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obtained from a well or stream before noon on the 7th day of the 7th moon*. The water will turn black, and should then be drunk.
I then asked about herbal medicines in use in the village in the earlier part of this century, especially those that could be collected from the adjoining hillsides, and with special reference to those used to reduce excess heat in the body. The following plants were listed:
竹葉
消山虎
水感草(雨淋後感冒才用)
白花仔
蘇菜
盧樹心
細葉卜九酸
埔地錦
地胆頭
酸籐笛
Among these, the 竹葉 assumed special importance in the treatment of cold or fever. It was ground up with a little salt and put into a bucket. All the other herbs were put together in cold water in a second bucket, then brought to the boil and continued at the boil for 30 minutes. This general boiled mix was then added to the ground up 竹葉 mixture in the other bucket. Anyone suffering from a heavy cold or fever wrapped himself in a blanket, and sat over the infusion, absorbing the vapour for about fifteen minutes and producing sweat. Then the leaves would be taken out and the water would be left until a bath could be taken without discomfort, after which the person must walk around.
These plants had to be fresh, and could be picked for this purpose when needed. They were available in all four seasons, and the roots could be used in winter, being identifiable by their smell. Women were generally more knowledgeable on this subject than men, and their knowledge was passed down through the family.
* This brought us to the subject of this special water. The villagers believe that water obtained on that day (ngau long chik nui) as described above will never go bad, and can be used in potions and leung cha drink. This water must not be kept in metal tak, they said—but in a nga ch'ing, with a small mouth, or a bottle. It will keep for 60 years.
ng kam an earthen jar