凡饮酒过多。酒毒渍于肠胃。流溢经络。使血脉充满。令人烦乱。呕吐无度。乃至累日
不醒
治酒醉不醒方。
豉（一合） 葱白（切一合）
上件药。以水二大盏。煮取一盏。去滓。涓涓饮之。
又方。
上以菘菜子二合。细研。以井华水一大盏调之。分为三（二）服。
解酒毒。或醉昏闷烦满。要易醒宜服此方。
柑子皮（二两洗焙干）
上捣细罗为散。遇酒醉不醒。抄三钱。以水一中盏。煎三五沸。或入少盐花。如茶旋呷。
未
治饮酒令无酒气方。
干蔓荆根三七枚。三遍蒸。候干。捣罗为末。饮酒后。水调一钱服。
饮酒令人不醉方。
柏子仁（一两） 大麻子仁（一两）
上件药。捣筛为散。以水一大盏。煎至六分。去滓。放温。都为一服比常时乃进酒三倍。
又方。
葛花（半两） 小豆花（半两）
上件药。捣细罗为散。每服三钱。以温酒调服之。
又方。
欲饮时。先服葛根汁。或枇杷叶汁一盏。即倍能饮酒。
又方。
九月九日收菊花。捣末。临饮酒时。先以水调下二钱。
又方。
小豆花叶。阴干。捣罗为末。每服。水调下二钱。
又方。\x
五月五日。取井中倒生草。阴干。捣罗为末。酒调二钱服之。
夫酒性有毒。人饮之有不能便消。令人烦毒闷乱是也。
治饮酒中毒方。
上煮黑豆汁温服。一小盏。三服瘥。
又方。
上酒渍干椹子。每服一小盏。三服即瘥。
治饮酒大醉中毒方。
枳 子树枝（三两锉）
上每服一两。以水一大盏。煎至五分。去滓。温服。
又方。
上用干葛花半两为末。煎作汤。细呷之。
Whenever excessive alcohol is consumed, the wine toxin permeates the stomach and intestines, overflows into the meridians and collaterals, fills the blood vessels, causing irritability and confusion, incessant vomiting, and even unconsciousness lasting for several days.
Prescription for treating drunkenness with unconsciousness:
Fermented Soybean (Douchi) (one he), Scallion White (Qingbai) (cut, one he).
Take the above herbs, add two large bowls of water, decoct to obtain one bowl of liquid, remove the dregs, and drink slowly in small sips.
Another prescription:
Take two he of Radish Seed (Songcaizi), grind it finely, mix with one large bowl of well water drawn at dawn, divide into three doses.
This formula resolves wine toxicity; it is suitable for those who are drunk, dizzy, stifled, and distended, wishing to wake up easily.
Citrus Peel (Ganpizi) (two liang, washed and dried by baking):
Grind the above into a fine powder through a silk sieve. When encountering drunkenness with unconsciousness, take three qian, add one medium bowl of water, boil for three to five boils, or add a little salt flower, and sip like tea.
Prescription for eliminating the smell of alcohol after drinking:
Dried Rhizome of Vitex trifora L. (Gan Manjinggen) (seven or three stalks), steamed three times, dried, then ground into powder through a sieve. After drinking, take one qian mixed with water.
Prescription for preventing intoxication when drinking:
Platycladi Semen (Baiziren) (one liang), Cannabis Fructus (Dama Zirenren) (one liang).
Grind and sieve the above herbs into a powder. Add one large bowl of water, decoct until reduced to six-tenths, remove dregs, let cool to warm, and take as a single dose. This allows consuming three times the usual amount of alcohol.
Another prescription:
Kadsura Flower (Ge Hua) (half liang), Adzuki Bean Flower (Xiaodouhua) (half liang).
Grind the above herbs into a fine powder through a silk sieve. Take three qian per dose, mixed with warm wine.
Another prescription:
Before drinking, first consume one bowl of Pueraria Root Juice (Gegenzhi) or Loquat Leaf Juice (Pipayezhi), which enables doubling one's capacity to drink.
Another prescription:
Collect Chrysanthemum flowers on the ninth day of the ninth lunar month, grind into powder. Before drinking, take two qian mixed with water.
Another prescription:
Adzuki Bean Flower leaves, dried in the shade, ground into powder through a sieve. Take two qian per dose, mixed with water.
Another prescription:
On the fifth day of the fifth lunar month, collect inverted-growing grass from wells, dry in the shade, grind into powder through a sieve, and take two qian mixed with wine.
The nature of alcohol is toxic. Some people cannot digest it immediately after consumption, leading to irritability, toxicity, stifling, and confusion, which constitutes alcohol poisoning.
Prescription for treating alcohol poisoning:
Decoct Black Soybean (Heidou) juice, take one small bowl warm. Three doses result in recovery.
Another prescription:
Soak dried Mulberry Fruit (Shenzi) in wine. Take one small bowl per dose. Three doses result in recovery.
Prescription for treating severe drunkenness with alcohol poisoning:
Branches of Hovenia Dulcis (Zhi Zi Shuzhi) (three liang, chopped).
Take one liang per dose, add one large bowl of water, decoct until reduced to five-tenths, remove dregs, and take warm.
Another prescription:
Take half liang of dried Kadsura Flower (Ge Hua), grind into powder, decoct into a soup, and sip slowly.