（《别录》中品）
【校正】《别录》中品丹黍米，今并为一。
【释名】赤黍曰 （音门）、曰KT （音糜），白黍曰芑（音起），黑黍曰 （音距），
一稃二米曰 （音 。并《尔雅》）。
时珍曰∶按∶许慎《说文》云∶黍可为酒，从禾入水为意也。魏子才《六书精蕴》云∶
禾下从氽，象细粒散垂之形。 胜之云∶黍者暑也。待暑而生，暑后乃成也。《诗》云∶诞
降嘉种，维 维 ，维 维芑。 即 ，音转也。郭璞以 芑为粱粟，以 即黑黍之二米者
，罗愿以 为来牟，皆非矣。
【集解】弘景曰∶黍，荆、郢州及江北皆种之。其苗如芦而异于粟，粒亦大。今人多呼
秫粟为黍，非矣。北人作黍饭，方药酿黍米酒，皆用秫黍也。《别录》丹黍米，即赤黍米也
。亦出北间，江东时有，而非土所宜，多入神药用。又有黑黍名 ，酿酒，供祭祀用。
恭曰∶黍有数种。其苗亦不似芦，虽似粟而非粟也。
颂曰∶今汴、洛、河、陕间皆种之。《尔雅》云∶ ，赤苗。芑，白苗。 ，黑黍。是
也。李巡云∶ 是黑黍中一稃有二米者。古之定律者，以上党 黍之中者累之，以生律度
衡量。后人取此黍定之，终不能协律。或云∶ 乃黍之中者，一稃二米之黍也。此黍得天地
中和之气而生，盖不常有。有则一穗皆同，二米粒并均匀无小大，故可定律。他黍则不然。
地有肥瘠，岁有凶穣，故米有大小不常矣。今上党民间，或值丰岁，往往得二米者。但稀阔
，故不以充贡尔。
时珍曰∶黍乃稷之粘者。亦有赤、白、黄、黑数种，其苗色亦然。郭义恭《广志》有赤
黍、白黍、黄黍、大黑黍、牛黍、燕颔、马革、驴皮、稻尾诸名。俱以三月种者为上时，五
月即熟。四月种者为中时，七月即熟。五月种者为下时，八月乃熟。《诗》云 鬯一卣，则
黍之为酒尚也。白者亚于糯，赤者最粘，可蒸食，俱可作饧。古人以黍粘履，以黍雪桃，皆
取其粘也。菰叶裹成粽食，谓之角黍。《淮南万毕术》云∶获黍置沟，
【正误】颂曰∶粘者为秫，可以酿酒，北人谓为黄米，亦曰黄糯；不粘者为黍，可食。
如稻之有粳、糯也。
时珍曰∶此误以黍为稷，以秫为黍也。盖稷之粘者为黍，粟之粘者为秫，粳之粘者为糯
。《别录》本文着黍、秫、糯、稻之性味功用甚明，而注者不谙，往往谬误如此。今俗不知
分别，通呼秫与黍为黄米矣。
黍米（此通指诸黍米也）
【气味】甘，温，无毒。久食令人多热烦（《别录》）。
诜曰∶性寒，有小毒，发故疾。久食昏五脏，令人好睡，缓人筋骨，绝血脉。小儿多食，
令久不能行。小猫、犬食之，其脚 屈。合葵菜食，成痼疾。合牛肉、白酒食，生寸白
李鹏飞曰∶五种黍米，多食闭气。
【主治】益气，补中（《别录》）。烧灰和油，涂杖疮，止痛，不作瘢（孟诜）。嚼浓汁，
涂小儿鹅口疮，有效（时珍）。
【发明】思邈曰∶黍米，肺之谷也。肺病宜食之。主益气。
时珍曰∶按∶罗愿云∶黍者，暑也。以其象火，为南方之谷。盖黍最粘滞，与糯米同性
，其气温暖，故功能补肺，而多食作烦热，缓筋骨也。孟氏谓其性寒，非矣。
【附方】旧二，新二。
男子阴易∶黍米二两，煮薄粥，和酒饮，发汗即愈。（《圣济总录》）。
心痛不瘥，四十年者∶黍米淘汁，温服随意。（《经验方》）
汤火灼伤，未成疮者∶黍米、女曲等分，各炒焦研末，鸡子白调涂之。煮粥亦可。（《肘
后方》）。
闪肭脱臼，赤黑肿痛∶用黍米粉、铁浆粉各半斤，葱一斤，同炒存性，研末。以醋调服
三
（收录于《名医别录》中品）
【校正】《名医别录》中的中品“丹黍米”，现在将其合并为一类。
【释名】红色的黍称为 （音门）、也称为KT （音糜），白色的黍称为芑（音起），黑色的黍称为 （音距），
一个稃壳里包含两粒米的称为 （音 。均出自《尔雅》）。
李时珍说：按许慎《说文解字》记载：黍可以用来酿酒，字形由“禾”和“入水”组成，意为意。魏子才《六书精蕴》记载：
“禾”字下部从“氽”，形象地描绘了细小颗粒散落下垂的形状。胜之说：黍就是暑的意思。等到暑天生长，暑天后成熟。《诗经》说：诞
降下好种子，有 有 ，有 有芑。 就是 ，是读音转变的结果。郭璞认为 芑是粱粟，认为 即黑黍中两粒米的那种
，罗愿认为 是来牟，都不对。
【集解】陶弘景说：黍，在荆、郢州以及长江以北都种植。它的苗像芦苇但与粟不同，颗粒也较大。现在的人多把
秫粟称为黍，这是不对的。北方人做黍饭，制药酿黍米酒，都用的是秫黍。《名医别录》中的丹黍米，就是赤黍米。
也出产于北方地区，江东偶尔有，但不是当地适宜种植的作物，多用于神药制作。又有黑黍名为 ，用来酿酒，供祭祀使用。
苏恭说：黍有好几种。它的苗也不像芦苇，虽然像粟但不是粟。
苏颂说：现在汴、洛、河、陕之间都种植它。《尔雅》说： ，红苗。芑，白苗。 ，黑黍。是
这样的。李巡说： 是黑黍中一个稃壳有两粒米的那种。古代制定律吕的人，用以上党产的 黍中间大小的累加起来，以产生律度
衡量标准。后人取这种黍来测定，始终不能与律吕相合。有人说： 乃是黍中最好的那种，一个稃壳两粒米的黍。这种黍得天地
中和之气而生，大概不常有。如果有则一穗都一样，两粒米并均匀无大小之分，所以可以定律。其他黍则不是这样。
土地有肥沃贫瘠，年成有凶荒丰收，所以米粒大小不固定。现在上党民间，有时遇到丰年，往往能得到两粒米的。只是稀疏宽
广，所以不作为贡品进献。
李时珍说：黍是稷的粘性品种。也有赤、白、黄、黑几种，它的苗色也是如此。郭义恭《广志》中有赤
黍、白黍、黄黍、大黑黍、牛黍、燕颔、马革、驴皮、稻尾等名称。都以三月播种的为上等时令，五月就成熟。四
月播种的为中等时令，七月就成熟。五月播种的为下等时令，八月才成熟。《诗经》说 鬯一卣，那么
黍作为酿酒原料是很早就有的了。白色的黍仅次于糯性，红色的最粘，可以蒸食，都可以做成饧糖。古人用黍粘鞋，用黍雪桃，都
是利用它的粘性。用菰叶包裹成粽子吃，称为角黍。《淮南万毕术》说：收获黍放在沟里，
【正误】苏颂说：粘性的是秫，可以酿酒，北方人称为黄米，也称黄糯；不粘的是黍，可以吃。
就像稻有粳、糯一样。
李时珍说：这是错误地把黍当作稷，把秫当作黍。大概稷的粘性品种是黍，粟的粘性品种是秫，粳的粘性品种是糯
。《名医别录》原文清楚地记载了黍、秫、糯、稻的性味功用，而注释者不懂，常常出现如此谬误。现在世俗不知
分别，通称秫与黍为黄米。
黍米（这里泛指各种黍米）
【气味】甘，温，无毒。长期食用使人多热烦躁（《名医别录》）。
孟诜说：性寒，有小毒，引发旧病。长期食用昏乱五脏，让人嗜睡，松弛人的筋骨，断绝血脉。小儿多吃，
导致长久不能行走。小猫、狗吃了它，脚爪弯曲。与葵菜同食，形成顽固疾病。与牛肉、白酒同食，生寸白虫
李鹏飞说：五种黍米，多吃闭气。
【主治】益气，补中（《名医别录》）。烧成灰混合油，涂抹杖疮，止痛，不留疤痕（孟诜）。嚼出浓汁，
涂抹小儿鹅口疮，有效（李时珍）。
【发明】孙思邈说：黍米，是肺之谷。肺病适宜食用。主要功效是益气。
李时珍说：按罗愿所说：黍就是暑。因为它象征火，是南方的谷物。大概黍最粘滞，与糯米同性，
其气温暖，所以功能补肺，而多吃会作烦热，松弛筋骨。孟氏说它性寒，是不对的。
【附方】旧方两个，新方两个。
男子阴易症：黍米二两，煮成薄粥，加酒饮用，发汗即愈。（《圣济总录》）。
心痛不愈，长达四十年的：黍米淘洗后的汁液，温热服用，随意量。（《经验方》）
汤火灼伤，未成疮的：黍米、女曲各等分，分别炒焦研末，鸡蛋清调涂。煮粥也可以。（《肘后方》）。
闪肭脱臼，红肿黑痛：用黍米粉、铁浆粉各半斤，葱一斤，同炒存性，研末。用醋调服三
(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]