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Burn to ash, apply to all kinds of carbuncles and sores on the head and neck. For conditions such as brain carbuncle (Naoju), hairline carbuncle (Binfa Ju), and opposite carbuncle (Duikou Ju), mix with sesame oil (Mayou) and apply; it heals immediately. (From Wang Shengyu's Hand-collected Works)

It can extract necrotic flesh and dissipate toxic stagnation. Liu Yuyi's empirical formula: To treat opposite furuncle (Duikou Jie), use three qian of meat from the corner of a male pig's eye, mince it into a paste, add four qian of talcum powder (Huashi mo), mix evenly, and apply to the affected area. Cover the neck with a plaster to extract necrotic flesh and discharge yellow fluid, leading to recovery.

Li Huinan's *Xingyuan Lu* records the method for curing ham: For every ten jin of pork leg, use twelve liang of salt, up to fourteen liang at most. Stir-fry the salt, add a small amount of mirabilite powder (Piaoxiao mo). While both the pork and salt are hot, rub them together evenly. Place in a large barrel, press with stones, turn once every five days. After one month, take out the legs and air-dry in a ventilated place for four to five months before they are ready to eat. In Jinhua, for making ham, use three liang of stir-fried salt per jin of pork leg. Rub the salt in thoroughly by hand, press with stones. Take out after three days, knead vigorously by hand, flip, press again, and knead again until the meat is soft like cotton. Hang in a ventilated place; approximately from after Minor Snow to after Start of Spring, hang it up without freezing. Dai Xi's *Yangyu Yueling* records the method for preparing ham: Slaughter pen-raised pigs in November, select only four fine legs. While hot, apply salt, using one liang of salt per jin of meat, rubbing it into the meat from the skin side until soft like cotton. Press tightly with stones and bamboo racks, place in a vat for twenty days. Then, layer with rice straw ash three times over five periods, smoke with rice straw smoke for one week, and hang in a smoky place. In early summer, wash with water, then hang again. Note: This is a village folk method for curing ham, inferior to the orchid-like fragrance of Jinhua ham, but vastly superior to hams bought from cured meat shops in Hangzhou markets. Therefore, the methods are recorded together. Method for making ham sauce: Boil southern ham until cooked, chop into diced pieces. If the ham is too salty, soak in water to reduce salinity, boil again to remove skin, and take only the lean meat. Heat a wok until boiling hot over fire. First add sesame oil (Xiangyou) until fragrant, then add sweet bean paste (Tianjiang), white sugar (Baitang), and sweet wine (Tianjiu). Boil and refine together. Then add ham dice and nuts such as pine nuts (Songzi), walnuts (Hetao), and melon seeds (Gua Zi). Stir-fry quickly and remove. Store in porcelain jars. The ratio for one ham is: one jin of good-quality wheat bean paste (Mianjiang), one jin of sesame oil, one jin of white sugar, four liang of walnut kernels (peeled and crushed), four liang of peanut kernels (stir-fried, peeled, and crushed), four liang of pine nut kernels (peeled), two liang of melon seed kernels, five fen of cinnamon bark (Guipi), and five fen of amomum fruit (Sharen).