MATERIA MEDICA OF THE ANCIENT CHINESE. 99 
App. 111], Shen chou [in Ho nan, App. 283]. The root is 
dug up in the 2nd and 8th months and dried in the sun. It 
is of a pleasant sweet taste. The people use it also for food. 
According to Li Sui-cuen the 7 BB hing shen (apricot 
[leaved] Ginseng) mentioned by Su Suna is the same as 
tsi ni. 
Li SHI-cHEn says :—The tsi ni in its leaves resembles 
the kie keng (Platycodon), in its roots the Ginseng, for which 
it is fraudulently substituted. The Kiu huang pen ts‘ao calls 
it AF Be pb BB hing ye sha shen (sha shen with apricot leaves),’ 
also F§ ij HE pai mien hen (white flour root). Another 
name is fff #5 BR tien hie heng (sweet kie keng, see the next), 
Its leaves resemble apricot leaves, but they are smaller, 
slightly pointed, toothed and white underneath. The corolla 
of the flower is bowl shaped, 5 clett, white, sometimes blue. 
The root is like a wild carrot, gray outside, and with white 
hairs (filaments) within. The leaves as well as the root 
are used for food. The leaves are also known under the 
name f& 2 yin yen and employed to destroy intestinal 
worms. This name is found in the Rh ya [84]. 
The Aiu huang [LI, 6] and Ch. [VIU, 69] figure sub 
hing ye sha shen a Campanula or Adenophora. Blue flowers. 
So moku (III, 10] :—3¥ F¥% Adenophora remotifiora, Miq. 
Thid. (11, 9] :—Fy BE ph Bs Adenophora latifolia, Fischer. 
6.— 4K BB kie kheng. P., XIla, 28.—T7., CLI. 
The Pen king makes the kie keng and the tsi ni [see the 
_ preceding] to be the same, but the Pie lu and all subsequent 
writers agree in keeping them apart. Of both of these 
plants the root is officinal. That of the hie keng is of a 
pungent taste ; nature somewhat warm and slightly poisonous. 
The stem and the leaves (ji $F) are also used in medicine. 
