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[Formula 1]
Ganli Genpi (Bark of Prunus avium Root, roasted) Ge Gen (Puerariae Radix) Chuan Xiong (Ligustici Chuanxiong Rhizoma) Dang Gui (Angelicae Sinensis Radix) Bai Shao Yao (Paeoniae Radix Alba) Huang Qin (Scutellariae Radix) Gan Cao (Licorice Root, honey-fried, each 1.5 qian)
Ban Xia (Pinelliae Rhizoma, soaked in boiling water seven times, 2 qian) The above herbs constitute one dose. Add two zhong of water and five slices of fresh ginger. Decoct until one zhong remains. Take before meals.

[Formula 2]
Ju Hong (Exocarpium Citri Reticulatae, 1 jin, cleaned) Gan Cao (Licorice Root, 4 liang) Yan (Salt, 0.5 liang) The above herbs are boiled in twenty-four bowls of water from morning until night, until the herbs are thoroughly softened. If the water dries up, add more water. Dry them in the sun and grind into fine powder. Take with light ginger soup. For those with masses, add Jiang Huang (Curcumae Longae Rhizoma, 0.5 liang) and boil with the previous herbs. For qi stagnation, add Xiang Fu (Cyperi Rhizoma, 2 liang) and boil with the previous herbs. For qi deficiency, add Chen Xiang (Aquilaria Lignum, 0.5 liang) and add separately. For Jin Kou Li (Dysentery with inability to eat), add Lian Rou (Seed of Nelumbinis Nuciferae, 2 liang, heart removed) and add separately.

[Formula 3]
Chen Pi (Pericarpium Citri Reticulatae, white pith removed) Dang Gui (Angelicae Sinensis Radix, each 1 liang) Gan Sui (Kansui Radix, wrapped in flour to prevent water penetration, boiled for over a hundred boils, taken out, soaked in cold water, flour removed, and dried by roasting) Grind the above herbs into a fine powder. Take 3 qian per dose, mixed with warm water. Take before going to bed.

[Description of Dao Cang Fa Method]
This refers to the Dao Cang Fa (Stomach Purging Method). Boil until it resembles thin maltose syrup, does not scatter when dropped in water, and has an amber color; the paste is ready. (Care must be taken with heat control during this stage, otherwise it will fail.)
Twelve jin of large meat can yield one jin of paste. Store in porcelain vessels. To prepare decoctions, start with a small amount and gradually increase; it melts naturally when heated. To prepare pills, mix three parts of the paste with one part of white flour, cook together into a paste, or mix with refined honey. In cold weather, store for long periods; if moldy, steam over hot water. In hot weather, store in cold water cellars; it can last for three days.

[Formula 4: Wu Mei Wan]
Wu Mei (Fructus Mume, 300 pieces, sour to calm parasites) Xi Xin (Asari Radix et Rhizoma, 6 liang, acrid and hot) Gan Jiang (Zingiberis Rhizoma, 10 liang, acrid and hot) Shu Jiao (Sichuan Pepper, 4 liang, seeds removed, acrid and hot; these three ingredients are used to subdue parasites)
Huang Bo (Phellodendri Cortex, 6 liang, bitter and cold) Huang Lian (Coptidis Rhizoma, 1 jin, bitter and cold; these two ingredients are used to descend parasites) Fu Zi (Aconiti Lateralis Radix Praeparata, 6 liang, processed, acrid and hot) Gui Zhi (Cinnamomi Ramulus, 6 liang, acrid and hot; these two ingredients mitigate the coldness of Huang Lian and Huang Bo) Dang Gui (Angelicae Sinensis Radix, 4 liang, acrid and warm) Ren Shen (Ginseng Radix, 6 liang, sweet and warm; these two ingredients are used to tonify blood and qi) The above ten herbs are crushed and sifted separately, then combined. Soak Wu Mei in vinegar (Ku Jiu) overnight, remove pits, and steam. Use the liquid from cooking five sheng of rice (or mash cooked rice) to form a paste. Mix with the herbs until uniform. Place in a mortar with honey and pound two thousand times. Form pills the size of paulownia seeds. Take ten pills with water before meals, three times a day. Gradually increase to twenty pills. Avoid raw, cold, slippery, foul-smelling foods, etc.