478 CHINESE MATERIA MEDICA. 



Taro Coiigcc^ ^ '% (Yii-chou), is regarded as very nutri- 

 tious. 



Congee made of tlie flour of lily bulbs, U ^ '# #'] (Pai- 

 ho-fen-chou), is moistening to the lungs and harmonizing to 

 the centers. 



Radish Congee, H ^' 515 (Lo-po-chou), is digestive and 

 beneficial to the diaphragm. 



Carrot Congee, ]&J ^ ^ 5f 5 (Hu-lo-po-chou), is carmina- 

 tive and peptic. 



Purslane Congee, % % '%Wi (Ma-ch'ih-hsien-chou), is 

 recommended for rheumatism and swellings. 



Rape Congee, fjif ^ ^5 (Yu-ts'ai-chou), is harmonizing to 

 the centers and carminative. 



Pond zveed Congee, ^ ^ |^ 515 (Chiin-ta-ts'ai-chou), is 

 strengthening to the stomach and beneficial to the spleen. 



spinach Congee, |^ ^ ^ 5^5 (Po-leng-ts'ai-chou), is 

 harmonizing and moistening to the viscera. 



Shepherd'' s- purse Congee, ^ |g ^f^ (Chi-ts'ai-chou), 

 brightens the eye and benefits the liver. 



Celery Co7igee, '^ ^ 5f? (Ch'in-ts'ai-chou), is cooling in 

 summer and beneficial to the intestines. 



Mallow Congee, ^ % 51? (K'uei-ts'ai-chou), is moistening 

 in feverishness and peptic. 



Mustard Congee, ^.^ 5^ (Chieh-ts'ai-chou), expels 

 phlegm and prevents evil efiluvia. 



Leek Congee, M| ^ 515 (Chiu-ts'ai-chou), is warming to 

 the viscera. 



Salted onion Congee, ^ ^ 5f5 (Ts'ung-shih-chou), is 

 diaphoretic and lubricating to the muscles. 



Congee made of the meal of Pachyma cocos, dv ^ ^ 5f5 

 (Fu-ling-fen-chou), is a general tonic and nutrient. 



Pine-nut kernel Congee, ^ •^ t 5^'5 (Sung-tzii-jen-chou), 

 is moistening to the heart and lungs, and harmonizes the large 

 intestine. 



Wild jtijube Congee, jf^ ^ t 515 (Suan-tsao-jen-chou), 

 relieves fever and benefits the gall. 



Congee made of the seeds of Lycium sinense, ;j*qj ;|E *J* 515 

 (Kou-chi-tzu-chou), is tonic to the blood and beneficial to the 

 kidneys. 



