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《卷之五 第六門新法半夏湯》[View] [Edit] [History]
1 | 卷之五 第六門 新法半夏湯 |
2 | 郭醫傳。 |
3 | 大半夏(四兩,湯洗七次,每枚切作兩片,用白礬一兩,碎之,沸湯一碗,乘熱浸半夏一晝夜,湯洗去礬,攤干,一片切作二片,再用生姜自然汁,於銀盂中沒頭浸一晝夜,卻於重湯中頓,令姜汁幹盡,慢火焙乾,為細末,再用生姜自然汁搜成餅子,曝或焙乾,炙黃勿令丁香白豆蔻仁(各半兩)上八味為細末,每服抄一錢,先用生姜自然汁一匙,調成膏子,入炒鹽,沸湯點服。 |
URN: ctp:ws562165
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