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Yangmei (Myrica rubra): Sour in taste, warm in nature, non-toxic. Primarily treats the removal of phlegm, stops vomiting and hiccups, aids digestion, resolves alcohol toxicity. When dried and made into powder, taken as one *cun* bi (a square-inch measure) before drinking, it prevents post-drinking vomiting. Excessive consumption causes fever. The tree resembles that of litchi (*Litchi chinensis*), but with finer, dark green leaves. The fruit resembles water yangzi (water bayberry), green when growing and red when ripe. The flesh is on the nut. Harvested in the fourth and fifth lunar months. (Modern addition)

Minister Yuxi et al. respectfully cite Meng Xian: Yangmei harmonizes the five zang organs, cleanses the intestines and stomach, removes vexation and foul qi, but must not be eaten in excess. It severely damages teeth and sinews, and can also treat dysentery. Taken after being burnt to ash. Ri Huazi states: Yangmei is hot and slightly toxic. Treats vomiting, regurgitation, and wine-induced vomiting. Decoction of peel and root washes malignant sores and scabies. The *Tu Jing Wen* content is under the item for Mei Shi (Plum Fruit).

Chen Cangqi states: Stops thirst. Zhang Sikong says: Where there is miasma of the earth, Yangmei grows everywhere. This is true. Food therapy records its nature as warm. Harmonizes the five zang organs, abdomen, and stomach; removes vexation and foul qi; expels phlegm accumulation. Also should not be consumed long-term, as it damages teeth and sinews, and may even induce diarrhea. Furthermore, burnt to ash, it can stop lower dysentery. Extremely sour and delicious, slightly superior to white plum. Holding one in the mouth and swallowing the juice also benefits the five zang organs and relieves deficiency of qi. If eaten in excess, it damages human sinews and bones. Those sour and vinegar-like substances are due to the land. For instance, in the South: people moving north do not eat apricots; northerners moving south eat many plums. Is this not because the stagnant and steaming local qi causes vexation, leading one to desire such food? Empirical later formulas: Primarily treats all severe traumatic injuries and ulcers, stops bleeding, generates flesh, leaves no scars, and is superb. Mix salt and nuts, pound into mud, form into sticks, store in bamboo tubes. Apply to wounds or fill breaks; for minor issues, apply externally. The efficacy of this medicine is divine. Song Qiqiu's *Hua Shu* mentions Plum.

Hu Tao (Walnut): Sweet in taste, neutral in nature, non-toxic. Eating it makes one fat and healthy, moistens skin, and blackens hair. Take the kernel, burn until black, grind into powder, ensure smoke ceases, mix with resin of Pinus (*Song Zhi*) and grind, apply to scrofula sores. Additionally, mix with lead powder (*Hu Fen*) into a paste, pull out white beard hairs, insert into pores, and the hair will turn black. Excessive consumption promotes urination and can cause eyebrow loss, as it stirs wind. Removes the five types of hemorrhoids. The outer green skin dyes whiskers and silk black. Bark water stops bloody dysentery and can dye brown. Immortal formula: Press oil from the green skin, mix with *Zhan Tang Xiang* (Styrax benzoin), apply to hair, color becomes like lacquer. Grows in northern lands. It is said Zhang Qian brought it from the Western Regions. In spring, cut the bark, collect the exuding sap to wash hair, turning it black.

Minister Yuxi et al. respectfully cite Meng Xian: Hu Tao should not be eaten in excess, as it stirs phlegm-fluids, dispels wind, increases appetite, but must not be taken together [with certain foods] in large amounts; consume gradually to unblock meridians, nourish blood vessels, and blacken temples. Additionally, dosage method: One piece on the first day, add one piece every five days, up to twenty pieces then stop. Regular consumption makes bones and flesh fine.

Ri Huazi states: Moistens muscles, benefits hair, eating sour things harms teeth, chew finely to resolve. *Tu Jing* states: Hu Tao grows in northern lands, now abundant in Shaanxi and Luoyang areas. Large trees with dense leaves provide much shade. Fruits have husks, harvested in autumn and winter when ripe. Nature is hot, do not eat in excess. *Po Gu Zhi* (Seed of Psoralea) pounded and sifted, honey pills. Take thirty pills the size of parasol tree seeds in the morning. Also treats crushing injuries. Pound meat, mix with wine, take warm in one dose for recovery. Cui Yuanliang's *Hai Shang Fang* treats stone strangury (lithuria) where stones appear in urine. One sheng of Hu Tao meat mixed with one sheng of thick rice porridge, taken in one dose for recovery. The green skin on the fruit dyes hair and silk black. Sap from bark, collected in spring to wash hair, turns it black. This fruit originally came from Qiang and Hu lands; planted in Qinzhong, later spread eastward. Hence, Chen Cang Hu Tao has thin skin and much meat. Yinping Hu Tao is large, brittle-skinned, breaks if grasped tightly; also found in Jiangbiao. Liang Dynasty's *Shen Yue Ji* contains "Letter of Thanks for Receiving Walnuts from Leyou Garden," referring to this event. Now there are varieties in Jingdong, but fruits are inferior. In the South: none exist.

Sun Simiao: Eating causes sudden vomiting of water. Mei Shi Formula: Treats burns. Take walnut kernel, burn until black, pound to finger-thickness, apply to sore.

*Yan Yi* states: Hu Tao induces wind. Abundant in Shaanxi and Luoyang areas, wrapped in green skin externally, the Hu Tao is the nut. The kernel inside the nut is Hu Tao meat. Thus, when used, boil to remove the thin skin on the meat; after Summer Solstice, it is unfit for consumption. Someone suffered from wine-zha wind (rosacea-like condition) with redness on the nose; grind tangerine seed, take one piece of Hu Tao meat, mix with warm wine to take, until effect is achieved.