秦艽鱉甲散
The Prescription of 秦艽鱉甲散
Source
The book Wei Sheng Bao Jian
Ingredients
- Di Gu Pi (Cortex Lycii) 12 g,
- Chai Hu (Radix Bupleuri) 9 g,
- Bie Jia (Carapax Trionycis) 15 g,
- Qin Jiao (Radix Gentianae Macrophyllae) 12 g,
- Zhi Mu (Rhizoma Anemarrhenae) 9 g,
- Dang Gui (Radix Angelicae Sinensis) 9 g,
- Qing Hao (Herba Artemisiae Annuae) 6 g,
- Wu Mei (Fructus Mume) 3 g.
Explanation
Bie Jia: One of the principal drugs, being salty in taste and cold in nature, nourishing Yin and removing heat.
Qin Jiao: The other principal drug, being bitter and pungent in flavor and slightly cold in nature, clearing away bone-heat.
Zhi Mu, Qing Hao and Di Gu Pi: Dispersing heat in the interior to eliminate bone-heat.
Dang Gui: Tonifying and coordinating blood.
Chai Hu: Dispelling wind pathogens from the superficies of the body.
Wu Mei: Astringing Yin to stop sweating.
The Effect of 秦艽鱉甲散
Effect
Nourishing Yin and blood, removing bone-heat.
Indications
Consumptive syndrome due to pathogenic wind, marked by bone-heat sensation, night sweating, emaciation, reddish lips and cheeks, tidal fever after noon, cough, lassitude, reddened tongue with little coating, and feeble rapid pulse; including such diseases with the above symptoms as lung tuberculosis and bone tuberculosis.
Administrations
Decocted in water for oral dose to be taken twice (Taken originally in the form of powder)