They come in for even rougher treatment in a recipe for "heavenly fragrance soup" from Gao Lian of the Ming dynasty, which instructs that once the osmanthus flowers are in full bloom, one should "beat them down with a pole in the early morning when they are wet with dew," then wrap them in cloth and crush them before sealing them in pots.
比較狠的是明人高濂的一味「天香湯」原料，教人在木犀盛開時，「清晨帶露用杖打下」，再以布被盛之搗爛封存。