🌿 Hemiplegia—Ning Shui Shi Wine
Ning Shui Shi Wine
[Composition] Ning shui shi, white quartz, white kaolin, substitute hematite, alum stone, gypsum, mirabilite, stone pine, stone fern, processed heavenly dragon (split, remove skin and umbilicus), processed aconite (split, remove skin and umbilicus), constant mountain, continue break, wormwood, white atractylodes, Chinese angelica root (remove forked parts), scutellaria root (remove dark heart), coptis root (remove beard), rhubarb (roasted), ephedra (remove root and nodes), cooked rehmannia root, cornus fruit, apricot kernel (blanch, remove skin, double kernels), radix scrophulariae, chen ru, wolfsbane, pinellia (wash seven times, dry), lilyturf root, calamus, prenyl root (remove head), centipede (roasted), licorice (charred), gentian root, platycodon root (split and stir-fried), dodder seed (soak overnight in wine, dry), qin jiao (remove herb and soil), white peony root, purple aster (remove herb), white芷, polygala root (remove heart), club moss
[Function & Indications] Treats eight winds and twelve arthralgias, hemiplegia, chronic food stagnation, cold deficiency, five labors and ten injuries.
[Dosage & Administration] Three times daily, each time half a small cup of wine.
[Preparation Method] Each of the forty-two herbs weighs one tael, cut into fragments like hemp seeds, placed in a silk bag, combined with water 3 dou, 3 catties of yeast on July 7th, 3 sheng of glutinous rice made into porridge, prepared according to method, place the herb bag into the fermenting wine. Soak for 7 days in spring and autumn, 3 days in winter, 3 days in summer; the wine is ready.
[Source] Song Dynasty · "Holy Benevolent General Record"