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Cherry, ying tao

Cherry

Prunus pseudocerasus Lindl., YING TAO

 

The cherry, ying tao, is also called han tao (contained in the mouth peach), zhu ying (vermillion cherry), and zhu guo (vermillion fruit). It is a shrub or small tree growing 3-8 meters. The fruit is round with a diameter of 13 mm. The outer surface is red or purple-red. It has a fragrant perfume, sweet flavor and abundant juice.

The flesh is pale yellow and the fruit contains a single pale yellow hard stone in which is the seed. It ripens at the end of summer and the beginning of autumn. Its nature is warm, without poison. The fruit can recuperate and invigorate vital energy and dispel rheumatism. The stone has a bitter flavor, its nature is neither hot nor cold. It helps in clearing skin eruptions and dispelling poison.

The fruit contains carbohydrate, vitamins B, C, carotene, nicitinic acid, calcium, phosphorous, iron, citric acid, tartaric acid, etc.

APPLICATIONS
1. THROAT INFLAMMATION; BEGINNING OF THROAT INFLAMMATION. Take 30-60 grams of fresh fruit and slowly chew them. Do this in the morning and again in the evening.

2. WEAKNESS, FACE DRAINED OF COLOR; EASILY TIRED; LACK OF STRENGTH. Take one (Chinese) soup spoon of cherry paste both in the morning and in the evening.

3. RHEUMATISM PAINS IN THE LEGS AND LOWER PART OF THE BODY; NUMBNESS IN THE JOINTS;
RHEUMATISM LEADING TO PARALYSIS. Take 30-60 grams of cherry wine every day in both the morning and in the evening.

4.MEASLES, NOT FULLY DEVELOPED IN CHILDREN. Take 9 grams of cherry stones, crush, cover with water, simmer and drink the liquid. Also take 150 grams of cherry stones, crush, simmer in water and wash the body with the liquid.

5. PAINFUL SORES THAT DO NOT HEAL. Take 90-150 grams of cherry stones and crush them. Add water and simmer for 1 hour. Use the liquid to wash the affected parts several times daily.

6. CHILBLAINS. Apply cherry tincture to the affected place or take the fruit pulp that has been soaked in wine and spread on the affected place 3 times daily.


PREPARATIONS
1. CHERRY PASTE. Take 1000 grams of fresh fruit, add water and boil to a pulp. Remove the stones and add 500 grams of sugar. Stir in and dissolve.

2. CHERRY WINE. Take 500 grams of fresh fruit and soak it in 1000 grams of rice wine* for 10 days. It is then ready to use. (*Japanese sake can be used. Ed.)

 

3. CHERRY TINCTURE (FOR EXTERNAL USE). Take nearly ripe fresh fruit and wash clean. Dry in the air and place in a glazed pottery container. Add 75% spirits. When the wine has begun to soak into the fruit, seal up the container and bury it in the ground. With the approach of winter it can be dug up and used.


WARNING
People suffering from sthenic heat should not eat too much of this fruit.

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