葛根四两 麻黄三两（去节，汤泡，去黄汁，焙干） 桂枝二两（去皮） 芍药二两 甘
草
二两
上八味，以水一斗，先煮葛根、麻黄减二升，去白沫〔法〕，纳诸药，煮取三升，去滓
〔法
葛根汤，升剂也。半夏辛滑，芍药收阴，降药也。太阳、阳明两经皆病，开阖失机，故
以升
奠安
栀子十四枚（擘，生用） 香豉四合（绵裹）
上二味，以水四升，先煮栀子得二升半〔法〕，纳豉，煮取一升半，去滓〔法〕，分为二
服
栀子豉汤为轻剂，以吐上焦虚热者也。第栀子本非吐药，以此二者生熟互用，涌泄同行，
而
既欲其宣，又欲其降，两者气争于阳分，自必从宣而越于上矣。余以生升熟降为论，柯韵伯
以栀子之性屈曲下行，淡豉腐气上蒸而为吐，引证瓜蒂散之吐，亦在于豉汁。吾恐瓜蒂亦是
上涌之品，吐由瓜蒂，非豉汁也。存之以俟君子教我。
栀子十四枚（生用） 甘草二两 香豉四合（绵裹）
上三味，以水四升，先煮栀子、甘草得二升半〔法〕，纳豉，煮取一升半，去滓〔法〕，
分
栀子豉汤，吐胸中热郁之剂。加甘草一味，能治少气，而诸家注释皆谓益中，非理也。
盖少
之热
栀子十四枚（生用） 生姜五两 香豉四合（绵裹）
上三味，以水四升，先煮栀子、生姜得二升半〔法〕，纳豉，煮取一升半，去滓〔法〕，
分
栀子豉汤加生姜，则又何说也？盖栀豉为轻剂，以吐胸中之热，若呕则热更在脾，窒于
胃矣
此章
Ge Gen Si Liang (Puerariae Radix, four liang) Ma Huang San Liang (Ephedrae Herba, three liang; remove nodes, soak in hot water, remove yellow juice, dry by baking) Gui Zhi Er Liang (Cinnamon Twig, two liang; remove bark) Shao Yao Er Liang (Peony Root, two liang) Gan Cao Er Liang (Licorice Root, two liang)
These eight ingredients are decocted with one dou of water. First, boil Ge Gen and Ma Huang until the liquid reduces by two sheng, then remove the white foam [method]. Add the remaining herbs, boil to obtain three sheng, and strain the dregs [method].
Ge Gen Tang is a formula that lifts and raises. Ban Xia is pungent and slippery, while Shao Yao collects Yin; these are descending agents. When both the Taiyang (Greater Yang) and Yangming (Yang Brightness) meridians are diseased, and the mechanisms of opening and closing fail, lifting methods are used to stabilize the righteous Qi.
Zhi Zi fourteen seeds (cracked, used raw) Xiang Chi four he (Fermented Soybean, four he; wrapped in silk)
These two ingredients are decocted with four sheng of water. First, boil Zhi Zi to obtain two and a half sheng [method], then add Xiang Chi, boil to obtain one and a half sheng, and strain the dregs [method]. Divide into two doses for administration.
Zhi Zi Chi Tang is a light and clear agent used to induce vomiting of deficient heat in the Upper Jiao (Upper Burner). However, Zhi Zi itself is not an emetic. Because these two herbs are used raw and cooked together, their purgative and emetic actions proceed simultaneously. Since there is a desire to disperse and also to descend, their qi contends in the Yang portion, naturally rising and venting upwards through dispersion. I argue based on "raw induces ascending, cooked induces descending." Ke Yunbo argues that Zhi Zi's nature curves downward, and the fermented vapor of Dan Chi rises upward to cause vomiting, citing that the vomiting in Gua Di San (Melon Seed Powder) is also due to Chi juice. I fear that Gua Di is also an upward-rising substance, and vomiting is caused by Gua Di, not by Chi juice. I preserve this view awaiting instruction from gentlemen.
Zhi Zi fourteen seeds (used raw) Gan Cao two liang (Licorice Root, two liang) Xiang Chi four he (Fermented Soybean, four he; wrapped in silk)
These three ingredients are decocted with four sheng of water. First, boil Zhi Zi and Gan Cao to obtain two and a half sheng [method], then add Xiang Chi, boil to obtain one and a half sheng, and strain the dregs [method]. Divide...
Zhi Zi Chi Tang is a formula for vomiting out heat stagnation in the chest. Adding Gan Cao can treat Sha Qi (shortness of breath/lack of vital energy), but commentators all claim it benefits the Middle Jiao, which is incorrect reasoning. It is likely due to the heat of Sha Qi...
Zhi Zi fourteen seeds (used raw) Sheng Jiang five liang (Fresh Ginger, five liang) Xiang Chi four he (Fermented Soybean, four he; wrapped in silk)
These three ingredients are decocted with four sheng of water. First, boil Zhi Zi and Sheng Jiang to obtain two and a half sheng [method], then add Xiang Chi, boil to obtain one and a half sheng, and strain the dregs [method]. Divide...
What is the explanation for adding Sheng Jiang to Zhi Zi Chi Tang? Generally, Zhi Chi is a light agent used to vomit out heat in the chest. If vomiting occurs, the heat is deeper in the Spleen, obstructing the Stomach...
This chapter