即诃子。
酸、苦、涩、温。六棱、黑色、肉浓者佳，酒浸后蒸一伏时，去皮取肉，焙
去肉，或面裹煨透，去核。
苦、寒。花、子、枝叶皆入药。
苦，平。枝叶并根皆入药。
按说文∶杨，蒲柳也。柳，小杨也。蒲柳叶圆阔而赤，枝条短硬，即水杨也。柳叶长而
狭，
（见开
甘，平，滑利。刮去粗皮。
辛，温，苦，平。陈久者良，必择气腥者佳，小者即山榆荚仁，止堪为酱及治鸡病，
药当用大者，面炒黄。
甘、辛、酸、咸，入药惟取中心。
苦、涩，平。烧存性用。
苦，微温。慢火炙黄用。
辛，热，有大毒。入丸散中。去皮心膜，换水煮五度，各一沸，捣如膏，用纸包压去
名为巴霜。又有用仁
者。紧小色黄者为巴
草，畏大黄、黄连、藜芦、冷水，反牵牛。得火
辛，热，有毒。形类松子，大如雷丸，新者仁色白，久者黄油不堪入药。去壳取仁
取大风子油法∶用
封，勿令透气，文武火
非也。
甘、辛、苦，寒。取东行嫩根洗去土泥，日晒，待其干透后，剥皮贮之，临时刮去
衣，炙用。若掘取
续断、桂心、麻子
苦、酸、寒，水渍透，切片，晒干，麸炒至麸焦，去麸用，与枳壳一物。秋采者为实
冬采者为壳，后人惟以皮浓小者为枳实，完大者为枳壳，皆以翻肚如盆口状，陈久者为胜
This is Chezi (Chebulae Fructus).
It tastes sour, bitter, and astringent, and is warm in nature. Those with six ridges, black color, and thick flesh are superior. After soaking in wine and steaming for one *fu* period (approximately two hours), remove the skin and take the flesh, then dry it by baking; or wrap it in flour and roast thoroughly, then remove the pit.
It tastes bitter and is cold in nature. The flowers, fruits, branches, and leaves can all be used as medicine.
It tastes bitter and is neutral in nature. The branches, leaves, and roots can all be used as medicine.
According to the *Shuowen Jiezi*: Yang refers to Puliusha (Populus euphratica). Liu refers to small Yang. Puliusha has round, broad leaves that are reddish, with short and stiff branches, which is also known as Shuiyang (Water Willow). Liu leaves are long and narrow.
It tastes sweet, is neutral in nature, and has a slippery and lubricating quality. Scrape off the rough outer bark.
It tastes pungent and warm, bitter and neutral. Those stored for a long time are of better quality; those with a fishy odor are preferred. The small ones are called Shanyujia Ren (Semen Ulmi Japonicae), suitable only for making sauce and treating chicken diseases; medicinal use requires the larger ones, stir-fried with flour until yellow.
It tastes sweet, pungent, sour, and salty; only the central part is used for medicine.
It tastes bitter and astringent, and is neutral in nature. Use after burning to retain its properties (charcoalization).
It tastes bitter and is slightly warm. Use after slow-roasting until yellow.
It tastes pungent and is hot, possessing great toxicity. It is used in pills and powders. Remove the skin, core, and membrane, boil in changed water five times, boiling once each time, pound into a paste, wrap in paper, and press to remove moisture; this is called Bashuang (Crotonis Fructus Preparatum). There are also preparations using only the kernel. Those that are tight, small, and yellow are Bacao (Crotonis Fructus Herb), which is incompatible with Dahuang (Rhei Radix et Rhizoma), Huanglian (Coptidis Rhizoma), Lilü (Veratri Nigrum Rhizoma), and cold water, and opposes Qianniu (Pharbitidis Semen). When exposed to fire...
It tastes pungent and is hot, possessing toxicity. Its shape resembles Songzi (Pine nut), about the size of Leiwan. Fresh kernels are white, while aged ones turn yellowish-oily and are unsuitable for medicine. Remove the shell and take the kernel.
Method for extracting Dafengzi Oil: Seal... do not let air penetrate, use moderate heat... This is incorrect.
It tastes sweet, pungent, and bitter, and is cold in nature. Select tender roots growing eastward, wash away soil and mud, sun-dry until completely dry, then peel and store. For temporary use, scrape off the outer layer, roast, and use. If dug up... Xuduan (Dipsaci Radix), Guixin (Cinnamomi Ramulus), Maziren (Cannabis Semen)...
It tastes sweet and is cold in nature. Discard those that float in water. Soak in wine for one *shi* period (approximately two hours), bake dry, and use.
It tastes bitter and sour, and is cold in nature. Soak in water until permeable, slice, sun-dry, stir-fry with bran until the bran is scorched, remove the bran, and use. It is the same substance as Zhike (Aurantii Fructus). Harvested in autumn, it is called Shí (Zhishi); harvested in winter, it is called Ké (Zhike). Later generations define Zhishi as having thick skin and being small, while Zhike is complete and large. Both are best when inverted like a basin rim, and those stored for a long time are superior.