APPENDIX. 479 



Scallicm bulb Congee, % ^ 5|5 (Hsieh-pai-chou), cures 

 *'cold diarrhoea" in the aged. 



Ginger Congee, ^ ^ 5f 5 (Sheng-chiang-chou), is warming 

 and antiseptic to the viscera. 



Red-pepper Congee, 1^ ^ 51!; (Hua-chiao-chou), prevents 

 malaria and cold. 



Fennel Congee, "jel § 515 (Hui-hsiang-chou), harmonizes 

 the stomach and cures hernia. 



Congee made with black pepper, ^ \^^ 5f? (Hu-chiao-chou), 

 Congee of Boynnia rutcecarpa, ^ '^ ij|i} (Chu-yii-chou), and 

 Smart-weed Congee, ^ tI^ 51? (La-nii-chou), are all carmina- 

 tive, and are recommended for pain in the bowels. 



Congee made of hemp seed, J^ ^ 51? (Ma-tzti-chou), 

 sesamnm seed, ^ f^ 51? (Hu-ma-chou), or the kernels of 

 Priinus japonica ^[5 ^ {:; 5f ? (Yu-li-jen-chou), are all moisten- 

 ing to the intestines and cure rheumatism. 



Congee made of the seeds of Perilla ocynnoides, j^ -^ 515 

 (Su-tzu-chou), is carminative and benefits the diaphragm. 



Congee with bamboo-leaf decoction, ff ^ -^j "51? (Chu-yeh- 

 t'ang-chou), is thirst relieving and purifies the heart. 



Congee with pig^ s kidney, |^ ^ 5f? (Chu-shen-chou), 

 shcep^ s kidney, :^ ^ 51? (Yang-shen-chou), or deer'' s , kidney, 

 j^ W ?f ? (Lu-shen-chou), is thought to be strengthening in all 

 wasting diseases of the kidneys. 



Congee with sheep's liver, ^ ff 51? (Yang-kan-chou), or 

 chicken^ s liver, ^ ff 51'? (Chi-kan-chou), is similarly used in 

 diseases of the liver. 



Congee with 7nutto7t broth, ^ ff- ^f 5 (Yang-chih-chou), or 

 chicken broth, ^ W 51? (Chi-chih-chou), is recommended in 

 wasting and injuries. 



Congee with duck broth, f| fi* 5f ? (Ya-chih-chou), or carp 

 broth, .(^ ,@, ^ 51? (Li-yii-chih-chou), recommended in dropsy. 

 Co7igee with 7nilk, -^ 51 51? (Niu-ju-chou), is recommended 

 for the thin and emaciated. 



Congee with milkcurd and ho7icy, ^ ^ 51? (Su-mi-chou), 

 is considered beneficial to the heart and lungs. 



Congee to which has been added deer^s horn glue, -^ f^ 

 W A Wj (Lu-chio-chiao-ju-chou), is eaten to benefit the vital 

 principle and as constructive food. 



