即皮硝。又名盐硝。味咸辛苦。性寒。无毒。禀天地至阴极寒之气而生。降也。阴也
。石苇为使。畏三棱、莪术。
【主治】主百病。除寒热邪气。逐六腑积聚。结固留癖。能化七十二种石。（本经） 胃
中食
女子月候不通。（甄权） 通泄五脏百病。治天行热疾头痛。消肿毒。排脓。（大明） 〔芒
硝〕主五
破五淋。推陈致新。（别录） 下瘰 黄胆病。时疾壅热。能散恶血。堕胎。敷漆疮效。（甄
权） 〔马
〔风化硝〕
肿痛。（时
【归经】入胃大肠三焦三经。为下泄除热。润燥软坚之品。
【前论】时珍曰。硝有水火二种。形质虽同。性味迥别。惟神农本经朴硝硝石二条为正。
神
块者
出马
之称
出芒
黄以
三四
走而
芒
味辛。其性寒。无毒。
【主治】主心热烦躁。并五脏宿滞症结。（甄权） 明目。退膈上虚热。并消肿毒（大
明）
【归经】入胃大肠三焦三经。为破结泄热之品。
【前论】苏恭曰。元明粉治肿毒一句。非伏阳在内不可用。若用治真阴毒。杀人甚速。 东
垣曰。元明粉之用有二。去胃中实热荡肠中宿垢。大抵用此以代盆硝。 汪颖曰。元明粉
炼多遍。佐以甘草。去其咸寒之毒。遇有三焦肠胃实热积滞。少年气壮者。量与服之。殊有
速效。若脾胃虚冷。阴虚火动者。服之。速之死矣。 仲淳曰。大明言膈上虚热。当作实热
。邪解心凉故热退也。
【禁忌】经疏曰。凡病不由邪热闭结。及血枯津涸。以致大肠燥结。阴虚精乏。以致大
热骨蒸。火炎于上。以致头痛目昏。口渴耳聋。咽痛。吐血衄血。咳嗽痰壅。虚极类实等
症。均
【炮制】经疏曰。元明粉。即芒硝投滚汤沸化。夜置冰霜之下。结起在水面上者。用白
莱菔切片煮汁。投硝。以结起多次者为上。其色莹白。其味辛咸也。
这就是皮硝。又名盐硝。味道咸、辛、苦。性质寒凉。没有毒性。禀受天地间极阴极寒之气而生。其性主降。属于阴。以石苇为引经药。畏惧三棱和莪术。
【主治】主治各种疾病。去除寒热邪气。驱逐六腑中的积聚之物。消除坚固的结块和停留的癖病。能够化解七十二种结石。（出自《神农本草经》）治疗胃中食物停滞。女子月经不通。（出自甄权）通泄五脏百病的邪气。治疗流行性热疾引起的头痛。消肿毒。排脓。（出自李时珍《本草纲目》引陈藏器语）〔芒硝〕主治五种淋证。推陈出新。（出自《名医别录》）治疗瘰疬、黄疸病、时行壅热之症。能够消散恶血。堕胎。外敷治疗漆疮有效。（出自甄权）〔马牙硝〕（原文此处有缺漏，据上下文推测可能涉及马牙硝的主治或性状，但原文仅存“马”字及后续断裂，故依原文翻译）肿痛。（出自某医家，原文残缺）
【前论】李时珍说：硝有水硝和火硝两种。虽然形质相同，但性味截然不同。只有《神农本草经》中朴硝和硝石的记载是正确的。神……（原文此处断裂）块者……出马……之称……出芒……黄以……三四……走而……芒……（原文此处严重残缺，无法完整翻译，仅能识别部分字词）味道辛。性质寒凉。没有毒性。
【主治】主治心热烦躁。以及五脏宿滞症结。（出自甄权）明目。退去膈上的虚热。并消肿毒。（出自大明）
【前论】苏恭说：元明粉治疗肿毒这一句，如果不是伏阳在内，不可使用。如果用来治疗真阴毒，杀人非常快。李东垣说：元明粉的用法有两个方面。去除胃中的实热，荡涤肠中的宿垢。大抵是用它来代替盆硝。汪颖说：元明粉炼制多遍，佐以甘草，去掉其咸寒的毒性。遇到有三焦肠胃实热积滞，少年身体强壮的人，酌情服用。特别有速效。如果脾胃虚冷，阴虚火动的人，服用它，会迅速致死。仲淳说：大明所说的膈上虚热，应当作实热看待。邪气解除，心凉所以热退。
【禁忌】缪希雍《本草经疏》说：凡是疾病不是由邪热闭结引起，以及血枯津液干涸导致的大肠燥结，阴虚精亏导致的骨蒸大热，火炎于上导致的头痛目昏、口渴耳聋、咽痛、吐血衄血、咳嗽痰壅、虚极似实等症状，均……（原文此处截断，意为均不宜使用）
【炮制】缪希雍《本草经疏》说：元明粉，就是芒硝投入滚开的汤中沸化，晚上放置在冰霜之下，在水面上结晶形成的。用白菜切片煮汁，投入硝，以多次结晶者为上品。其颜色莹白，味道辛咸。
This is Piao Xiao (Mirabilite). Also known as Yan Xiao (Salt Mirabilite). It tastes salty, pungent, and bitter. Its nature is cold. It is non-toxic. It is born from the most extreme yin and cold qi of heaven and earth. Its action is descending. It belongs to Yin. Shi Wei (Lepidopteris Herba) serves as its guiding herb. It fears San Leng (Burreed Tuber) and E Zhu (Curcuma Rhizome).
[Indications] It treats various diseases. It eliminates pathogenic factors of cold and heat. It expels accumulations in the Six Fu organs. It resolves solid knots and lingering masses. It can dissolve seventy-two types of stones. (From *Shennong Bencao Jing*) It treats food stagnation in the stomach. It treats amenorrhea in women. (From Zhen Quan) It unblocks and drains pathogenic factors from the Five Zang organs and hundred diseases. It treats headache caused by epidemic febrile diseases. It reduces swelling and detoxifies. It discharges pus. (From Li Shizhen's *Bencao Gangmu* citing Chen Cangqi) [Mang Xiao (Crystallized Sodium Sulfate)] It treats five types of strangury. It pushes out the old and brings forth the new. (From *Mingyi Bielu*) It treats scrofula, jaundice, and epidemic stagnant heat. It can dissipate evil blood. It induces abortion. Applied externally, it is effective for lacquer dermatitis. (From Zhen Quan) [Ma Ya Xiao (Horse Tooth Nitre)] ...swelling and pain. (From an unspecified physician, text fragmentary)
[Meridian Tropism] Enters the Stomach, Large Intestine, and San Jiao (Triple Burner) meridians. It is a substance that purges downward, clears heat, moistens dryness, and softens hardness.
[Preliminary Discussion] Li Shizhen said: There are two types of Xiao (Nitre): water nitre and fire nitre. Although their form and quality are similar, their nature and taste are vastly different. Only the entries for Pu Xiao (Raw Mirabilite) and Xiao Shi (Niter) in *Shennong Bencao Jing* are correct. ...block... comes from Ma... title... comes from Mang... Huang Yi... three four... moves and... Mang... (Text severely fragmented here, unable to translate fully, only partial words identified) It tastes pungent. Its nature is cold. It is non-toxic.
[Indications] It treats heart heat and restlessness. And stagnation and knotting syndromes in the five Zang organs. (From Zhen Quan) It brightens the eyes. It clears deficient heat above the diaphragm. And reduces swelling and detoxifies. (From Da Ming)
[Meridian Tropism] Enters the Stomach, Large Intestine, and San Jiao (Triple Burner) meridians. It is a substance that breaks knots and drains heat.
[Preliminary Discussion] Su Gong said: Regarding Yuan Ming Fen (Refined Mirabilite) treating swelling and toxicity, this applies only if there is hidden yang within. If used to treat true yin cold toxicity, it kills very quickly. Li Dongyuan said: The use of Yuan Ming Fen has two aspects. To remove excess heat in the stomach and sweep away accumulated filth in the intestines. Generally, it is used to replace Pen Xiao (Basin Nitre). Wang Ying said: Yuan Ming Fen is refined multiple times, assisted by Gan Cao (Licorice Root), to remove its salty-cold toxicity. When encountering excess heat and accumulation stagnation in the San Jiao and gastrointestinal tract, or in youths with strong constitution, it should be administered in measured doses. It yields particularly rapid effects. However, for those with spleen-stomach deficiency-cold or yin deficiency with hyperactive fire, taking it will lead to rapid death. Zhong Chun said: Da Ming's mention of "deficient heat above the diaphragm" should be interpreted as "excess heat." When the pathogen is resolved and the heart cools, the heat subsides.
[Contraindications] Miao Xiyong's *Bencao Jing Shu* states: For any disease not caused by pathological heat closure and binding, nor due to blood depletion and fluid exhaustion leading to dry constipation of the large intestine, nor due to yin deficiency and essence scarcity leading to bone-steaming fever, nor due to fire flaming upward leading to headache, blurred vision, thirst, deafness, sore throat, hematemesis, epistaxis, cough with copious phlegm, or deficiency extremes mimicking excess syndromes, all... (Text cuts off here, implying these conditions are contraindicated)
[Processing] Miao Xiyong's *Bencao Jing Shu* states: Yuan Ming Fen is made by dissolving Mang Xiao (Crystallized Sodium Sulfate) in boiling water, placing it under ice and frost at night, and collecting the crystals that form on the water surface. Using white Bai Cai Lu Bo (Radish) slices boiled in juice, adding the nitre, and repeating the crystallization process multiple times yields the best quality. Its color is crystal clear and white; its taste is pungent and salty.