\r丹黍米\pd511.bmp\r
味苦，微温，无毒。主咳逆，霍乱，止泄，除热，止烦渴。
陶隐居云∶此即赤黍米也，亦出北间，江东时有种，而非土所宜，多入神药用。又，黑
黍名
，供酿酒祭祀用之。臣禹锡等谨按尔雅云∶ ，黑黍。 ，一稃二米。释曰∶按《诗·
生民》云∶诞降嘉种，维 维 。李巡云∶黑黍一名 黍。 ，即墨黍之大名也。 ，是黑
黍
。若然 ， 皆黑黍矣。而《春官·鬯人》注云∶酿 为酒，
如黑黍，一 二米。言如者，以黑黍一米者多， 为正二米。则 中之异，故言如以明 有
二等，则一米者亦可为汁。又云∶ 即皮，其稃亦皮也。 、稃，古今语之异耳。汉和帝时
，任城县生黑黍、或三、四实，实二米，得黍三斛八斗是也。日华子云∶赤黍米，温。下气
，止咳嗽，除烦，止渴，退热。不可合蜜并葵同食。
图经曰∶丹黍米，旧不载所出州土。陶隐居云∶出北间，江东亦时有种，而非土所宜，
今京
东西、河、陕间皆种之。然有二种种米∶粘者为秫，可以酿酒；不粘者为黍，可食。如稻之
有
云∶ ，赤苗。 ，黑黍。 ，一稃二米。释者引《生民诗》云
∶诞降嘉种，维 维 ，维糜（与 同）维芑， 即嘉谷赤苗者。李巡云∶ 即黑黍之大者
名也
者，别名为 。若然 、 皆黑黍矣。《周礼·鬯人》注∶亦以一
二米者为 ，一米者为黑黍。后汉和帝时，任城县生黑黍，或三、四实，实二米，得三斛
八斗是也。古之定律，以上党黑牡黍之中者累之，以生律度量衡。后之人取此黍定之，终不
能说协律。一说∶ ，黍之中者，乃一稃二米之黍也。此黍得天地中和之气乃生，盖不常有
。有则一穗皆同二米，米粒皆匀无大小，得此，然后可以定钟律。古今所以不能协声律者，
以无此黍也。他黍则不然，地有腴瘠，岁有凶穣，则米之大小不常，何由知其中者，此说为
信然矣。今上党民间或值丰岁，往往得二米者，皆如此说，但稀阔而得之，故不以充贡耳。
北人谓秫为黄米，亦谓之黄糯，酿酒比糯稻差劣也。
食医心镜∶主除烦热，止泄痢并渴，丹黍米饭食之。伤寒类要∶伤寒后，男子阴易。米
三两煮薄饮，酒和饮之。发汗出愈，随人加减。子母秘录∶小儿鹅口不乳，丹黍米汁敷上。
衍义曰∶丹黍米，黍皮赤，其米黄，唯可为糜，不堪为饭。粘着难解，然亦动风。
味苦，性微温，无毒。主治咳嗽气逆、霍乱，能止泻、清热、缓解烦渴。
陶隐居说：这就是赤黍米，也产于北方地区，江东偶尔也有种植，但不适合当地土壤生长，多用于制作神药。另外，黑黍名为秬（ju），供酿酒和祭祀使用。臣禹锡等人依据《尔雅》记载：秠（pi），是黑黍；芑（qi），是一稃两米的黍。解释说：按《诗经·生民》记载：“上天降下好种子，有黑黍有黄粱。”李巡说：黑黍又名秠黍。秠，就是即墨黍的大名。秬，是黑黍的一种。如果是这样，那么秠、秬都是黑黍了。而《周礼·春官·鬯人》的注解说：用秠酿成酒，像黑黍一样，一稃两米。说“像”的原因，是因为黑黍中一米的多，秠才是正宗的一稃两米。所以秠中有不同种类，因此说“像”来表明秠有两等，那么一米的也可以用来榨汁。又说：秬即皮，它的稃也是皮。秬、稃只是古今用语的差异罢了。汉和帝时期，任城县生长出黑黍，有的结三、四粒果实，每粒果实两米，共收获黍三斛八斗。日华子说：赤黍米，性温。能下气、止咳、除烦、止渴、退热。不可与蜂蜜和葵菜同食。
《图经本草》说：丹黍米，旧籍未记载其产地。陶隐居说：产于北方，江东偶尔也有种植，但不适合当地土壤，如今京东西、河、陕等地都种植它。然而有两种黍米：粘的是秫（shu），可以酿酒；不粘的是黍，可以食用。就像稻米有粳（jing）和糯的区别一样。
苏颂说：秠，是赤苗。秬，是黑黍。秠，是一稃两米。解释者引用《生民诗》说：“上天降下好种子，有黑黍有黄粱，有糜有芑。”秠就是嘉谷中的赤苗。李巡说：秠就是黑黍中大名的名称。秬，别名为秠。如果是这样，那么秠、秬都是黑黍了。《周礼·鬯人》注解说：也用一稃两米的作为秠，一米的作为黑黍。后汉和帝时期，任城县生长出黑黍，有的结三、四粒果实，每粒果实两米，共收获三斛八斗。古代制定音律时，用上党黑牡黍中等大小的累加起来定音，以产生律、度、量、衡。后代人取这种黍来定音，始终不能使音律协调。另一种说法：秠，是黍中的上等，乃是一稃两米的黍。这种黍得天地中和之气而生，大概不常有。如果有，则一穗都是两米，米粒均匀无大小之分，得到这种黍，然后才可以定钟律。古今之所以不能协调声律，是因为没有这种黍。其他黍不是这样，土地有肥沃贫瘠，年成有丰收歉收，那么米粒的大小就不固定，从哪里知道其中等的呢？这种说法被认为是可信的。如今上党民间有时遇到丰年，往往能得到两米的黍，都像这种说法，只是稀少且偶然得到，所以不作为贡品进献。北方人称秫为黄米，也称为黄糯，酿酒比糯稻稍差。
《食医心镜》：主治除烦热、止泄痢并口渴，吃丹黍米饭即可。《伤寒类要》：伤寒后，男子患阴易病。用三两米煮成稀粥，加酒调和饮用。发汗后痊愈，根据病人情况增减剂量。《子母秘录》：小儿鹅口疮不肯吃奶，用丹黍米汁涂抹患处。
《衍义》说：丹黍米，黍皮呈红色，米粒呈黄色，只能用来煮粥，不适合做饭。粘性大难消化，但也容易动风。
Dan Shumi (Red Broomcorn Millet)
Bitter in taste, slightly warm in nature, non-toxic. It primarily treats cough with reverse flow of Qi (Ke Ni), cholera, stops diarrhea, clears heat, and relieves irritability and thirst.
Tao Hongjing states: This is Red Broomcorn Millet (Chi Shumi). It also grows in the northern regions. Occasionally planted in Jiangdong, but not suitable for the local soil; it is mostly used in preparing divine medicines. Additionally, Black Broomcorn Millet, known as Ju (Black Millet), is used for brewing wine and sacrifices. Ministers Yuxi et al. carefully examined the *Erya*, stating: Pi (Pi Millet) is Black Broomcorn Millet; Qi (Qi Millet) has one husk containing two grains. The explanation says: According to the *Book of Songs · Sheng Min*, "Heaven sent down fine seeds, including Pi and Qi." Li Xun said: Black Broomcorn Millet is also named Pi Shu. Pi is the general name for Mo Shu. Ju is a type of Black Broomcorn Millet. If so, both Pi and Ju are Black Broomcorn Millet. However, the commentary on *Chun Guan · Chang Ren* in the *Rites of Zhou* states: Brew wine from Pi, resembling Black Broomcorn Millet, where one husk contains two grains. The use of "resembling" implies that most Black Broomcorn Millet has one grain per husk, whereas Pi is the authentic one-husk-two-grain variety. Thus, variations exist within Pi, hence "resembling" clarifies there are two grades; even single-grain types can be used for juice. It further states: Ju refers to the husk/skin, and its glume is also skin. Ju and Glume are merely differences in ancient and modern terminology. During the reign of Emperor He of Han, Black Broomcorn Millet grew in Rencheng County, some bearing three or four kernels per ear, each kernel containing two grains, yielding three hu and eight dou of millet. Ri Huazi states: Red Broomcorn Millet is warm. It directs Qi downward, stops coughing, removes irritability, quenches thirst, and reduces fever. It should not be consumed together with honey or okra (Kui).
*Tujing Bencao* states: Dan Shumi's place of origin was not recorded in older texts. Tao Hongjing said it comes from the north; occasionally planted in Jiangdong but unsuitable for local soil. Currently, it is cultivated in Jingdong East/West, He, and Shaanxi regions. There are two types of millet grains: Sticky ones are Shu (Sticky Millet), suitable for brewing wine; non-sticky ones are Shu (Millet), suitable for food consumption, similar to the distinction between Indica and Japonica rice.
Su Song states: Pi is Red Seedling; Ju is Black Broomcorn Millet; Pi has one husk containing two grains. Explainers cite the *Sheng Min Poem*: "Heaven sent down fine seeds, including Pi, Qi, Mi (same as Ji), and Qi." Pi refers to the red-seedling fine grain. Li Xun said: Pi is the large-named Black Broomcorn Millet. Ju is an alias for Pi. If so, both Pi and Ju are Black Broomcorn Millet. The commentary on *Zhou Li · Chang Ren* states: One uses the one-husk-two-grain type as Pi, and the single-grain type as Black Broomcorn Millet. In the Later Han during Emperor He's reign, Black Broomcorn Millet grew in Rencheng County, some bearing three or four kernels per ear, each kernel containing two grains, yielding three hu and eight dou. Anciently, when establishing musical standards, they accumulated medium-sized Black Male Broomcorn Millet from Shangdang to generate the pitch pipe, degree, measure, and weight. Later generations attempting to use this millet for tuning never achieved harmonious music. Another theory suggests: Pi represents the medium quality of millet, specifically the one-husk-two-grain type. This millet arises from the harmonious Qi of Heaven and Earth and is rare. When present, every ear has two grains, uniform in size without variation. Only with this millet can bell pitches be accurately determined. The reason ancient and modern times failed to harmonize musical tones is the absence of this specific millet. Other millets differ; land fertility varies, harvests fluctuate yearly, causing irregular grain sizes, making it impossible to identify the "medium" standard. This theory is considered credible. In Shangdang, during good harvest years, people often obtain two-grain millets as described, but they are scarce and sporadic, thus not offered as tribute. Northerners call Shu Huangmi (Yellow Rice) or Huangnuo (Yellow Glutinous Rice); its wine quality is inferior to glutinous rice.
*Shiyi Xinjing*: Primarily treats removing irritability and heat, stopping dysentery/diarrhea and thirst. Consume Dan Shumi rice. *Shanghan Leiyao*: For post-typhoid male Yin Yi (Yin Exchange disease). Boil 3 liang of millet into thin gruel, mix with wine, and drink. Cure follows sweating; adjust dosage according to the patient. *Zimu Milu*: For infant mouth thrush refusing milk, apply juice of Dan Shumi topically.
*Yanyi* states: Dan Shumi has red husks and yellow grains. It is only suitable for making porridge, not for cooking rice. Its high stickiness makes it hard to digest, and it may stir up wind pathogens.