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[Lei Xiao said] When using Shi Liu Huang (Stibnite, *Realgar* or *Orpiment* contextually often refers to Sulfur in ancient texts, specifically here likely native sulfur or processed sulfur), do not use those that are green, red, half-white and half-green, or half-red and half-black. The ones that are naturally yellow, internally crystal clear and pure, resembling living organisms, are precious.

[Lei Xiao said] When using Bai Fan Shi (Alum Stone), place it in a porcelain bottle and heat it in fire until both the inside and outside turn red. Use tongs to lift the lid, then immediately insert Shi Feng Chao (Honeycomb) into it and burn. For every ten taels of Bai Fan Shi, use six taels of Honeycomb, burning until exhausted. Take out, allow to cool, grind into powder, wrap in paper, and bury in a soil pit five cun deep for one night before use.

[Lei Xiao said] Another method: calcined Alum is called Ku Fan (Burnt Alum), while uncalcined is Sheng Fan (Raw Alum). If intended for ingestion (Fu Shi, alchemical consumption), one must follow strict procedures. According to the "Secrets of the Nine Cauldrons Divine Elixir," the method for refining Alum for ingestion is as follows: Use a new mulberry wood steamer. Clean a secret room thoroughly, heat the floor with fire, sprinkle water on it, or sprinkle vinegar on it. Then spread Bai Fan (White Alum) on the ground, cover it with Sang Ye (Mulberry Leaves), and secure the four sides with ash. After one day and night, the essence of the stone will fly onto the leaves. Sweep them down and collect them. Repeat this process with the remaining material until finished; this is called Fan Jing (Alum Essence). To make it into a liquid form, take one jin of the collected Alum Essence and clarify it in one dou of three-year-old vinegar (Ku Jiu). This is called Fan Hua (Alum Flower). It is best after one hundred days, but seven days suffice if urgent.

[Li Shizhen said] By placing Mang Xiao (Mirabilite, *Natrii Sulfas*) in wind and sunlight until all moisture evaporates, it naturally becomes a light, white powder. Alternatively, store it in a porcelain bottle hanging under the eaves; wait for the salt to seep out of the bottle, scrape it off, and collect it. Others use sweet melons to hold the salt until it seeps out for scraping, or use the gallbladder of a yellow ox to collect the salt. These methods do not produce Tian Xiao (Sweet Salt/Niter).

[Lei Xiao said] When using [Gan Cao / Licorice Root], remove the head, tail, and tip ends, as these parts may induce vomiting. Cut each piece into three-cun lengths, break into six or seven slices, place in a porcelain vessel, and roast over mild heat until cooked through.

[Lei Xiao said] When using [Huang Qi / Astragalus Root], do not use woody herbs that resemble it. The genuine herb is similar but has shorter leaves when growing and a horizontal root structure. Remove the wrinkled skin from the top, steam for half a zhi (approx. 2 hours), break into fine pieces, and chop on a locust wood cutting board for use. [Li Shizhen said] Nowadays, people merely flatten it by pounding, coat it with honey water, and roast it several times until cooked. Some also moisten it thoroughly with salt water.