〔 曰〕凡采得去茎，于槐砧上细锉，用生甘草汤、荠 自然汁二味，搅浸三日，其水
如墨汁，乃漉出，用东流水淘六、七次，令水清为度。漉出，于土器中熬脆用之。〔时珍曰〕
今
〔时珍曰〕凡用去壳，取色白者，以纸包，压去油，取霜用。
〔 曰〕修事莨菪子十两，以头醋一镒，煮干为度。却用黄牛乳汁浸一宿，至明白乳汁
黑，即是真者。晒干捣筛用。
〔 曰〕凡使勿用黑天赤利子，缘在地蒌上生，是颗两头尖有毒。其蓖麻子，节节有黄
黑斑
水一
〔 曰〕采时连根苗收。如用茎叶，临时去根。以甘草细锉，同水拌湿蒸之。临时去甘
草，取蜀漆细锉，又拌甘草水匀，再蒸，日干用。其常山，凡用以酒浸一宿，漉出日干，熬
捣用
〔保升曰〕附子、乌头、天雄、侧子、乌喙，采得，以生熟汤浸半日，勿令灭气，出以
白灰 之，数易使干。又法∶以米粥及糟曲等淹之。并不及前法。〔颂曰〕五物收时，一处
造酿
其
之
曰
酿
密
难
闽浙才得其中者，其上品则皆贵人得之矣。〔弘景曰〕凡用附子、乌头、天雄，皆热灰微炮
令拆，勿过焦。惟姜附汤生用之。俗方每用附子，须甘草、人参、生姜相配者，正制其毒故
也。〔 曰〕凡使乌头，宜文武火中炮令皴拆，擘破用。若用附子，须底平有九角如铁色，
一个重一两者，即是气全。勿用杂木火，只以柳木灰火中炮令皴拆，以刀刮去上孕子，并去
底尖，擘破，于屋下平地上掘一土坑安之，一宿取出，焙干用。若阴制者，生去皮尖底，薄
切，以东流水并黑豆浸五日夜，漉出，日中晒干用。〔震亨曰〕凡乌、附、天雄，须用童子
小便浸透煮过，以杀其毒，并助下行之力，入盐少许尤好。或以小便浸二七日，拣去坏者，
以竹刀每个切作四片，井水淘净，逐日换水，再浸七日，晒干用。〔时珍曰〕附子生用则发
散，熟用则峻补。生用者，须如阴制之法，去皮脐入药。熟用者，以水浸过，炮令发拆，去
皮脐，乘热切片再炒，令内外俱黄，去火毒入药。又法∶每一个，用甘草二钱，盐水、姜汁
、童尿各半盏，同煮熟，出火毒一夜用之，则毒去也。
【雷学曰】凡是采挖后去掉茎秆的，在槐木砧板上细细切碎，用生甘草汤、荠菜自然汁这两味药液，搅拌浸泡三天，水变成像墨汁一样黑，然后滤出药材，用东流水淘洗六到七次，直到水变清为止。滤出后，放在土器中熬至干脆备用。
【李时珍曰】现在（处理）凡是用到的（附子），去掉外壳，选取颜色洁白的，用纸包裹，压榨去油，取其中的霜状物使用。
【雷学曰】炮制莨菪子十两，用头醋一镒，煮至汤汁干尽为度。然后用黄牛乳汁浸泡一夜，直到乳汁变白而原来的液体变黑，这才是真正的（经过处理的）。晒干后捣碎筛细使用。
【雷学曰】凡是采挖得到的（常山），粗捣碎，与橡实相对拌匀混合，蒸一天，拣出来晒干的。
【雷学曰】凡是用到的，不要用黑天赤利子，因为它生长在蒌藤上，是两头尖的果实，有毒。至于蓖麻子，节节上有黄黑斑点……（原文此处有缺漏）
【雷学曰】采收时连根苗一起收。如果要用茎叶，临时去掉根部。将甘草细细切碎，同水拌湿蒸它。临时去掉甘草，取蜀漆细细切碎，又拌入甘草水均匀，再蒸，晒干使用。至于常山，凡是用到的，用酒浸泡一夜，滤出晒干，炒捣使用。
【雷敩曰】凡是采挖后去掉头部（指附子侧芽等），用糯米泔水煮熟，从巳时到未时（约上午9点到下午3点），晒干使用。
【郑保升曰】附子、乌头、天雄、侧子、乌喙，采挖后，用生水和熟水浸泡半天，不要让药效散失，取出后用白灰覆盖，多次更换使干燥。另一种方法：用米粥和糟曲等淹没它们。都不如前一种方法好。【苏颂曰】这五种药材收获时，在一处酿造……（原文此处有缺漏）闽浙地区才得到其中好的，上品则都是贵人得到了。
【陶弘景曰】凡是用附子、乌头、天雄，都用热灰微微炮制令其开裂，不要过焦。只有姜附汤中生用。俗方每用附子，必须配伍甘草、人参、生姜，正是为了制约它的毒性。
【雷学曰】凡是用乌头，宜用文武火中炮制令其皱裂，掰开使用。如果用附子，须选底部平整有九个角如铁色的，一个重一两的，就是气全的。不要用杂木火，只用柳木灰火中炮制令其皱裂，用刀刮去上面孕育的子块，并去掉底部尖端，掰开，在屋檐下平地上挖一个土坑安放它，一夜后取出，焙干使用。如果是阴制法，生品去皮尖底，薄切，用东流水并黑豆浸泡五昼夜，滤出，在日中晒干使用。
【朱震亨曰】凡是用乌头、附子、天雄，必须用童子小便浸透煮过，以杀灭其毒性，并助其下行力量，加入少许盐更好。或者用小便浸泡十四天，拣去坏的，用竹刀每个切成四片，井水淘净，每日换水，再浸泡七天，晒干使用。
【李时珍曰】附子生用则发散，熟用则峻补。生用的，须按照阴制的方法，去皮脐入药。熟用的，用水浸泡过，炮制令其开裂，去皮脐，趁热切片再炒，令内外都变黄，去除火毒后入药。另一种方法：每一个附子，用甘草二钱，盐水、姜汁、童尿各半盏，同煮熟，去除火毒一夜后使用，这样毒性就去了。
[Lei Xue said] When herbs are harvested and stems removed, they should be finely chopped on a locust wood cutting board. They are then soaked for three days in a mixture of raw Licorice Root Decoction (Gancao Tang) and natural juice of Shepherd's Purse (Qimai). The liquid will turn black like ink. The herbs are then strained out and washed six or seven times with flowing water from the east until the water runs clear. After straining, they are dried to crispness in earthenware vessels for use.
[Li Shizhen said] Currently, when using [Aconite], remove the shell, select the white-colored pieces, wrap them in paper, press to remove the oil, and use the resulting "frost" (residue).
[Lei Xue said] To process 10 liang of Datura Seed (Langdangzi), boil it with one yi of first-run vinegar until the liquid is dry. Then soak it overnight in yellow cow's milk. When the milk turns white and the previous liquid turns black, it indicates true processing. Dry it in the sun, pound, and sieve for use.
[Lei Xue said] For any harvested [Polygala Root/Changshan], coarsely crush it, mix evenly with oak acorns, steam for one day, pick out, and dry in the sun.
[Lei Xue said] When using, do not use Heitian Chilizhi, as it grows on cucurbit vines, has pointed ends at both sides, and is toxic. As for Castor Bean (Bimazi), it has yellow and black spots on its segments... [Text missing].
[Lei Xue said] Harvest together with roots and seedlings. If only stems and leaves are needed, remove the roots temporarily. Finely chop Licorice Root (Gancao), moisten with water, and steam. Temporarily remove the Licorice Root, take Schizonepetae Herba (Shuqi), finely chop it, mix evenly with Licorice Root water, steam again, and dry in the sun for use. For Polygala Root (Changshan), whenever used, soak it in wine overnight, strain, dry in the sun, stir-fry, and pound.
[Lei Xiao said] When harvested, remove the head [lateral buds]. Boil in rice washing water from Si hour (9-11 AM) to Wei hour (1-3 PM), then dry in the sun for use.
[Zheng Baosheng said] Fuzi (Prepared Aconite Lateral Root), Wutou (Aconitum Carleii Root), Tianxiong (Aconitum Radix), Cezi (Aconitum Lateral Root), and Wu Hui (Aconitum Beagleianum Root), after harvesting, should be soaked in raw and cooked water for half a day, ensuring the Qi does not dissipate. Remove and cover with white ash, changing frequently until dry. Another method: submerge in rice porridge and yeast lees. Neither is as effective as the former method. [Su Song said] Regarding the collection of these five substances, brewing them in one place... [Text missing]. Only those from Fujian and Zhejiang achieve the proper standard; superior grades are obtained by nobles.
[Tao Hongjing said] Whenever using Fuzi, Wutou, or Tianxiong, gently roast them in hot ashes until they crack, but do not over-burn. Only in Ginger-Aconite Decoction (Jiangfu Tang) are they used raw. In common prescriptions, Fuzi must be combined with Licorice Root (Gancao), Ginseng (Renshen), and Fresh Ginger (Shengjiang) precisely to counteract its toxicity.
[Lei Xue said] When using Wutou, roast over medium-low heat until wrinkled and cracked, then break apart for use. If using Fuzi, select those with a flat base and nine angles resembling iron color, weighing one liang each, indicating complete Qi. Do not use fire from miscellaneous woods; only use fire from willow wood ashes to roast until wrinkled and cracked. Scrape off the upper lateral buds with a knife, remove the sharp tip, break apart, place in an earth pit dug on level ground under eaves, leave overnight, then take out, bake dry, and use. If processed via the "Yin" method, take raw herb, remove skin, tips, and base, slice thinly, soak in eastern flowing water and black soybeans for five days and nights, strain, and dry in the sun.
[Zhu Zhenheng said] When using Wutou, Fuzi, or Tianxiong, they must be soaked thoroughly in urine of a young boy and boiled to reduce toxicity and assist downward movement. Adding a little salt is particularly good. Alternatively, soak in urine for fourteen days, discard damaged pieces, cut each into four slices with a bamboo knife, wash clean with well water, change water daily, soak for another seven days, then dry in the sun for use.
[Li Shizhen said] Raw Fuzi disperses, while cooked Fuzi strongly tonifies. For raw use, follow the Yin processing method: remove skin and navel before adding to medicine. For cooked use, soak in water, roast until cracked, remove skin and navel, slice while hot, stir-fry again until both inside and outside turn yellow, remove fire toxicity, then add to medicine. Another method: for each piece of Fuzi, use two qian of Licorice Root (Gancao), half cup of salt water, ginger juice, and child's urine. Cook together thoroughly, remove fire toxicity overnight, then use. This eliminates the toxicity.