\r桂\ph308.bmp\r∶菌桂生交址山谷。牡桂生南海山谷。桂生桂阳。旧经载此三种之
异，性味功用亦别。而
《尔雅》但言“ ，木桂”一种。郭璞云∶南人呼桂，浓皮者，为木桂。苏恭以谓牡桂，即
木
桂，及单名桂者是也。今岭表所出，则有筒桂、肉桂、桂心、官桂、板桂之名，而医家用之
，罕有分别者。旧说菌桂正圆如竹，有二、三重者，则今所谓筒桂也。筒、菌字近，或传写
之误耳。或云即肉桂也。牡桂，皮薄色黄少脂肉，气如木兰，味亦相类，削去皮，名桂心。
今所谓官桂，疑是此也。桂是半卷多脂者，今所谓板桂，疑是此也。今观宾、宜、韶、钦诸
州所图上者，种类亦各不同，然皆题曰桂，无复别名。参考旧注，谓菌桂，叶似柿叶，中有
三道纹，肌理紧，薄如竹，大枝、小枝、皮俱是筒，与今宾州所出者相类。牡桂，叶狭于菌
桂而长数倍，其嫩枝皮半卷多紫，与今宜州、韶州者相类。彼土人谓其皮为木兰皮，肉为桂
心。此又有黄、紫两色，益可验也。桂，叶如柏叶而泽黑，皮黄心赤；今钦州所出者，叶密
而细，亦恐是其类，但不作柏叶形为疑耳。皮浓者名木桂，即板桂是也。苏恭以牡桂与单名
桂为一物，亦未可据。其木俱高三、四丈，多生深山蛮洞中，人家园圃亦有种者，移植于岭
北，则气味殊少辛辣，固不堪入药也。三月、四月生花，全类茱萸。九月结实，今人多以装
缀花果作筵具。其叶甚香，可用作饮香尤佳。二月、八月采皮；九月采花，并阴干，不可近
火
。中品又有天竺桂，云生西胡国，功用似桂，不过烈，今亦稀有，故但附于此。张仲景治伤
寒用桂枝汤。《甲乙经》治阴受病发痹内熨方，用醇酒二十斗，蜀椒一斗，干姜一斗，桂一
斗，凡四物 咀，着清酒中，绵絮一斤，细白布四丈，皆并内酒中，置马矢 中，善封涂，
勿使泄气，五日五夜出布、棉絮，曝干，复渍之，以尽其汁。每渍必 其日，乃出布绵，干
之；并用滓与絮复布为巾，其布长六、七尺，为六、七巾。即用之，生桑炭炙巾，以熨寒痹
所刺之处，令热入至于病所；寒复炙巾以熨之，三十遍而止；汗出炙巾以拭身 ，亦三十遍
而止。起步内，无见风，每刺必熨，如此病已矣，此所谓内熨也。又治 筋急，亦以白酒和
桂涂之。《续传信方》造桂浆法∶夏月饮之，解烦渴，益气消痰。桂末二大两，白蜜一升，
以水二斗，先煎取一斗，待冷，入新瓷瓶中；后下二物，搅二、三百转令匀，先以油单一重
覆上，加纸七重，以绳封之；每日去纸一重，七日开之，药成，气香味美，格韵绝高。今人
亦多作，故并着其法。
桂：菌桂生长在交址的山谷中。牡桂生长在南海的山谷中。桂生长在桂阳。旧有的本草记载这三种桂的差异，它们的性味和功效也各不相同。而《尔雅》只提到“梫，木桂”这一种。郭璞说：南方人称呼桂，皮厚的称为木桂。苏恭认为牡桂就是木桂，以及单称“桂”的就是这种。现在岭南地区出产的，有筒桂、肉桂、桂心、官桂、板桂的名称，但医家在使用时，很少加以区分。旧时说菌桂正圆如竹竿，有两层或三层皮的，就是现在所说的筒桂。“筒”和“菌”字形相近，可能是传抄时的错误。也有人说就是肉桂。牡桂，皮薄色黄且油脂少，气味像木兰，味道也相似，削去外皮后称为桂心。现在所说的官桂，怀疑就是这种。桂是半卷曲且多油脂的，现在所说的板桂，怀疑就是这种。现在观察宾州、宜州、韶州、钦州等地所绘制的图样，种类也各不相同，然而都题名为桂，没有其他的别名。参考旧的注释，说菌桂，叶子像柿叶，中间有三道纹路，肌理紧密，薄如竹片，大枝、小枝、皮都是筒状的，与现在宾州出产的相类似。牡桂，叶子比菌桂窄但长数倍，其嫩枝皮半卷曲且多紫色，与现在宜州、韶州出产的相类似。当地人称它的皮为木兰皮，肉为桂心。这又有黄、紫两种颜色，更可以验证这一点。桂，叶子像柏树叶且色泽黑亮，皮黄心赤；现在钦州出产的，叶子细密，也恐怕是这一类，只是不像柏树叶形状所以令人怀疑罢了。皮厚的称为木桂，就是板桂。苏恭认为牡桂和单称的桂是同一种物，也不可全信。这些树的树干都高三四丈，多生长在深山的蛮族洞穴中，人家园圃中也有种植的，移植到岭北，则气味大大减少辛辣，本来就不能入药了。三月、四月开花，完全像茱萸。九月结果实，现在人多用来装饰花果作为宴席用具。它的叶子很香，可用作饮茶的香料尤其好。二月、八月采皮；九月采花，都要阴干，不可靠近火。中品还有天竺桂，据说生长在西胡国，功效类似桂，不过猛烈程度不及，现在也很稀有，所以仅附记在这里。张仲景治疗伤寒使用桂枝汤。《甲乙经》治疗阴经受病引发痹症的内熨方，用醇酒二十斗，蜀椒一斗，干姜一斗，桂一斗，共四种药材切碎，放入清酒中，绵絮一斤，细白布四丈，都一并放入酒中，放置在马粪发酵产生的热气中，严密密封涂抹，不要漏气，五天五夜后取出布、棉絮，晒干，再浸泡其中，以吸尽汁液。每次浸泡必须满一天，才取出布绵，晾干；并用药渣与棉絮混合做成巾，那布长六七尺，做成六七条巾。使用时，用桑木炭烘烤毛巾，以熨烫寒痹疼痛的部位，使热力进入病灶处；冷了再烤热毛巾熨烫，三十遍为止；出汗后用热毛巾擦拭身体，也是三十遍为止。起步回家，不要见风，每次针刺必用熨法，这样病就好了，这就是所谓内熨法。又治疗筋脉拘急，也用白酒调和桂末涂敷。《续传信方》制作桂浆的方法：夏天饮用，能解烦渴，益气消痰。桂末两大两，白蜜一升，用水二斗，先煎取一斗，待冷却后，装入新瓷瓶中；然后加入这两种东西，搅拌二三百次使其均匀，先用油纸单层覆盖，再加七层纸，用绳子封紧；每天去掉一层纸，七天后打开，药成，气味香味美好，格调韵味极高。现在的人也多做此方，所以一并记下它的制作方法。
Cinnamon (Guì): Jun Gui (Jun Cinnamon) grows in the valleys of Jiaozhi. Mu Gui (Mu Cinnamon) grows in the valleys of Nanhai. Gui (Cinnamon) grows in Guiyang. Old records describe the differences among these three types, noting that their properties, flavors, and functions also differ. However, *Erya* only mentions one type: "Qin, Mu Gui" (Qin, Tree Cinnamon). Guo Pu stated: People in the south call cinnamon; those with thick bark are called Mu Gui. Su Gong believed that Mu Gui is the same as Mu Gui, and that the single name "Gui" refers to this type. Currently, products from the Lingnan region include names such as Tong Gui (Tube Cinnamon), Rou Gui (Meat Cinnamon), Gui Xin (Cinnamon Heart), Guan Gui (Official Cinnamon), and Ban Gui (Board Cinnamon), but physicians rarely distinguish between them when using them. Old theories state that Jun Gui is perfectly round like bamboo, with two or three layers, which corresponds to what is now called Tong Gui. The characters for "Tong" and "Jun" are similar, suggesting a possible copying error. Some say it is the same as Rou Gui. Mu Gui has thin, yellowish bark with little fat tissue, its aroma resembles Magnolia denudata (Mulan), and its taste is similar; after scraping off the outer bark, it is named Gui Xin. It is suspected that what is now called Guan Gui is this type. Gui, which is semi-curved and rich in oil, is suspected to be what is now called Ban Gui. Observing the illustrations from Binzhou, Yizhou, Shaozhou, and Qinzhou, the varieties are indeed different, yet all are labeled simply as "Gui" without other specific names. Referencing old annotations, Jun Gui has leaves resembling persimmon leaves, with three distinct veins in the middle, tight texture, thin as bamboo, and both large branches, small branches, and bark are tubular, resembling current products from Binzhou. Mu Gui has leaves narrower than Jun Gui but several times longer; its tender branch bark is semi-curved and purplish, resembling current products from Yizhou and Shaozhou. Locals there call its bark Mulan Pi (Magnolia Bark) and its meat Gui Xin. There are yellow and purple colors, further verifying this. Gui has leaves resembling cypress leaves, dark and glossy, with yellow bark and reddish heartwood; current products from Qinzhou have dense, fine leaves and are likely of this category, though the leaf shape not resembling cypress causes some doubt. Thick-barked ones are called Mu Gui, which is Ban Gui. Su Gong's assertion that Mu Gui and single-named Gui are the same substance cannot be fully relied upon. These trees grow three to four zhang high, mostly in deep mountains and barbarian caves, though some are planted in household gardens. Transplanted north of the Lingling Mountains, their aroma loses much of its pungency and spiciness, rendering them unsuitable for medicinal use. They flower in March and April, looking entirely like Cornus officinalis (Zhuyu). They bear fruit in September, which people often use to decorate flowers and fruits for banquets. Its leaves are very fragrant and make an excellent tea additive. The bark is harvested in February and August; flowers are harvested in September. Both should be dried in the shade and must not be exposed to fire. Among the Middle Grade herbs, there is also Tianzhu Gui (Indian Cinnamon), said to grow in Western Hu countries. Its function is similar to Gui but less potent. It is currently rare, so it is merely appended here. Zhang Zhongjing used Guizhi Tang (Cinnamon Twig Decoction) to treat Shanghan (Cold Damage). *Jiayi Jing* describes an internal warming method for Bi syndrome caused by Yin pathogen invasion: Use 20 dou of strong wine, 1 dou of Shujiao (Sichuan Pepper), 1 dou of Ganjiang (Dried Ginger), and 1 dou of Gui (Cinnamon). Coarsely crush these four substances, place them in clear wine, along with 1 jin of cotton wadding and 4 zhang of fine white cloth. Submerge everything in the wine, place in fermenting horse manure, seal tightly to prevent gas leakage, and leave for five days and nights. Then remove the cloth and cotton wadding, dry them in the sun, and re-soak them to extract all juices. Each soaking must last a full day before removing and drying the cloth and cotton again. Mix the dregs with the cotton to make towels; the cloth should be six to seven chi long, making six or seven towels. When using, heat the towels over mulberry charcoal and apply to the site of cold-Bi pain to drive heat into the lesion. When cool, reheat and apply again, repeating thirty times until finished. If sweating occurs, wipe the body with the heated towel, also thirty times. Return home immediately and avoid wind. Every acupuncture point treated must be followed by this warming therapy; thus the disease will be cured. This is called internal warming. For treating tendon tension, mix Gui powder with white wine and apply externally. *Xu Chuanxin Fang* describes the method for making Gui Jiang (Cinnamon Syrup): Drink in summer to relieve thirst and irritability, benefit Qi, and resolve phlegm. Take two large liang of Gui powder and one sheng of white honey. Boil two dou of water down to one dou, let cool, and pour into a new porcelain jar. Add the two ingredients, stir two or three hundred turns to mix evenly. Cover first with a single layer of oiled paper, then seven layers of regular paper, and seal tightly with rope. Remove one layer of paper each day. After seven days, open it; the medicine is ready, with a pleasant aroma and flavor, possessing exceptional elegance. Many people today still make this, so the method is recorded here.