雷公云∶凡使，宜须细认取，诸般尚有百等，不可一一论之。有妙硫砂，如拳许大，或
重一镒，有十四面，面如镜，若遇阴沉天雨，即镜面上有红浆汁出；有梅柏砂，如梅子许大，
夜有光生，照见一室；有白庭砂，如帝珠子许大，面上有小星现；有神座砂，又有金座砂、
玉座砂，不经丹灶，服之而自延寿命；次有白金砂、澄水砂、阴成砂、辰锦砂、芙蓉砂、镜
面砂、箭旋砂、曹末砂、土砂、金星砂、平面砂、神末砂，以上不可一一细述
夫修事朱砂，先于一静室内焚香斋沐，然后取砂，以香水浴过了，拭干，即碎捣之，
后向钵中更研三伏时；竟，取一瓷锅子，着研了砂于内，用甘草、紫背天葵、五方草各锉之
，着砂上下，以东流水煮，亦三伏时，勿令水火缺失；时候满，去三件草，又以东流水淘令
净，干晒，又研如粉；用小瓷瓶子盛，又入青芝草、山须草半两盖之，下十斤火 ，从巳至
子时方歇，候冷，再研似粉。
如要服，则入熬蜜，丸如细麻子许大，空腹服一丸。如要入药中用，则依此法。
凡 ，自然住火。
每五两朱砂，用甘草二两、紫背天葵一镒、五方草自然汁一镒，若东流水，取足。
雷公云∶凡使，色黄黑者，浓而顽；赤色者，经妇人手把者，并不中用。须要光莹如冰
色者为上。
凡修事一斤，先用小地胆草、紫背天葵、生甘草、地黄汁各一镒，干者细锉，湿者取汁
；了，于瓷锅中安云母并诸药了，下天池水三镒，着火煮七日夜，水火勿令失度，其云母自
然成碧玉浆在锅底，却，以天池水猛投其中，将物搅之，浮如蜗涎者即去之；如此三度，淘
净了，取沉香一两，捣作末，以天池水煎沉香汤三升已来，分为三度；再淘云母浆了，日
中晒，任用之。
雷公说：凡是使用朱砂，必须仔细辨认。各种朱砂种类多达百种以上，无法一一列举。其中有妙硫砂，大小如拳头，或者重达一镒（古代重量单位），有十四个面，每个面像镜子一样光亮；如果遇到阴雨阴天，镜面上就会渗出红色的浆汁；有梅柏砂，大小如梅子，夜间会发光，能照亮整个房间；有白庭砂，大小如帝珠子，表面有小星显现；有神座砂，还有金座砂、玉座砂，不需要经过丹炉炼制，服用后自然能延年益寿；其次有白金砂、澄水砂、阴成砂、辰锦砂、芙蓉砂、镜面砂、箭旋砂、曹末砂、土砂、金星砂、平面砂、神末砂，以上这些无法一一详细叙述。
在炮制朱砂时，首先要在安静的室内焚香斋戒沐浴，然后取来朱砂，用香水清洗一遍，擦干后捣碎，再放入钵中研磨三个“伏”的时间（指长时间或特定时段）；完成后，取一个瓷锅，将研好的朱砂放入其中，加入甘草、紫背天葵、五方草，各切碎后，铺在朱砂的上下层，用东流水煮，同样煮三个“伏”的时间，不要让水和火有所缺失；时间到了，去掉那三种草药，再用东流水淘洗洁净，晒干，再次研磨成粉；装入小瓷瓶中，再加入青芝草、山须草半两覆盖在上面，下面用十斤柴火燃烧，从巳时到子时才停止，待冷却后，再次研磨成粉末状。
如果要内服，则加入熬制的蜂蜜，制成如细麻子大小的药丸，空腹服用一丸。如果要入药中使用，也依照此法。凡是炮制完成，自然停止火候。每五两朱砂，需用甘草二两、紫背天葵一镒、五方草的自然汁液一镒，若用东流水，需取足量。
雷公说：凡是使用的朱砂，颜色黄黑且质地浓厚坚硬的，以及赤色且经妇女手把玩过的，都不适用。必须选择光泽晶莹如冰色的为上品。
凡是炮制一斤云母，先用小地胆草、紫背天葵、生甘草、地黄汁各一镒，干药材切碎，湿药材取汁液；处理完后，将云母和诸药放入瓷锅中，加入天池水三镒，点火煮七天七夜，水和火不要失去节制，云母自然会变成碧玉状的浆液沉在锅底；然后，用天池水猛烈投入其中，搅拌物品，浮起如蜗牛涎沫的东西就去除掉；如此重复三次，淘洗干净后，取沉香一两，捣成粉末，用天池水煎煮沉香汤约三升，分为三次使用；再次淘洗云母浆液，在阳光下晒干，即可随意使用。
Lei Gong said: When using Cinnabar (Zhusha, 朱砂), one must carefully identify it. There are over a hundred varieties, which cannot be listed one by one. Among them is Miaoshu Sha (Wonderful Sulfur Cinnabar), the size of a fist or weighing one yi (an ancient unit of weight), with fourteen facets, each facet mirror-like; on cloudy or rainy days, red fluid exudes from the mirror surface. There is Meibai Sha (Plum Cypress Cinnabar), the size of a plum, emitting light at night that illuminates a room. There is Baiting Sha (White Court Cinnabar), the size of an imperial pearl, with small stars appearing on its surface. There is Shenzuo Sha (Divine Throne Cinnabar), as well as Jinzuo Sha (Golden Throne Cinnabar) and Yuzuo Sha (Jade Throne Cinnabar); these do not require processing in a cinnabar furnace, and consuming them naturally prolongs life. Others include Baijin Sha (White Gold Cinnabar), Chengshui Sha (Clear Water Cinnabar), Yincheng Sha (Yin-formed Cinnabar), Chenjin Sha (Chenbrocade Cinnabar), Furong Sha (Hibiscus Cinnabar), Jingmian Sha (Mirror Surface Cinnabar), Jianxuan Sha (Arrow Spiral Cinnabar), Caomo Sha (Cao Powder Cinnabar), Tusha (Earth Cinnabar), Jinxing Sha (Metal Star Cinnabar), Pingmian Sha (Flat Surface Cinnabar), and Shenmo Sha (Divine Powder Cinnabar). The above cannot be described in detail one by one.
To process Cinnabar, first burn incense and observe fasting and purification in a quiet room. Then take the Cinnabar, bathe it in fragrant water, wipe it dry, and crush it. Subsequently, grind it in a mortar for three "fu" periods (a long duration). Finally, place the ground Cinnabar into a porcelain pot. Add Licorice Root (Gancao, 甘草), Purple-backed Tiankui (Zibeitiankui, 紫背天葵), and Wufang Cao (Five-Direction Herb), all chopped, placing them above and below the Cinnabar. Boil with flowing water from the east for three "fu" periods, ensuring neither water nor fire is lacking. When time is up, remove the three herbs. Rinse thoroughly with eastern flowing water, dry in the sun, and grind again into powder. Store in a small porcelain bottle, covering with half a liang of Qingzhi Cao (Green Mushroom Herb) and Shanxu Cao (Mountain Beard Herb). Burn ten jin (ancient weight) of fuel under the container, starting from Si hour to Zi hour, then stop. After cooling, grind again into a fine powder.
If intended for internal use, mix with boiled honey and form pills the size of fine hemp seeds. Take one pill on an empty stomach. If intended for inclusion in medicinal prescriptions, follow this method. Upon completion of processing, the fire stops naturally. For every five liang of Cinnabar, use two liang of Licorice Root, one yi of Purple-backed Tiankui, one yi of natural juice from Five-Direction Herb, and sufficient eastern flowing water.
Lei Gong said: Cinnabar that is yellow-black, thick, and hard, or red and handled by women's hands, is useless. The best quality is that which is lustrous and translucent like ice.
To process one jin (ancient weight) of Mica (Yunmu, 云母), first use one yi each of Xiao Dichan Cao (Little Ground Gall Herb), Purple-backed Tiankui, Raw Licorice Root, and Rehmannia Juice (Dihuang Zhi, 地黄汁). Chop dry herbs finely and extract juice from wet ones. Place the Mica and herbs in a porcelain pot, add three yi of Tianchi Water (Heavenly Pool Water), and boil over fire for seven days and nights, maintaining proper water and fire levels. The Mica will naturally transform into a jade-green paste settling at the bottom. Then, vigorously pour Tianchi Water into the pot and stir. Discard any floating substance resembling snail slime. Repeat this rinsing process three times until clean. Take one liang of Agarwood (Chenxiang, 沉香), grind into powder, and decoct with Tianchi Water to obtain approximately three sheng (ancient volume) of Agarwood decoction. Divide this decoction into three portions. Use these to rinse the Mica paste again. Dry in the sun and store for use.