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Li Xun said: *Rubus chingii* (Fupenzi, 覆盆子) is harvested in the fifth month and dried under intense sunlight. Otherwise, it is prone to rotting. Lei Xiao said: For preparation, wash away yellow leaves, skins, and pedicels with flowing water from the east. Mix the fruits with wine, steam them overnight, then wash twice more with flowing water from the east, and dry them in the sun before use. Li Shizhen said: After harvesting, pound into thin cakes, dry them, and store them tightly sealed.

(The text omits the author's name here; based on context, it refers to processing methods): When fruits are harvested, remove leaves and vines. Place them in a raw silk bag at the corner of an east-facing room until dry. Then split open, remove the membranous layer, take the clean seeds, and roast them for use.

(The text omits the author's name here): When seeds are harvested, dry them in the sun, wash with water to remove floating impurities, dry again, mix with wine, and steam from Si hour to Wei hour (approximately 9:00 AM to 3:00 PM). Dry and store. Before use, pound off the black skin. Li Shizhen said: Nowadays, only the finest powder is used, discarding the bran and husks. Some are used half-raw and half-cooked.

(The text omits the author's name here): The effects of the skin, fruit, stem, and root differ. *Trichosanthes kirilowii* var. *thunbergii* (Gualou, 栝楼) is round with thick yellow skin and a small pedicel; *Trichosanthes kirilowii* (Lou, 蒌) is elongated with red skin and a thick pedicel. Yin constitutions should consume Lou, while Yang constitutions should consume Gualou. Remove the shell, membranous layer, and oil. For roots, select those two or three inches in circumference, remove the skin, pound thoroughly, clarify with water, and use the starch. Li Shizhen said: Gualou... (Text cuts off).

Tao Hongjing said: *Ophiopogon japonicus* (Mendong, 门冬) is steamed after harvesting, peeled, and eaten; it is very sweet and satisfying hunger. Even when dried in the sun, it remains oily and difficult to grind, so it must be sun-dried or baked by fire. People now call its shoots "Jici" (Spiny Thorns), boiled as a drink, but they are not true Jici. Su Song said: Harvest in the second, third, seventh, and eighth months... (Text cuts off).

(The text omits the author's name here): Harvested materials are split with a bamboo knife, removing the heart, skin, and flowers, formed into dozens of strips, and hung under eaves to wind-dry. Then soak in wine overnight, strain, bake dry, and chop for use. If one clump has eighty-three strips, it is called "Di Xian Miao" (Seedling of the Earth Immortal). If processed and consumed this way, one may live a thousand years.

(The text omits the author's name here): Harvest roots in spring, summer, and autumn, using both male and female plants. While damp, wipe off soil with cloth, and dry in the sun. Just before use, cut with a bitter bamboo knife, and soak in rice washing water overnight... (Text cuts off, mixing in preparation methods for *Polygonum multiflorum*).