Some Dit Da Jao recipes

Arnica blossoms (anti-inflamatory, pain relief)
Comfrey (anti-inflamatory, pain relief)
Blessed Thistle (blood purifier)
Goldenseal root (antibiotic, wound healing)
Ginger root (circulation, wound healing, pain relief)
Myrrh (antiseptic, circulation, wound healing)
Sasparilla root (blood purifier)
Witch Hazel (anti-inflamatory, pain relief)

Use equal proportions of all the herbs (OK, myrrh is a resin) listed, by weight. I measure them out on a small kitchen scale (mine is calibrated in grams, but American versions no doubt do ounces).

Grind the herbs in a mortar & pestle (or electric grinder) and place them in a glass jar. Add 80 or 90 proof grain alcohol (I use vodka); use 4 ounces of dried herbs to one pint of alcohol base (or equivalent proportions). Seal the jar tightly. Allow the infusion to work for two weeks; once or twice a day, swirl the liquid gently through the herbal mash. After two weeks, strain off the liquid and discard the herbal residue; pour into smaller glass containers.

This tincture can be applied as is to swollen or bruised areas, or can be mixed with a thickener (like lanolin or safflower oil) and a hardener (like beeswax) to make an ointment. This formulation has also been effective in the treatment of arthritis, for pain relief and restoration of range of motion.

Dit Da Jao('iron wine')

Types of Herbs

There are three types of herbs in the preparation:

  1. herbs that reduce pain
  2. herbs that stimulate blood and chi flow
  3. herbs that break up blood clots and bruises

You should include equal amounts of each type of herbs in the wine:

Prescription

The amount of each herb used may vary anywhere from 3/5 oz. to 2 oz. per gallon (Try 1 oz. of each herb per gallon).

  1. Measure off equal amounts of each herb and place in separate containers.
  2. Grind each herb into a coarse powder (fine powder will adhere to itself and clot, preventing thorough absorption).
  3. Place the herbs into a large non-metallic pot.
  4. Add 1 qt. of vodka.
  5. Simmer slowly over a low flame for 3.5 hours
  6. Remove from heat.
  7. Pour into a two gallon jar.
  8. Add six more quarts of vodka.
  9. Seal the jar so it is air-tight.
  10. Store in a cool, dry, dark place.
  11. Age from 2 months to 1 year.

NOTE: The longer the wine ages, the stronger it becomes.

Ingredients

There are two classes of wine: Toxic and Non-Toxic. The non-toxic variety will produce a very potent wine suitable for healing open cuts and wounds. The toxic variety of herbs may be added to the non-toxic herbs to produce an even more potent wine which must be kept away from cuts, and away from the mouth.

Non-Toxic Herbs

Group I

  1. Aucklandia Root (Guang Mu Hsiang)
  2. Frankincense (Ru Hsiang)
  3. Myrrh (Mei Yao or Mo Yao)

Group II

  1. Chinese Angelica Root (Dang Gwei)
  2. Cat-Tail Pollen (Pa Huang)
  3. Safflower (Hung Hua)

Group III

  1. Root Pseudo-Ginseng (T'ien Ch'i)
  2. Red Peony Root (Ch'ih Shou)
  3. Dragon's Blood (Shweh Jin)

Toxic Herbs

Group I

  1. Borneo Camphor Tree (Lung Nao Xiang Bing Pian)

Group II

  1. Clove Tree (Ding Xiang)
  2. Peach Kernel (Prunus Persica)d
    (this herb is also in Group III - Toxic)

Group III

  1. Rhubarb (Da Huang)
    (this herb is also in Group I - Toxic)

One More Addition....

Horse Money or Horse Coin (Ma Ch'ien)
(EXTREMELY POISONOUS! But it greatly increases the strength of all the other herbs in the mixture.)

Dit Da Jow recipe:

Ingredients:

Arnica blossoms (anti-inflamatory, pain relief)
Comfrey (anti-inflamatory, pain relief)
Blessed Thistle (blood purifier)
Goldenseal root (antibiotic, wound healing)
Ginger root (circulation, wound healing, pain relief)
Myrrh (antiseptic, circulation, wound healing)
Sasparilla root(blood purifier)
Witch hazel (anti-inflamatory, pain relief)

Use equal portions of all infredients, by weight. Grind the herbs in a mortar and pestle (or electric grinder), and place in a glass jar. Add 80 or 90 proof grain alcohol. Use 4 oz. of dried herbs to one pint of alcohol base( or equivalent portions). Seal the jar tightly. Allow the infusion to work for two weeks; once or twice a day, swirl the liquid gently through the herbal mash. After two weeks, strain off the liquid and discard the herbal residue; pour into smaller glass containers.

This tincture can be applier as is to swollen and bruised areas, or can be mixed with a thickener (like lanolin or safflower oil), and a hardener (like beeswax) to make an ointment. This formula has been effective in the treatment of arthritis, for pain relief, and restoration of range of motion.

This appears to be a formula that uses equivalent western herbs, rather than oriental herbs, It is also the first jow I've come across with analgesic and anti-biotic properties.

Dit Da Jow recipe:

Camphor 10g
Raw Fruit of Cape Jasmine 5g
Raw Root of Kusenoff Monkshood 25g
Raw Aconite Root 25g
Raw Tuber Of Jackinthepulpit 25g
Raw Pinellia Tuber 25g
Cattail Pollen 25g
Raw Chinese Quince 200g
Raw Rhubarb 150g
Root-Bark of slenderstyle acanthopanax 100g
Rhizome of incised notopterygium 200g
Root of double teeth pubescent angelica 200g
Root of Red Peony 150g

Place in a jar with white wine (Gao Liang Wine or any other high alcohol content wine) for 7-15 days. Can be used for all injuries that don't break the skin.