〔 曰〕凡使勿用青赤色及半白半青、半赤半黑者。自有黄色，内莹净似物命者，贵也
。凡
件合
汁尽
取出
萝卜
荚汤
以竹
〔 曰〕凡使白矾石，以瓷瓶盛，于火中 令内外通赤，用钳揭起盖，旋安石蜂巢入内
烧之。每十两用巢六两，烧尽为度。取出放冷，研粉，以纸裹，安五寸深土坑中一宿，取用。
又
内
一
谓之枯矾，不 者为生矾。若入服食，须循法度。按九鼎神丹秘诀，炼矾石入服食法∶用新
桑合 一具。于密室净扫，以火烧地令热，洒水于上，或洒苦酒于上，乃布白矾于地上，以
覆之，四面以灰拥定。一日夜，其石精皆飞于 上，扫取收之。未尽者，更如前法，数遍
乃止，此为矾精。若欲作水，即以扫下矾精一斤，纳三年苦酒一斗中清之，号曰矾华，百日
弥佳。若急用之，七日亦可。
〔时珍曰〕以芒硝于风日中消尽水气，自成轻飘白粉也。或以瓷瓶盛，挂檐下，待硝渗
出瓶外，刮下收之。别有甜瓜盛硝渗出刮收者，或黄牯牛胆囊收硝刮取，皆非甜硝也。
〔雷 曰〕凡使须去头尾尖处，其头尾吐人。每用切长三寸，掰作六七片，入瓷器中盛
，用
炮令
熟，
〔 曰〕凡使勿用木 草，真相似，只是生时叶短并根横也。须去头上皱皮，蒸半日，
擘细，于槐砧上锉用。〔时珍曰〕今人但捶扁，以蜜水涂炙数次，以熟为度。亦有以盐汤润
透，
【雷斅曰】凡是使用石硫黄，不要选用青色、赤色以及半白半青、半赤半黑的。自有那种黄色、内部晶莹洁净且像有生命之物一样的，才是珍贵的。
【雷斅曰】凡是使用白矾石，用瓷瓶盛装，在火中烧至内外通红，用钳子揭开盖子，随即放入石蜂巢进去烧制。每十两白矾石用六两石蜂巢，烧尽为止。取出放冷，研成粉末，用纸包裹，埋在五寸深的土坑中一夜，然后取用。
【雷斅曰】又有一种方法，将白矾石煅烧后称为枯矾，没有煅烧的称为生矾。如果要入服食（道教炼丹或养生服用），必须遵循法度。据《九鼎神丹秘诀》记载，炼制矾石用于服食的方法：用一个新桑木做的蒸笼。在密室里打扫干净，用火烤热地面，在上面洒水，或者洒醋在上面，然后把白矾铺在地上，用桑叶覆盖它，四周用灰围住固定。经过一天一夜，石头的精华都飞集到桑叶上，扫下来收集起来。剩下的，再像前法一样操作，多次之后才停止，这叫做矾精。如果想要制成水状，就把扫下来的矾精一斤，放入三年陈醋一斗中澄清，号称矾华，一百天更加好。如果急着用，七天也可以。
【李时珍曰】用芒硝在风和日光下消尽水分，自然成为轻飘的白粉。或者用瓷瓶盛装，挂在屋檐下，等待硝渗出瓶外，刮下来收集。另有用甜瓜盛放硝使其渗出后刮取的，或用黄牛胆囊收集硝并刮取的，这些都不是甜硝。
【雷斅曰】凡是使用药材（此处指甘草，原文缺字但语境为甘草炮制），必须去掉头尾尖处，因为头尾会使人呕吐。每次使用时切成三寸长，掰成六七片，放入瓷器中盛装，用文火炮制令其熟透。
【雷斅曰】凡是使用药材（此处指黄芪，原文缺字但语境为黄芪鉴别与炮制），不要选用木质草质相似的伪品，真品和伪品很像，只是生长时叶子短并且根横生。必须去掉头上皱皮，蒸半个时辰，掰细，在槐木砧板上锉碎使用。【李时珍曰】现在的人只是捶扁，用蜜水涂抹炙烤数次，以熟透为限度。也有用盐汤润透的。
[Lei Xiao said] When using Shi Liu Huang (Stibnite, *Realgar* or *Orpiment* contextually often refers to Sulfur in ancient texts, specifically here likely native sulfur or processed sulfur), do not use those that are green, red, half-white and half-green, or half-red and half-black. The ones that are naturally yellow, internally crystal clear and pure, resembling living organisms, are precious.
[Lei Xiao said] When using Bai Fan Shi (Alum Stone), place it in a porcelain bottle and heat it in fire until both the inside and outside turn red. Use tongs to lift the lid, then immediately insert Shi Feng Chao (Honeycomb) into it and burn. For every ten taels of Bai Fan Shi, use six taels of Honeycomb, burning until exhausted. Take out, allow to cool, grind into powder, wrap in paper, and bury in a soil pit five cun deep for one night before use.
[Lei Xiao said] Another method: calcined Alum is called Ku Fan (Burnt Alum), while uncalcined is Sheng Fan (Raw Alum). If intended for ingestion (Fu Shi, alchemical consumption), one must follow strict procedures. According to the "Secrets of the Nine Cauldrons Divine Elixir," the method for refining Alum for ingestion is as follows: Use a new mulberry wood steamer. Clean a secret room thoroughly, heat the floor with fire, sprinkle water on it, or sprinkle vinegar on it. Then spread Bai Fan (White Alum) on the ground, cover it with Sang Ye (Mulberry Leaves), and secure the four sides with ash. After one day and night, the essence of the stone will fly onto the leaves. Sweep them down and collect them. Repeat this process with the remaining material until finished; this is called Fan Jing (Alum Essence). To make it into a liquid form, take one jin of the collected Alum Essence and clarify it in one dou of three-year-old vinegar (Ku Jiu). This is called Fan Hua (Alum Flower). It is best after one hundred days, but seven days suffice if urgent.
[Li Shizhen said] By placing Mang Xiao (Mirabilite, *Natrii Sulfas*) in wind and sunlight until all moisture evaporates, it naturally becomes a light, white powder. Alternatively, store it in a porcelain bottle hanging under the eaves; wait for the salt to seep out of the bottle, scrape it off, and collect it. Others use sweet melons to hold the salt until it seeps out for scraping, or use the gallbladder of a yellow ox to collect the salt. These methods do not produce Tian Xiao (Sweet Salt/Niter).
[Lei Xiao said] When using [Gan Cao / Licorice Root], remove the head, tail, and tip ends, as these parts may induce vomiting. Cut each piece into three-cun lengths, break into six or seven slices, place in a porcelain vessel, and roast over mild heat until cooked through.
[Lei Xiao said] When using [Huang Qi / Astragalus Root], do not use woody herbs that resemble it. The genuine herb is similar but has shorter leaves when growing and a horizontal root structure. Remove the wrinkled skin from the top, steam for half a zhi (approx. 2 hours), break into fine pieces, and chop on a locust wood cutting board for use. [Li Shizhen said] Nowadays, people merely flatten it by pounding, coat it with honey water, and roast it several times until cooked. Some also moisten it thoroughly with salt water.