Conch shell

Conch shell

(Handbook of commonly used Chinese herbal medicines in Northeast China)

[source] it is the shell of red snail. See "conch" for animal morphology.

[processing] remove the residual meat and soil after being picked, and grind them after calcination.

[nature and taste] Handbook of commonly used Chinese herbal medicines in Northeast China: "sweet and salty, slightly cold."

[functions and indications] Handbook of commonly used Chinese herbal medicines in Northeast China: "resolving phlegm, eliminating accumulation and stopping spasm. Treatment of stomach pain, lymph node tuberculosis, hand and foot cramps. "

[usage and dosage] for internal use: Yanmo or Jiantang, 1-5 yuan; for external use: Yanmo Tiao Fu.

[selected formula] for chronic osteomyelitis: the shell of conch is calcined into charcoal for one or two times, the white money for three times, eight points. Grind fine, with old lard or sesame oil into a paste, external application. (selected materials for investigation of unilateral and verified prescriptions)