古秤惟有铢两，而无分名。今则以十黍为一铢，六铢为一分、四分成一两、十六两为一
斤。
虽有子谷 黍之制，从来均之已久，正尔依此用之。但古秤皆复，今南秤是也。晋秤始后汉
末以来，分一斤为二斤耳，一两为二两耳。金银丝绵，并与药同，无轻重矣。古方唯有仲景
，而已涉今秤，若用古秤作汤，则水为殊少，故知非复秤，悉用今者尔。
方有云等分者，非分两之分，谓诸药斤两多少皆同耳。先视病之大小轻重所须，乃以意
裁之
。凡此之类，皆是丸散，丸散竟便依节度用之。汤酒中无等分也。
凡散药有云刀圭者，十分方寸匕之一，准如梧子大也。方寸匕者，作匕正方一寸，抄散
取
不落为度。钱五匕者，
今五铢钱边五字者以抄之，亦令不落为度。一撮者，
四刀圭也。十撮为一勺，十勺为一合。药以升分之者，谓药有虚实轻
重，不得用斤两，则以升平之。药升合方寸作，上径一寸，下径六分，深八分。内散药，勿
按抑之，正尔微动令平调耳。而今人分药，多不复用此。
凡丸药有云如细麻者，即今胡麻也，不必扁扁，但令较略大小相称耳。如黍粟亦然，以
十六
黍为一大豆也。如大麻子者，即大麻子准三细麻也。如胡豆者，今青斑豆也，以二大麻子准
之。如小豆者，今赤小豆也，粒有大小，以三大麻子准之。如大豆者，以二小豆准之。如梧
子者，以二大豆准之。一方寸匕散，蜜和得如梧子，准十丸为度。如弹丸及鸡子黄者，以十
梧子准之。
〔谨案〕方寸匕散为丸如梧子，得十六丸如弹丸一枚，若鸡子黄者，准四十丸。今弹丸
同鸡子黄，此甚不等。
凡汤酒膏药，旧方皆云 咀者，谓秤毕捣之如大豆者，又使吹去细末，此于事殊不允；
药有
易碎、难碎、多末、少末、秤两则不复均，今皆细切之，较略令如 咀者，差得无末，而粒
片调和，于药力同出，无生熟也。
〔谨案〕 咀，正谓商量斟酌之，余解皆理外生情尔。
凡丸散药，亦先切细曝燥乃捣之。有各捣者，有合捣者，并随方所言。其润湿药，如天
门冬
、干地黄辈，皆先切曝，独捣令偏碎，更出细擘曝干。若逢阴雨，亦以微火烘之，既燥，小
停冷乃捣之。
凡润湿药燥，皆大耗，当先增分两，须得屑乃秤为正。其汤酒中不须如此。
凡筛丸药，用重密绢令细，于蜜丸易成熟。若筛散草药，用轻疏绢，于酒服则不泥。其
石药
亦用细绢筛如丸者。凡筛丸散药竟，皆更合于臼中，以杵研之数百过，视其色理和同为佳。
凡汤酒膏中用诸石，皆细捣之如粟米。亦可以葛布筛令调，并以新绵别裹内中。其雄黄、
朱
凡煮汤，欲微火令小沸。其水数依方多少，大略二十两药，用水一斗，煮取四升，以此
为率。然则利汤欲生，少水
而多取；补汤欲熟，多水而少取。好详视之，不得令水多少。用新布两人以尺木绞之，澄去
浊，纸覆令密，温汤勿令
铛器中有水气，于热汤上煮令暖亦好。服汤
云分再服三服者，要令力热势足相及。并视人之强羸，病之轻重，以为进退增减之，不
必悉依方说。
凡渍药酒，皆须细切，生绢袋盛之，乃入酒密封，随寒暑日数，视其浓烈，便可漉出，
不必待至酒尽也。滓可曝燥，
微捣，更渍饮之；亦可作散服。
凡建中、肾沥诸补汤，滓合两剂，加水煮竭饮之，亦敌一剂新药，贫人当依此用，皆应
先曝令燥。
凡合膏，初以苦酒渍令淹浃，不用多汁，密覆勿泄。云 时者，周时也，从今旦至明旦。
亦
有止一宿者。煮膏，当三上三下，以泄其焦势，令药味得出。上之使匝匝沸仍下之，下之取
沸静乃上，宁欲小生。其中有薤白者，以两头微焦黄为候。有白芷、附子者，亦令小黄色也
。猪肪皆勿令经水，腊月者弥佳。绞膏亦以新布绞之。若是可服之膏，膏滓亦堪酒煮稍饮之
。可摩之膏，膏滓即宜以敷病上，此盖贫野人欲兼尽其力。
凡膏中有雄黄、朱砂辈，皆别捣细研如面，须绞膏竟乃投中，以物疾搅，至于凝强，勿
使沉
聚在下不调也。有水银者，于凝膏中，研令消散。胡粉亦尔。
凡汤酒中用大黄，不须细锉。作汤者，先水渍，令淹浃，密覆一宿。明旦煮汤，临熟乃
以内
中，又煮两三沸，便绞出，则力势猛，易得快利。丸散中用大黄，旧皆蒸，今不须尔。
凡汤中用麻黄，皆先别煮两三沸，掠去其沫，更益水如本数，乃内余药，不尔令人烦。
麻黄
皆折去节，令理通，寸斩之；小草、瞿麦五分斩之；细辛、白前三分斩之；丸散膏中则细锉
也。
凡汤中用完物，皆擘破，干枣、栀子、栝蒌子之类是也。用细核物亦打碎，山茱萸、五
味、
蕤核、决明之类是也。细华子物正尔完用之，旋复花、菊花、地肤子、葵子之类是也。米、
麦、豆辈，亦完用之。诸虫先微炙，亦完煮之。惟螵蛸当中破之。生姜、夜干皆薄切。芒硝
、饴糖、阿胶皆须绞汤竟，内汁中，更上火两三沸，烊尽乃服之。
凡用麦门冬，皆微润抽去心。杏仁、桃仁汤柔挞去皮。巴豆打破、剥皮、刮去心，不尔
令人
闷。石苇、辛荑
刮去毛。鬼箭削取羽及皮。藜芦剔取根微炙。枳实去其核，止用皮，亦炙之。椒去实于铛器
中微熬，令汗出，则有势力。矾石于瓦上若铁物中熬，令沸汁尽即止。 石皆黄土泥苞使燥
，烧之半日，令势热而解散。犀角、羚羊角皆刮截作屑。诸齿骨并炙捣碎之。皂荚去皮子炙
之。
凡汤、丸散，用天雄、附子、乌头、乌喙、侧子，皆 灰火炮炙令微拆。削去黑皮乃秤
之。
惟姜附汤及膏酒中生用，亦削去皮乃秤，直理破作七八片。随其大小，但削除外黑尖处令尽
。
凡汤酒丸散膏中，用半夏皆且完。以热汤洗去上滑，手挪之，皮释随剥去，更复易汤洗
令滑
尽
。不尔，戟人咽喉。旧方云二十许过，今六七过便足。亦可煮之，沸易水，如此三过，仍挪
洗毕便讫。随其大小破为细片，乃秤以入汤。若膏酒丸散，皆须曝燥乃秤之。丸散止削上皮
用之，未必皆洗也。
凡丸散用胶皆先炙，使通体沸起燥，乃可捣。有不沸处更炙之。
丸方中用蜡皆烊，投少蜜中，搅调以和药。若用熟艾，先细擘，合诸药，捣，令散，不
可筛
者，别捣内散中和之。
凡用蜜，皆先火上煎，掠去其沫，令色微黄，则丸经久不坏。克之多少，随蜜精粗。
凡丸散用巴豆、杏仁、桃仁、葶苈、胡麻诸有膏脂药，皆先熬黄黑，别捣令如膏。指
视泯
泯尔，乃以向成散；稍稍下臼中，合研捣，令消散，乃复都以轻疏绢筛度之，须尽，又内臼
中，依法捣数百杵也。汤膏中用，亦有熬之者，虽生并捣破。
凡用桂、浓朴、杜仲、秦皮、木兰辈，皆削去上虚软甲错，取里有味者秤之。茯苓、猪
苓，
削除黑皮；牡丹、巴戟天、远志、野葛等皆捶破去心；紫菀洗去土皆毕乃秤之；薤
白、葱白除青令尽；莽草、石南草、茵芋、泽兰皆剔取叶及嫩茎去大枝；鬼臼、黄连皆除根
毛；蜀椒去闭口者及目熬之。
凡野狼毒、枳实、橘皮、半夏、麻黄、吴茱萸，皆欲得陈久者，良。其余须新精。
凡方云巴豆若干枚者，粒有大小，当先去心皮竟秤之，以一分准十六枚。附子、乌头若
干枚
者，去皮竟，以半两准一枚。枳实若干枚者，去核竟，以一分准二枚。橘皮一分准三枚。枣
有大小，三枚准一两。云干姜一累者，以重一两为正。
凡方云半夏一升者，洗竟秤五两为正。蜀椒一升者，三两为正。吴茱萸一升者，五两为
正。
菟丝子一升，九两为正， 子一升，四两为正。蛇床子一升，三两半为正。地肤子一升，
四两为正。
此其不同也。云某子一升者，其子各有虚实轻重，不可通以秤准，皆取平升为正。
凡方云用桂一尺者，削去皮毕，重半两为正。甘草一尺者，重二两为正，凡方云某草一
束者
，以重三两为正。云一把者，重二两为正。凡方云蜜一斤者，有七合。猪膏一斤者，有一升
二合也。
上合药分剂料理法。
古时的秤只有铢和两的单位，没有“分”这个名称。现在的标准是：十粒黍米重为一铢，六铢为一分，四分为一两，十六两为一斤。
虽然有关于子谷、黍米的称重制度，但长期以来已经统一，直接依照此标准使用即可。只是古代的秤制比较复杂，现在南方使用的秤就是其中一种。晋代的秤是从东汉末年开始使用的，将一斤分为二斤（即半斤），一两分为二两（即半两）。金银、丝绵等物品，如果与药物一起称量，就没有轻重之分了。古代医方中只有张仲景的方子，而现在已经涉及到了现代的秤制。如果使用古秤来煎煮汤剂，水量就会显得特别少，因此知道这不是复用的古秤，全部应当使用现在的秤。
方剂中有说“等分”的，并不是指重量单位的“分”，而是说各种药物的斤两数量都相同。首先要观察病情的大小轻重所需，然后凭心意进行裁量调整。凡是这类情况，都是针对丸剂和散剂的，丸散制作完成后就按照规定的剂量服用。汤剂和酒剂中没有“等分”的说法。
凡是散药中说用“刀圭”的，相当于方寸匕的十分之一，大小如同梧桐子。所谓“方寸匕”，是制作成边长一寸的正方形勺子，舀取散药以不掉落为标准。所谓“钱五匕”，是用现在五铢钱边缘刻有五个字的钱币来舀取，也以不掉落为标准。“一撮”等于四刀圭。十撮为一勺，十勺为一合。对于需要用升来计量分量的药物，是因为药物有虚实轻重的区别，不能用斤两来称量，就用升来平量。药升是按照方寸尺制作的，上口直径一寸，下口直径六分，深八分。装入散药时，不要按压，只需轻轻抖动使其平整即可。而现在的人分药，大多不再使用这种工具。
凡是丸药中说大小如“细麻”（胡麻）的，就是现在的胡麻，不必要求完全扁平，只要大致大小相当即可。如黍粟大小的也是如此，以十六粒黍米相当于一粒大豆。如大麻子大小的，相当于三粒细麻。如胡豆（青斑豆）大小的，以两粒大麻子相当之。如小豆（赤小豆）大小的，因颗粒有大有小，以三粒大麻子相当之。如大豆大小的，以两粒小豆相当之。如梧桐子大小的，以两粒大豆相当之。一方寸匕的散药，用蜂蜜调和后做成梧桐子大小，以十丸为限度。如弹丸及鸡蛋黄大小的，以十颗梧桐子相当之。
【考证】一方寸匕的散药制成丸药如梧桐子大，可得十六丸；如弹丸大的一枚，若如鸡蛋黄大，则相当于四十丸。现在认为弹丸同于鸡蛋黄，这很不相等。
凡是汤剂、酒剂、膏药，旧方中都说是“咀”的，意思是称量好后捣碎如大豆大小，又让人吹去细粉末，这在操作上非常不合理；因为药物有的易碎、有的难碎，产生的粉末多少不一，称量后就不均匀了。现在都将药物细细切碎，大致达到“咀”的效果，这样几乎没有粉末，而颗粒片状调和，药效释放相同，没有生熟之别。
【考证】“咀”，正是指商量斟酌之意，其他的解释都是理外生情罢了。
凡是丸散药，也要先切碎晒干后再捣碎。有的单独捣碎，有的混合捣碎，都随方剂所言。那些润湿的药物，如天门冬、干地黄之类，都要先切碎晒干，单独捣碎至偏碎，再取出细细掰开晒干。如果遇到阴雨天气，也可以用微火烘干，既已干燥，稍冷却后再捣碎。
凡是润湿的药干燥后，分量会大大减少，应当先增加分量，必须得到干燥后的药屑才称量才算正确。在汤剂、酒剂中不需要这样做。
凡是筛丸药，要用厚重细密的绢，使药粉更细，利于蜜丸容易成型。如果筛草药散剂，要用轻薄疏朗的绢，用酒送服则不会粘腻。石类药物也要用细绢筛，像做丸药那样。凡是筛完丸散药后，都要再放入臼中，用杵研磨数百次，看其色泽纹理和谐一致为佳。
凡是汤剂、酒剂、膏药中用到的各种石类药物，都要细细捣碎如粟米大小。也可以用葛布筛令其调和，并用新棉另外包裹放入其中。
凡煮汤剂，要用微火使其微微沸腾。水的用量依方剂多少而定，大概二十两药，用水一斗，煮取四升，以此作为比例。然而，泻下的汤剂要保留生性，水少而多取汁液；补益的汤剂要煮得熟透，水多而少取汁液。要好生仔细查看，不能让水量过多或过少。用新布两人合作，以尺木绞压滤渣，澄清去除浑浊，用纸覆盖密封，温热的汤剂不要让锅器中有水汽，在热汤上煮令温暖也可以。服用汤剂如果说分两次服、三次服，要使药力和热力足够相互衔接。并视病人的强弱、病情的轻重，来决定进退增减，不必完全依照方剂所说。
凡是浸泡药酒，都必须细细切碎，用生绢袋盛装，然后倒入酒中密封，根据寒暑季节的天数，观察其浓烈程度，就可以滤出，不必等到酒喝完。药渣可以晒干，轻微捣碎，再次浸泡饮用；也可以做成散剂服用。
凡是建中汤、肾沥汤等各种补益汤剂，药渣合并两剂，加水煮尽饮用，也抵得上一剂新药，贫穷的人应当依此使用，都应该先晒干。
凡是熬膏，起初用苦酒（醋）浸泡使其湿润，不用加太多汁液，严密覆盖防止泄漏。说“一时”的，是指一周的时间，从今天早晨到明天早晨。也有只过夜一次的。煮膏时，应当三上三下，以泄去焦躁之气，使药味能够析出。加热使其全面沸腾然后取下，取下待沸腾静止后再加热，宁可稍微生一点。其中有薤白的，以两头微微焦黄为候。有白芷、附子的，也令其呈小黄色。猪脂肪都不要经过水，腊月制的更佳。绞膏也用新布绞取。如果是可内服的膏，膏渣也可以用酒煮稍饮之。如果是外用的摩膏，膏渣就适宜敷在病处，这大概是贫苦乡野之人想要兼尽其药效。
凡是膏中含有雄黄、朱砂之类的，都要另外捣细研如面粉状，须绞取膏液后才投入其中，用器具快速搅拌，直到凝固强劲，不要使其沉淀聚集在下部不调匀。有水银的，在凝固的膏中，研磨令其消散。胡粉也是这样。
凡是汤剂、酒剂中使用大黄，不需要细细锉碎。作汤剂时，先用水浸泡，使其湿润，严密覆盖一夜。第二天早晨煮汤，临熟时才放入其中，再煮两三沸，便绞出，则药力猛烈，容易见效通便。丸散中使用大黄，旧法都是蒸制，现在不需要这样。
凡是汤剂中使用麻黄，都要先单独煮两三沸，撇去浮沫，再加水恢复到原来的水量，然后放入其他药物，否则令人烦闷。麻黄都要折断去掉节，使纹理通畅，切成寸段；小草、瞿麦切成五分长；细辛、白前切成三分长；丸散膏中则是细细锉碎。
凡是汤剂中使用完整的果实，都要掰破，如干枣、栀子、栝蒌子之类。使用细小核的果实也要打碎，如山茱萸、五味子、蕤核、决明子之类。细小的花籽物就直接完整使用，如旋覆花、菊花、地肤子、葵子之类。米、麦、豆类等，也完整使用。各种虫类先轻微炙烤，也完整煮制。只有海螵蛸要从中间破开。生姜、夜干都要薄切。芒硝、饴糖、阿胶都要等汤剂煮好后，放入汁液中，再上火煮两三沸，完全溶化后服用。
凡是使用麦门冬，都要轻微润湿后抽去心。杏仁、桃仁要在汤中烫软后去皮。巴豆要打破、剥皮、刮去心，否则令人胸闷。石苇、辛荑要刮去毛。鬼箭要削取羽状部分及皮。藜芦要剔除根部轻微炙烤。枳实要去掉核，只用皮，也要炙烤。花椒要在锅器中轻微炒熬，令其出汗，则有药力。矾石要在瓦上或铁器中熬，令沸腾的汁液流尽即止。石钟乳都要用黄土泥包裹使其干燥，烧半天，令其势热而解散。犀角、羚羊角都要刮截成屑。各种齿骨都炙烤后捣碎。皂荚去皮子后炙烤。
凡是汤剂、丸散，使用天雄、附子、乌头、乌喙、侧子，都要用灰火炮炙令其微微开裂。削去黑皮后才称量。只有姜附汤及膏酒中生用，也是削去皮后称量，直接理顺破作七八片。随其大小，只要削除外层黑尖处令其干净即可。
凡是汤酒丸散膏中，使用半夏都要先保持完整。用热汤洗去上面的滑腻，用手揉搓，皮脱落随即剥去，再换汤清洗令滑腻尽除。否则，会戟人咽喉。旧方说洗二十次左右，现在六七次就够了。也可以煮它，煮沸换水，如此三次，仍揉洗完毕即可。随其大小破为细片，才称量入汤。如果是膏酒丸散，都要晒干后才称量。丸散只削去上部外皮使用，未必都要洗。
凡是丸散中用胶，都要先炙烤，使通体沸腾干燥，才可捣碎。有不沸腾的地方再炙烤。
丸方中用蜡都要熔化，投入少量蜂蜜中，搅调以和药。如果使用熟艾，先细细掰开，合诸药，捣，令散，不可筛的，另捣纳入散剂中和之。
凡是使用蜂蜜，都要先在火上煎，掠去其沫，令色微黄，则丸经久不坏。克制的多少，随蜂蜜的精粗而定。
凡是丸散中使用巴豆、杏仁、桃仁、葶苈、胡麻等含有膏脂的药物，都要先熬至黄黑色，另捣令如膏状。用手指视之泯泅然，乃以向成的散；稍稍下臼中，合研捣，令消散，乃复都以轻疏绢筛度之，须尽，又内臼中，依法捣数百杵也。汤膏中用，亦有熬之者，虽生并捣破。
凡是使用桂、厚朴、杜仲、秦皮、木兰等，都要削去上面虚软粗糙的部分，取里面有味道的部分称量。茯苓、猪苓，削除黑皮；牡丹、巴戟天、远志、野葛等都捶破去心；紫菀洗去泥土都毕才称量；薤白、葱白除去青色令尽；莽草、石南草、茵芋、泽兰都剔取叶及嫩茎去大枝；鬼臼、黄连都除根毛；蜀椒去掉闭口的及目熬之。
凡是野狼毒、枳实、橘皮、半夏、麻黄、吴茱萸，都要陈久的为好。其余需要新鲜精好的。
凡是方中说巴豆若干枚的，颗粒有大小，应当先去心皮后称量，以一分准十六枚。附子、乌头若干枚的，去皮后，以半两准一枚。枳实若干枚的，去核后，以一分准二枚。橘皮一分准三枚。枣有大小，三枚准一两。云干姜一累者，以重一两为正。
凡是方中说半夏一升的，洗后称五两为正。蜀椒一升的，三两为正。吴茱萸一升的，五两为正。
菟丝子一升，九两为正，车前子一升，四两为正。蛇床子一升，三两半为正。地肤子一升，四两为正。这是不同的。云某子一升的，其子各有虚实轻重，不可通以秤准，皆取平升为正。
凡是方中说用桂一尺的，削去皮毕，重半两为正。甘草一尺的，重二两为正。凡方云某草一束的，以重三两为正。云一把的，重二两为正。凡方云蜜一斤的，有七合。猪膏一斤的，有一升二合也。
以上为合药分剂料理法。
Ancient scales only had the units of zhu (铢) and liang (两), without the name "fen" (分). Currently, ten grains of millet are taken as one zhu, six zhus make one fen, four fens make one liang, and sixteen liangs make one jin (斤).
Although there is a system based on seeds like zi gu (子谷) and millet, it has been unified for a long time, so one should simply follow this standard. However, ancient scales were complex; the scale used in the south now is one type. The Jin scale started from the late Eastern Han Dynasty, dividing one jin into two jin (i.e., half-jin) and one liang into two liangs (i.e., half-liang). Precious metals like gold and silver, silk, and cotton, when weighed together with herbs, lose their distinction of weight. Ancient prescriptions only included those of Zhang Zhongjing (张仲景), but now we involve modern scales. If ancient scales were used to decoct Tangji (汤剂, herbal decoctions), the amount of water would be significantly insufficient. Therefore, it is known that these are not reused ancient scales, and all should use current scales.
Prescriptions stating "equal parts" (等分) do not refer to the unit "fen", but mean that the weight of various herbs is the same. One must first observe the size and severity of the illness to determine the need, then adjust according to judgment. Such cases generally apply to Wanji (丸剂, pill preparations) and Sanji (散剂, powder preparations); after making pills and powders, they are used according to specified dosages. There is no concept of "equal parts" in Tangji (decoctions) or Jiuji (酒剂, medicinal wines).
When powder medicines state "daogui" (刀圭), it refers to one-tenth of a "fangcunbi" (方寸匕, square-inch spoon), equivalent in size to a wutongzi (梧桐子, seed of Firmiana simplex). A "fangcunbi" is made as a square spoon with sides of one cun (inch), scooping powder until it does not fall off. "Qianwubi" (钱五匕) uses the edge of a contemporary five-zhu coin with five characters to scoop, also ensuring it does not fall off. "Yicuo" (一撮, one pinch) equals four daoguis. Ten cuos make one shao (勺), and ten shaos make one he (合). For herbs measured by volume (sheng 升), because herbs vary in density and weight, they cannot be weighed by jin/liang but are leveled using sheng. The medicine sheng is made according to the fangcun ruler: top diameter one cun, bottom diameter six fen, depth eight fen. When filling with powder, do not press down; just gently shake to level it. Nowadays, people rarely use these tools for measuring herbs.
Pill sizes described as "xima" (细麻, fine sesame) refer to modern humazi (胡麻, sesame seeds); they need not be perfectly flat, just roughly similar in size. The same applies to shusu (黍粟, millet and broomcorn millet), where sixteen millet grains equal one dadou (大豆, soybean). Damaizi (大麻子, hemp seeds) are equivalent to three ximazi. Hudou (胡豆, broad beans/pigeon peas) are equivalent to two damaizi. Xiaodou (小豆, red beans) vary in size, so three damaizi are equivalent. Dadou (soybeans) are equivalent to two xiaodou. Wutongzi (梧桐子) are equivalent to two dadou. One fangcunbi of powder mixed with honey forms pills the size of wutongzi, with ten pills as a standard dose. Pills the size of tanwan (弹丸, bullet-shaped pellets) or jizihuang (鸡子黄, egg yolk) are equivalent to ten wutongzi.
[Verification] One fangcunbi of powder makes sixteen pills the size of wutongzi; one tanwan-sized pill is equivalent to forty wutongzi if sized like an egg yolk. Currently, tanwan is considered the same as egg yolk, which is quite unequal.
Old prescriptions for Tangji, Jiuji, and Gaoji (膏剂, ointments/plasters) often mention "ju" (咀). This originally meant crushing the weighed herbs to the size of soybeans and blowing away the fine dust, which is impractical; some herbs break easily, others hard, leading to uneven powder and inaccurate weights. Now, herbs are finely cut to approximate the effect of "ju", minimizing powder while keeping granules uniform, ensuring consistent drug release without raw/cooked differences.
[Verification] "Ju" literally means to deliberate or weigh carefully; other interpretations are speculative.
For Wanji and Sanji, herbs should be cut and dried before pounding. Some are pounded separately, some together, as per the prescription. Moist herbs like Tianmendong (天门冬, Asparagus cochinchinensis) and Gan Dihuang (干地黄, dried Rehmannia root) should be cut and dried, pounded separately until partially broken, then picked apart finely and dried again. In rainy weather, they can be dried over mild fire. Once dry, let them cool slightly before pounding.
Moist herbs lose significant weight when dried; thus, initial weights must be increased to account for this, weighing only the dry fragments. This is not necessary for Tangji or Jiuji.
For sifting pill powders, use heavy, fine silk to ensure fineness, aiding honey pills in setting. For sifting herb powders, use light, loose silk so they do not clump when taken with wine. Mineral drugs are also sifted through fine silk for pills. After sifting pills and powders, return them to the mortar and pound hundreds of times until color and texture are uniform.
Mineral drugs used in Tangji, Jiuji, and Gaoji should be pounded finely like millet. They can be sifted through kudzu cloth for mixing and wrapped separately in new cotton when added.
When decocting, use low heat to bring to a gentle boil. Water quantity depends on the formula: roughly one dou (斗) of water for twenty liang of herbs yields four sheng. For purgative decoctions, use less water to extract more potency (raw); for tonic decoctions, use more water for thorough extraction (cooked). Monitor carefully to avoid incorrect water levels. Filter using new cloth wrung out with a wooden rod, clarify turbidity, cover tightly with paper, and keep warm. Avoid steam condensation in the vessel; warming over hot water is acceptable. Dosage instructions like "take twice" or "three times" imply maintaining sufficient drug strength and heat continuity. Adjust based on patient's constitution and disease severity, not strictly following the text.
For medicinal wines, herbs must be finely cut, placed in raw silk bags, sealed in wine, and left according to seasonal temperature and days. Strain when strong enough; do not wait until wine is exhausted. Residue can be dried, lightly pounded, and re-steeped, or made into powder.
Residues from tonics like Jianzhong Tang (建中汤) and Shenli Tang (肾沥汤) can be combined from two doses, boiled with water until reduced, and drunk, equivalent to a new dose. Poor people should follow this, drying residues first.
For making plasters, initially soak in vinegar (Ku Jiu 苦酒) to moisten thoroughly, without adding much liquid. Cover tightly. "One shi" (时) means a full day/night cycle. Boiling involves three cycles of heating and cooling to prevent burning and extract flavors. Heat until bubbling, then remove; repeat. Herbs like Xiebai (薤白, Chinese onion) are ready when tips turn slightly yellow. Baizhi (白芷, Angelica dahurica) and Fuzi (附子, Aconite lateral root) should also turn slightly yellow. Lard should not touch water; December lard is best. Strain plaster with new cloth. Internal plasters' residue can be boiled in wine; external plasters' residue can be applied to lesions, maximizing utility for rural poor.
Minerals like Xionghuang (雄黄, Realgar) and Zhusha (朱砂, Cinnabar) in plasters must be ground fine separately and added after straining the base, stirring rapidly until thickened to prevent settling. Mercury (Shuiyin 水银) and Qinfen (胡粉, Lead carbonate) are dissolved similarly in the solidifying plaster.
Dahuang (大黄, Rhubarb) in decoctions/wines need not be finely cut. For decoctions, soak overnight, add near the end of boiling, boil 2-3 times, then strain for potent laxative effect. In pills/powders, steaming is no longer required.
Mahuang (麻黄, Ephedra) in decoctions must be boiled separately first to remove foam, replenish water, then add other herbs to prevent irritability. Mahuang stems should be broken at nodes, cut into inch-lengths. Xiao Cao (小草, Glehnia root) and Qumai (瞿麦, Dianthus superbus) cut into 5-fen pieces; Xixin (细辛, Asarum) and Baiqian (白前, Cynanchum stauntonii) into 3-fen pieces. For pills/powders, finely cut.
Whole fruits in decoctions should be split (e.g., Dazao 干枣, Gardenia, Trichosanthes fruit). Small-seeded fruits like Shanzhuyu (山茱萸, Cornus officinalis), Wuweizi (五味子, Schisandra), Ruihe (蕤核, Prunus mume seed), Juemingzi (决明子, Cassia seed) should be crushed. Fine flower/seeds like Xuanfuhua (旋覆花, Inula flower), Juhua (菊花, Chrysanthemum), Difuzi (地肤子, Kochia fruit), Kuizi (葵子, Mallow seed) are used whole. Grains (rice, wheat, beans) are used whole. Insects are lightly roasted and boiled whole, except Piaoxiao (海螵蛸, Cuttlebone) which is split. Shengjiang (生姜, Fresh ginger) and Yegan (夜干, Dried ginger) are thinly sliced. Mangxiao (芒硝, Mirabilite), Yitang (饴糖, Maltose), Ejiao (阿胶, Donkey-hide gelatin) are added after decoction, melted by brief reheating.
Mendong (麦门冬, Ophiopogon tuber) should be moistened and heart removed. Xingren (杏仁, Apricot seed) and Taoren (桃仁, Peach seed) skins removed after blanching. Badou (巴豆, Croton seed) cracked, peeled, heart removed to prevent chest tightness. Shiwei (石苇, Pyrrosia leaf) and Xinti (辛荑, Magnolia bud) hairs scraped. Guijian (鬼箭, Eucommia twig) feathers/skin shaved. Lilu (藜芦, Veratrum nigrum) roots cleaned and roasted. Zhishi (枳实, Immature bitter orange) pith removed, peel roasted. Sichuan pepper (Shujiao 蜀椒) roasted until sweating. Alum (Fanshi 矾石) roasted until juices evaporate. Shizhongru (石钟乳, Stalactite) wrapped in clay and calcined for half a day. Rhinoceros horn and Antelope horn scraped into flakes. Teeth/bones roasted and crushed. Zaojia (皂荚, Soap pod) pods/seeds removed and roasted.
Tianxiong (天雄, Aconitum lateral root), Fuzi, Wutou (乌头, Aconite mother root), Wu Hui (乌喙, Aconite beak), Cizi (侧子, Aconite axillary bud) are ash-roasted until slightly cracked. Black skin removed before weighing. Exceptions: Jiangfu Tang (姜附汤) and raw use in plasters/wines require peeling and splitting into 7-8 slices.
Banxia (半夏, Pinellia ternata) in decoctions/wines/pills/powders/plasters: Keep whole, wash with hot water to remove slime, rub to peel, rinse repeatedly (6-7 times suffices, old texts say 20). Alternatively, boil and change water 3 times. Slice finely for decoctions. For pills/powders/plasters/wines, dry before weighing. For pills/powders, only upper skin needs removal, washing optional.
Jiao (胶, Gelatin) in pills/powders must be roasted until bubbling and dry before pounding.
Beeswax (La 蜡) in pills is melted and mixed with honey to bind herbs. Shu Ai Ye (熟艾, Moxa leaf) is torn finely, mixed, pounded. If too coarse to sift, grind separately and mix.
Honey (Mi 蜜) is boiled to remove foam and turn slightly yellow to preserve pills. Quantity depends on purity.
Herbs with oils/fats like Badou, Xingren, Taoren, Tingli (葶苈, Lepidium seed), Humazi are roasted yellow-black, pounded into paste, then mixed into powders, sifted through fine silk, and pounded hundreds of times. In decoctions/plasters, they may be roasted or pounded raw.
Guizhi (桂枝, Cinnamon twig), Houpo (厚朴, Magnolia bark), Duzhong (杜仲, Eucommia bark), Qinpi (秦皮, Ash bark), Mulan (木兰, Magnolia bark): Remove outer rough layer, weigh inner fragrant part. Fuling (茯苓, Poria), Zhuling (猪苓, Polyporus): Remove black skin. Mudan (牡丹, Tree peony root bark), Bajitian (巴戟天, Morinda root), Yuanzhi (远志, Polygala root), Yege (野葛, Kudzu root): Pound and remove heart. Ziwan (紫菀, Aster root): Wash dirt, then weigh. Xiebai, Congbai (葱白, Scallion white): Remove green parts. Mangcao (莽草, Daphne genkwa), Shinancao (石南草, Rhododendron leaf), Yinyu (茵芋, Skimmia), Zelan (泽兰, Eupatorium): Take leaves/tender stems, remove thick branches. Jiubai (鬼臼, Podophyllum), Huanglian (黄连, Coptis): Remove root hairs. Shujiao: Remove closed seeds and roast.
Wild Langdu (野狼毒, Stellera root), Zhishi, Jupi (橘皮, Tangerine peel), Banxia, Mahuang, Wuzhuyu (吴茱萸, Evodia fruit): Prefer aged herbs. Others prefer fresh/refined.
Badou count: Remove heart/skin, weigh. 1 fen = 16 seeds. Fuzi/Wutou count: Remove skin, weigh. 0.5 liang = 1 seed. Zhishi count: Remove pit, weigh. 1 fen = 2 seeds. Jupi: 1 fen = 3 seeds. Dates: 3 dates = 1 liang. Ganjiang (干姜, Dried ginger) "lei" (累, bundle): 1 liang.
Banxia 1 sheng: 5 liang after washing. Shujiao 1 sheng: 3 liang. Wuzhuyu 1 sheng: 5 liang. Tusizi (菟丝子, Dodder seed) 1 sheng: 9 liang. Cheqianzi (车前子, Plantago seed) 1 sheng: 4 liang. Shechuangzi (蛇床子, Cnidium seed) 1 sheng: 3.5 liang. Difuzi 1 sheng: 4 liang. These vary due to density/volume; "1 sheng" implies leveled volume, not weight.
Guizhi 1 chi (尺, foot): 0.5 liang after peeling. Gancao (甘草, Licorice root) 1 chi: 2 liang. Herb "bundle": 3 liang. "Handful": 2 liang. Honey 1 jin: 7 he. Pig fat 1 jin: 1.2 sheng.
This concludes the methods for compounding and measuring herbs.