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一、成分和制法:鲜生姜4斤、葱根3斤、苏叶2斤、白菜根6斤,加水100斤,煎成80斤,然后加食醋5斤。二、用法及用量:流行前口服,每月一次,连服三天。成人每次100毫升,小儿酌减。三、效果观察:1971年,我大队6个自然村,流感发病率达85%。根据平时群众用生姜、葱根、白菜汤煮水预防流感的经验,当1972年春流感潜入我地时,我们便在第一生产队用生姜、葱根、白菜汤煮水预防,发
First, composition and system of law: fresh ginger 4 kg, onion root 3 kg, Su Ye 2 kg, cabbage root 6 kg, add water 100 kg, fry 80 kg, and then add vinegar 5 kg. Second, the usage and dosage: Oral before the epidemic, once a month, and even served three days. 100 ml per adult, children reduce it. Third, the effect of observation: In 1971, my group of 6 natural villages, influenza incidence rate of 85%. According to the experience of the masses using ginger, onion root, and Chinese cabbage soup to prevent influenza, when the flu was infiltrated into my land in the spring of 1972, we used the ginger, onion root, and cabbage soup to prevent boils in the first production team.