〔害〕见脾部温阵，干姜条下。
〔利〕辛温，入肺胃，发表发汗，开胃止呕，破血滞痰凝，平气胀腹痛。
中风，中气，中暑，中毒，中恶，霍乱，一切猝暴之症，用姜汁和童便服。
姜汁能开痰，童便能引火下行。
姜皮 辛凉，和脾行水，肿家必用。
〔修治〕九月采，曝干，白净结实者良。去皮则热，留皮则冷。古方以姜茶饮治痢，热
痢留
皮，冷痢去皮，或用蜜炙。
〔害〕火气薰灼，最烁肺阴，耗血损年，卫生者宜远之。今人患喉风咽痛，嗽血失音之
症甚
多，未必不由嗜烟所致。
〔利〕辛温，入肺，行气辟邪，治风寒湿痹，滞气停痰，山岚瘴雾，为宣散之品，烟管
中水
能解毒。
烟油杀虫最捷，诸虫咬伤涂之病失。
〔修治〕六月采为伏片，七月采者，则滋膏足而辛甚。南人用油窨 为丝烧吸，北人惟
将烟
片搓碎，纳烟筒中烧吸其气。
〔害〕按熟地乃阴滞不行之药，大为脾胃之病所不宜。凡胸膈多痰，气道不利，升降窒
塞，
药宜通而不宜滞，汤液中应避地黄，故用宜斟酌。胃虚气弱之人，过服归地，必致痞闷食减
，病安能愈。
〔利〕甘微温，补脾、肝、肾，养血滋阴，为壮水之主药。
〔修治〕二八月采根，拣取肥地黄沉水者数十斤，洗去沙土，略晒干，别以拣下瘦小者
数十
斤，捣绞取汁，投石器中，浸漉令浃入柳木甑，放瓦锅上，蒸一日，晒几日，令极干，又晒
又蒸，如是九次，锅内倘有淋下地黄余汁，亦必拌晒，使汁尽而干。其地黄光黑如漆，味甘
如饴，须瓷器收之，以其脂柔喜润也。盖熟地性泥，得之香窜砂仁，合和五脏冲和之气，归
宿丹田，故用好酒入砂仁末在内，拌蒸晾九蒸九晾乃止，入药为良。今肆中多用水煎，必得
酒炒，砂仁末拌捣用。
[Shengjiang / Fresh Ginger]
[Harm] See the harm described under the section of Spleen Warm Stagnation, in the entry for Ganjiang (Dried Ginger).
[Benefit] Pungent and warm; enters the Lung and Stomach channels. It releases the exterior and induces sweating, opens the stomach to stop vomiting, breaks up blood stasis and phlegm coagulation, and relieves qi distension and abdominal pain.
For wind-stroke, qi-stagnation, heat-stroke, poisoning, evil influence (infection by noxious qi), cholera-ascendants, and all sudden acute conditions, use ginger juice mixed with child's urine for administration.
Ginger juice can resolve phlegm; child's urine can guide fire downward.
Jiangpi (Ginger Peel) is pungent and cool; it harmonizes the spleen and promotes water metabolism, making it essential for patients with edema.
[Processing] Harvested in the ninth lunar month, sun-dried. Those that are white, clean, and solid are superior. Removing the peel makes the herb hot in nature; keeping the peel makes it cool. In ancient prescriptions, ginger tea was used to treat dysentery: retain the peel for heat-type dysentery, remove the peel for cold-type dysentery, or process with honey.
[Yan / Tobacco]
[Harm] The fiery smoke scorching nature easily consumes Lung Yin, depletes blood, and shortens lifespan. Those who value health should avoid it. Nowadays, many suffer from throat wind, sore throat, hemoptysis, and aphonia, which may well be caused by the habit of smoking tobacco.
[Benefit] Pungent and warm; enters the Lung channel. It moves qi and expels pathogens, treats bi-syndrome due to wind-cold-dampness, resolves stagnant qi and retained phlegm, and protects against mountain miasma and foggy vapors. It is a dispersing agent; the water in the pipe can detoxify.
Yanyou (Tobacco Oil) kills parasites most rapidly; applying it to various insect bites cures the condition.
[Processing] Harvested in the sixth lunar month as "Fu Pian" (Summer Slice); those harvested in the seventh lunar month have abundant extractive matter and strong pungency. People in the south soak the oil into threads to burn and inhale; people in the north simply crush the tobacco slices and place them in pipes to burn and inhale the smoke.
[Dashudi / Prepared Rehmannia Root]
[Harm] According to records, Shudi (Prepared Rehmannia) is a yin-natured, sticky, and obstructive herb, highly unsuitable for patients with spleen and stomach disorders. For cases with much phlegm in the chest and diaphragm, unsmooth airways, and blocked ascending-descending functions, medications should promote free flow rather than stagnation; thus, Rehmannia should be avoided in decoctions, requiring careful consideration. Patients with weak stomach qi who take excessive Guizi (Angelica Sinensis) and Didi (Rehmannia) will inevitably suffer from epigastric fullness and reduced appetite; how can the disease heal?
[Benefit] Sweet and slightly warm; tonifies the Spleen, Liver, and Kidney; nourishes blood and yin; it is the primary herb for strengthening water (nourishing kidney yin).
[Processing] Roots are harvested in the second and eighth lunar months. Select dozens of jin of plump Rehmannia that sinks in water, wash away sand and soil, and sun-dry slightly. Take another dozens of jin of the remaining thin and small roots, pound and squeeze to extract juice, pour into stone vessels, let it soak thoroughly, then transfer into willow-wood steamers placed on clay pots. Steam for one day, sun-dry for several days until extremely dry. Repeat the cycle of steaming and drying nine times. Any residual juice dripping into the pot must also be mixed and dried until completely dry. The resulting herb is glossy black like lacquer and sweet as maltose. It must be stored in porcelain containers because its greasy texture prefers moisture. Generally, Shudi is sticky; when combined with aromatic and moving Amomum villosum (Sharen), it harmonizes the peaceful qi of the five zang organs and settles in the dantian. Therefore, it is best processed by mixing with good wine and Sharen powder, steaming and airing nine times before use. Currently, pharmacies often boil it with water, but it must be stir-fried with wine and pounded with Sharen powder for medicinal use.