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The ancient folk of the shore once "gathered conches for sustenance," the conch being among the shellfish they called puying. The Collected Annotations on the Materia Medica names the conch's operculum "Shell Fragrance": burned together with other incenses, it grows more fragrant, yet burned alone it reeks. Its taste is salty and mild, without poison. It principally treats fullness and pain of the chest and abdomen, shortness of breath, staunches dysentery, and relieves urinary obstruction.