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[Li Shizhen said] Cervus elaphus antler (Milu jiao) has yellow hairs on the top of the root, resembling golden threads, and small sharp points growing on the sides. Those with a pale white color are of the highest quality.

[Su Song said] Whenever using Cervus elaphus antler (Milu jiao), [text missing here, likely describing selection criteria or pre-processing], smaller ones compared to Cervus nippon antler (Lujiao, Deer Antler) and Shengniu... then further...

[Appendix] The processing method for Cervus elaphus velvet antler (Mijun) is the same as that for Cervus nippon velvet antler (Lurong).

[Li Shizhen said] Whenever using Moschus (Shexiang, Musk), the "Dangmenzi" (the granular, highest quality part of musk) is particularly excellent. Open it on the Zi day, grind it slightly for use; there is no need to grind it too finely.

Collected in the twelfth lunar month and dried, seal it firmly with mud, burn until it retains its nature (Cunxing, preserving medicinal properties while charring the exterior), and store for use.

[Li Shizhen said] Soak it in wine for one day, wrap it in paper, roast until fragrant, then chop and crush. Alternatively, cook it thoroughly in wine in a silver vessel before adding to medicine. [Li Shizhen said] Storing it together with Zanthoxylum bungeanum (Han Jiao, Sichuan Pepper) and Camphora (Zhangnao, Camphor) prevents spoilage.

Chop finely, stir-fry until black, and add to medicine.

[Ri Hua said] For birds, those whose right wing covers the left are male. Their feces have a pointed and straight head. [Li Shizhen said] Whenever using [Sparrow, text missing subject], do not use Sparrow feces (Que'er fen). Sparrows have yellow mouths... remove... use the male portion; this originates from Lei's (Lei Xiao) methods.

[Li Shizhen said] Whenever using [Medicine name missing, likely referring to a specific animal product based on context like Chicken or similar], require one weighing one jin (approx. 500g). First wipe off the hair on the meat, remove claws and intestines, but keep the meat, wings, beak, and feet. Soak in good wine overnight, take out, and coat with five liang of fresh juice extracted naturally from Polygonatum sibiricum (Huangjing, Solomon's Seal Rhizome), roasting until the juice is completely absorbed, then dry-roast for use. [Li Shizhen said] In recent times, what is used is mostly just roasted until it retains its nature (Cunxing).

[Li Shizhen said] Whenever harvested, wash away soil and bad odors with water, take fine sand, dry and bake for use. This sand refers to the eyes of mosquitoes and midges (Note: likely a metaphorical or specific mineral description in original context).

[Su Song said] This substance often contains mixed sand and stones, making it extremely difficult to process. Whenever used, grind into a fine powder, use wine to fly (Fei, a purification technique) away the sand and stones, dry and store for use.

[Tao Hongjing said] Although both males and females are acceptable, males are superior. It must be lightly roasted before use. Do not use those infested with worms. Ancient prescriptions include Chitou Wine (Owl Head Wine) for treating head and face conditions.

[Li Shizhen said] Harvest when ripe after the frost in the ninth lunar month, remove the pits, and sun-dry. Or steam until cooked, remove skin and pits, crush into cakes, and sun-dry for use.

[Li Shizhen said] Baishi (White Persimmon) refers to dried persimmons covered in white frost. The method involves peeling large persimmons, flattening them, sun-drying by day and dew-exposing by night until dry, placing them in earthenware jars, waiting for white frost to form on the surface, and then taking them out. People today call them Persimmon Cakes (Shibing) or Persimmon Flowers (Shihua). The frost is called Persimmon Frost (Shishuang).