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birchleaf pear, tang li

Birchleaf Pear

Pyrus Betulaefolia, TANG LI

 

The birchleaf pear, tang li, is also called du Ii (false pear), ye li (wild pear), and to li (earth pear). It is a deciduous tree that' grows to 4-10 meters. The fruit is round with a diameter of 10-16mm. The surface is dusty brown and covered with white spots. The flavor is acid-sweet, its nature is cool, without poison.

The fruit is astringent to the lungs and helps stop diarrhea. It contains carbohydrate, protein, vitamin C, organic acids, tannin, etc.

APPLICATIONS

1. BURNING FEELING IN THE LUNGS, WITH COUGHING; DRY COUGH WITHOUT PHLEGM. Take 60 grams of fresh fruit and 30 grams of sugar, add water and steam till cooked. Do this three times a day until the cough eases.

2. ACUTE CHRONIC THROAT INFLAMMATION. Take 90 grams of fresh fruit or 60 grams of dry fruit. Discard the skins and chew the fruit very slowly. Do this daily for three days.

3. DYSENTERY WITH CONTINUOUS DIARRHEA. Take 90 grams of fresh fruit and dry it in front of a charcoal fire until the surface is slightly scorched. Peel the fruit and eat it while it is still
warm. Do this every day, three times.

4. EXCESSIVE TIREDNESS; LACK OF STRENGTH; ACHING BODY. Take 60 grams of fresh fruit and crush it. Add 30 grams of rice wine*, add water, and steam till cooked. Take all of this in the morning and repeat the dose in the evening. Alternatively take 30-60 grams of birchleaf pear wine each time. (* Japanese sake may be used. Ed.)

PREPARATION

BIRCHLEAF PEAR WINE. Take 250 grams of dried fruit and soak it in 1000 grams of rice wine* for ten days. The mixture should be stirred at least once a day so that the flavour goes into the wine. (* Japanese sake may be used. Ed.)

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