矾石汤。
上一方，浆水煮之。
蜀漆散、半夏干姜散、赤小豆当归散。
上三方，浆水服之。
枳实栀子豉汤。
上一方，以清浆水煮之。
浆水、清浆水二品，俱与白酒同物，清浆，盖取其清者。
古今医人，不知白酒、白 浆、白 酒、浆水，皆为同物。遂无一人解其品物者，是不
能手自使用仲景之方也，可胜叹乎！凡仲景之方，非仲景所自制之方也。盖撰用古人之成方，
而取其纯粹者也。故如附子、乌头、天雄，本是同根一物，而或曰附子汤，或曰乌头煎，或
曰天雄散，是仲景取古人各各所称之方，以不改其名，而使用之者也。是以此一浆，而或谓
白酒，或谓浆水，或谓清浆水。如彼醯酢、苦酒亦然，皆因古人所称，而唯取其方治而已。
无复异论，医者其思诸。
牡蛎泽泻散、五苓散、半夏散。
上三方，皆白饮服之，其余皆云饮服。
白饮，盖白汤，或云无所考。
凡曰饮，曰白饮，盖一物矣。然此三方，但谓白饮服之者，必有所异乎？然《金匮要略》，
茵陈五苓散服法曰∶先食饮方寸匕者，盖饮字上脱白字，饮字下脱和服二字，《外台秘要》
可考。若夫饮者，是四饮六饮之饮，则《周礼》酒正，有清医浆酏。膳夫职有六，清水浆醴
KT医酏，乃六饮也。而饮皆寒饮，故食医职曰饮齐 冬。时注曰∶饮宜寒。由此诸说，
则单称饮者，及称白饮者，岂此四饮六饮之谓矣乎？又膳夫职食饮，注曰∶食，饭也；饮，
酒浆也。则是又单称饮者，恐酒浆二物之谓乎？虽然，如此散方，岂以酒浆二物而互服之乎？
又按饮及白饮，疑俱是白酒之谓欤，又谓之白汤，亦无所征焉，俟他日考订。
Fanshi Tang (Alum Decoction).
The above prescription is decocted with Jiangshui (fermented rice water).
Shueqi San (Vitex Powder), Banxia Ganjiang San (Pinellia and Dried Ginger Powder), Chixiaodou Danggui San (Red Adzuki Bean and Angelica Sinensis Powder).
The above three prescriptions are taken with Jiangshui (fermented rice water).
Zhishi Zhizi Chi Tang (Immature Bitter Orange, Gardenia, and Fermented Soybean Decoction).
The above prescription is decocted with Qingjiangshui (clear fermented rice water).
Jiangshui (fermented rice water) and Qingjiangshui (clear fermented rice water) both belong to the same category as Baijiu (white wine/liquor). Qingjiangshui likely refers to taking the clearer portion of it.
Physicians throughout ancient and modern times have not known that Baijiu (white wine/liquor), Baijiang (white mash/wine), and Jiangshui (fermented rice water) are all the same substance. Consequently, not a single person has been able to clarify their nature and classification. This demonstrates an inability to personally and practically apply the formulas of Zhang Zhongjing; how lamentable this is! All of Zhang Zhongjing's formulas were not self-invented by him. Rather, he compiled existing formulas from ancients and selected those that were pure and effective. For instance, Fuzi (Aconiti Lateralis Radix Preparata), Wutou (Aconiti Radix), and Tianxiong (Aconiti Radix Preparata) originally come from the same root system, yet some are named Fuzi Tang (Aconite Decoction), others Wutou Jian (Aconite Decoction), and still others Tianxiong San (Tianxiong Powder). This is because Zhang Zhongjing adopted the various names used by ancients for these formulas without changing them, simply utilizing them. Therefore, this one liquid is referred to variously as Baijiu (white wine/liquor), Jiangshui (fermented rice water), or Qingjiangshui (clear fermented rice water). Similarly, Cu (Vinegar) and Kujiu (bitter wine/vinegar) follow this pattern; they retain ancient nomenclature, focusing solely on the therapeutic efficacy of the formula. Let there be no further debate; physicians should reflect upon this.
Muli Zexie San (Oyster and Alisma Powder), Wuling San (Five-Ingredient Powder with Poria), Banxia San (Pinellia Powder).
The above three prescriptions are all taken with Baiyin (white drink), while the rest state they are taken with "Yin" (drink).
Baiyin (white drink) is likely Baitang (white soup/water), or its origin cannot be verified.
Whenever "Yin" (drink) or "Baiyin" (white drink) is mentioned, it generally refers to the same thing. However, why do only these three prescriptions specify "Baiyin" for administration? There must be some distinction. In *Jingui Yaolue* (Essential Prescriptions from the Golden Cabinet), the administration method for Yinchen Wuling San (Artemisiae Scopariae and Five-Ingredient Powder with Poria) states: "Xian shi yin fangcunbi zhe" (Drink one cun-cube before eating). It is likely that the character "Bai" (white) was omitted above "Yin", and "He fu" (mix and take) was omitted below "Yin"; this can be verified in *Waitai Miyao* (Secret Essentials of the Outer Palace). As for "Yin" in the context of the Four Drinks and Six Drinks, according to *Zhouli* (Rites of Zhou), the Jiuzheng (Director of Wine) mentions Qing (clear), Yi (medicine), Jiang (mash/wine), and Yi (fermented grain drink). The Shanfu (Master of Food) has six duties involving Qingshui (clear water), Jiang (mash/wine), Li (sweet wine), KT Yi (unclear term, possibly a typo in source or specific type), and Yi (fermented grain drink); these constitute the Six Drinks. Since all these drinks are cold in nature, the Shiyi (Medical Attendant for Food) states regarding the regulation of drinks: "Winter...". Shi Zhu (Commentary by Shi) notes: "Drinks should be cold." Based on these various explanations, does the single term "Yin" or the term "Baiyin" refer to these Four or Six Drinks? Furthermore, the commentary on the Shiyi of the Shanfu states: "Shi (food) refers to rice; Yin (drink) refers to Jiu (wine) and Jiang (mash/wine)." Thus, the single term "Yin" might possibly refer to either wine or mash/wine. Nevertheless, would such powder prescriptions be administered alternately with wine and mash/wine? Upon examining "Yin" and "Baiyin", I suspect they both refer to Baijiu (white wine/liquor), also called Baitang (white soup/water), though there is no definitive evidence for this. I await future research to verify.