山査子 아가외 (산사자)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2

1. 消食積,

   It dissolves food stagnation, especially helpful when heavy or greasy meals sit undigested in the stomach.

2. 化宿滯,

   It breaks down long-lingering stagnation, gently clearing discomfort that has built up over days.

3. 行結氣,

   It moves congested qi, easing the tight, blocked sensation in the chest and upper abdomen.

4. 消積塊痰塊血塊,

   It gradually disperses hardened masses—whether of food residue, phlegm, or stagnant blood—softening what has lodged inside.

5. 健脾開膈,

   It strengthens the spleen and stomach and opens the diaphragm, reviving appetite and easing digestion.

6. 療痢疾,

   It treats dysentery, calming the intestines when cramping and loose stools persist.

7. 兼催瘡痛.

   It also relieves the pain of sores and boils, addressing blockages both inside and on the surface of the body.

8. 一名棠毬子,

   It is also called Dang-gu-ja, a name drawn from the round, ball-like shape of its small fruits.

9. 山中處處皆有之.

   It grows everywhere throughout the mountains, a common tree long within easy reach of country folk.

10. 生靑熟紅,

    Unripe it is green, and when ripe it turns red, the summer green slowly deepening into autumn crimson.

11. 其半熟而酸澁者入藥,

    Half-ripened fruits, still sour and astringent, are the ones taken as medicine—their sharp tartness carries the strongest effect.

12. 陳久者良.

    Aged fruits are considered superior, as time mellows the harshness and rounds out their medicinal quality.

13. 水洗蒸軟,

    Wash it with water and steam it until soft, loosening the firm flesh so it can be handled more easily.

14. 去核曬乾用.

    Remove the seeds and dry it in the sun before use; leaving the seeds in can keep harsh elements that unsettle the stomach.

15. 《入門》

    This passage is cited from the Yi-hak-ip-mun (Introduction to Medicine), a Ming-era text by Li Chan that the Donguibogam often draws upon.