〔弘景曰〕人参易蛀 ，唯纳新器中密封，可经年不坏。〔炳曰〕人参频见风日则易蛀
，惟用盛过麻油瓦罐，泡净焙干，入华阴细辛与参相间收之，密封，可留经年。一法∶用淋
过灶
宜隔
〔 曰〕凡使勿用木梗，真似桔梗，只是咬之腥涩不堪。凡用桔梗，须去头上尖硬二、
三分以来、并两畔附枝。于槐砧上细锉，用生百合捣膏，投水中浸一伏时滤出，缓火熬令干
用。
〔 曰〕凡采得以溪水洗净蒸之，从巳至子，薄切曝干用。〔颂曰〕羊公服黄精法∶二
月、
汁；
之。
密盖
渐渐
可食
〔 曰〕凡使勿用黄精并钩吻，二物相似。葳蕤节上有须毛，茎斑，叶尖处有小黄点，
为不同。采得以竹刀刮去节皮，洗净，以蜜水浸一宿，蒸了焙干用。
〔 曰〕凡使，先于槐砧上锉细，焙干，木臼杵捣，勿犯铁器。〔时珍曰〕凡用，拣肥
润里白者，去毛切。引经上行则用酒浸焙干，下行则用盐水润焙。
〔 曰〕凡使先须清酒浸一宿，至明以棕刷去沙土浮甲，劈破中心，去白膜一重，如竹
丝草样。有此，能隔人心前气不散，令人上气也。以甑蒸之，从午至酉取出，又用酥炙得所。
〔 曰〕修事天麻十两，锉安于瓶中。用蒺藜子一镒，缓火熬焦，盖于天麻上，以三重
纸封
若
以湿纸包，于糠火中煨熟，取出切片，酒浸一宿，焙干用。
【陶弘景说】人参容易生虫，只有放入新的容器中密封保存，可以经过一年也不坏。
【苏颂引前人之语说】人参频繁见到风日就容易生虫，只有用曾经装过麻油的瓦罐，将药泡洗干净后焙干，放入华阴产的细辛与人参交替层叠存放，密封起来，可以留存经年。另一种方法：用淋过灶灰的水……（原文此处有缺漏）
【某医家曰】凡是使用桔梗时，不要使用木质梗，那些看起来像桔梗的木梗，只是咬起来腥味涩口难以下咽。凡是使用桔梗，必须去掉头部尖硬的两三分部分，以及两侧附生的枝条。在槐木砧板上细细切碎，用生百合捣成膏状，投入水中浸泡一个时辰（约两小时），滤出药液，用慢火熬煮至干燥后使用。
【某医家曰】凡是采集到黄精，要用溪水洗净后蒸制，从巳时（上午9-11点）到子时（夜间11-1点），切成薄片晒干后使用。【苏颂说】羊公服用黄精的方法：二月、三月……（原文此处有缺漏）汁；……密盖……渐渐……可食。
【某医家曰】凡是使用时，不要用黄精和钩吻，这两种药外形相似。葳蕤（玉竹）节上有须毛，茎上有斑点，叶尖处有小黄点，以此作为区别。采集后用竹刀刮去节皮，洗净，用蜜水浸泡一夜，蒸过后焙干使用。
【某医家曰】凡是使用天麻，先在槐木砧板上锉细，焙干，用木臼杵捣碎，不要接触铁器。【李时珍说】凡是使用，挑选肥润、内部洁白的，去掉毛须后切片。若要引药上行入经，则用酒浸泡后焙干；若要下行，则用盐水润湿后焙干。
【某医家曰】凡是使用，先用清酒浸泡一夜，第二天早晨用棕刷去掉沙土和浮甲，劈开中心，去掉一层白色薄膜，样子像竹丝草一样。如果有这层膜，能阻隔人心前的气不散，导致人上气。用甑蒸它，从午时（中午11-13点）到酉时（下午5-7点）取出，再用酥油炙烤得当。
【某医家曰】修治天麻十两，锉碎放在瓶中。用蒺藜子一镒（古代重量单位），用慢火熬焦，覆盖在天麻上面，用三层纸封口……若……用湿纸包裹，在糠火中煨熟，取出切片，用酒浸泡一夜，焙干后使用。
[Tao Hongjing said] Ginseng is prone to insect infestation. It can remain unspoiled for a year only if stored in a new container and sealed tightly.
[Su Song cited earlier authorities saying] Frequent exposure to wind and sunlight makes ginseng prone to insect infestation. One method is to use a ceramic jar that previously held sesame oil, wash the ginseng thoroughly, dry it by baking, and store it alternately with fine asarum (Xi Xin) from Huayin. Seal it tightly, and it can be kept for years. Another method: Use water filtered through stove ash... [text missing here].
[An unknown physician said] When using Platycodonis Radix (Jie Geng), do not use woody stems that resemble Platycodonis Radix but taste fishy and astringent when chewed. When using Platycodonis Radix, remove the hard tip of the head (about 2-3 fen) and the lateral branches. Finely chop on a locust wood cutting board, mash fresh Lilii Bulbus (Bai He) into a paste, soak in water for one shichen (approx. 2 hours), filter out, and slowly boil until dry for use.
[An unknown physician said] When harvested, wash Platycodonis Radix with stream water, steam it from Si hour (09:00-11:00) to Zi hour (23:00-01:00), slice thinly, and sun-dry for use. [Su Song said] The method of Lord Yang taking Polygonati Rhizoma (Huang Jing): In February and March... [text missing] juice; ... cover tightly ... gradually ... edible.
[An unknown physician said] Do not confuse Polygonati Rhizoma (Huang Jing) with Gelsemii Radix (Gou Wen), as they look similar. Dispori Rhizoma (Wei Rui / Yuzhu) has whisker-like hairs at the nodes, spotted stems, and small yellow dots at the leaf tips, which distinguishes it. After harvesting, scrape off the nodal skin with a bamboo knife, wash clean, soak in honey water overnight, steam, then bake dry for use.
[An unknown physician said] When processing Gastrodiae Rhizoma (Tian Ma), first chop finely on a locust wood board, bake dry, and pound in a wooden mortar. Avoid contact with iron vessels. [Li Shizhen said] Select plump, moist rhizomes with white interiors, remove hairs, and slice. To guide the medicine upward along the meridians, soak in wine and bake dry; to guide it downward, moisten with salt water and bake dry.
[An unknown physician said] First soak in clear rice wine overnight. At dawn, brush off sand and floating scales with a palm fiber brush. Split the center, remove a layer of white membrane resembling bamboo silk fibers. If this membrane remains, it can block the Qi in the chest, causing rebellious Qi. Steam in a steamer from Wu hour (11:00-13:00) to You hour (17:00-19:00), take out, and roast properly with butter/animal fat.
[An unknown physician said] For processing ten liang of Gastrodiae Rhizoma (Tian Ma), chop and place in a bottle. Roast one yi (ancient weight unit) of Tribuli Fructus (Ji Li) until scorched over slow fire, cover it over the Tian Ma, seal with three layers of paper... [text missing] ... wrap in wet paper, bake in chaff fire until cooked, take out, slice, soak in wine overnight, and bake dry for use.