Monkey bone, also known as macaque bone or shen bone, is mentioned in the "Classified Materia Medica". It is the skeleton of the macaque Macaca mulatta Zimmermann, a primate belonging to the macaque family. It can be captured all year round. After being killed, the fur is removed (except for the limbs), the internal organs are removed, and the muscles on the bones are removed. The bones are then hung in a well-ventilated place to dry.
【Processing Method】1. Monkey bone: Take the raw material, remove impurities, soak in clean water for 7 to 14 days, scrape off the muscles, wash, and dry in the sun. Cut into segments.
2. Fried monkey bone: "Roast until yellow." In the current method, put oil sand in a pan, heat it over high heat, and put in clean monkey bone. Keep stirring and fry until the surface turns yellow.
3. Wine-soaked monkey bone: Take the fried monkey bone, put it into a certain amount of wine while hot, soak until it becomes crispy, remove it, and dry it. Crush before use. For every 100kg of clean monkey bone, use 20kg of wine.
4. Vinegar-soaked monkey bone: Take the fried monkey bone, put it into a certain amount of vinegar while hot, soak until it becomes crispy, remove it, and dry it. Crush before use. For every 100kg of clean monkey bone, use 25kg of vinegar.
【Appearance of the Medicinal Materials】Monkey bone is irregular in shape, in segments or fragments. The surface is yellowish-white and lightweight. The bone marrow is mostly dry and has a slight fishy odor. Fried monkey bone resembles monkey bone in shape, with a yellow surface, brittle texture, and a slight burnt smell. Wine-soaked monkey bone resembles monkey bone in shape, with a yellow surface, brittle texture, and a slight wine aroma. Vinegar-soaked monkey bone resembles monkey bone in shape, with a slightly yellow surface, brittle texture, and a slight vinegar aroma.
【Processing Effects】Monkey bone has a sour taste and a neutral nature. It enters the heart and liver meridians. It has the functions of dispelling wind, removing astringency, strengthening tendons and bones, calming seizures, and stopping malaria. Frying monkey bone makes the texture crisp and brittle. Wine-soaked monkey bone can enhance the effects of dispelling wind and dampness, and strengthening tendons and bones, making the medicine easier to crush. Vinegar-soaked monkey bone can correct the smell and taste, making it easier to take. It is used for wind-cold-damp bi syndrome, numbness in the limbs, joint pain, fractures, and childhood epilepsy. It can be paired with Duhuo, Bajitian, Guizhi, Baishao, Weilingxian, and Niuxi to treat rheumatoid arthritis (Chinese Animal Medicine); monkey bone charcoal powder, when mixed with hot water for consumption, can treat childhood epilepsy (Chinese Animal Medicine).
