麋茸(酒浸,去毛,炙黄色)1两半,肉苁蓉(酒浸,去皴皮,焙干)1两半,菟丝子(酒浸1宿,别捣)3分,巴戟天(去心)半两,牛膝(去苗,酒浸,锉碎)3分,桂(去粗皮)3分,甘草(炙,锉)1两,山茱萸半两,枸杞子3分,五味子3分,干姜(炮)3分,人参3分,赤石脂1两,柏子仁(微炒)3分,泽泻3分,细辛(去苗叶)半两,白茯苓(去黑皮)3分,远志(去心)1两半,枳壳(麸炒,去瓤)半两,厚朴(去粗皮,生姜汁炙)1两,熟干地黄(焙)3分,石斛(去根)3分,山芋3分,白术3分。