中文
Ethnobotany of China

催浆饮 Cui Jiang Yin

Formula texts are quoted from classical Chinese sources and are not translated.

Source Qing ● (about 146 years ago) 《不知医必要》
Traditional knowledge – formula 黄耆( 酒炒) 八分 川芎 白芷 牛子各五分 肉桂( 去皮,另炖) 三分 当归一钱五分 鹿茸( 酥炙) 生地( 酒炒) 各一钱 白芍七分 山甲( 炒) 三分
空仓痘,外虽起发而内无脓浆者。
TKRC Z01A/D025021(牛蒡属) / Z01A/D177001008(芍药) / Z01A/D015005010(白芷) / Z01A/D015005003(狭叶当归) / Z01A/D015005038(当归) / Z01A/D132007008(肉桂) / Z01A/D132007(樟属) /
IPC A61K36/65(芍药科,例如中国芍药) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/232(当归属) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) /


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Citation
When using this traditional knowledge, please cite:
催浆饮,《不知医必要》,清.http://ethnobotany.cn/Cntk/Details/F61F694C595649108D08C1C35D7246C6
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