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This is the outer shell of sesame seeds. *Bencao Gangmu* (Compendium of Materia Medica) records its seedling as "Qing" (Green), and also mentions "Maku Bing" (Sesame Cake), "Mahua" (Sesame Flower), and "Ma Jie" (Sesame Stalk), but does not record "Ma Ke" (Sesame Shell); therefore, it is supplemented here.

Burns and Scalds: Empirical Formula by Yang Chunya — Burn the sesame shells until they retain their medicinal properties (charred but not ashed), grind into fine powder. For burns, mix with sesame oil and apply; if the wound is moist and ulcerated, sprinkle the dry powder directly.

Hemiplegia: Qianjin Buyi Fang (Thousand Gold Unchanging Formula) — Take five qian of sesame shells, decoct in wine, and take orally. Recovery occurs upon sweating.

(40th Item, with 18 Supplementary Items)

Jing Fen (Rice Flour) Gan Chu Jiu (Sweet Potato Wine)

Sweet potato (*Ipomoea batatas*), also known as Zhu Shu (Red Potato), named so because of its red skin. It is also called Jin Shu (Golden Potato). Currently, it is commonly referred to as Fan Shu or Fan Ru, available in two varieties: red-skinned and white-skinned. The red-skinned variety has a yellow heart and sweet taste; the white-skinned variety has a white heart and bland taste. It is cultivated in all southern provinces, and residents along the coast and on islands use it as a staple food substitute. Its medicinal efficacy is extensive, yet it was unrecorded in various materia medica texts until Li Binhu (Li Shizhen) specifically added it to *Bencao Gangmu*. Unfortunately, his description only covered tonifying deficiency, boosting qi and strength, strengthening the spleen and stomach, and reinforcing kidney yin, omitting other aspects. In the winter of the 51st year of Qianlong, His Majesty graciously approved the request of Zhang Ruoa, Vice Minister of the Secretariat, ordering widespread promotion of sweet potato cultivation across provinces as a reserve for famine relief. Lu Yao compiled *Gan Shu Lu* (Record of Sweet Potatoes); the section on health preservation sufficiently complements Li’s omissions. Thus, excerpts are selected here to fill these gaps. Lord Lu’s original preface states: Sweet potatoes belong to the *Dioscorea* genus, appearing in Chen Qichang’s *Yiwu Zhi* (Records of Exotic Things) and Ji Han’s *Nanfang Caomu Zhuang* (Southern Plants). This crop has existed in central China for a long time but was not highly valued, resulting in few cultivators. In the late Ming Dynasty, a Fujianese man named Chen Jinglun introduced varieties from Luzon. Governor-General Jin Xuezeng encouraged people to plant them, earning gratitude from the Fujianese who named it "Jin Shu." However, subsequent scholars such as Xie Zhaozhe of Changle, Li Shizhen of Huangzhou, and Wang Xiangjin of Xincheng wrote about it without mentioning Chen Jinglun’s contribution. Later, Chen’s descendant Chen Shiyuan and his son wrote *Jin Shu Chuanxi Lu*, exaggerating their ancestor's role as if the crop were unknown in China, which is a historical oversight. Despite being a minor plant, it suffices for famine relief and treating diseases without great effort, contributing significantly to public sustenance. Former Provincial Administration Commissioner Li Wei taught this to the people of Shandong. The crop prefers sandy, elevated land, making it suitable for coastal and mountainous areas. *Wuzazu* notes: Among grains, taro and *Dioscorea* can serve as staples. Fujian’s sweet potato resembles *Dioscorea* but is fatter and whiter, thriving easily in sand with high yield, saving many lives during famines; it can also be grown in the north. *Qunfang Pu* states: Zhu Shu, or Fan Shu, includes large varieties called Yuzhen Shu, round and long with pointed ends, purple skin, white flesh, smooth texture, and distinct aromas resembling osmanthus when raw and rose water when cooked. It grows creeping along the ground, with stems rooting at nodes; one mu can yield dozens of shi, twenty times that of grain. People in Fujian and Guangdong eat it as rice. Some claim it is cold in nature, which is incorrect. Planting can occur in February-March or July-August, differing only in tuber size. Tubers grow from August-September until Winter Solstice; they are edible fresh. Do not harvest immature tubers prematurely; leave them in soil to enlarge, harvesting fully by Winter Solstice to prevent rot. Jin Xuezeng said: Introduced from foreign lands, hence "Fan Shu." Shapes vary like melons, lotus roots, fists, fingers, eggs, or dates, though biologically similar. Skins range from purple, white, deep red, light red, to yellow; flesh matches. Steamed, it is smooth and fatty, sweet and neutral, benefiting the stomach, similar to *Dioscorea*. Coastal people use it for meals. It spreads rapidly, rooting at nodes, yielding thousands of jin per mu, far exceeding grain yields. Xu Yuanhu stated: Predecessors praised turnips for six benefits and persimmons for seven excellences; I argue sweet potatoes have twelve advantages: high yield (1); sweet white flesh suits all soils (2); benefits comparable to *Dioscorea* (3); vegetative propagation allows one stem to propagate dozens of mu next year (4); leaves touch ground and root, resisting wind and rain damage (5); serves as rice, protecting against famine (6); usable for offerings (7); fermentable into wine (8); storable dry, processed into cakes superior to honey-sweetened ones (9); edible raw or cooked (10); low land/water requirement (11); planted spring/summer, harvested early winter, suppresses weeds, requires no weeding, non-interfering with farming (12). Lu’s *Shu Lu* details irrigation, planting, storage, and processing methods. Though unrelated to direct medicine, it aids famine preparedness, so recorded here. Plant on high, sandy ridges over one chi high; irrigate from wells if dry. If floods recede by mid-July and grain season is lost, plant vines instead. Even if locusts destroy foliage, roots survive and regrow. Upon locust threat, cover soil thoroughly; regrowth is easier afterward, proving immune to natural disasters. Any small plot facing sun can yield sufficient food; this is the primary method for famine relief. Deep plow before year-end, fertilize heavily, plant after Spring Equinox. If not sandy soil, mix with wood ash or manure to loosen texture for root growth; plow deeply. Cut roots into 3-4 cun segments, cover with half-cun soil. Spacing: longitudinal 7-8 chi, transverse 2-3 chi. When vines grow vigorous (one zhang tall), keep two chi as old root, cut remaining sections with three leaves each, insert into soil one chi apart (two parts buried, one part exposed). New tubers form continuously. Plant upright; inverted planting fails. Nodes above ground produce branches; below ground produce tubers. Separate rooted nodes to form individual plants, yielding 3-5 tubers per node. Remove excessive trailing vines ("you teng") to feed livestock or dry for winter feed, promoting fattening. Planting density varies by month: Feb-Mar (2.5 bu/plant, ~36 plants/mu); Apr-May (2 bu/plant, ~60 plants/mu); Jun (1.5 bu/plant, ~106 plants/mu); Jul (<3 chi/plant, ~960 plants/mu, small tubers); Sep (Songjiang method, stick-sized tubers for seed). Jin noted: Vines root immediately, suitable everywhere, especially sandy highs; resilient to drought/floods. Seedbeds should be loose, ridged 4-5 cun high. After Spring Equinox, place seed tubers, cover lightly, spacing one chi. Sprouts appear in half a month, growing one zhang or 5-6 chi. Cut 7-8 cun sections, leaving half-cun stubble for regeneration. For vine cultivation, plant longer stems densely like scallions. Plow beds 2 chi wide, 5-6 cun high. Insert stems diagonally (70% in bed, 30% out); inner part forms tubers, outer part grows vines. Spacing one chi. Plow sides after 10 days to aerate; fertilize after 7-8 days; mound soil. Yield 3-4 jin per bed. In heavy rain, lift vines off ground to prevent floating roots, though tubers form underground. Insects cannot harm; leaves regenerate if eaten. Early planting sparse, late planting dense. Mar-Apr planting yields large tubers; Jul-Aug yields small. Tubers enlarge until Winter Solstice; harvest completely then. Cut vines first, dry, store for winter animal feed. In northern cold climates, delay planting/harvest by one month based on weather. *Gan Shu Shu* advises: Low, muddy fields in Jiangnan are unsuitable; replace indigo/bean crops on highlands for multi-fold returns. North of the Yangtze offers even greater benefits. If drought is feared, one mu yields ten shi; a family of four needs only one mu, ensuring annual food security even with well irrigation. Seed selection methods (*Qunfang Pu*): Dig mature tubers near roots in Sept-Oct, wrap in soft grass, air-dry in shade. Alternative: Select old vines near roots in Aug, cut 7-8 cun, bundle 7-8, plant like leeks; small tubers form like garlic bulbs; cover with grass in winter, plant at Spring Equinox. Alternative: Before Frost Descent, select firm tubers, dry in shade, wrap in grass, store in warm, draft-free, frost-free place. Alternative: Dry vines before Frost Descent, dig pit under stove 1.5-1.6 chi deep, layer with rice husks and seeds, cover with soil. Alternative: Plant old vines in wooden/ceramic containers before Frost Descent, cover with grass, place near fire/south-facing, plant in spring. Jin stated: Storage methods vary (wooden bins, straw piles, ceramic jars, bamboo cages); protect from cold/heat, keep ventilated with grass cover; sealing causes heating and rot. Min observed in Yuhuan, Dong’ou: Islanders lacking grain used sweet potatoes as staple. Locals claimed profit was ten times that of grain; wealth measured by potato stores. Harvest method: Sun-dry, cut strips, store in bamboo mat enclosures; resistant to pests; boil as rice substitute. Eaten for strength and health due to sweet flavor nourishing Spleen Earth. Jin stated: Freshly harvested potatoes are bland/juicy; later become sweet. Edible roasted, boiled, popped, steamed, or raw. Sliced/dried for porridge/flour; boiled for pills; mixed with flour for wine. Pounded, filtered, dried into powder; leaves edible as vegetables. *Taizhou Fu Zhi*: Long white ones are old varieties; round yellow-red ones came from Vietnam via a surnamed Jin person, hence "Jin Shu." *Zhuluo County Gazetteer*: Unlike other crops requiring seeds/kernels/roots, sweet potatoes are propagated by cutting a strip, keeping only one side of skin, planting to sprout roots/shoots—a unique trait.

Flavor/Nature: Sweet, neutral, non-toxic. Indications: Tonifies middle jiao, invigorates blood, warms stomach, nourishes five zang organs. White-skinned/white-fleshed varieties benefit lung qi and generate fluids; those with abdominal fullness should avoid excess consumption as it may obstruct qi. Add ginger slice when boiling to harmonize middle jiao, equivalent to ginger-date combination. Boil with red flower to regulate spleen blood and prevent leakage. (Min’s note: Folklore claims sweet potatoes trigger various diseases; hemorrhoid/fistula patients relapse after eating, likely due to its downward-draining nature causing qi stagnation.)

Dysentery with Blood: *Chuanxi Lu* states: Dysentery often arises from initial Spleen/Stomach deficiency leading to accumulation/stagnation. For severe Spleen qi deficiency seeking to strengthen middle jiao, sweet-warm herbs are needed; for weak Mingmen fire seeking to solidify lower jiao, pure-hot herbs are needed. For damp-heat cases with irritability, dry mouth, pure red abdominal pain, yellow-red urine, and bleeding: steam sweet potato, chew frequently with Shaoyao Tang (Peony Decoction), or mix potato powder with winter honey; both cure.

Alcohol Accumulation Heat Diarrhea: *Chuanxi Lu* states: Diarrhea types vary: water/earth chaos affecting Large Intestine; earth failing to control water causing turbidity; Small Intestine injury impairing qi transformation; True Yin depletion causing Yuan Yang drying. Treat according to pattern. For alcohol-dampness entering Spleen causing undigested stool diarrhea: roast sweet potato hot and eat.

Damp-Heat Jaundice: Four types of jaundice: 1. Yin Jaundice (blood/qi failure); 2. Exterior Pathogen Jaundice (Shaoyang/Taiyang syndrome); 3. Gallbladder Jaundice (fright/terror); 4. Yang Jaundice (wind-damp exterior or alcohol-food interior injury, damp turning to heat turning to yellow). Eat boiled sweet potato to resolve yellowing.

Nocturnal Emission and Turbid Urination: Symptoms differ, treatments differ. Root cause involves Heart, Spleen, Kidney. Regardless of dream/no-dream, heat/no-heat, or type of strangury (Qi, Blood, Grease, Labor), always nourish Heart/Spleen. Take potato powder morning/evening; remarkable efficacy.

Blood Deficiency Menstrual Irregularity: Women with blood deficiency have irregular cycles (early/late/heavy). Tonify yang if yang deficient, yin if yin deficient, move qi if stagnant. For cases unsuitable for pungent-dry/cold-cool herbs, preferring clear-harmonizing approaches: consume sweet potato regularly to nourish Spleen, enabling healthy transformation/transportation, regulating cycle naturally.

Pediatric Malnutrition (Gan Syndrome): "Gan" means dryness. Five types in children, five labors in adults. Caused by dry foods, rich/greasy diet, harsh purgatives depleting fluids. Sweet potato moistens dryness, generates fluids, calms spirit, nourishes stomach; regular use helps.

Gan Shu Jing (Sweet Potato Rice Crisp): *Qunfang Pu* method: Soak glutinous rice 5-7 days until sour, wash, dry, grind to fine powder. On sunny day, mix powder with cold water into cup-sized dough balls. Peel sweet potato roots, wash, grind to very fine slurry (no water). Cook dough balls, put in jar, stir vigorously into paste while hot (hand-tolerable temp). Add potato slurry: 3 dou glutinous powder to 1 jin potato slurry, mix well. Sieve dry small powder onto board, spread paste on powder, roll thin with dry powder, semi-dry, cut dice-sized, dry completely, store. To cook: heat pot slowly, add 2 he, fry slowly until soft/expanding into balls, add sugar/sesame/spices, cool until crisp. 2 sheng Jing yields 1 dou fried product. Taro/yam slurries work too. Effects: Thickens intestines/stomach, strengthens legs, reduces phlegm, detoxifies, invigorates blood. Excellent.

Sweet Potato Powder: Same efficacy as sweet potato. Method: Wipe roots with coarse cloth, wash, grind with water, sieve in water to remove floating dregs, collect settled fine powder, dry. Use with bean flour. Made into pills with water, indistinguishable from pearl millet. Note: Available in Fujian/Yuhuan, made locally for sale/trade. Ningbo/Zhapu merchants buy cheaply. Bakeries mix with wheat flour for pastries. Quality varies: "Pure Powder" (made properly, dissolves like lotus root starch, bought by lotus shops); "Market Powder" (includes dregs, yellow, only for pastries). Sweet/bitter varieties depend on soil: sandy/clean soil yields sweet powder; land previously smoked tobacco yields bitter/astringent powder (unsold for food, only for powder). Best is sweet, fragrant, dissolving to jade-white color.

Sweet Potato Wine: Harmonizes spleen, warms stomach, stops diarrhea, benefits essence. Method: Cut roots arbitrarily, dry, steam until cooked, mash, pack in jar with yeast powder, press firm, make depression in center. Wait for liquid to rise, check maturity, add water as needed, filter through silk bag. Drink raw or cooked. Temperature, yeast amount, water volume, starter type match rice wine methods. For distilled liquor (Baijiu), distill potato wine residue; head spirits made from potato dregs same as grain dregs. Most common in Fujian, called "Tu Gua Jiu" (Earth Melon Wine), distilled "Tu Gua Shao." Slightly bitter, strong/pure, may cause mild dizziness in non-drinkers but harmless. Cheaper than Shaoxing wine, locals drink it and offer guests.