Library

(Recorded in the Middle Category of *Bie Lu*)
[Correction] The "Dan Shumi" (Red Millet) listed in the Middle Category of *Bie Lu* is now consolidated into a single entry.
[Names] Red millet is called [Character with phonetic 'men'], also called KT [phonetic 'mi']; white millet is called Qi [phonetic 'qi']; black millet is called [Character with phonetic 'ju']; millet with one husk containing two grains is called [Character with phonetic '...']. (All from *Erya*).
Li Shizhen states: According to Xu Shen's *Shuowen Jiezi*, millet can be used to make wine; its character consists of 'He' (grain plant) and 'entering water', implying meaning. Wei Zicai's *Liushu Jingyun* states that the lower part of the 'He' radical resembles 'tun', depicting the shape of fine grains hanging loosely. Sheng Zhi said: "Shu" (millet) sounds like "Shu" (heat). It grows during the heat season and matures after the heat. The *Classic of Poetry* says: "Bestowing good seeds, there are [Character], [Character], there are [Character], [Character] Qi." [Character] is the same as [Character], merely a shift in pronunciation. Guo Pu considered [Character] Qi to be Liang Su, and considered [Character] to be the two-grained black millet, while Luo Yuan considered [Character] to be Lamou; all these views are incorrect.
[Collected Explanations] Tao Hongjing said: Millet is planted in Jing, Yingzhou, and north of the Yangtze River. Its seedlings resemble reeds but differ from Setaria italica (Millet), and the grains are also larger. Nowadays, people often call Shusu (Sticky Millet) as Shu, which is incorrect. Northerners make millet rice and brew millet wine for medicine, using Shushu (Sticky Shu). The Dan Shumi in *Bie Lu* is red millet. It is also produced in the northern regions; occasionally found in Jiangdong, but not suitable for local cultivation, it is mostly used in divine medicines. There is also black millet named [Character], used for brewing wine for sacrifices.
Su Gong said: There are several types of millet. Its seedlings do not resemble reeds; although similar to Setaria italica, it is not Setaria italica.
Su Song said: It is planted in Bian, Luo, He, and Shan areas. *Erya* states: [Character], red seedling; Qi, white seedling; [Character], black millet. This is correct. Li Xun said: [Character] is the type of black millet where one husk contains two grains. Ancient makers of pitch pipes used the medium-sized grains of [Character] millet from Shangdang to accumulate and generate musical pitches and measures. Later generations tried to use this millet for calibration but could never align with the pitches. Some say: [Character] is the best among millets, the one-husk-two-grain variety. This millet is born from the harmonious qi of heaven and earth, and is rarely seen. If present, every ear is identical, with two grains per husk being uniform in size without small or large differences, thus suitable for calibration. Other millets are not so. Land fertility varies, and harvests vary by year, so grain sizes are inconsistent. In Shangdang, during bumper years, people often obtain two-grained ones. However, they are sparse and loose, so they are not offered as tribute.
Li Shizhen said: Shu is the sticky variety of Ji (Panicum miliaceum). There are red, white, yellow, and black varieties, and their seedling colors are similar. Guo Yigong's *Guangzhi* lists names such as red millet, white millet, yellow millet, large black millet, ox millet, swallow chin, horse leather, donkey skin, and rice tail. Planting in March is the best time, ripening in May. Planting in April is the middle time, ripening in July. Planting in May is the inferior time, ripening in August. The *Classic of Poetry* mentions "Chang Yi You," indicating that millet has been used for wine since ancient times. White millet is second only to glutinous rice in stickiness; red millet is the stickiest, can be steamed, and both can be made into malt sugar. Ancients used millet to paste shoes and preserve peaches, utilizing its stickiness. Wrapped in duckweed leaves and eaten as zongzi, it is called Jiaoshu. *Huainan Wabi Shu* states: Harvest millet and place it in a ditch,
[Correcting Errors] Su Song said: The sticky variety is Shu, which can be brewed into wine; northerners call it Huangmi (Yellow Rice), also known as Huangnuo; the non-sticky variety is Shu, which is edible. Just as rice has Jing (non-glutinous) and Nuo (glutinous).
Li Shizhen said: This error confuses Shu with Ji, and Shu with Shu. Essentially, the sticky variety of Ji is Shu, the sticky variety of Setaria italica is Shu, and the sticky variety of Oryza sativa var. japonica is Nuo. The original text of *Bie Lu* clearly describes the properties, flavors, and functions of Shu, Shu, Nuo, and Dao (Rice), but commentators who did not understand often made such mistakes. Now, common people do not distinguish them, generally calling Shu and Shu as Huangmi.
Shumi (This generally refers to all types of millet grains)
[Aroma and Flavor] Sweet, warm, non-toxic. Long-term consumption causes excessive heat and irritability (*Bie Lu*).
Meng Shen said: Cold nature, slightly toxic, triggers old diseases. Long-term consumption clouds the five viscera, causes drowsiness, relaxes sinews and bones, and obstructs blood vessels. Children eating too much may suffer from inability to walk for a long time. Kittens and dogs eating it will have curled paws. Consuming with Malva verticillata (Kui Cai) causes chronic disease. Consuming with beef and white wine causes Taenia saginata (pork tapeworm/segmented worm).
Li Pengfei said: Five types of millet, if eaten in excess, cause qi stagnation.
[Indications] Tonifies qi, supplements the center (*Bie Lu*). Burned to ash and mixed with oil, applied to whip wounds, relieves pain, and prevents scarring (Meng Shen). Chewed to extract thick juice, applied to infant thrush, effective (Li Shizhen).
[Elucidation] Sun Simiao said: Shumi is the grain corresponding to the Lung. It is suitable for lung diseases. Its main function is tonifying qi.
Li Shizhen said: According to Luo Yuan: "Shu" sounds like "Shu" (heat). Because it symbolizes fire, it is a southern grain. Generally, millet is very sticky and shares the same nature as glutinous rice; its qi is warm, so it functions to tonify the lung, but excessive consumption causes irritability and heat, and relaxes sinews and bones. Meng Shi's claim that it is cold-natured is incorrect.
[Attached Prescriptions] Two old prescriptions, two new prescriptions.
Male Yin Yi Syndrome: Two liang of Shumi, boiled into thin porridge, taken with wine. Sweating leads to cure. (*Shengji Zonglu*).
Heart pain unrelieved for forty years: Washed juice of Shumi, taken warm at will. (*Jingyan Fang*).
Scalds and burns, before blister formation: Equal parts Shumi and Nuqu, each stir-fried until charred and ground to powder. Mixed with egg white for application. Porridge can also be cooked. (*Zhouhou Fang*).
Dislocation due to sprain, redness, swelling, and black pain: Half a jin of Shumi flour, half a jin of Iron Slag Powder, one jin of Scallion, stir-fried together retaining their nature, ground to powder. Taken with vinegar, three [measurements implied/cut off]