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[Lei Xue said] When herbs are harvested and stems removed, they should be finely chopped on a locust wood cutting board. They are then soaked for three days in a mixture of raw Licorice Root Decoction (Gancao Tang) and natural juice of Shepherd's Purse (Qimai). The liquid will turn black like ink. The herbs are then strained out and washed six or seven times with flowing water from the east until the water runs clear. After straining, they are dried to crispness in earthenware vessels for use.

[Li Shizhen said] Currently, when using [Aconite], remove the shell, select the white-colored pieces, wrap them in paper, press to remove the oil, and use the resulting "frost" (residue).

[Lei Xue said] To process 10 liang of Datura Seed (Langdangzi), boil it with one yi of first-run vinegar until the liquid is dry. Then soak it overnight in yellow cow's milk. When the milk turns white and the previous liquid turns black, it indicates true processing. Dry it in the sun, pound, and sieve for use.

[Lei Xue said] For any harvested [Polygala Root/Changshan], coarsely crush it, mix evenly with oak acorns, steam for one day, pick out, and dry in the sun.

[Lei Xue said] When using, do not use Heitian Chilizhi, as it grows on cucurbit vines, has pointed ends at both sides, and is toxic. As for Castor Bean (Bimazi), it has yellow and black spots on its segments... [Text missing].

[Lei Xue said] Harvest together with roots and seedlings. If only stems and leaves are needed, remove the roots temporarily. Finely chop Licorice Root (Gancao), moisten with water, and steam. Temporarily remove the Licorice Root, take Schizonepetae Herba (Shuqi), finely chop it, mix evenly with Licorice Root water, steam again, and dry in the sun for use. For Polygala Root (Changshan), whenever used, soak it in wine overnight, strain, dry in the sun, stir-fry, and pound.

[Lei Xiao said] When harvested, remove the head [lateral buds]. Boil in rice washing water from Si hour (9-11 AM) to Wei hour (1-3 PM), then dry in the sun for use.

[Zheng Baosheng said] Fuzi (Prepared Aconite Lateral Root), Wutou (Aconitum Carleii Root), Tianxiong (Aconitum Radix), Cezi (Aconitum Lateral Root), and Wu Hui (Aconitum Beagleianum Root), after harvesting, should be soaked in raw and cooked water for half a day, ensuring the Qi does not dissipate. Remove and cover with white ash, changing frequently until dry. Another method: submerge in rice porridge and yeast lees. Neither is as effective as the former method. [Su Song said] Regarding the collection of these five substances, brewing them in one place... [Text missing]. Only those from Fujian and Zhejiang achieve the proper standard; superior grades are obtained by nobles.

[Tao Hongjing said] Whenever using Fuzi, Wutou, or Tianxiong, gently roast them in hot ashes until they crack, but do not over-burn. Only in Ginger-Aconite Decoction (Jiangfu Tang) are they used raw. In common prescriptions, Fuzi must be combined with Licorice Root (Gancao), Ginseng (Renshen), and Fresh Ginger (Shengjiang) precisely to counteract its toxicity.

[Lei Xue said] When using Wutou, roast over medium-low heat until wrinkled and cracked, then break apart for use. If using Fuzi, select those with a flat base and nine angles resembling iron color, weighing one liang each, indicating complete Qi. Do not use fire from miscellaneous woods; only use fire from willow wood ashes to roast until wrinkled and cracked. Scrape off the upper lateral buds with a knife, remove the sharp tip, break apart, place in an earth pit dug on level ground under eaves, leave overnight, then take out, bake dry, and use. If processed via the "Yin" method, take raw herb, remove skin, tips, and base, slice thinly, soak in eastern flowing water and black soybeans for five days and nights, strain, and dry in the sun.

[Zhu Zhenheng said] When using Wutou, Fuzi, or Tianxiong, they must be soaked thoroughly in urine of a young boy and boiled to reduce toxicity and assist downward movement. Adding a little salt is particularly good. Alternatively, soak in urine for fourteen days, discard damaged pieces, cut each into four slices with a bamboo knife, wash clean with well water, change water daily, soak for another seven days, then dry in the sun for use.

[Li Shizhen said] Raw Fuzi disperses, while cooked Fuzi strongly tonifies. For raw use, follow the Yin processing method: remove skin and navel before adding to medicine. For cooked use, soak in water, roast until cracked, remove skin and navel, slice while hot, stir-fry again until both inside and outside turn yellow, remove fire toxicity, then add to medicine. Another method: for each piece of Fuzi, use two qian of Licorice Root (Gancao), half cup of salt water, ginger juice, and child's urine. Cook together thoroughly, remove fire toxicity overnight, then use. This eliminates the toxicity.