Chrysanthemum and Eucommia Wine
Chrysanthemum and Eucommia Wine—originally named "Chrysanthemum Soaking Wine"
[Drug Composition] Sweet Chrysanthemum, Eucommia (bark removed, slightly roasted until yellow), Cinnabar Powder each 4 taels, Angelica Sinensis, Dendrobium (root removed), Astragalus, Cistanche (skin scraped off wrinkles), Cinnamon Heart, Wind-Preventing Herb (without head), Prepared Aconite (cracked, peeled, umbilicus removed), Coix Seed, Gentiana, Curcuma, White Poria, Cornus Fruit—each 2 taels
[Function and Indication] Treat chronic deficiency-cold due to wind, waist and leg pain, poor appetite, emaciation, sallow complexion, weakness in standing and walking.
[Dosage and Administration] Take 3–4 times daily, one small cup each time.
[Preparation Method] Finely chop and crush the above herbs, place in a raw silk bag, soak in 2 dou of good wine in a porcelain jar, seal tightly; spring/summer: 7 days, autumn/winter: 14 days before opening.
[Source] Tang Dynasty · <Qianjin Yaofang>, Song Dynasty · <Taiping Shenghui Fang>
[Note] The original name in <Qianjin Yaofang> was "Chrysanthemum Wine," without Cornus Fruit, added dry ginger and cinnabar; others are the same. The original name in <Qianjin Yifang> was "Chrysanthemum Wine," without Cornus Fruit, added cinnabar; others are the same.