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(From *Bencao Shiyi* [Supplement to Materia Medica])
[Flavor and Nature] Pungent, cold, non-toxic.
[Indications] Eliminates sudden heat caused by alcohol toxicity and jaundice with yellow eyes caused by wine jaundice; crush the wheat seedlings, squeeze out the juice, and drink it daily. It also resolves gu poison (worm poison); boil in water, filter, and take the decoction (Chen Zangqi).

Chu (Removal)
Mai Nu (Wheat Black Mold)
Chen Zangqi stated: The black mold appearing on the top of wheat ears when they are about to ripen is called Mai Nu.
[Indications] Treats heat-induced restlessness and epidemic heat toxins. Resolves Dan Shi poison (poison from cinnabar and sulfur pills) (Chen Zangqi). Treats Yang Du Wen Du (Yang toxin and warm toxin), extreme heat leading to mania and excessive thirst, as well as Wen Nue (warm malaria) (Li Shizhen).
[Elucidation] Li Shizhen said: In *Nanyang Huoren Shu* [Book of Active People in Nanyang], Zhu Gong recorded: To treat patients with Yang Du Wen Du suffering from extreme heat, mania, macules, and exceptional thirst, use Hei Nu Wan (Black Slave Pill). Dissolve one pill in water and administer. Recovery occurs upon sweating or mild diarrhea. The formula consists of Xiao Mai Nu (wheat black mold), Liang Shang Chen (dust from roof beams), Fu Di Mei (soot from the bottom of a cauldron), and Zao Tu Mo (soot from the chimney flue), mixed in equal parts with Huang Qin (Scutellariae Radix), Ma Huang (Ephedrae Herba), Xiao Ming Jian (Natrii Sulfas), and Da Huang (Rhei Radix et Rhizoma). These are ground into powder and formed into pills the size of a bullet using honey. This likely follows the principle of "treating fire with fire" (using hot/natured substances to counteract extreme heat). Wheat is the grain corresponding to the Heart and belongs to Fire, whereas Mai Nu forms when the wheat grain is nearly ripe and steamed by damp-heat, causing black mold on the surface, which shares the same nature as Fu Mei and Zao Mo. This formula originates from Chen Yanzhi's *Duanju Fang* [Short Drama Prescriptions], named Mai Nu Wan. Chu Yushi in *Gujin Luyan* [Record of Experiences Through Generations] called it Gao Tang Wan or Shui Jie Wan. It is indeed an excellent medicine for emergencies.

Gan (Stalk)
[Indications] Burn to ash and add to ointments used for removing warts and nevi or eroding malignant flesh (Li Shizhen).

(From *Mingyi Bielu* [Record of Famous Physicians], Middle Grade)
[Names] Mou Mai.
Li Shizhen said: The seedlings and grains of this wheat are larger than those of Lai Mai (Emmer), hence the name Da Ming (Great Name). "Mou" also means large. It is commonly written as "Mo".
[Collection and Explanation] Tao Hongjing said: The current Ke Mai is also called Mou Mai. It resembles Mo Mai, but has thinner skin.
Su Gong said: Da Mai (Big Wheat) comes from Guanzhong, i.e., Qing Ke (Hulless Barley). Its shape is similar to Xiao Mai (Small Wheat) but larger, with thick skin, hence called Da Mai, unlike Mo Mai.
Su Song said: Da Mai can now be planted in both the north and south. There are two types of Mo Mai: one resembles Xiao Mai but is larger, and the other resembles Da Mai but is larger.
Chen Zangqi said: Da Mai and Mo Mai have different names over time. Essentially, Mo Mai refers to the whole grain with husk, while Da Mai refers to the hulled grain; the distinction lies only in whether it has a husk or not. Su Jing’s assertion that Qing Ke is Da Mai is incorrect. Qing Ke resembles Da Mai but naturally has the husk and kernel separated; it is grown in Qinlong and Baxi. Nowadays, people use it as Da Mai rice and cannot distinguish them.
Chen Cheng said: Xiao Mai is what people currently grind into flour for daily use. Da Mai is what people currently use where the grain and skin resemble rice; it makes smooth rice and is good for feeding horses. Mo Mai is what people currently use where it resembles Xiao Mai but has larger grains, yellowish-green color, and produces brittle/hard flour; eating too much causes abdominal distension. In the Bianluo and Hebei regions, it is also called Huang Ke. In Guanzhong, there is a type of Qing Ke with smaller grains than nearby varieties, slightly green in color, used specifically for feeding horses, and not seen in medicinal use. However, the names of Da Mai and Mo Mai are confused. The current Mo Mai that resembles Xiao Mai but is larger should be called Da Mai; the current Da Mai that does not resemble Xiao Mai but is brittle/mineral-like should be called Mo Mai. One must examine this carefully.
Li Shizhen said: Commentators differ on Da Mai and Mo Mai. According to *Wu Pu Bencao*: Da Mai is also called Mo Mai, the chief of the five grains. Wang Zhen’s *Nongshu* [Agricultural Book] states: Qing Ke has large and small varieties, resembling Da and Xiao Mai, but with larger grains and thinner skin, producing more flour with less bran. Westerners grow it; it is merely a different name for Da and Xiao Mai. Gu Yigong’s *Guangzhi* [Broad Records] states: Da Mai includes Hei Mo Mai (Black Mo Mai). There is KT Mai (produced in Liangzhou, resembling Da Mai). There is Chi Mai (Red Mai, red in color and plump). Based on this, Mo Mai is a variety of Da Mai with thick skin and green color. Generally, they are the same category with different species, like the nearly hundred varieties of Su (Millet) and Jing (Japonica Rice); they are all one category, differing only by region. Thus, their therapeutic effects are not far apart. Da Mai also has a sticky variety called Nuo Mai, which can be used to brew wine.
[Flavor and Nature] Salty, warm, slightly cold, non-toxic. As the chief of the five grains, it tends to cause internal heat.
Meng Shen said: Overeating may lead to weakness in the legs because it directs Qi downward. Long-term consumption is beneficial. Cooked, it is beneficial; raw, it is cold and damaging. Shi Mi (Rock Sugar) acts as its guiding herb.
[Indications] Relieves Xiao Ke (wasting-thirst syndrome) and clears heat, benefits Qi, and harmonizes the middle jiao (*Mingyi Bielu*). Tonifies deficiency, strengthens blood vessels, improves complexion, solidifies the five zang organs, aids digestion of grains, stops diarrhea, and does not disturb wind qi. Long-term consumption makes one fat and white, with smooth skin. Made into flour, it is superior to Xiao Mai and lacks燥热 (dryness-heat) (Shi Liang). Flour: Calms the stomach, relieves thirst, eliminates food stagnation, and treats fullness (Su Gong). Long-term consumption prevents hair from turning white. Mixed with Zhen Sha (Cinnabar) and Mei Shi Zi (Myrobalan), it dyes hair black (Meng Shen). Broadens the chest and directs Qi downward.
[Elucidation] Kou Zongshi said: Da Mai is neutral, cool, slippery, and greasy. Someone suffered from Chan Hou Feng (Entangling Throat Wind) and could not swallow food. Using this flour made into a thin paste allowed swallowing to support Stomach Qi and calm the condition. During the San Fu days (Dog Days), the court prepared it to bestow upon ministers.
Zhu Zhenheng said: When Da Mai first ripens, many people stir-fry and eat it. This substance contains fire and can generate heat diseases, but people are unaware.
Li Shizhen said: Cooking Da Mai into rice produces a loud sound and is beneficial. Boiling it into porridge is very smooth. Grinding it into flour for sauce is very sweet and delicious.
[Attached Formulas] Three old formulas, six new formulas.
Abdominal fullness and irritability after overeating, desire to lie down: Stir-fry Da Mai flour until slightly fragrant. Take one cun bi (measure) with plain boiled water. Effective. (*Zhouhou Fang*).
Water qi outside the membranes: Mix half liang each of Da Mai flour and Gan Sui (Kansui Radix) powder. Add water to form cakes, roast, cook, and eat to promote urination/diuresis. (*Taiping Huimin Heji Jufang*).
Infant milk injury, abdominal distension, irritability, drowsiness: Use raw Da Mai flour, mix with water, and take one qian. Lightly stir-fried regular flour is also acceptable. (*Baoyou Daquan*).
Qu Lu Niao Chuang (Worm Bug Urine Sore): Chew Da Mai and apply externally three times a day. (*Shanghan Leiyao*).
Swelling/toxin already ruptured: Use Qing Da Mai (remove awns, stir-fry), dry and grind into powder. Apply externally. When a scab forms, remove it and reapply. Cures after several times.
Wheat awn in eye: Boil Da Mai, use the juice to wash the eye; the awn will come out. (Sun Simiao’s Formula).
Scalds and burns: Char Da Mai until black, grind into powder, mix with oil, and apply.
Trauma with eviscerated intestines: Wash the intestines with Da Mai porridge juice and push them back in. Consume only rice gruel for 100 days. (*Qianjin Fang*).
Sudden Lin pain (painful urinary dribbling): Decoct three liang of Da Mai in water. Add ginger juice and honey. Drink as tea. (*Shenghui Fang*).