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Lei Gong said: When using Cinnabar (Zhusha, 朱砂), one must carefully identify it. There are over a hundred varieties, which cannot be listed one by one. Among them is Miaoshu Sha (Wonderful Sulfur Cinnabar), the size of a fist or weighing one yi (an ancient unit of weight), with fourteen facets, each facet mirror-like; on cloudy or rainy days, red fluid exudes from the mirror surface. There is Meibai Sha (Plum Cypress Cinnabar), the size of a plum, emitting light at night that illuminates a room. There is Baiting Sha (White Court Cinnabar), the size of an imperial pearl, with small stars appearing on its surface. There is Shenzuo Sha (Divine Throne Cinnabar), as well as Jinzuo Sha (Golden Throne Cinnabar) and Yuzuo Sha (Jade Throne Cinnabar); these do not require processing in a cinnabar furnace, and consuming them naturally prolongs life. Others include Baijin Sha (White Gold Cinnabar), Chengshui Sha (Clear Water Cinnabar), Yincheng Sha (Yin-formed Cinnabar), Chenjin Sha (Chenbrocade Cinnabar), Furong Sha (Hibiscus Cinnabar), Jingmian Sha (Mirror Surface Cinnabar), Jianxuan Sha (Arrow Spiral Cinnabar), Caomo Sha (Cao Powder Cinnabar), Tusha (Earth Cinnabar), Jinxing Sha (Metal Star Cinnabar), Pingmian Sha (Flat Surface Cinnabar), and Shenmo Sha (Divine Powder Cinnabar). The above cannot be described in detail one by one.

To process Cinnabar, first burn incense and observe fasting and purification in a quiet room. Then take the Cinnabar, bathe it in fragrant water, wipe it dry, and crush it. Subsequently, grind it in a mortar for three "fu" periods (a long duration). Finally, place the ground Cinnabar into a porcelain pot. Add Licorice Root (Gancao, 甘草), Purple-backed Tiankui (Zibeitiankui, 紫背天葵), and Wufang Cao (Five-Direction Herb), all chopped, placing them above and below the Cinnabar. Boil with flowing water from the east for three "fu" periods, ensuring neither water nor fire is lacking. When time is up, remove the three herbs. Rinse thoroughly with eastern flowing water, dry in the sun, and grind again into powder. Store in a small porcelain bottle, covering with half a liang of Qingzhi Cao (Green Mushroom Herb) and Shanxu Cao (Mountain Beard Herb). Burn ten jin (ancient weight) of fuel under the container, starting from Si hour to Zi hour, then stop. After cooling, grind again into a fine powder.

If intended for internal use, mix with boiled honey and form pills the size of fine hemp seeds. Take one pill on an empty stomach. If intended for inclusion in medicinal prescriptions, follow this method. Upon completion of processing, the fire stops naturally. For every five liang of Cinnabar, use two liang of Licorice Root, one yi of Purple-backed Tiankui, one yi of natural juice from Five-Direction Herb, and sufficient eastern flowing water.

Lei Gong said: Cinnabar that is yellow-black, thick, and hard, or red and handled by women's hands, is useless. The best quality is that which is lustrous and translucent like ice.

To process one jin (ancient weight) of Mica (Yunmu, 云母), first use one yi each of Xiao Dichan Cao (Little Ground Gall Herb), Purple-backed Tiankui, Raw Licorice Root, and Rehmannia Juice (Dihuang Zhi, 地黄汁). Chop dry herbs finely and extract juice from wet ones. Place the Mica and herbs in a porcelain pot, add three yi of Tianchi Water (Heavenly Pool Water), and boil over fire for seven days and nights, maintaining proper water and fire levels. The Mica will naturally transform into a jade-green paste settling at the bottom. Then, vigorously pour Tianchi Water into the pot and stir. Discard any floating substance resembling snail slime. Repeat this rinsing process three times until clean. Take one liang of Agarwood (Chenxiang, 沉香), grind into powder, and decoct with Tianchi Water to obtain approximately three sheng (ancient volume) of Agarwood decoction. Divide this decoction into three portions. Use these to rinse the Mica paste again. Dry in the sun and store for use.