葛根四两 麻黄三两（去节，汤泡，去黄汁，焙干） 桂枝二两（去皮） 芍药二两 甘
草
二两
上八味，以水一斗，先煮葛根、麻黄减二升，去白沫〔法〕，纳诸药，煮取三升，去滓
〔法
葛根汤，升剂也。半夏辛滑，芍药收阴，降药也。太阳、阳明两经皆病，开阖失机，故
以升
奠安
栀子十四枚（擘，生用） 香豉四合（绵裹）
上二味，以水四升，先煮栀子得二升半〔法〕，纳豉，煮取一升半，去滓〔法〕，分为二
服
栀子豉汤为轻剂，以吐上焦虚热者也。第栀子本非吐药，以此二者生熟互用，涌泄同行，
而
既欲其宣，又欲其降，两者气争于阳分，自必从宣而越于上矣。余以生升熟降为论，柯韵伯
以栀子之性屈曲下行，淡豉腐气上蒸而为吐，引证瓜蒂散之吐，亦在于豉汁。吾恐瓜蒂亦是
上涌之品，吐由瓜蒂，非豉汁也。存之以俟君子教我。
栀子十四枚（生用） 甘草二两 香豉四合（绵裹）
上三味，以水四升，先煮栀子、甘草得二升半〔法〕，纳豉，煮取一升半，去滓〔法〕，
分
栀子豉汤，吐胸中热郁之剂。加甘草一味，能治少气，而诸家注释皆谓益中，非理也。
盖少
之热
栀子十四枚（生用） 生姜五两 香豉四合（绵裹）
上三味，以水四升，先煮栀子、生姜得二升半〔法〕，纳豉，煮取一升半，去滓〔法〕，
分
栀子豉汤加生姜，则又何说也？盖栀豉为轻剂，以吐胸中之热，若呕则热更在脾，窒于
胃矣
此章
葛根四两 麻黄三两（去掉节，用热水浸泡，去掉黄色的汁液，烘干） 桂枝二两（去掉皮） 芍药二两 甘草二两
以上八味药，用水一斗，先煮葛根、麻黄，水量减少二升，去掉白色的泡沫〔煎煮方法〕，放入其他药物，煮取三升，去掉药渣〔煎煮方法〕
葛根汤是升提的方剂。半夏辛滑，芍药收敛阴气，属于降逆的药物。太阳经和阳明经同时发病，开阖功能失调，所以用升提之法来安定正气。
栀子十四枚（掰开，生用） 香豉四合（用丝织品包裹）
以上两味药，用水四升，先煮栀子得到二升半〔煎煮方法〕，放入香豉，煮取一升半，去掉药渣〔煎煮方法〕，分为两次服用。
栀子豉汤是轻清之剂，用来涌吐上焦的虚热。只是栀子本来不是催吐药，因为这两味药生熟配合使用，涌泄之力并行，既然想要宣散，又想要降逆，两者的气机在阳分相争，自然就会随着宣散之势向上越出。我用“生者升、熟者降”的理论来论述，柯韵伯认为栀子的性质屈曲下行，淡豆豉腐气上蒸从而引起呕吐，引用瓜蒂散中的呕吐也是由于豆豉汁的作用。我担心瓜蒂也是向上涌吐的药物，呕吐是由瓜蒂引起的，而不是豆豉汁。将此观点保存下来，等待君子教我。
栀子十四枚（生用） 甘草二两 香豉四合（用丝织品包裹）
以上三味药，用水四升，先煮栀子、甘草得到二升半〔煎煮方法〕，放入香豉，煮取一升半，去掉药渣〔煎煮方法〕，分...
栀子豉汤是涌吐胸中热郁的方剂。加入甘草一味，能治疗少气，但各家注释都说是补益中焦，这不符合医理。大概是因为少气...的热邪。
栀子十四枚（生用） 生姜五两 香豉四合（用丝织品包裹）
以上三味药，用水四升，先煮栀子、生姜得到二升半〔煎煮方法〕，放入香豉，煮取一升半，去掉药渣〔煎煮方法〕，分...
栀子豉汤加生姜，又有什么说法呢？大概栀豉汤是轻清之剂，用来涌吐胸中的热邪，如果发生呕吐，那么热邪更在脾脏，阻滞于胃了...
这一章
Ge Gen Si Liang (Puerariae Radix, four liang) Ma Huang San Liang (Ephedrae Herba, three liang; remove nodes, soak in hot water, remove yellow juice, dry by baking) Gui Zhi Er Liang (Cinnamon Twig, two liang; remove bark) Shao Yao Er Liang (Peony Root, two liang) Gan Cao Er Liang (Licorice Root, two liang)
These eight ingredients are decocted with one dou of water. First, boil Ge Gen and Ma Huang until the liquid reduces by two sheng, then remove the white foam [method]. Add the remaining herbs, boil to obtain three sheng, and strain the dregs [method].
Ge Gen Tang is a formula that lifts and raises. Ban Xia is pungent and slippery, while Shao Yao collects Yin; these are descending agents. When both the Taiyang (Greater Yang) and Yangming (Yang Brightness) meridians are diseased, and the mechanisms of opening and closing fail, lifting methods are used to stabilize the righteous Qi.
Zhi Zi fourteen seeds (cracked, used raw) Xiang Chi four he (Fermented Soybean, four he; wrapped in silk)
These two ingredients are decocted with four sheng of water. First, boil Zhi Zi to obtain two and a half sheng [method], then add Xiang Chi, boil to obtain one and a half sheng, and strain the dregs [method]. Divide into two doses for administration.
Zhi Zi Chi Tang is a light and clear agent used to induce vomiting of deficient heat in the Upper Jiao (Upper Burner). However, Zhi Zi itself is not an emetic. Because these two herbs are used raw and cooked together, their purgative and emetic actions proceed simultaneously. Since there is a desire to disperse and also to descend, their qi contends in the Yang portion, naturally rising and venting upwards through dispersion. I argue based on "raw induces ascending, cooked induces descending." Ke Yunbo argues that Zhi Zi's nature curves downward, and the fermented vapor of Dan Chi rises upward to cause vomiting, citing that the vomiting in Gua Di San (Melon Seed Powder) is also due to Chi juice. I fear that Gua Di is also an upward-rising substance, and vomiting is caused by Gua Di, not by Chi juice. I preserve this view awaiting instruction from gentlemen.
Zhi Zi fourteen seeds (used raw) Gan Cao two liang (Licorice Root, two liang) Xiang Chi four he (Fermented Soybean, four he; wrapped in silk)
These three ingredients are decocted with four sheng of water. First, boil Zhi Zi and Gan Cao to obtain two and a half sheng [method], then add Xiang Chi, boil to obtain one and a half sheng, and strain the dregs [method]. Divide...
Zhi Zi Chi Tang is a formula for vomiting out heat stagnation in the chest. Adding Gan Cao can treat Sha Qi (shortness of breath/lack of vital energy), but commentators all claim it benefits the Middle Jiao, which is incorrect reasoning. It is likely due to the heat of Sha Qi...
Zhi Zi fourteen seeds (used raw) Sheng Jiang five liang (Fresh Ginger, five liang) Xiang Chi four he (Fermented Soybean, four he; wrapped in silk)
These three ingredients are decocted with four sheng of water. First, boil Zhi Zi and Sheng Jiang to obtain two and a half sheng [method], then add Xiang Chi, boil to obtain one and a half sheng, and strain the dregs [method]. Divide...
What is the explanation for adding Sheng Jiang to Zhi Zi Chi Tang? Generally, Zhi Chi is a light agent used to vomit out heat in the chest. If vomiting occurs, the heat is deeper in the Spleen, obstructing the Stomach...
This chapter