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[From Compendium of Materia Medica]
[Odor and Flavor] Pungent, hot, toxic.
[Indications] Mainly treats wind-xanthoma (prurigo), scabies, leprosy (skin diseases such as lepromatous leprosy), ymei sores (ulcers caused by syphilis), and various other sores; has the effect of attacking toxins and killing parasites.
[Analysis] Says: It originates from various foreign countries in Hainan. The Record of Zhenna states: Dafengzi is the fruit of a large tree, resembling a coconut but rounder. A single husk contains dozens of nuts, shaped like Polyporus umbellatus (Leiwan). After removing the husk, the kernel inside is white; if left for too long, it turns yellow, spoils, and becomes oily, rendering it unsuitable for medicinal use.
[Elucidation] Says: The character "Feng" (Wind) consists of "Ji" (table/desk) and "Chong" (insect), implying that after wind pathogen enters the body for eight days, it transforms into insects. Various skin diseases are all afflictions caused by wind stirring and insect generation; they originate from wind disturbance and ultimately result from wind transformation. Dafengzi possesses the pungent flavor akin to Vajra (Diamond), embodying the fire qi transformation of warmth and heat. Buddhist scriptures state: Taimo worms (extremely minute organisms) can reach everywhere, extending to the edge of the void, but cannot extend onto flames.
(Wind is the leader of all diseases and the ancestor of all insects. The breath of the great earth is like the voice and teaching of the king.)

[From Compendium of Materia Medica]
[Odor and Flavor] Sweet, astringent, neutral, non-toxic.
[Indications] Mainly warms the middle jiao, astringes the intestines and stomach, and stops cholera-like disorders (acute gastroenteritis with vomiting and diarrhea). The sticky variety has the same function as Setaria italica var. glutinosa (Shumi). Decoction of the root taken orally mainly promotes urination and stops wheezing and distension. Taken with wine after being burnt to ash, it mainly treats difficult labor.
[Analysis] Says: Shusu is Sorghum bicolor (Sorghum). Guangya calls it Shuiji; also called Dilang; when used as food, it is called Lusui; commonly known as Lusuzhu; also called Shushu. Cultivation originally started in Shu, hence the name Shushu. People in the north plant it extensively to supplement food shortages; it thrives in low and wet lands. Sown in spring, harvested in autumn. The stem is about one zhang high, solid inside like reeds. Leaves resemble reed tassels but are slightly fatter; grains are hard like peppercorns. The sticky variety is used for brewing wine, the non-sticky variety for cooking porridge; it can relieve famine and feed livestock. The tips can be made into brooms, stems into woven mats, or braided into fences for fuel; it greatly benefits people's livelihood.
[Elucidation] Says: Shumi is the grain corresponding to the Heart. Shusu is red in color and warm in nature, thus belonging to the herbs for the Hand-Taiyang Small Intestine Fu organ and the Heart. The Small Intestine Fu primarily separates clear from turbid fluids and food, regulates water pathways to transport to the Bladder, and transmits waste downward to the Large Intestine. Once fluids and food are separated, cholera-like disorders subside, and wheezing/distension stops immediately; this verifies the warming middle effect. Root burnt to ash treating difficult labor occurs because the Taiyang Fu governs opening; it facilitates smooth transmission and transportation, which precisely belongs to its governing function of opening.