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(Sound same as "Zhu". Recorded in *Bie Lu* [Separate Record] as Medium Grade.)

[Names] Zhong (Sound same as "Zhong", from *Erya*), Nuoshu (from *Tang Bencao* [Tang Dynasty Materia Medica]), Nuosu (from *Tang Bencao*), Huangnuo.

Li Shizhen said: The seal script character for 'Shu' depicts the weak and soft shape of its stalks; the common name 'Nuosu' is correct. People in the North call it Huangnuo, also known as Huangmi (Yellow Millet). It is inferior to Nuomi (Glutinous Rice) for brewing wine.

[Collection of Explanations] Su Gong said: Shu refers to Dao Shu (Glutinous Rice). Nowadays, people refer to Su Nuo (Glutinous Foxtail Millet) as Shu. In the northern regions, it is mostly used for brewing wine, but yields less juice than Shumi (Millet). Among Shu, Ji, Su, Shu, Jing, and Nuo, all three grains have both non-glutinous and glutinous varieties.

Yuxi said: Sumi resembles Shumi but has smaller grains and can be used to make wine.

Zong described: When first pounded, Sumi appears pale yellow-white, similar to Nuomi. It is unsuitable for cooking as rice due to its high stickiness, making it ideal for brewing wine.

Li Shizhen said: Shu refers to the glutinous varieties of Liangmi and Sumi. There are red, white, and yellow colors, all of which can be used for brewing wine, boiling sugar, or making cakes for consumption.

Su Song in *Tu Jing* stated that Shu is the glutinous variety of Shu; Xu Shen in *Shuo Wen* stated that Shu is the glutinous variety of Ji; Cui Bao in *Gu Jin Zhu* stated that Shu is the glutinous variety of Dao. All these are incorrect. Only Su Gong correctly distinguished between non-glutinous and glutinous forms of Su and Shu, and Sun Yan’s annotation in *Erya* stating that Shu is glutinous Su is accurate.

Sumi (i.e., Huangmi)

[Flavor and Properties] Sweet, slightly cold, non-toxic.

Shen said: Nature is neutral. It should not be consumed regularly as it obstructs the Qi of the five Zang organs, stirs wind, and causes confusion and dizziness.

Li Shizhen said: According to *Yangsheng Ji*: Flavor is sour and nature hot; sticky and cloying, prone to causing Huangji disease (yellow accumulation), and children should not eat it in excess.

[Indications] Treats chills and fever, unblocks the Large Intestine, treats Qichuang (Lacquer Poisoning) (*Bie Lu*). Treats tendon and bone spasms and stiffness, eliminates toxic heat from sores and scabies. Raw and pounded, mixed with egg white, applied externally to toxic swellings, effective (Meng Shen). Mainly treats dog bites, frostbite; chewed and applied externally (*Rihua*). Treats Feinüe (Lung Malaria), and insomnia at night due to Yang hyperactivity and Yin deficiency, as well as Zhengjia (masses) formed after eating goose or duck meat, and yellow discharge during pregnancy (Li Shizhen).

[Elucidation] Hongjing said: Northerners use this grain to brew wine and boil sugar; it makes flesh soft and easy to digest. It is not directly used in prescriptions internally, but rather chewed and applied to treat lacquer poisoning or used to ferment medicinal wines.

Li Shizhen said: Shu is the grain corresponding to the Lung, suitable for patients with Lung diseases. Hence, it can dispel chills and fever and benefit the Large Intestine. The Large Intestine is the interior-exterior paired organ of the Lung, and Lung diseases often manifest as skin chills and fevers. The formula in *Qianjin* for treating Lung Malaria uses it, deriving meaning from this principle. In *Ling Shu*, Qibo treated insomnia due to Yang hyperactivity and Yin deficiency using Banxia Tang, utilizing it to nourish Yin and benefit the Large Intestine. When the Large Intestine is unblocked, Yang will not be excessive. The formula is found under the entry for Banxia. Additionally, *Yi Yuan* records: During the Yuanjia era of the Liu Song dynasty, a person developed Zhengjia masses after eating duck. A physician administered powdered Sumi mixed with water. Soon after, the patient became restless and vomited out a duckling, recovering thereafter. *Qianjin Fang* treats illness caused by eating duck meat, characterized by chest fullness, red face, and inability to eat, by drinking one cup of Sumi decoction.

[Attached Formulas] Three old formulas, three new formulas.

Persistent bloody dysentery: One handful of Sumi, two pieces of crucian carp, a tiger-mouthful of Xiebai (Scallion bulb), boiled into porridge and eaten (*Puji Fang*).

Tendon and bone spasms/stiffness: Shen said: Use one dan of Sumi, three dou of Qu (yeast/ferment), one jin of Dihuang (Rehmannia Root), half a jin of Yinchenshao (Artemisia Capillaris, roasted until yellow). Prepare exactly according to the method for brewing wine and consume.

Lung malaria with chills and fever, phlegm accumulating in the chest, causing heart chill upon onset, extreme cold turning to heat, frequent fright and hallucinations: Hengshan (Stellaria Root) 3 qian, Gancao (Licorice Root) half qian, 35 grains of Sumi. Decoct in water. Divide into three doses and take before the attack begins (*Qianjin*).

Pregnancy with yellow watery discharge, thick like glue or like mung bean soup juice: Sumi and Huangqi (Astragalus Root) each 1 liang. Decoct in seven sheng of water until three sheng remain. Divide into three doses (*Meishi*).

Oozing malignant sores with exudate, often originating from the heart region; if not treated early, spreading over the whole body can be fatal: Roast Sumi until yellow-black, pound into powder, and apply externally (*Zhouhou Fang*).

Chronic diarrhea with weak stomach: Fry Huangmi (Yellow Millet) into powder. Take several spoons each time, mixed with rock sugar (*Jianbian*).

Root

[Indications] Decoct in water to wash wind-induced skin conditions (Meng Shen).