木瓜味酸气温而质津润，皮始青而终黄，肉先白而后赤，为肺胃肝脾血分之药。津润之
物，似湿证非宜。然风以胜之，土以制之，温其气以行之，湿之挟寒者，讵不能疗。肝主风
木，木得湿则盛。既却湿而平木，故风亦自息。其味酸，能收而不能散，能下抑不能上升，
故所主为筋转筋弛之证。在下焦者多，在上中焦者少。用是物者，能于仲圣风湿寒湿诸方之
所以不用，而转求其可用，则思过半矣。
转筋由于霍乱。霍乱而不转筋者，非木瓜所司。其证有寒有热，治法天渊，不得稍存偏
见。至于转筋，愚则谓纵属热证，亦必微兼冷气。盖筋属肝，肝就湿而拒冷，亦就亦拒，斯
足筋为转。足腓属阳明，木瓜入阳明筋转之所以温之润之，两适其性。若非溺秘，邪无出路，
必
考古方用木瓜之证，如香港脚脚痿腹胁胀满，多与辛温药为伍。不外驱寒湿之邪，辑浮散
之气。虽功在降抑而终不离乎敛。故其治筋病于转戾为宜，拘挛则非其所长。独许叔微以木
瓜治项强筋急，谓少阴之筋从足至项，为肝肾受邪所致。是病虽在上而因仍在下。其以乳香
没药为佐使，则其以伸筋任乳没，不以责木瓜，亦可见矣。
枇杷叶背有黄毛，黄入胃而毛属肺。其味苦平，故能和肺胃而降气。别录主卒 不止。
邹氏不言 为何病，而但以阴和阳，阳入阴释之，似精而实泛矣。夫卒 者呃逆之谓，不止
者连续之谓，呃逆多卒发而连续。其所以主之者何故？盖胃为肝干则逆，胃逆而肺欲降则呃。
枇杷叶青翠不雕，煮汁则冷，有抑肝阳之能，且使肺胃咸循其降纳之职。陶隐居云∶若不暇
煮，但嚼汁咽亦瘥。其效之速如是。然则柿蒂所以治冷呃，枇杷叶所以治热呃。非天然对待
之剂耶。
用枇杷叶者，于热嗽热呕多有之，热呃少见。但能认定枇杷叶为降气治热之物，则以之
治嗽治呃，皆发无不中。
木瓜味道酸，性温，质地津液滋润。外皮开始是青色最终变黄，果肉先白后红，是作用于肺、胃、肝、脾血分的药物。具有津液滋润特性的药物，似乎不适合湿证。然而，用风木之性来克制它（按：中医五行理论中“风胜湿”），用土性来制约它，温其气以推动运行，对于夹杂寒邪的湿证，难道不能治疗吗？肝主风木，木得湿则旺盛。既然能去除湿气而平息肝木，那么风邪自然也就平息了。它的味道酸，能收敛而不能发散，能下抑而不能上升，所以主要主治筋脉拘挛或弛缓的病证。在下焦的情况较多，在上、中焦的情况较少。使用这种药物的人，如果能明白在张仲景治疗风湿、寒湿的各种方剂中为何不使用它，转而寻求它适用的情况，那么对它的理解就超过一半了。
转筋是由于霍乱引起的。患霍乱而没有转筋症状的，不是木瓜的主治范围。霍乱的病证有寒证和热证之分，治疗方法天差地别，不能存有丝毫偏见。至于转筋，我认为即使属于热证，也必定轻微兼夹冷气。因为筋归属于肝，肝喜湿而恶冷，既接受湿又排斥冷，正是这种状态导致筋脉发生转筋。足腓部归属于阳明经，木瓜入阳明经，对于筋脉转筋之所以能起到温煦和滋润的作用，是因为它同时适应了这两种特性。如果不是小便闭塞不通，邪气没有出路，就必须考察古方中使用木瓜的病证，例如香港脚（脚气病）导致的脚痿软无力、腹部和胁肋胀满，多与辛温药物配合使用。不外乎驱散寒湿邪气，收敛浮散之气。虽然功效在于降抑，但最终离不开收敛的特性。所以它治疗筋病以筋脉扭转弯曲为宜，如果是拘挛痉挛则不是它的长处。唯独许叔微用木瓜治疗项强筋急，认为少阴经的筋脉从足至项，是由肝肾受邪所致。这个病虽然表现在上部，但病因仍在下部。他用乳香、没药作为佐使药，说明他是依靠乳香、没药来舒筋活络，而不是指望木瓜，这也由此可见了。
枇杷叶背面有黄色的绒毛，黄色入胃，绒毛属肺。它的味道苦平，所以能和调肺胃并降逆气。《名医别录》主治呃逆不止。邹氏没有说明呃逆是什么病，只是用阴和阳、阳入阴来解释，看似精妙实则泛泛。所谓“卒”，是指呃逆突然发作；“不止”，是指连续不断。呃逆多是突然发作且连续不断的。为什么用它来主治呢？大概是因为胃被肝气所干犯则气机上逆，胃气上逆而肺气欲降则发生呃逆。枇杷叶青翠不凋谢，煮汁后性冷，具有抑制肝阳的能力，并且能使肺和胃都遵循其下降纳气的职能。陶隐居说：“如果来不及煮，只嚼汁咽下也能痊愈。”它见效如此迅速。那么柿蒂用来治疗寒性呃逆，枇杷叶用来治疗热性呃逆，这不是天然相对立的药剂吗？
使用枇杷叶的人，在治疗热咳、热呕方面很多见，治疗热呃比较少见。但只要认定枇杷叶是降气治疗热证的药物，那么用它来治疗咳嗽和呃逆，发射没有不中的。
Mu Gua (Chaenomeles Fruit) is sour in taste, warm in nature, and moist in texture. Its skin starts green and turns yellow, while its flesh starts white and turns red. It acts on the blood level of the Lung, Stomach, Liver, and Spleen. Substances that are moistening seem unsuitable for dampness syndromes. However, wind can overcome dampness, earth can control it, and by warming its qi to promote circulation, how could it not treat dampness complicated by cold? The Liver governs Wind-Wood; Wood becomes excessive when wet. Since it removes dampness and calms Wood, Wind naturally subsides. Its sour taste allows it to astringe but not disperse, to descend but not ascend. Therefore, it mainly treats conditions of tendon spasms or flaccidity. It is used more often in the Lower Jiao and less often in the Middle and Upper Jiao. Those who use this substance will have understood more than half of its application if they can discern why Zhang Zhongjing did not use it in formulas for Wind-Damp and Cold-Damp, and instead seek where it is applicable.
Tendon spasms arise from Huo Luan (Cholera-like syndrome). Huo Luan without tendon spasms is not within the scope of Mu Gua. The syndrome may be Cold or Heat, and the treatment methods are worlds apart; one must not harbor any bias. As for tendon spasms, I believe that even if it belongs to a Heat syndrome, there must be a slight accompaniment of Cold Qi. This is because tendons belong to the Liver; the Liver accepts Dampness but rejects Cold. Being both attracted to and repelled by these factors causes the tendons to spasm. The calf muscles belong to the Yangming channel. Mu Gua enters the Yangming channel; its ability to warm and moisten tendon spasms lies in its suitability for both natures. Unless there is urinary retention with no exit for pathogenic factors, one must examine ancient indications for Mu Gua, such as Hong Xiang Jiao (Foot Rot/Grain Disease) causing foot weakness, abdominal distension, and hypochondriac fullness. These are mostly combined with acrid-warm herbs. The purpose is not merely to expel Cold-Damp pathogens and gather scattered Qi. Although its function is descending and suppressing, it ultimately remains astringent. Thus, it is suitable for treating tendon twisting and deformity, but not for clamping and cramping. Only Xu Shuwei used Mu Gua to treat neck stiffness and tendon tension, stating that the Shaoyin tendon runs from the foot to the neck and is caused by pathogens affecting the Liver and Kidney. Although the disease manifests in the upper part, the root cause remains in the lower part. By using Ru Xiang (Olibanum/Gum Olibanum) and Mo Yao (Myrrha/Gum Myrrha) as assistants, it shows that he relied on them to extend the tendons, not on Mu Gua, which demonstrates this point clearly.
Pi Pa Ye (Loquat Leaf) has yellow hairs on its back. Yellow enters the Stomach, and hairs belong to the Lung. Its bitter and neutral taste allows it to harmonize the Lung and Stomach and direct Qi downward. *Bie Lu* (Divine Farmer's Materia Medica Supplement) states it treats sudden persistent hiccups. Zou did not specify the disease but explained it merely as "Yin harmonizing Yang" and "Yang entering Yin," which seems profound but is actually vague. "Su" refers to the sudden onset of hiccupping, and "Bu Zhi" means continuous. Hiccups are often sudden and continuous. Why is it indicated? Generally, when the Stomach is constrained by the Liver, Qi rebels upward; when Stomach Qi rebels and Lung Qi desires to descend, hiccups occur. Pi Pa Ye remains green and fresh without withering; its decoction is cold. It has the ability to suppress Liver Yang and enables both the Lung and Stomach to perform their functions of descending and receiving. Tao Hongjing said: "If there is no time to boil, chewing it and swallowing the juice also cures it." Its effect is so rapid. Thus, Shi Di (Persimmon Calyx) treats Cold hiccups, while Pi Pa Ye treats Heat hiccups. Are they not naturally opposing remedies?
Pi Pa Ye is frequently used for Heat cough and Heat vomiting, but rarely for Heat hiccups. However, once one recognizes Pi Pa Ye as an herb that directs Qi downward and treats Heat, using it for cough and hiccups will invariably hit the mark.