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Taste is sweet, nature is neutral, non-toxic. It treats sudden fright causing bleeding from the nine orifices; washing the face with this water also treats bad breath. Rinse the mouth with it at dawn and spit it out into the toilet; repeated use leads to recovery. It improves complexion and can be taken with Cinnabar (Zhusha). It is also suitable for refining various mineral drugs, preventing them from spoiling when added to wine or vinegar. It washes away corneal opacities on the eyes and treats hot dysentery after drinking alcohol. It differs from other waters and has extremely broad efficacy. This refers to the first drawing of water from a well at dawn. The *Shennong Bencao Jing* (*Classic of Herbal Medicine*) briefly mentions it in the section on well moss; here it is explained in detail. (Newly supplemented)

*Qianjin Fang* (*Prescriptions Worth a Thousand Gold*): Treats chest oppression with sweating and loss of consciousness. Drinking new well water mixed with honey is very effective. Another prescription: At the time of childbirth, take half a sheng of Jinghua Water (Well Water Drawn at Dawn) and take it in one dose. Another method: Treats horse sweat and hairs entering human wounds, causing swelling, toxicity, heat, and pain, which can be harmful if entering the abdomen. Soak the wound in cold water, frequently changing it, and drink good wine for immediate recovery. It is also stated that Jinghua Water is used for both taking medicines and refining drugs. Mei Shi Fang: Treats eyes that suddenly protrude by one or two cun. Irrigate the eyes with new well water, frequently changing the water, until the eyeballs naturally retract. Another method: Treats sudden palpitations and fright, with blood overflowing from all nine orifices. Washing the face with Jinghua Water should stop the bleeding; do not let the patient know.

*Yanyi* (*Explanation of Meanings*): Jinghua Water is detailed under the entry "Bantianhe" (Half-Heaven River).

Taste is sweet, nature is warm, non-toxic. It dispels wind and tonifies deficiency; long-term use prevents aging, improves complexion, promotes robustness, benefits the Yang pathway, warms the middle jiao, and eliminates chronic diseases. It originates from the North Tan Spring in Li County, Nanyang, where the source is fragrant. Chrysanthemums grow along the cliffs, giving the water a chrysanthemum flavor. Sheng Hongzhi's *Jingzhou Ji* (*Records of Jingzhou*) states: In Li County, there is Chrysanthemum Water. Grand Commandant Hu Guang suffered from chronic wind-induced emaciation for a long time; he frequently drew and drank this water, and his illness gradually recovered. The chrysanthemum was sweet and delicious; later, Hu Guang collected its seeds and sowed them in the capital, leading to widespread cultivation. *Baopuzi* states: In the mountains of Li County, Nanyang, there is Sweet Valley Water. Its sweetness is due to sweet chrysanthemums growing on both sides of the valley; chrysanthemum flowers fall into the water, and over generations, the water's taste changes. Residents living near this valley do not dig wells but consume the Sweet Valley Water, all enjoying longevity. Thus, Sima Wang Chang, Grand Commandant Liu Kuan, and Grand Tutor Yuan Kui, who served as Governors of Nanyang, each ordered Li County to deliver forty hu of Sweet Valley Water monthly for their consumption. These officials often suffered from wind-bi syndrome and dizziness, all of which were cured. (Newly supplemented)

*Yanyi* states: Regarding Chrysanthemum Water, the original text says the North Tan Spring in Li County, Nanyang, has a fragrant source, with chrysanthemums growing on the cliffs, imparting a chrysanthemum flavor to the water. This explanation is strange. Chrysanthemums grow in surface soil, with roots no deeper than one chi; among all flowers, they are particularly shallow-rooted. Springs usually come from deep sources. Moreover, chrysanthemum roots have no fragrance. Their flowers bloom only in September and October, for merely three or two weeks; how can the fragrance enter the water? If the fragrance comes from the flowers, what about the months without flowers? This is unclear. Waters naturally have sweet, bland, salty, and bitter tastes; how do we know some do not have a chrysanthemum flavor? I once served as an official between Yong and Yao. Along the Gan River to the ancient stone canal north of Hongmen Mountain, the spring water was clear. Officials scooped and drank it; the taste was equal to Huishan Spring Water, slightly fragrant, unknown to the world. It is especially suitable for brewing tea. Thus, we know that spring veins are like this; it is not because chrysanthemums growing on surface soil can change the spring's taste. Learned scholars should examine this carefully.