Bovine Horn, also known as Bovine Horn Fetus or Bovine Horn Shoot, is mentioned in the "Shennong's Materia Medica". It is the bone marrow in the horns of the bovine species Bos taurus domesticus Gmelin or the water buffalo Bubalus bubalis Linnaeus. After collection from the slaughterhouse, the residual meat is scraped off and washed before being soaked in water for several days, and then dried.
[Processing Method] 1. Bovine Horn: Take the original herb, wash it and then split it into small strips or thin slices. Expose it to sunlight during the day and dew at night until there is no smell, and then dry it.
2. Scalded Bovine Horn: Heat the sand in a pot, then add clean slices of bovine horn and stir-fry until they turn yellow. Remove them, sieve out the sand, and then quickly rinse them with rice vinegar. Take them out and let them dry. Use 100kg of bovine horn and 6.5kg of rice vinegar.
[Appearance of Granules] Bovine Horn appears as irregular thin slices or strips, with a yellowish-white or grayish-white color. It is rough with longitudinal cracks and grooves. The cut surface is yellow or grayish-white, flat, with irregular longitudinal grain and fine oblique pores. It has a slight fishy smell and a mild taste. Scalded bovine horn is brownish-yellow, crispy, with a vinegar aroma and a sour taste.
[Processing Function] Bovine Horn has a bitter and warm taste. It belongs to the liver and kidney meridians. It has the functions of promoting blood circulation, stopping bleeding, consolidating, and stopping diarrhea. It is used for bloody stools, bleeding, women's excessive menstrual flow, leukorrhea, dysentery, and diarrhea. After being scalded with sand, it becomes crispy and is easy to crush and extract effective ingredients when decocted. For example, it is used in the form of powdered Bovine Horn for excessive menstrual bleeding in women (from the "Taiping Shenghui Fang").
