Library

Ji (Setaria italica, Foxtail Millet) is what is now known as Shu (Panicum miliaceum, Proso Millet). People in the states of Qi and Jin all call Ji "Ji" (Sacrifice), which is a local dialect pronunciation with no other meaning. The *Commentary on Materia Medica* states that it is also called Mi Zi (Broomcorn Millet). Mi Zi belongs to the Panicum genus. The *Classic of Poetry* says: "Wei Mi Wei Qi." Both Mi and Qi belong to the Panicum genus. They are distinguished by color; red Panicum is called Mi, while yellow Panicum is called Qi. Regarding Ku Yi (Arctium lappa or similar bitter herbs), it is the Suan Jiang (Physalis alkekengi var. franchetii, Chinese Lantern) mentioned in the *Materia Medica*. The *New Collected Materia Medica* repeats an entry for Ku Yi: in the border regions of Hexi where the Fan people reside, there are Suan Jiang plants growing up to one zhang (approx. 3.3 meters) tall.

The Su He Xiang (Styrax Benzoin) currently used resembles hard wood and is reddish-brown. There is also Su He You (Benzoin Oil), which resembles gum/resin, and nowadays many use it as Su He Xiang. According to the *Chuan Xin Fang* (Prescriptions for Transmission of Faith) by Liu Mengde, the Su He Xiang used should have thin leaves, and its seeds are golden in color. When pressed, they flatten; when released, they rise again, remaining unsettled for a long time as if moving like insects. Those with a strong aroma are considered superior. In this context, Xun Lu (Frankincense/Ru Xiang) is indeed Ru Xiang (Olibanum), originally named Xun Lu. Because the resin drops down resembling nipples, it is called Ru Tou Xiang (Nipple Frankincense); that which melts and collapses onto the ground is called Ta Xiang (Collapsed Frankincense).

Shan Dou Gen (Sophorae Tonkinensis Radix et Rhizoma) is extremely bitter. The statement in the *Materia Medica* that it tastes sweet is a major error.

There are numerous types of Hao (Artemisia species). For example, within the Qing Hao (Artemisiae Annuae Herba, Sweet Wormwood) category, there are two varieties: one yellow and one green. The *Materia Medica* refers to them as Qing Hao, but it is likely there are distinctions. Between Suzhou and Yinzhou in Shaanxi, there are clumps of Qing Hao, among which occasionally one or two plants stand out distinctly as green, locally called Xiang Hao (Fragrant Mugwort). Its stems and leaves are identical to common Hao, except that common Hao is green. This particular Hao is emerald green, resembling the color of pine or cypress. By late autumn, when other Hao turn yellow, this Hao remains particularly green, emitting a very fragrant aroma. It is feared that what the ancients used was superior because of this variety.

According to records, Wen Ge (Clam Shell/Concha Meretricis) is the Hua Ge (Venerupis philippinarum, Manila Clam) eaten by people in Wu. Kui Ge (Tridacna gigas or similar large clam) is Che Ao (Tridacna squamosa, Fluted Giant Clam). Hai Ge (Sea Clam/Concha Arcae) cannot be precisely identified today. They are obtained from coastal sand and mud during their growth. Large ones are the size of chess pieces, small ones the size of sesame seeds, sometimes mixed with yellow and red hues, suggesting they may not be a single species. They are essentially shells of various clams, polished smooth and glossy by seawater erosion, no longer retaining their original texture. The class of clams is vast; any shell that is hard, durable, and clean can be used. One need not specify a single object, hence they are collectively referred to as Hai Ge.