涂铅如金色。又救生接元气，补虚、损、惫。黄狗脊骨一条（去两头，截为五、七段
，带肉些小。用好 砂一两，细研。浆水二升，入 砂，在浆水中搅匀。浸骨三日后，以炭
火炙令黄色，又入汁蘸，候汁尽为度，其狗骨已酥脆，捣令极细。后入诸药） 肉苁蓉（去
沙
，薄切，火焙干） 菟丝子（酒浸二日，曝干） 杜仲（去粗皮） 肉桂（去皮上粗涩） 附
子（炮
，去皮、脐） 鹿茸（急燎去毛，酥，微炙黄色。不可令焦） 干姜（炮。以上各一两） 蛇
床子（半两，微炒） 阳起石（半两，酒煮一日，令数人不住手研一日） 将前八味同杵，
罗为
末。次入阳起石并狗骨末，用熟枣肉五两，酥一两，同和。再捣千余下，看硬软，丸如小豆
大，晒干。每日空心盐汤下二十丸。
他兽肉多属十二辰及八卦。昔黄帝立子、丑等为十二辰以名月，又以名兽，配十二辰
属。故獐鹿肉为肉中第一者，避十二辰也。味亦胜他肉，三祀皆以鹿腊，其义如此。茸最难
得不破及不出却血者，盖其力尽在血中，猎时多有损伤故也。茸上毛，先薄以酥涂匀，于烈
焰中急灼之。若不先以酥涂，恐火焰伤茸。俟毛净，微炙入药。今人亦能将麻茸伪为之，不
可不察也。头亦可酿酒，然须作浆时稍益葱椒。角为胶，别有法。按《月令》，冬至一阳生
，麋角解；夏至一阴生，鹿角解；各逐阴阳分合，如此解落。今人用麋、鹿茸作一种，殆疏
矣。凡麋鹿角，自生至坚完，无两月之久。大者二十余斤，其坚如石，计一昼夜须生数两，
凡骨之类成长无速于此。虽草木至易生，亦无能及之，岂可与凡骨血为比。麋茸利补阳
，鹿茸利补阴。凡用茸无须太嫩，唯长四五寸、茸端
如马 红者最佳。须佐以他药则有功。
将铅粉涂抹在鹿茸上，使其呈现出金色的光泽。此外，鹿茸还能挽救生命、接续元气，并用于补虚、治疗损耗和极度疲劳。
取黄狗脊骨一条（去掉两端，截成五到七段，保留少许肉质）。用好砂一两，细细研磨。用浆水二升，加入研好的砂，在浆水中搅拌均匀。将狗骨浸泡其中三天，然后用炭火烤至黄色，再浸入药汁中蘸取，直到药汁被吸尽为止，此时狗骨已经酥脆，将其捣碎至极细的程度。（随后加入其他药物）肉苁蓉（去掉沙子，薄切，用火焙干）菟丝子（用酒浸泡两天，晒干）杜仲（去掉粗皮）肉桂（去掉外皮上粗糙涩口的部分）附子（炮制，去掉皮和脐）鹿茸（快速燎去毛，用酥油涂匀，微烤至黄色。注意不可烤焦）干姜（炮制。以上各一两）蛇床子（半两，微炒）阳起石（半两，用酒煮一天，让几个人不停地研磨一天）。
将前八味药一起捣碎，过筛成为粉末。接着加入阳起石和狗骨的粉末，用熟枣肉五两、酥油一两，一同调和。再次捣击一千多下，根据软硬程度，制成如小豆大小的丸剂，晒干。每天空腹时，用盐汤送服二十丸。
其他野兽的肉大多归属于十二时辰及八卦体系。从前黄帝设立子、丑等作为十二辰来命名月份，又用来命名野兽，并将其配属于十二辰。因此，獐鹿肉被视为肉中的上品，这是为了避开十二辰的忌讳。其味道也胜过其他肉类，所以在三次祭祀中都使用鹿腊，道理就在于此。
鹿茸最难获得的是那些没有破裂且血液未排出的，因为它的力量全在血液中，狩猎时往往多有损伤。处理鹿茸上的毛，先薄薄地涂上酥油均匀覆盖，然后在烈火焰中迅速灼烧。如果不先涂酥油，恐怕火焰会损伤鹿茸。等到毛清理干净后，微烤一下即可入药。现在也有人能用麻茸伪造鹿茸，这一点不可不仔细辨别。鹿头也可以用来酿酒，但在制作酒浆时需要稍微增加葱和花椒。鹿角可以制成胶，另有制作方法。
查阅《月令》，冬至时一阳生，麋角脱落；夏至时一阴生，鹿角脱落；它们各自顺应阴阳的分合规律而脱落。现在人们将麋茸和鹿茸混为一谈，这大概是疏忽了。凡是麋鹿的角，从生长到坚硬完备，不超过两个月。大的重达二十多斤，质地坚硬如石头，计算下来，一昼夜必须生长数两，凡属骨骼类的成长速度没有比这更快的了。即使是草木生长最快，也没有能赶得上它的，这怎么能与普通人的筋骨血液相比呢？麋茸利于补阳，鹿茸利于补阴。凡是使用鹿茸不需要太嫩，只有长四五寸、茸端像马红颜色的是最佳的。必须配合其他药物使用才能见效。
Apply lead powder to the antler until it appears golden in color. Furthermore, it can save lives, restore primordial Qi (vital energy), and tonify deficiency, damage, and exhaustion.
Take one yellow dog's spinal column (remove both ends, cut into five or seven segments, retaining a small amount of meat). Take one tael of good-quality sandstone, grind it finely. Use two sheng of fermented grain water (jiangshui), add the ground sandstone, and stir evenly in the water. Soak the bone for three days, then roast over charcoal fire until yellow. Dip it into the juice repeatedly until the juice is exhausted; at this point, the dog bone becomes crisp and brittle, then crush it into an extremely fine powder. (Subsequently add the other herbs) Cistanche Deserticola Stem (Cistanche Herba, 肉苁蓉) [remove sand, slice thinly, dry by roasting]; Dodder Seed (Cuscutae Semen, 菟丝子) [soak in wine for two days, sun-dry]; Eucommia Bark (Eucommiae Cortex, 杜仲) [remove coarse bark]; Cinnamon Twig (Cinnamomi Ramulus, 肉桂) [remove outer bark that is rough and astringent]; Prepared Aconite Root (Aconiti Lateralis Radix Praeparata, 附子) [processed, remove skin and navel]; Deer Antler without Bone (Cornu Cervi Pantotrichum, 鹿茸) [quickly burn off hair, coat with clarified butter, lightly roast until yellow. Do not let it char]; Dried Ginger (Zingiberis Rhizoma, 干姜) [processed]. (Each of the above: one tael); Cnidium Fruit (Cnidii Fructus, 蛇床子) [half tael, lightly stir-fried]; Actinolite (Yangqishi, 阳起石) [half tael, boil in wine for one day, have several people grind continuously for one day].
Pound the first eight ingredients together, sift into powder. Then add the Actinolite and dog bone powder. Mix with five taels of ripe jujube flesh and one tael of clarified butter. Pound again for over a thousand strikes, adjusting consistency as needed, and form pills the size of small beans. Sun-dry them. Take twenty pills daily on an empty stomach with salted water.
The meats of other beasts mostly correspond to the Twelve Earthly Branches and the Eight Trigrams. In ancient times, the Yellow Emperor established Zi, Chou, etc., as the Twelve Earthly Branches to name months, and also used them to name beasts, assigning them to the branches. Therefore, gazelle and deer meat are considered the finest among meats, avoiding the taboos of the Twelve Branches. Its flavor also surpasses other meats; thus, dried venison was used in three major sacrifices, for this very reason.
Deer antlers are hardest to obtain if they are unbroken and retain their blood, because their potency lies entirely within the blood, and hunting often causes damage. To remove the hair from the antler, first apply a thin layer of clarified butter evenly, then quickly scorch it over a strong flame. If not coated with butter first, the flame may damage the antler. Once the hair is clean, lightly roast it before incorporating into medicine. Nowadays, some people counterfeit real deer antler using horse antler tips; this must be carefully distinguished. The head can also be used to brew wine, but when making the mash, slightly increase the amount of green onion and pepper. Antlers can be made into gelatin, following a separate method. According to the *Monthly Ordinances* (*Yueling*), at Winter Solstice, one Yang arises, and elk antlers shed; at Summer Solstice, one Yin arises, and deer antlers shed; each sheds according to the division and combination of Yin and Yang. Today, people treat elk antlers and deer antlers as the same thing, which is likely negligent.
All elk and deer antlers take no more than two months to grow from emergence to full hardness. Large ones weigh over twenty jin, hard as stone. Calculating this, they must grow several taels per day and night. No bone-like structure grows faster than this. Even plants, which grow easily, cannot match this speed. How can this be compared to ordinary human bones and blood? Elk antlers benefit tonifying Yang; deer antlers benefit tonifying Yin. When using antlers, they need not be too tender; those four to five cun long, with tips resembling the red of a horse, are best. They must be combined with other herbs to achieve efficacy.