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Hemp Seed (Huomazi), sweet in taste, neutral in nature, non-toxic. Enters the Yangming Large Intestine Meridian and the Foot-Taiyin Spleen Organ. It benefits Qi and tonifies the Middle Jiao, promotes lactation, expels wind-stroke with sweating and stubborn skin numbness/obstruction, moistens the Large Intestine to relieve constipation due to wind-heat accumulation, stops thirst and facilitates urination, breaks down stasis of essence and blood to restore blood vessels, assists in correcting malpositioned fetus for easier delivery, and moisturizes hair when used for washing. This substance is overly moistening; while it can be borrowed to moisten the intestines for those with dry accumulation, those with deficient Spleen Qi must absolutely avoid taking it in large amounts. As for claims that swallowing it allows one to see spirits or chanting wards off plagues, these are not reasonable discussions, and the notion of it being an "immortal elixir" is particularly absurd. It should be contraindicated postpartum; do not administer lightly.

One might ask: Hemp Seed is suitable for people with dry bowel obstruction; are its functions really as numerous as recorded in the Materia Medica? In fact, Hemp Seed does have efficacy, but it is suitable for excess syndromes and not suitable for deficiency syndromes.

Medicated Leaven (Shenqu), sweet in taste, neutral in nature, non-toxic. Enters the Spleen and Stomach meridians. It directs Qi downward and harmonizes the Middle Jiao. It stops diarrhea, opens the appetite, transforms water and grain, eliminates retained food, breaks up masses, drives out accumulated phlegm, treats restless fetus in women, and treats abdominal hardness and fullness in children. It moves without damaging healthy Qi; when used together with herbs that strengthen the Spleen and Stomach, there are no restrictions on dosage. However, the method by which common people prepare Shenqu is inadequate. My master transmitted a preparation method: Choose the sixth day of the sixth lunar month. Use three jin of white flour, pound Cangzhugan (Licorice root) until mashed, extract one he of juice, and blend evenly with well water. Then use ten jin of Mulberry Leaves, pound and grind until mushy, squeeze out the juice through cloth. Next, take one sheng of Adzuki Beans, grind into powder, mix evenly with the flour, and bind with the aforementioned two juices to form cakes. Cover with wild Polygonum (Ye Liao) for fourteen days, then remove, wrap in paper, and hang in a ventilated place to dry in the shade. Best used at the time of need. Dosage ranges from two to three fen to two qian, with effects as immediate as an echo.

Some may doubt that this preparation method differs from predecessors' and cannot serve as a model. They do not realize that predecessors' formulas were overly harsh; only this formula is mild and can serve as an assistant in both purging and tonifying.

Wine, bitter, sweet, and acrid in taste, excessively hot in nature, toxic. It reaches everywhere, can guide medicinal herbs into meridians, with a particularly swift and rapid momentum, circulating throughout the exterior of the body, reaching the Upper, Middle, and Lower Jiao. Consumed in moderation, it nourishes the Spleen and supports the Liver, preserves complexion, enriches skin and muscles, unblocks blood vessels, thickens the stomach and intestines, defends against dew, fog, miasma, withstands wind, snow, and cold, instantly dispels all evil influences, completely wards off hundred pathogens, alleviates sorrow and stimulates interest, expresses intent and speech—these are the merits of wine. If consumed recklessly to aid fire, it disrupts temperament and damages the body, rots the stomach and corrupts the intestines, steams tendons and dissolves marrow, harms life and reduces longevity—these are the faults of wine. Alas! What fault does wine have? One who knows the merits of wine enjoys its benefits; one who knows the faults of wine prevents its harm. How can it harm people? Moreover, wine truly can cure human diseases.

One might ask: Wines with sweet taste are mostly hot, while wines with bitter taste are mostly cold. Zhang Zhongjing used bitter wine to treat sore throat swelling and profuse yellow sweat. It seems that drinking sweet and fragrant wine is less likely to burn the intestines and rot the stomach compared to drinking acrid and bitter wine.