（《图经》）
【校正】原附梨下，今分出。
【释名】鼠梨（《诗疏》）、山梨（《毛诗》）、杨 （《尔雅》）、罗。
时珍曰∶《尔雅》云∶ ，罗也。其木有纹如罗，故名。《诗》云∶隰有树 。毛苌注
云∶ ，一名赤罗，一名山梨，一名树梨。今人谓之杨 。陆机《诗疏》云∶ ，即鹿梨也
，一名鼠梨。
【集解】颂曰∶江宁府信州一种小梨，名鹿梨，叶如茶，根如小拇指。彼人取皮治疮，
八月采之。近处亦有，但采实作干，不知入药也。
时珍曰∶山梨，野梨也，处处有之。梨大如杏，可食。其木纹细密，赤者纹急，白者纹
缓。按∶陆机云∶鹿梨，齐郡尧山、鲁国、河内皆有，人亦种之。实似梨而酢，亦有美脆者
。
实
【气味】酸，涩，寒，无毒。
【主治】煨食治痢（苏颂）。
根皮
【气味】同实。
【主治】疮疥，煎汁洗之（苏颂）。
【附方】新二。
一切疮∶鹿梨散∶用鹿梨根、蛇床子各半斤，真剪草四两，硫黄三钱，轻粉一钱。为末。
麻油调敷之。小儿涂于绢衣上着之，七日不解，自愈。（《仁存方》）
一切癣∶鹿梨根，刮皮捣烂，醋和麻布包擦之。干者为末，以水和捣。（唐瑶《经验方》）
（《纲目》）
【释名】甘棠。
时珍曰∶《尔雅》云∶杜，甘棠也。赤者杜，白者棠。或云∶牝曰杜，牡曰棠。或云∶
涩者杜，甘者棠。杜者涩也，棠者糖也。三说俱通，末说近是。
【集解】时珍曰∶棠梨，野梨也。处处山林有之。树似梨而小。叶似苍术叶，亦有团者
，三叉者，叶边皆有锯齿，色颇黪白。二月开白花，结实如小楝子大，霜后可食。其树接梨
甚嘉。有甘酢、赤白二种。按∶陆机《诗疏》云∶白棠，甘棠也，子多酸美而滑。赤棠子涩
而酢，木理亦赤，可作弓材。《救荒本草》云∶其叶味微苦，嫩时炸熟，水浸淘净，油、盐
调食，或蒸晒代茶。其花亦可炸食，或晒干磨面，作烧饼食，以济饥。又杨慎《丹铅录》
言∶尹伯奇采 花以济饥。注者言∶ ，即山梨，乃今棠梨也。未知是否？
实
【气味】酸、甘，涩，寒，无毒。
【主治】烧食，止滑痢（时珍）。
枝叶
【气味】同实。
【主治】霍乱吐泻不止，转筋腹痛，取一握，同木瓜二两煎汁，细呷之（时珍。《圣惠
方》）。
【附方】新一。
反胃吐食∶棠梨叶，油炒，去刺，为末。每旦酒服一钱。（《山居四要》）
(From *Bencao Tujing*)
[Correction] Originally appended under the entry for Pear, now separated.
[Names] Shuli (from *Mao Shi Zhengyi*), Shanli (from *Mao Shi*), Yangsui (from *Erya*), Luosui.
Li Shizhen says: *Erya* states: "Sui is Luosui." Its wood grain resembles a net pattern, hence the name. The *Classic of Poetry* states: "In the lowlands there are trees called Sui." Mao Chang's commentary notes: "Sui is also known as Chilu, Shanli, and Shuli." People today call it Yangsui. Lu Ji in his commentary on the *Classic of Poetry* states: "Sui is Luli, also known as Shuli."
[Collection of Explanations] Su Song says: In Jiangning Prefecture and Xinzhou, there is a small pear named Luli. Its leaves resemble those of tea, and its roots are as thick as a small thumb. Local people harvest the bark to treat sores, collecting it in the eighth month. It is also found in nearby areas, but people only pick the fruit to make dried snacks, unaware of its medicinal use.
Li Shizhen says: Shanli is a wild pear, found everywhere. The fruit is as large as an apricot and edible. Its wood grain is fine and dense; red-grained wood has tight patterns, while white-grained wood has looser patterns. According to records: Lu Ji stated that Luli grows in Yao Mountain of Qi Commandery, Lu State, and Henei, and is cultivated by people. The fruit resembles a pear but is sour, though some varieties are delicious and crisp.
[Fruit Properties and Actions]
[Flavor and Nature] Sour, astringent, cold, non-toxic.
[Indications] Baked and eaten to treat dysentery (Su Song).
[Root Bark Properties and Actions]
[Flavor and Nature] Same as the fruit.
[Indications] Sores and scabies; decocted juice applied externally (Su Song).
[Supplementary Prescriptions] Two new prescriptions.
For all types of sores: Luli Powder. Use half a jin of Luli root and Cnidium Fruit (Shechuangzi), four liang of Zhenjianscao, three qian of Sulfur, and one qian of Calomelas. Grind into powder. Mix with sesame oil and apply topically. For children, apply onto silk garments to wear; if not resolved in seven days, it will heal spontaneously. (From *Ren Cun Fang*)
For all types of tinea: Luli root, scrape off the bark, pound into a paste, mix with vinegar, wrap in hemp cloth, and rub on the affected area. If made into powder, mix with water and pound before use. (Tang Yao, *Experience Prescription*)
(From *Bencao Gangmu*)
[Name] Gantang.
Li Shizhen says: *Erya* states: "Du is Gantang." Red ones are Du, white ones are Tang. Some say: Female trees are Du, male trees are Tang. Others say: Astringent ones are Du, sweet ones are Tang. 'Du' implies astringency, 'Tang' implies sugar. All three explanations are valid, but the last one is closer to the truth.
[Collection of Explanations] Li Shizhen says: Gantangli is a wild pear found in forests and mountains everywhere. The tree resembles a pear tree but is smaller. Leaves resemble those of Atractylodes macrocephala, some round, some trifoliate, with serrated edges, appearing somewhat grayish-white. White flowers bloom in the second lunar month; fruits form, about the size of small Chinaberry seeds, edible after frost. This tree grafts well with pear trees. There are two varieties: sweet/sour and red/white. According to records: Lu Ji's commentary on the *Classic of Poetry* states: White Tang is Gantang; its fruits are sour, sweet, and slippery. Red Tang fruits are astringent and sour, and the wood is red, suitable for making bows. *Jiu Huang Ben Cao* states: The leaves have a slightly bitter taste; when tender, they can be blanched, soaked in water, rinsed clean, and seasoned with oil and salt, or steamed and dried to replace tea. The flowers can also be blanched and eaten, or dried, ground into flour, and used to make baked cakes to relieve famine. Yang Shen's *Danqian Lu* mentions that Yin Boqi collected Gantang flowers to relieve famine. Commentators state that Gantangli is Shanli, i.e., current Gantangli. Whether this is accurate remains unknown.
[Fruit Properties and Actions]
[Flavor and Nature] Sour, sweet, astringent, cold, non-toxic.
[Indications] Burned and eaten to stop watery dysentery (Li Shizhen).
[Branches and Leaves Properties and Actions]
[Flavor and Nature] Same as the fruit.
[Indications] Cholera-like syndrome with persistent vomiting and diarrhea, muscle cramps, and abdominal pain; take one handful, decoct with two liang of Chaenomeles Fruit (Mugua), drink the juice slowly (Li Shizhen, *Shenghui Fang*).
[Supplementary Prescriptions] One new prescription.
For regurgitation and vomiting: Gantangli leaves, stir-fry with oil, remove spines, grind into powder. Take one qian with wine every morning. (*Shan Ju Si Yao*)