开膈屡臻实效。止呕未必虚谈。更能止嗽化涎痰。蕴积胸中不散。夏日能消暑渴。冬天
却解沉寒。随时细嚼有余。甘利济人生千万。
上上合香油方
排草末（四两） 檀香（一两） 甘松（一两） 零陵香（三两） 丁香（三钱） 薄荷叶（二钱）
真
麝（二钱） 白芷（二两五钱） 大黄（二两） 北细辛（五钱） 荔枝壳（二两七钱） 苏合香油（
二两）
上为细末。
衣香方
官桂（二两） 白芷（三两） 大黄（三两） 山柰（一两） 小茴香（五钱） 细辛（七钱） 薄
荷叶（一两）
上为末用。
德州肥皂
独活（五钱） 白芷（三两） 细辛（七钱） 红豆（五钱）
上为末。肥皂三斤。磨为末。净糖一斤。共捣烂为丸。
上上香茶饼
檀香 柯子皮 儿茶 硼砂（各一两） 沉香（一钱） 薄荷叶（一两） 甘松（一两） 乌
梅肉（五钱）
上为末。甘草一斤。水七斤。熬成膏为丸。再加些冰片。尤妙。
京山王府香豆豉
盐（一斤） 薄荷叶（四五两） 草果（十个去皮） 莳萝（二两） 小茴（一两） 花椒（一两）
官
桂（二个） 红豆（去皮五钱） 陈皮（切丝二两） 甘草（去皮切二两） 杏仁（去皮切二两） 瓜
仁（五钱） 橙皮（切丝二两） 紫苏（切丝二两） 姜（二片临时切丝） 菜瓜（十斤去穣切片临
时用）
上药俱为末。于三月三。或五月五。用大黄豆一官斗。水淘净。浸一宿晒干。笼蒸熟。
冷
一宿。细面拌匀。用罗筛去粗渣。登箔十二尺高。芦席摊豆。约二指浓。用黄蒿或楮叶并席。
密覆七日。上有黄衣。取晒干簸净。入料物。六月六日下。不用水。搅匀。一日拌四五次。
装坛内。逐日轮晒。至三七倾出。晒半干湿。复入坛内取用。或将油拌。即是湿豆豉。
糯米酱法
糯米一小斗。如常法做成酒。带浆入炒盐半斤。
淡豆豉（半斤） 花椒（三两） 胡椒（五钱） 大茴（二两） 小茴（二两） 干姜（二两）
上与酒浆盐药。俱合作一处。磨成浆。则成酱。调和五味最佳。
神仙醋法
清明日用糯米一小斗。注水浸一七日。不许下手放水米内。去一七日后。将米放蒲。包
吊
在屋檐上。四月八日取下米。入水三壶。桃条搅一七日。封固坛内。六月六日来开。其味酸美
延寿酒
好上等堆花烧酒一坛。入龙眼去壳一斤。桂花四两。白糖八两。封固经年。愈久愈佳。
其味清美香甜。每随量饮。不可过醉。能安神定志。宁心悦颜香口。却病延年。
赛襄陵酒妙方
乌头（去皮脐） 细辛 白芷 良姜 官桂（去粗皮） 白术（去油芦各十二两） 杏仁（一
斤十两去皮尖）
上为末。入白面一百斤。搅令匀。用绿豆五斤煮熟。略冷。同和一处。做成小块。内用
桑麻
叶包裹。外用白纸包裹。尝风处置箔摊上。过一七日翻一次。方法用白米一斗。用此面十二
两。
These prescriptions frequently achieve effective results in opening the chest and diaphragm, and stopping vomiting is not mere empty talk. They can also stop coughing and resolve phlegm and saliva accumulating in the chest that does not disperse. In summer, they can relieve thirst caused by heat; in winter, they can dispel deep cold. Chewing them carefully at any time provides sweet benefits that aid millions of lives.
[Formula for Supreme Combined Perfumed Oil]
Artemisia capillaris powder (4 liang), Sandalwood (1 liang), Nardostachys chinensis (1 liang), Patchouli (3 liang), Clove (3 qian), Mint leaf (2 qian), Real Musk (2 qian), Angelica dahurica (2.5 liang), Rhubarb (2 liang), Asarum heterotropoides var. mandshuricum (5 qian), Lychee shell (2.7 liang), Styrax benzoin oil (2 liang).
Grind all ingredients into a fine powder.
[Perfume for Clothes Formula]
Cinnamon bark (Guan Gui) (2 liang), Angelica dahurica (3 liang), Rhubarb (3 liang), Kaempferia galanga (1 liang), Fennel (0.5 liang), Asarum (0.7 liang), Mint leaf (1 liang).
Grind all ingredients into powder for use.
[Dezhou Soap]
Angelica pubescens (5 qian), Angelica dahurica (3 liang), Asarum (0.7 liang), Red bean (5 qian).
Grind all ingredients into powder. Take 3 jin of soap, grind it into powder, add 1 jin of refined sugar, pound together until paste-like, and form into pills.
[Supreme Perfumed Tea Cake]
Sandalwood, Terminalia chebula peel, Catechu, Borax (each 1 liang), Agarwood (1 qian), Mint leaf (1 liang), Nardostachys chinensis (1 liang), Dried plum flesh (5 qian).
Grind all ingredients into powder. Take 1 jin of Licorice root, add 7 jin of water, boil down to a paste, and form into pills. Adding a small amount of Borneol makes it even more excellent.
[Fragrant Fermented Soybeans from Jingshan Prince's Mansion]
Salt (1 jin), Mint leaf (4-5 liang), Tsaoko fruit (10 pieces, peeled), Dill (2 liang), Fennel (1 liang), Sichuan pepper (1 liang), Cinnamon bark (Guan Gui) (2 pieces), Red bean (peeled, 5 qian), Tangerine peel (cut into shreds, 2 liang), Licorice root (peeled and cut, 2 liang), Apricot kernel (peeled and cut, 2 liang), Melon seed (5 qian), Orange peel (cut into shreds, 2 liang), Perilla leaf (cut into shreds, 2 liang), Ginger (2 slices, cut into shreds when needed), Vegetable melon (10 jin, pulp removed, sliced, used when needed).
Grind all medicinal materials into powder. On the 3rd day of the 3rd lunar month or the 5th day of the 5th lunar month, take one official dou of large soybeans, wash them clean with water, soak overnight, sun-dry, steam in a steamer until cooked, cool overnight, mix evenly with fine flour, sieve through a mesh to remove coarse residues. Spread the beans on a bamboo mat placed twelve chi high, layering them about two fingers thick using reed mats. Cover tightly with yellow mugwort or paper mulberry leaves and mats for seven days until a yellow mold grows on top. Take out, sun-dry, and winnow clean. Add the mixed ingredients. Process on the 6th day of the 6th lunar month without adding water. Stir well, mixing four to five times a day. Pack into jars, sun-drying daily in rotation. After twenty-one days, pour out, sun-dry until semi-moist, and put back into jars for use. Alternatively, mix with oil to make wet fermented soybeans.
[Methode for Glutinous Rice Sauce]
Take one small dou of glutinous rice. Make wine according to normal methods. With the liquid mash, add half a jin of fried salt.
Lightly fermented soybeans (half a jin), Sichuan pepper (3 liang), Black pepper (5 qian), Star anise (2 liang), Fennel (2 liang), Dried ginger (2 liang).
Mix the above with the wine mash, salt, and medicines. Grind into a paste to form the sauce. This is best for harmonizing the five flavors.
[Immortal Vinegar Method]
On Qingming Festival, take one small dou of glutinous rice. Pour in water and soak for seven days. Do not allow hands to touch the rice-water mixture. After seven days, place the rice on a rush mat, wrap it, and hang it under the eaves. On the 8th day of the 4th lunar month, take down the rice. Add three hu of water, stir with peach branches for seven days. Seal tightly in a jar. Open on the 6th day of the 6th lunar month. The taste will be sour and delicious.
[Longevity Wine]
Take one jar of high-quality Duohua distilled liquor. Add one jin of peeled longan, four liang of osmanthus flowers, and eight liang of white sugar. Seal tightly and store for a year. The longer, the better. The taste is clear, beautiful, sweet, and fragrant. Drink according to capacity each time; do not get excessively drunk. It can calm the spirit and stabilize the mind, soothe the heart, brighten the complexion, freshen the breath, expel disease, and prolong life.
[Wonderful Recipe for Sai Xiangling Wine]
Aconite root (peeled and navel removed), Asarum, Angelica dahurica, Galangal, Cinnamon bark (Guan Gui) (remove rough bark), Atractylodes macrocephala (remove oily rhizomes, each 12 liang), Apricot kernel (1 jin 10 liang, remove skin and tips).
Grind all ingredients into powder. Add 100 jin of white flour and mix thoroughly. Cook 5 jin of mung beans until soft, let cool slightly, then mix with the flour mixture. Form into small blocks. Wrap internally with mulberry and hemp leaves, and externally with white paper. Place in a ventilated area on a bamboo mat. Turn once every seven days. When making dough, use one dou of white rice and twelve liang of this prepared flour.