（宋嘉 ）
【气味】甘酸温，无毒。
【主治】主调水引气，宣和强力，通关、开胃、止渴，六乱泄利，消宿食。宜作粥，薄
暮啜之，解烦去睡，调理脏腑。十令酸，止呕哕，白人肤，体如缯帛。
【核】曰∶浆水，炊粟令熟，投冷水中浸六夕，味作酢，面生花，色类浆汁，故名浆水。
盖粟粒细圆，南北皆有，北田犹多，苗都如茅，有青、黄、赤、白、黑、褐之殊，或因姓氏
地名，或因形似时令，随义赋名，不啻数十种。如早有赶麦黄、百日粮；中有八月黄、老军
头；晚有雁头青、寒露粟。故成熟有早晚，苗秆有高下，山泽有宜异，实收有息耗，质性有
强弱，气味有美恶，顺天时，量地理，则用力少而成功多，任性返道，劳而无获矣。大都早
粟皮薄而米充，晚粟皮浓而米瘦。与粱同类，穗大毛长，粒粗而粘者粱，穗小毛短、粒细而
粳者，粟也。苗似粟，低小有毛，秀特舒散，米粒悦泽，一稃一米。米粒稍肥者，稷也；一
稃二米，米粒稍细者，黍也。状如芦荻而内实，叶如芦穗而稍肥，米如椒子而坚硬者，蜀粟
也。蜀粟，即高粱，广雅谓之水稷，又谓之荻梁，食物谓之芦 ，俗谓之芦粟，又谓之蜀秫
也。苗叶都似蜀粟而肥，又类薏苡而长，六七月开花成穗，如秕豆状，苗心出苞，如棕鱼，
白须四垂，久则苞裂子出，攒簇如珠者，玉粟。一名玉蜀粟，又名玉高粱，即今之御粟也。
浆水所需，取陆种之早粟，一稃一米，最细而圆者。炊浸合宜，为用弥佳。日久致败，为害
殊甚。禁李同食，令人霍乱。妊妇食之，令儿骨瘦，产后尤忌。清浆啜之，绝嗣不字，醉人
频饮，失音不语也。
【 】曰∶浆水，粟浆也。炊粟浸酿，六夕乃成，去滓纯水，一名清浆。盖粟本作 ，
象穗在禾之上也。春秋题辞云∶粟乃金所主，米为阳之精，西叶米而粟成矣。孔子曰∶粟之
为言续也，为陆种之首，旧谷既绝，新谷未登，接绝续乏，名之曰粟。其味咸，其气寒，炊
之作浆。其气温，其味酸且甘，顾谷类水属，叶西而登，炊之酿之，稼穑之甘，曲直成酸，
五气固备，而酸津独着，爽旦微明，春生之象也。乃尔浆水谷味，开发上焦，熏肤充身，泽
毛若雾露之溉。斯毛脉合精，行气于府，府精神明，留于四藏，则绝者接，而乏者续矣。何
患气之失引，水之失调，开之不通，渴之不止，霍乱之难平，涌泄之难定，宿食之难消乎。
薄暮啜之，解烦去睡，此爽旦微明，春生之休征也。调腑理脏，此府精神明，留于四藏之休
征也。煎之令酸，止呕定哕，此宣水谷味，开发上焦之休征也。白人肤体如缯帛，此熏肤充
身，泽毛若雾露之溉之休征也。至宣和强力，将挈卫营，平权衡，成寸口，后天生气从之，
先天真气自守矣。
(Song Jia's Note)
[Flavor and Nature] Sweet, sour, warm in nature, non-toxic.
[Indications] Primarily regulates water metabolism to guide Qi, promotes circulation and harmonization while strengthening physical power, unblocks orifices, opens the stomach, relieves thirst, treats "Liu Luan" (six types of chaotic diarrhea/loose stools), and eliminates retained food stagnation. It is suitable for making porridge; drinking it at dusk can relieve vexation and dispel drowsiness, regulating the Zang-Fu organs. If boiled until extremely sour, it stops vomiting and hiccups; it whitens the skin and makes the body supple like silk.
[Analysis] Says: "Jiang Shui" (Fermented Grain Water) is made by cooking millet until ripe, immersing it in cold water for six nights, until the flavor becomes sour like vinegar, a film forms on the surface, and the color resembles grain juice, hence the name Jiang Shui. Generally, millet grains are small and round, grown in both north and south, but particularly abundant in northern fields. The seedlings resemble thatch grass but vary in colors such as green, yellow, red, white, black, and brown. Names are assigned based on surnames, place names, resemblance to seasonal terms, or other meanings, numbering more than dozens. For example, early-maturing varieties include Gan Mai Huang (Chasing Wheat Yellow) and Bai Ri Liang (Hundred-Day Grain); mid-maturing include Ba Yue Huang (August Yellow) and Lao Jun Tou (Old Soldier Head); late-maturing include Yan Tou Qing (Goose Head Green) and Han Lu Su (Cold Dew Millet). Thus, maturation times vary, seedling heights differ, suitability varies between mountains and marshes, harvest yields fluctuate, qualities range from strong to weak, and flavors range from good to bad. Following heavenly timing and measuring geographical conditions leads to less effort and greater success; acting arbitrarily against natural laws results in labor without gain. Generally, early millet has thin husks and plump grains, while late millet has thick husks and lean grains.
Millet (Su) and Sorghum/Broomcorn Millet (Liang) are of the same category. Those with large panicles, long awns, coarse grains, and sticky texture are Liang; those with small panicles, short awns, fine grains, and non-sticky texture are Su. Ji (Panicum miliaceum var. compactum) seedlings resemble Su, are low with fine hairs, have particularly loose and spreading panicles, and lustrous grains, each husk containing one grain. Grains slightly fatter are Ji; those where one husk contains two grains and grains are slightly finer are Shu (Setaria italica). Shu Su (Shu Sorghum) resembles reeds but is solid inside, leaves resemble reed panicles but are fatter, and grains resemble peppercorns and are hard. Shu Su is actually Sorghum bicolor (Gao Liang), called Shui Ji (Water Ji) in *Guang Ya*, also Di Liang (Reed Liang), food-wise called Lu Ze (Reed Ze), commonly known as Lu Su (Reed Millet), or Shu Shu. Yu Su (Corn/Maize) seedlings and leaves are similar to Shu Su but fatter, resembling Coix seed (Yi Yi) but longer, flowering and forming panicles in June-July like chaffy beans, with a bud emerging from the leaf axil resembling a palm fish, white stamens hanging down, eventually splitting to reveal clustered grains like pearls. Yu Su is also named Yu Shu Su, Yu Gao Liang, i.e., modern Yu Su (Maize). For making Jiang Shui, select early-maturing land-grown millet, specifically those with one grain per husk, finest and roundest grains. Proper cooking and immersion yield the best effect. Spoilage after prolonged storage causes significant harm. Contraindicated with Plums (Li), causing Huo Luan (Cholera-like syndrome). Pregnant women consuming it may result in emaciated infants; especially contraindicated postpartum. Drinking clear Jiang Shui may lead to sterility. Frequent consumption by intoxicated persons may cause aphonia (loss of voice).
[Elaboration] Says: Jiang Shui is fermented water from millet. Cooking millet, immersing, and fermenting for six nights completes it. Filtering out the dregs yields pure water, also named Qing Jiang (Clear Ferment). The character "Su" originally resembled a panicle above the stalk. *Chunqiu Tici* states: "Millet is governed by Metal; the grain is the essence of Yang. Harvesting westward yields the grain." Confucius said: "The meaning of Su is 'continuation.' It is the chief among terrestrial crops. When old grain is exhausted and new grain has not yet arrived, it connects the broken and continues the scarce, thus named Su." Its original flavor is salty, nature cold; when cooked into Jiang Shui, its nature becomes warm, and flavor sour and sweet. Considering grains belong to Water, leaves grow westward before maturity, through cooking and fermentation, the sweetness of crops transforms via curvature and straightness into sourness. Although the five flavors are present, the sour fluid is predominant. This state at dawn, faintly bright, represents the image of Spring generation. Since Jiang Shui possesses grain flavors, it can open the Upper Jiao (Upper Burner), steam the skin, fill the body, and moisten hair like mist and dew. Thus, hair and vessels combine their essence, Qi circulates in the Fu organs, the spirit and brightness of the Fu organs remain in the four Zang organs, then the severed are connected, and the deficient are replenished. Why worry about Qi losing its guidance, water imbalance, orifice blockage, unrelenting thirst, difficult-to-calms Huo Luan, difficult-to-settle vomiting and diarrhea, or indigestible retained food? Drinking it at dusk, relieving vexation and drowsiness, is the auspicious sign of dawn's faint brightness and Spring generation. Regulating Fu and Zang organs is the auspicious sign of the Fu spirit remaining in the four Zang organs. Boiling to increase acidity, stopping vomiting and hiccups, is the auspicious sign of promoting grain-water flavors and opening the Upper Jiao. Whitening skin and making the body supple like silk is the auspicious sign of steaming skin, filling the body, and moistening hair like mist and dew. As for promoting harmony and strength, guiding Wei Qi (Defensive Qi) and Ying Qi (Nutritive Qi), balancing weight and measure, forming the Cun Kou pulse, Postnatal Vital Qi follows, and Prenatal True Qi naturally guards itself.