and continue boiling until one sheng remains. Remove the dregs and take in two portions. If vomiting occurs afterward, do not take the remaining medicine. If pus is present in the vomit, recovery will come only after all the pus has been expelled.

The Extended Discourses says: Zhang Zhongjing used gardenia to treat deficiency vexation and insomnia arising after inducing sweat, vomiting, or purging. In severe cases, the patient tosses and turns, with inner agitation and unease; the prescription used is Gardenia and Fermented Soybean Decoction. Because this is a deficiency condition, rhubarb is not used. Gardenia itself has a cold nature and is toxic. Gardenia is cold in nature but non-toxic, and can clear heat from the stomach. After blood loss and depletion of bodily fluids, the organs and bowels lose their moisture, and deficiency heat develops within the body. Gardenia is well suited to clearing this deficiency heat. Zhang Zhongjing recorded this use in the Treatise on Cold Damage. Gardenia can also treat heat in the Heart channel, with red urine and painful, difficult urination.

Peel the cape jasmine fruits. After processing them by roasting, take equal amounts of rhubarb, forsythia, and honey-roasted licorice root. Grind the ingredients into a fine powder. Each time, take two or three qian, decoct in water, and drink. It is said to be unfailingly effective.

Purple Mineral Resin and Dragon’s Blood

Purple mineral resin and dragon’s blood, also called “blood-exhausted resin,” taste sweet and slightly salty. They are neutral in nature and mildly toxic. They can treat pathogenic influences in the Five Organs and vaginal discharge, relieve pain, and disperse blood stasis. They are also used to promote the growth of new flesh in wounds caused by knives, swords, and similar injuries. Their effects are broadly similar, though they differ in some respects.

Yuxi quotes the Rihuazi: “Purple mineral resin is nontoxic and can be used to repair cracks in the hooves of donkeys and horses. Dragon’s blood is warm in nature and nontoxic. Combined with litharge, it can treat various malignant sores, scabies, ringworm, and wounds that have long failed to heal. Applied externally, it acts quickly and should not be used in excess, or it may draw out pus.”

The Illustrated Classic of Materia Medica says: “The old texts do not record where dragon’s blood comes from. Today it is produced in the southern countries and Guangzhou. The dragon’s blood tree grows several zhang tall, with spreading branches and leaves like those of a cherry tree, each with three points. Resin flows from the trunk and drips like glue or honey. Over time it hardens into blood-red lumps, which is why it is called ‘blood-exhausted resin.’ It is harvested at no fixed time. Resin that tastes salty and smells fishy is ‘Sea-Mother’s Blood’ and cannot be used as medicine. Genuine dragon’s blood is slightly salty and sweet, and smells like cape jasmine.”

Older accounts say that dragon’s blood and purple mineral resin are broadly similar, but they are different substances and their effects also differ. Duan Chengshi’s Miscellaneous Morsels from Youyang records: “Purple mineral resin is produced in the kingdom of Zhenla, where the local people call it ‘lequ’; it is also found in Persia. The purple mineral resin tree grows about one zhang tall, with dense branches and leaves like those of the orange or pomelo. Its leaves do not fall even in winter. It flowers in the third month but bears no fruit. When mist, dew, or light rain dampens the branches, purple mineral resin forms.”

Lei Gong says: “When using dragon’s blood, do not mistake it for ‘Sea-Mother’s Blood.’ Sea-Mother’s Blood looks like dragon’s blood but tastes salty and smells fishy. Genuine dragon’s blood is slightly salty and sweet, and smells like cape jasmine. Before use, grind it into powder and pass it through a fine sieve. Add it to pills, powders, or plasters only when needed. Do not pound it together with other medicines, or the powder may scatter.”

The Sage’s Beneficial Prescriptions records: “For loss of consciousness and delirious speech caused by blood fainting after childbirth, grind one liang of dragon’s blood into a fine powder. Take two qian at a time with warm wine, at any hour.”

The Guangli Prescriptions records: “For a knife or sword wound that bleeds without stopping and causes pain, apply dragon’s blood powder to the wound. It is said to stop the bleeding at once.”

The Yanyi says: Zikuang clings densely to slender branches like sugar crystals, piling up in clusters. It is purplish black and turns red when ground. It is now used to make rouge for cotton cloth, but has recently become difficult to obtain.

Borneol

Borneol and gao xiang have a pungent, bitter flavor and are slightly cold in nature; another account says they are warm, neutral, and nontoxic. They are used to treat pathogenic influences in the heart and abdomen, accumulated wind-dampness, and deafness. They also brighten the eyes and relieve redness and cloudy films over the eyes. Borneol comes from the country of Polü. It resembles white pine resin and has the scent of fir. Clear, pure specimens are best; those exposed to wind and sun for a long time, or shaped like sparrow droppings, are poor in quality. Some say it can be stored with charred glutinous rice (another account says non-glutinous rice) and tươngsi seeds to prevent it from being depleted. Gao xiang is used to treat deafness.

The Tujing says: Borneol comes from the country of Polü. Today, only foreign merchant ships in the South Sea region bring it for sale. It is said that the tree grows seven or eight zhang tall, with a trunk about six or seven chi around, and resembles a mature fir. Its branches grow laterally; the leaves are rounded on the upper side and white beneath. The fruit resembles cardamom, with a scaly outer skin. Borneol is the resinous fluid inside the tree, like white pine resin and scented like fir. Gao xiang is the clear fluid that flows from beneath the roots, and is also called Polü gao.

Duan Chengshi writes in the Youyang zazu that these trees come in lean and thick varieties. The lean trees produce borneol, whose fragrance lies in the heartwood; Persians fell the trees and cut it out. The thick trees produce Polü gao, which flows from the treetops; people fell the trees and carve hollows to collect it. These two accounts are broadly alike, differing only in some details. Borneol produced in Hainan today is mostly processed over a fire into flakes, and may include adulterated material. For medicinal use, natural, unprocessed borneol is prized; the best pieces resemble plum blossoms.

The Tang Bencao says: The tree resembles a fir. What is called Polü gao is the clear resin beneath the roots; borneol is the resin that has congealed within the roots. Its fruit resembles cardamom, with a scaly outer skin. Its fragrance is like borneol and its flavor is pungent. It is especially effective at dispelling foul odors, and can also aid digestion and relieve abdominal distension. Earlier accounts say it comes from the country of Polü, hence its name; it is the resin of a fir tree. Fir trees also grow in Jiangnan, but it has not yet been confirmed whether they can produce this resin. A local record of native products says that the plantain has no fruit. The Tang Bencao was the first materia medica to include this record.

The Jingyan fang records: In sudden windstroke, when both eyes are shut and the jaws clenched so tightly that medicine cannot be given by mouth, dip the middle finger into powdered medicine and rub it over the teeth twenty or thirty times, focusing on the back teeth on both sides; the mouth will then open on its own. If medicine can be given, grind equal parts borneol and tiannanxing into powder…

Grind borneol finely in a bowl. Use only the medicinal material prepared at noon on the fifth day of the fifth lunar month. Take from one grain to half a qian each time. It is called “Barrier-Opening Powder.”

The Experienced Remedies says: This formula treats seasonal epidemic illness accompanied by pea-sized sores and red sores that have not yet broken through the skin, as well as irritability, restlessness, panting, delirious speech, or seeing ghosts and spirits. Take one qian of borneol and grind it finely. Slowly add pig’s heart blood and form pills about the size of a chicken-head fruit. Take one pill at a time with a decoction of purple gromwell. The mind and spirit will settle, allowing the patient to sleep. Once the sores have fully emerged, follow the usual regimen of care, and recovery should gradually follow.

The Yanyi says: The entry on borneol in the Illustrated Classic does not give a complete account of its names. This medicine powerfully clears heat that is obstructed between the diaphragm. Its fragrance is fresh and penetrating, ranking among the finest of all medicines. It is well suited for emergency treatment when adults or children suffer obstruction from wind-phlegm, or when they suddenly develop heatstroke and fever. It is not, however, a medicine for long-term use. Used alone, its medicinal power is weak; it is effective when combined with other medicines. Borneol pairs well with tea, but too much will mask the tea’s own fragrance. No fragrance in the world surpasses it. In the country of Moluo Duanzha, within South India in the west, there is a tree called gebuluo incense. Its trunk resembles a pine, though its leaves differ from pine needles. The tree has no fragrance while damp. Once dry, when it is split open, it contains a substance resembling mica in shape and ice or snow in color. This is borneol incense. Thus, borneol is also produced in the west.

Food Sichuan Pepper

Food Sichuan pepper is pungent and bitter, extremely hot in nature, and non-toxic. Its effects are the same as those of Wu Sichuan pepper, though its medicinal power is somewhat weaker. It is better suited to treating disorders involving water accumulation.

The Illustrated Classic says: Older texts do not record which prefectures produce food Sichuan pepper; they say only that its effects are the same as those of Wu Sichuan pepper. Some also say that among the varieties of Sichuan pepper, the one with larger grains that turn yellow-black after being stored for a long time, and that can be eaten, is food Sichuan pepper. Today it is found throughout both the north and south. The tree is very tall, and some grow to a hundred feet. Its branches and trunk are greenish yellow with small white spots. The leaves closely resemble sesame leaves, and the flowers are yellow. People in Shu call its fruit “Ai seeds”; this is probably the “yi” mentioned in the Book of Rites. “Yuan ai” is a corrupted pronunciation of “yi,” which is how the name “Ai seeds” arose. Food Sichuan pepper is suitable for adding to rice dishes and soups, where it lends a pungent fragrance, but it should not be eaten in large quantities. Too much can harm the eyes and cause hair loss. There is no fixed season for gathering it.

The Tang Materia Medica says: The variety with thin, split-open fruit husks is food Sichuan pepper. Although it is called “food Sichuan pepper,” it is not suitable for eating in large quantities.

Chen Cangqi says: Food Sichuan pepper drives away ghosts and malign spirits and kills poisonous insects. It also supports Yang, kills worms in the teeth, and relieves toothache. The Tang Materia Medica added this account. The text that follows is missing from the original.

Wu zhuyu usually refers to the branches that have been cut off. The plant grows throughout the north and south, but the variety produced in Wu is of good quality, which is why it is called “Wu zhuyu.” Produce from either region can be used as food; for medicinal use, however, one should choose the variety from Wu.

Yuxi says: According to the Treatise on the Nature of Drugs, Wu zhuyu is incompatible with purple stone. It can be used for cold impediment, weakness in the lower back and legs, stabbing pain throughout the body, and intestinal wind and hemorrhoidal disorders. It is also said to kill the three worms in the intestines and dispel deficiency cold.

The Perfected Sun’s Dietary Prohibitions says: Do not eat Wu zhuyu in the sixth or seventh month, or it may damage the body’s Qi and bring on sores.

The Golden Methods records: After being bitten by a snake, grind one liang of zhuyu into powder, mix it with cold water, and take it in three doses. It is said that recovery will soon follow.

Wu yi

Wu yi is pungent in flavor, neutral in nature, and non-toxic. It primarily treats pathogenic influences in the Five Zang organs and dispels tingling, itchy sensations that wander between the skin and joints. It also disperses stagnant toxic influences in the body, kills parasites, aids digestion, expels cunbai (intestinal parasites such as tapeworms), and relieves rumbling in the intestines and panting. It is also called “wushi” and “diantang.” It grows in mountain valleys in Jin. The fruits are gathered in the third month and dried in the shade.

The Illustrated Classic of Materia Medica says: Wu yi grows in the valleys of Jin and is now also found in nearby regions. It is generally a kind of elm, though the tree is somewhat smaller and its fruit ripens earlier. This elm has a very foul odor. The “Treatise on Trees” in the Erya says, “Wugu, its fruit is yi.” Guo Pu explains that wugu is the mountain-growing guyu, whose leaves are round and thick. The bark is stripped off and soaked together; it has a pungent, fragrant taste. This is what is called wu yi.

The “Treatise on Plants” in the Erya also mentions “wu yi and sha qiang.” Its note says that sha qiang is also called baikuai. This name resembles “diantang,” as recorded in the Materia Medica. Su Gong thought that “sha qiang” and “diantang” were errors in the written text. However, wu yi is a herbaceous plant, whereas wu yi is woody, so they are clearly two different things; perhaps their smell or properties are simply similar.

Gather the fruits of wu yi in the third month and dry them in the shade. It is used in many formulas for killing parasites. People today also often make it into small pieces and add it to seasonings. Aged wu yi is better. It is commonly preserved in salt, which makes it lose its medicinal properties and aroma, so it is unsuitable for medicinal use and should be used only as food.

The Treatise on the Nature of Drugs says: Used as an auxiliary ingredient, wu yi is bitter and pungent. It treats accumulated cold in the body and lumps or pain in the chest and abdomen. It can also dispel wandering discomfort in the skin and joints, as though insects were crawling there.

Tao Hongjing says: Today, wu yi is produced only in Goryeo. It resembles the fruit pods of an elm and smells like something foul. People often make it into a sauce for food. It kills parasites and can be placed among belongings to prevent insect damage, but its odor is unbearable.

Chen Cangqi says: Made into a sauce and eaten, it can treat “five-chicken disease” and clear sores and ringworm. The kind with a strong, mutton-like smell is the best. This is the kernel of the mountain elm fruit.

Meng Shen says: It can dispel harmful influences in the five viscera, the skin, and the joints. For hot sores, crush it and mix it with pork fat to apply externally. Mixed with white honey, it treats moist ringworm; mixed with yak butter, it treats various sores. Older medicinal material is better. It may be eaten in small amounts; eating too much causes heat and heart pain, because its flavor is acrid. It is especially suitable to eat in autumn. Regular consumption can treat the five kinds of hemorrhoids and prevent many illnesses.

Rihua Zi says: It treats intestinal wind, hemorrhoids and fistulas, malignant sores, scabies, and ringworm.

The Haiyao says: According to the Huangzhou Record, this grows in the land of Daqin and is Persian wuyi. It tastes acrid, is warm in nature, and is non-toxic. It can treat cold dysentery and disorders of the heart Qi, kill parasites, and relieve pain. It can also treat wind-related deficiency of the uterus in women, as well as childhood malnutrition with diarrhea. It is best combined with Terminalia chebula and cardamom.

The Shiliao says: It disperses abdominal pain caused by Qi. Mixed with mare’s milk, it treats ringworm. Made into a sauce, it is fragrant and delicious, and its effects surpass those of elm-fruit-pod sauce. Older material is better, and it can also counteract sudden harmful influences and gu poison.

The Waitai Miyao Fang records: Wuyi can be used when there is acute pressure in the bladder and Qi needs to be brought downward. Another method is to grind equal amounts of wuyi and salt, wrap the powder in cotton to make a date-sized pellet, and insert it into the lower passage. This expels fluids and foul discharge and brings Qi downward.

The Qianjin Fang records: For worms in the spleen and stomach, with pain whenever food is eaten, a sallow, dull complexion, and pain that comes and goes unpredictably, use two liang of Shizhou wuyi kernels. Mix them with flour, dry-fry until yellow, and grind to a fine powder. When needed, take seven fen with rice water; this is said to be effective.

The Yanyi says: Wuyi comes in two kinds, large and small. Small wuyi is the elm fruit pod. Rub it to extract the kernel, then ferment it into a sauce; its flavor is especially acrid. The large kind, a different plant, should be used medicinally. However, small wuyi sauce is often adulterated with other ingredients, so it must be carefully examined when selected. Wuyi is indispensable for treating deficiency-cold and persistent diarrhea of the large intestine, as well as an excess of cold Qi.

Zhike (this entry combines material from the Tujing Bencao and the Jibao)

Zhike tastes bitter and sour, is slightly cold in nature, and is non-toxic. It treats itching caused by wind, numbness, impaired movement in the joints, fatigue and weakness, cough, swelling and oppressive pain in the back, lassitude, and phlegm lodged in the chest and diaphragm. It also expels water, reduces distention and fullness, treats intestinal wind, calms the stomach, and stops wind-related pain. It grows in the mountain valleys of Shangzhou. Gather it in the ninth or tenth month and dry it in the shade. (For best results, remove the pith and seeds before use. Zhike and zhis hi have slightly different indications, so this entry is given separately.)

The Illustrated Classic of Materia Medica with Explanatory Notes says: The relevant information is recorded under the entry for Zhi Shi.

Chen Cangqi says: The root bark of the Zhi tree can treat wild fowl disease. Grind it into a fine powder and take one square-inch spoonful each time, using the small medicinal measure of ancient times.

The Benjing gives the ninth and tenth months as the time to harvest Zhi Shi. Some say it is better to harvest in the seventh and eighth months, when the fruits have grown plump and have a pungent taste.

An old book says, “South of the Yangtze, people plant orange trees; north of the Yangtze, they plant Zhi trees.” But today, both Zhi and orange trees grow south of the Yangtze, while north of the Yangtze there are Zhi trees but no orange trees. This is because the two regions originally had different varieties; oranges do not turn into Zhi trees when they reach the north.

Yuxi says that, according to the Treatise on the Nature of Medicinals, Zhi Ke—the unripe fruit of the Zhi tree, dried and processed as a Chinese medicine—is bitter and pungent. It can treat wind rashes over the body, small pock-like eruptions on the skin, and intense itching. It can also treat intestinal wind, hemorrhoids, Qi stagnation in the chest and abdomen, distension beneath the ribs, and obstruction in the chest and diaphragm. Boil Zhi tree root soaked in wine, then hold the liquid in the mouth to treat toothache. It may also be used as appropriate for excessive phlegm or Qi stagnation.

The Rihuazi Materia Medica says that Zhi Ke strengthens the Spleen and stimulates the appetite, regulates the Qi of the Five Organs, stops nausea and retching, and transforms phlegm. It can also treat acid regurgitation, cholera, diarrhea, dysentery, indigestion, abdominal masses, lumps beneath the ribs, and disorders known as the “five forms of diaphragm Qi.” It dispels wind, brightens the eyes, and treats Lung Qi, edema, difficulty urinating or defecating, itchy skin, and swollen, painful hemorrhoids. For external use, it may be heated by roasting and applied as a compress. Before using it as medicine, soak it in water until soft, slice it, and stir-fry until cooked.

Lei Gong says: Do not use Zhi Ke as a substitute for Zhi Shi; their medicinal properties and effects differ. When selecting Zhi Ke, choose pieces that are pungent and bitter in smell, have a fishy odor, and are hollow and oily inside. Those stored for many years are preferable. Before use, remove the pulp and stir-fry with bran until the bran turns black. Take the pieces out, wipe off the burnt bran with a cloth, then pound them on their own into powder.

The Qianjin Fang records: To treat stroke symptoms such as a crooked mouth and eyes or tightness of the eyelids, scrape off the green outer layer of Zhi tree bark and grind it into powder. Take five sheng, warm it over a low flame to remove the moisture, then soak it in three sheng of wine. Heat gently so the medicinal qualities infuse fully, then drink.

The Zhouhou Fang records: To treat stiffness of the body after a stroke, with inability to bend or stretch, scrape off one sheng of Zhi tree bark and soak it overnight in two sheng of wine. Take five ge to one sheng each time. When the wine is finished, prepare another batch in the same way.

The Shiyi Xinjing Fang records: To treat itchy skin caused by water disorders, and also to brighten the eyes, pound one liang of Zhi Ke into a fine powder. Boil it as you would tea and drink it in several portions.

The Jingyan Houfang records: To treat wind rashes and itching that persist for a long time, take three liang of Zhi Ke and stir-fry it with bran until slightly yellow. Remove the pulp and grind the fruit into powder. Take two qian each time, at any hour. Boil it in one medium cup of water until six-tenths remains, strain out the dregs, and drink.

The Meishi Fang records: To treat sores of various kinds, boil Zhi Ke in water until the liquid is concentrated, then apply it to the affected area.

The Boji Formula records a treatment for intestinal bleeding that has persisted for years or has appeared recently, when the bleeding will not stop: Burn bitter orange (zhike) until it turns black, while preserving its medicinal properties—do not burn it to ash devoid of medicinal value. Grind charcoal made from sheep shinbone into powder. Mix five qian of bitter orange powder with three qian of charcoal powder, then stir into a medium bowl of strong rice broth. Take on an empty stomach: first at the fifth watch, then again after walking about five li. It should take effect that same day.

The Formula for Certain Effect records a treatment for hemorrhoids: If a hemorrhoid protrudes or the pain is unbearable, warm bitter orange in embers that still retain some heat, then gently press it against the affected area. Warm the area with seven pieces in succession whenever the hemorrhoids flare up, and the attack should subside.

The Du Ren Formula records a fetal-slimming powder: In the past, Princess Yang of Qianyang had difficulty giving birth, and a ritual specialist presented this formula. Grind four liang of bitter orange and two liang of licorice into powder. For each dose, take an amount equal in size to seven large coins and mix it with tea. Take on an empty stomach once a day, beginning after the fifth month of pregnancy and continuing until labor. The text says this will make delivery easier and prevent serious illnesses in the womb. It also cautions against climbing to high places or going to the latrine.

Bitter orange fruitlet (zhishi)

Bitter orange fruitlet tastes bitter and sour, is cold in nature (some sources say slightly cold), and is non-toxic. It treats bumps the size of sesame seeds beneath the skin, itching, alternating cold and heat, and dysentery. It promotes the growth of flesh, harmonizes the five organs, strengthens Qi, and makes the body feel light. It also disperses phlegm accumulations between the chest and ribs, expels retained fluids, breaks up masses, relieves fullness and distention, and treats tightness and blockage below the heart, pain, rebellious Qi, and wind pain in the ribs. It can also harmonize Stomach Qi, stop diarrhea, and brighten the eyes. Bitter orange fruitlet grows along rivers and in marshy areas of Henei. It is gathered in the ninth and tenth months and dried in the shade.

The Illustrated Materia Medica says: Bitter orange fruitlet grows along rivers and in marshy areas of Henei, while bitter orange grows in the mountain valleys of Shangzhou. Today it is also produced in the Western Capital, Jiangnan, Huzhou, and other places; the Shangzhou variety is considered best. The bitter orange tree resembles a small orange tree and grows about five to seven chi tall. Its leaves resemble those of the sweet orange, and its branches are covered with thorns. It flowers white in spring and bears fruit in autumn. The fruit is gathered in the ninth and tenth months and dried in the shade. Older accounts say that fruit gathered in the seventh or eighth month is called bitter orange fruitlet, while fruit gathered in the ninth or tenth month is called bitter orange. Physicians today generally call the thick-skinned, small fruit bitter orange fruitlet, and the whole, larger fruit bitter orange. For both, the best have an interior that turns outward, shaped like the rim of a basin; fruit aged for a long time is also preferred. The variety produced nearby is commonly called “stinking orange” and is unsuitable for medicinal use.

Zhang Zhongjing used bitter orange fruitlet and white atractylodes to treat hardness and swelling below the heart, with a distention as large as a plate. He considered this to be caused by retained fluid and called the prescription Bitter Orange Fruitlet and Atractylodes Decoction. Take seven pieces of bitter orange fruitlet and three liang of white atractylodes. Boil them in one dou of water until three sheng remain, then divide into three doses. If the abdomen softens, the distended mass will disperse.

Tao Hongjing says: Bitter orange trees now grow in many places. After gathering the fruit, cut it open, dry it in the sun, remove the seeds, and roast it lightly until fragrant. It is prepared much like orange peel. The fruit is best when aged. The bitter orange tree…

The stem and bark can treat edema, abdominal distension, sudden attacks of wind disease, and pain and stiffness in the joints. Folk prescriptions often use immature bitter orange fruit (zhishi), but Daoists have no need to use it.

Chen Cangqi says: The root bark of the bitter orange tree can treat hemorrhoids. Grind it into powder and take one level spoonful, using the ancient measure for powdered medicine known as a fangcunbi.

When bitter oranges are gathered, the fruits from September and October are generally inferior to those from July, which have thicker flesh and a more pungent taste. An old saying holds that oranges grow south of the Yangtze River and bitter oranges north of it. But today both bitter oranges and oranges grow south of the river, while bitter oranges grow north of it and oranges do not. This is because people cultivate different kinds of trees in each region, not because oranges and bitter oranges transform into one another as the land changes.

Yuxi says: According to the Treatise on the Properties of Medicines, bitter orange is bitter and pungent in flavor and is classified as a ministerial medicinal. It can treat cold damage with binding in the chest and is included in the Chest-Clearing Decoction. It also treats counterflow Qi with panting and coughing, as well as internal kidney injury, deficiency, and cold. It may also be added when Yin and Yang are out of balance and Qi is stagnant.

The Essential Formulas from the Outer Terrace records a treatment for wind rash: soak bitter orange in vinegar, then heat it over a fire. When it has cooled to a suitable temperature, apply it to the affected area as a warm compress, and the rash will subside.

The Essential Prescriptions Worth a Thousand Gold records a treatment for chest impediment, obstructed Qi with fullness in the chest, and discomfort in the heart and diaphragm: take two liang of bitter orange, stir-fry it with bran until lightly yellow, and grind it into powder. Take two qian at any time, mixed with thin rice porridge.

The Sagely Beneficence Formula gives the same prescription. Another formula treats chronic dysentery with prolapse of the rectum: rub bitter orange against a stone until its surface is smooth, then bore a hole in it and fit it with a handle. Coat it with honey and warm it over a fire. While still warm, apply it to the anus; replace it when it cools, and continue until the prolapse retracts.

The Collected Tested Formulas records a treatment for all kinds of hemorrhoids, whether recent or longstanding: grind bitter orange into powder and use refined honey to make pills the size of parasol-tree seeds. Take twenty pills on an empty stomach with water.

The Formula for Aiding the People records a treatment for sudden blockage and pain in the chest and diaphragm after cold damage: use bitter orange alone. Chop it, stir-fry it with bran until yellow, and grind it into powder. Take two qian per dose mixed with rice water, twice a day.

The Guangli Formula records a treatment for chronic dysentery in children, dribbling urination and defecation, and food that cannot be digested: take six fen of bitter orange, pound it into powder, and mix two qian and seven fen with a drink. A two-year-old child should take one qian.

The Secret Record of Child and Mother Formulas records a treatment for painful swelling and hardness of a woman’s genitals: take half a jin of bitter orange, chop it, and stir-fry it until hot. Wrap it in an old cloth and apply it as a warm compress to the affected area, replacing it when it cools.

The Expanded Meaning says: Zhike and zhishi are fruits of the same tree; they differ only in size. When the fruit is small, its medicinal action is forceful and takes effect quickly. When it has grown larger, its action is milder and takes effect more slowly. Thus Zhang Zhongjing used zhishi in the Chengqi Decoction to treat acute illnesses caused by cold damage, precisely because it can move Qi, purge accumulated stagnation, and break up solid accumulations. In other prescriptions, when the aim is simply to guide and disperse obstructed Qi, zhike can be used over a longer period with a steadier effect. Several characters in the original appear to be missing or corrupted; the passage here is rendered according to its meaning.

Magnolia bark (a Chinese medicinal substance) tastes bitter and has a warm nature, sometimes described as very warm. It is non-toxic. It is used to treat stroke, Cold Damage, headache, alternating chills and fever, palpitations, blockage of Qi and Blood, and tissue decay. It can expel the “three worms” (a term in ancient medicine for internal parasites), warm the middle burner, strengthen Qi, transform phlegm, and direct Qi downward. It can also treat cholera, abdominal pain and distension, Cold Qi rising counterflow from the stomach, persistent vomiting in the chest, diarrhea, dysentery, and dribbling urination. It dispels palpitations and residual pathogenic Heat in the body, eases vexation in the heart and abdominal fullness, and strengthens the functioning of the stomach and intestines.

Magnolia bark is also called thick bark or red magnolia bark. Its tree is called hazel, and its fruit is called “Zhuzhe.” The fruit can be used to treat mouse fistula (an ancient term for conditions such as tuberculous lymph-node disease of the neck); it is also said to brighten the eyes and boost Qi. Magnolia bark grows in Jiaozhi and Yuanju. The bark is gathered in the third and ninth lunar months and dried in the shade. Dried ginger serves as its assistant in formulas. It should not be used together with Alisma, Glauber’s stone, or niter.

The Illustrated Materia Medica says: Magnolia bark grows in Jiaozhi and Yuanju. Today it is also common in mountain valleys in the western capital region, Shaanxi, the Huai River region, Hunan, and Shu, with the best coming from Zizhou and Longzhou. The tree grows ten to twelve meters tall, and its trunk is about one-third to two-thirds of a meter in diameter. Leaves emerge in spring, resembling those of the oak, and do not fall throughout the year. The tree bears red flowers and green fruit. Its bark has deep, dense, scaly fissures. Thick bark that is purple within and moist in texture is best; thin, pale bark is unusable. The bark is gathered in the third, ninth, and tenth lunar months and dried in the shade. Yang Xiong’s Guangya calls it “heavy bark”; prescriptions sometimes also write the name as “thick bark.”

The Treatise on the Nature of Medicinals says: In formulas, magnolia bark serves as a ministerial ingredient. Avoid eating beans while taking it, as they are said to disturb the movement of Qi. It tastes bitter and pungent and is very hot in nature. It treats accumulated Cold that has persisted for years, rumbling in the abdomen, hollow, roaring intestinal sounds in a weakened person, and undigested food retained in the stomach. It can also transform phlegm and fluid, disperse accumulated fluids, break up stagnant Blood, aid digestion, and relieve pain. It warms Stomach Qi and treats counterflow vomiting, regurgitation of sour fluid, and distension in the chest and abdomen. It is also used for weakness and pale urine.

Tao Hongjing says: The magnolia bark now produced in Jianping and Yidu is best when the bark is thick and purple on the inside; thin, pale outer bark is inferior. Before use, scrape away the rough, scaly outer layer. Magnolia bark is commonly used in folk prescriptions but not in Daoist formulas and techniques. According to current records, the best comes from Zizhou and Longzhou.

Yuxi quotes Wu Pu as saying: Shennong, Qibo, and Leigong classified magnolia bark as bitter and non-toxic; Ji Shi said it was slightly warm; Fan Zi said it grew in Hongnong.

The Rihua Materia Medica says: Magnolia bark strengthens the Spleen and treats food reversal, cholera, muscle cramps, and Cold and Heat Qi. It can treat diarrhea, impaired urination, and disharmony in the Qi of the five viscera. It is also used for women before and after childbirth when Wind pathogens cause disharmony in the viscera and discomfort in the joints. It can kill worms in the abdomen, dispel palpitations and vexation, and brighten the hearing and eyesight. For medicinal use, remove the coarse bark, then process it by roasting or stir-frying with ginger juice. Magnolia bark is also called “Liepu.”

Lei Gong says: When selecting magnolia bark (houpo), choose bark that is purple and pungent in taste. To make it into pills or powder, first scrape off the coarse outer bark, then roast it with butter: use four ounces of butter for every pound of magnolia bark. Once roasted, chop it before use. If preparing a decoction or infusion, moisten the bark with ginger juice and then roast it; use eight ounces of ginger juice for every sheng of magnolia bark.

The Shenghui Formula records this treatment for cholera: mix magnolia bark with ginger juice, roast it over a fire until fragrant, and grind it into powder. Take two qian and seven fen, mixed with freshly drawn water, at any time.

The Meishi Formula records this treatment for persistent diarrhea caused by undigested food: chop three liang of magnolia bark and three liang of huanglian, add three sheng of water, and boil until one sheng of liquid remains. Take it on an empty stomach.

The Zimu Milu Formula records this treatment for absent menstruation: boil three liang of magnolia bark in three sheng of water until one sheng remains, then divide it into three doses and take them on an empty stomach. The condition usually clears within three or four doses.

The Yanyi says: Magnolia bark is now also produced in Yitang County near Xijing and in Shangzhou, but the bark from those places is thinner and paler than the thick, purple, oily bark produced in Zizhou. Magnolia bark tastes bitter; unless it is prepared with ginger, taking it irritates the throat and tongue. It is especially effective at regulating the middle burner when used in Pingwei Powder. This herb remains widely used because it warms the Spleen and Stomach Qi and dispels cold; people often need it.

Tea (bitter tea, ming)

Tea is sweet and bitter in taste, slightly cold in nature, and non-toxic. It treats fistula sores, promotes urination, transforms phlegm, clears heat, relieves thirst, and reduces sleepiness. It is harvested in spring. Bitter tea can also direct Qi downward and aid digestion. When boiling tea to drink, adding zhuyu, scallions, ginger, and similar ingredients makes it more effective.

The Tujing says: Ancient books do not record which prefectures and regions produce tea. Today it grows in the mountains of Fujian, Zhejiang, Sichuan, and Jingzhou, as well as around the lakes and rivers and in Huainan. The Erya calls it “bitter tea.” Guo Pu explains that the tea plant is about the size of a gardenia tree and bears leaves in winter; these can be boiled into a broth to drink. Today, tea picked early is called “cha,” while tea picked later is called “ming,” also known as “chuan.” In Sichuan it is called “bitter tu,” though nowadays it is generally called “tea.” “Cha” and “tu” have similar pronunciations, which explains these names. The tender leaves are picked as they first emerge in spring, then steamed and roasted dry. After their bitterness is removed, they are ground into powder and can be eaten. This way of consuming tea differs from the practice described by the ancients.

The Tang Ben Notes says: In the Shimu chapter of the Erya, the tea plant is called “jia,” and is also known as “bitter tea.” The commentary says that the tea plant is small and shaped like a gardenia tree; it bears leaves in winter, which can be boiled into a broth to drink. Today, tea picked early is called cha; tea picked later is called ming, also called chuan. In Sichuan it is known as bitter tu. The tea plant grows in the mountain valleys south of Hanzhong.

Chen Cangqi says: Ming (tea) tastes bitter and has a cold nature. It can dispel heat and miasma and promote the flow of the large and small intestines. It is best drunk while hot; drinking it cold can easily cause phlegm to gather. Tea is made from the tender leaves of the tea plant: the leaves are pounded into cakes and then roasted over a fire, which improves their effects. Drinking it over a long period can make a person thin and reduce body fat, and can also make it difficult to sleep. The Tang Materia Medica was the first work to record tea.

The Tea Manual says: Meng Mountain has five peaks, each with a tea garden at its summit. One of them is called Shangqing Peak. Long ago, a monk who had suffered from a cold illness for many years met an old man. The old man told him, “Tea from the central peak of Meng Mountain should be picked around the spring equinox. Gather many people to pick it together when the thunder begins, and stop after three days. If you pick one liang and brew it with local water, it can drive away an old illness; two liang can prevent illness; three liang, they say, can transform your body; and four liang can make you an earthly immortal.”

The Essential Prescriptions from the Outer Tower, an ancient medical text, records a treatment for sudden, severe headaches that feel as though the head will split, when they are not caused by exposure to cold or by stroke. This condition is called “reversal headache” and is said to result from phlegm in the chest and diaphragm, with Qi surging upward against its proper course. Boil tea alone as a drink, making two or three sheng. When it has cooled to a lukewarm temperature, drink one or two sheng. After a while, vomiting will occur. Drink more after vomiting, and repeat this several times. In severe cases, the vomiting must bring up bile before it stops. This is said not to harm the body; once thirst sets in, the illness will be cured.

The Food Therapy Prescriptions records a treatment for red dysentery, white dysentery, and dysentery caused by toxic heat. Take one jin of good tea, roast it, and pound it into powder. Boil one or two cups down to a strong infusion and drink it. It is also suitable for dysentery that has lasted a long time.

The Proven Prescriptions records a treatment for sores on the scrotum. Grind wax-faced tea—a kind of tea processed into cakes—into powder. First wash the area with a decoction of licorice, then apply the tea powder. The results are very good.

The Supplementary Discussion says: I consulted the Illustrated Classic. Tea now grows in the mountains of Fujian, Zhejiang, Sichuan, Jingzhou, Jianghu, and Huainan, among other places. Only tea from a few places, such as Beiyuan in Jianzhou, differs somewhat in nature and flavor from the tea described in various prescription books. This tea is known specifically as “wax tea.” When ground and made into cakes, the longer it is roasted, the better. Sometimes the buds and leaves are also ground into powder and stored; but if the stool is found to be … it should not be kept for long.

The Extended Discussion says: What people today call ming and cha is tea. The Classic of Tea by Lu Yu, Ding Wei’s Record of Beiyuan Tea, Mao Wenxi’s Tea Manual, and Cai Zongyan’s Seasonal Verses from Tea Mountain all discuss tea in detail. The ancients called tea buds “sparrow tongues” and “grain kernels” to describe their extreme tenderness. Also, once tea buds emerge, they can grow to more than an inch …

Tea leaves with coarse stems, resembling needles, and only a single bud grown out are considered superior, because they have ample roots and stems, along with the strength of water and earth needed for growth. Teas resembling sparrow tongues or grains of wheat are considered inferior. Earlier writers did not understand these differences and mistakenly included them as grades in their classifications. A Tang writer said, “Dispelling stagnation and opening blockages may bring some benefit for a time, but that benefit is only temporary.” This is well put. Those who drink tea should understand the whole process, from its picking to its use.

In addition, during the Jin dynasty, Wen Jiao once submitted a memorial offering one thousand jin of tea and three hundred jin of ming. Guo Pu said that tea picked early was called “cha,” while tea picked later was called “ming.” Ming was also sometimes called “chuan,” referring to tea with older leaves.

Qinpi

Qinpi tastes bitter and is slightly cold in nature, though some texts describe it as very cold. It is non-toxic. It is used to treat painful impediments caused by wind, cold, and dampness; invasion by cold; fever; and bluish-green opacities and white films in the eyes. It is also used for low semen volume in men, abnormal vaginal discharge in women, childhood convulsions, and fever. A decoction can be used to wash the eyes. Long-term use is said to keep the hair from turning white, make the body light and agile, nourish the skin, and aid fertility. Qinpi is also known as cenpi and shitan. It grows in the mountain valleys around Lujiang and Yuanju. The bark is harvested in the second and eighth months and dried in the shade. Daji can assist Qinpi; Qinpi is incompatible with Wuzhuyu, meaning the two medicines should not be used together.

The Illustrated Materia Medica says: Qinpi grows in the mountain valleys around Lujiang and Yuanju, and is now also found in the prefectures and districts of Shaanxi and in Heyang. The Qinpi tree is much like sandalwood. Its branches and trunk are both green; its leaves are about the size of a spoon bowl, with a dull surface. It does not flower or bear fruit, and its roots resemble those of the locust tree. The bark is collected in the second and eighth months and dried in the shade. It has white spots and an orderly grain, and is commonly called “xunmu.” If the bark is soaked in water, the water turns jade green. Writing on paper with this water leaves blue-green characters; this is genuine Qinpi.

The Essential Formulas from the Outer Terrace records: To treat red eyes and sores on the eyeball, take one liang of Qinpi and soak it in one sheng of clean water in a white bowl. In spring and summer, soak it for at least the time it takes to eat a meal, until the water turns jade green. Wrap cotton around the end of a chopstick, lie on your back, and apply the liquid to the affected eye. First drip the green medicinal water until it fills the eye. Do not worry if it causes some pain. After the time it takes to eat three to five meals, lie on your side and let the warm medicinal water drain out. Apply it more than ten times a day, and recovery usually takes no more than two days.

The formula recorded by Shen Cunzhong says that a decoction of Qinpi treats “Heavenly Serpent toxin.” This condition looks like leprosy, but is not leprosy. The so-called Heavenly Serpent is a spider with yellow markings that lives in the grass. A person bitten by it may develop this condition if the wound is then exposed to dew. Decoct Qinpi to make one dou of medicinal liquid and drink it; the condition will be cured.