味甘，大寒。主利肠胃中热毒，解丹石，止暴渴，利小便。多食令人脾冷，发痼癖
、大肠泄。又有沙柑、青柑、山柑，体性相类，唯山柑皮疗咽喉痛，效；余者皮不堪用。其
树若桔树，其形似桔而圆大，皮色生青、熟黄赤。未经霜时尤酸，霜后甚甜，故名柑子。生
岭南及江南。（今附）
臣禹锡等谨按萧炳云∶出西戎者佳。日华子云∶冷，无毒。皮炙作汤，可解酒毒及酒渴，
多食发阴汗。
图经文具桔柚条下。
陈藏器∶产后肌浮，柑皮为末，酒下。圣惠方∶治酒毒，或醉昏闷、烦渴，要易醒方∶
取柑皮二
。堪食之
。其皮不任药用，食多令人肺燥、冷中、发 癖。经验后方∶独醒汤∶柑子皮去瓤，不计
多少，焙干为末，入盐点半钱。
衍义曰∶乳柑子，今人多作桔皮，售于人，不可不择也。柑皮不甚苦，桔皮极苦，至熟
亦苦
。若以皮紧慢，分别桔与柑，又缘方∶宜各不同，亦互有紧慢者。脾肾冷人食其肉，多致脏
寒
或泄利。
乳糖也。味甘，寒，无毒。主心腹热胀，口干渴，性冷利。出益州及西戎。煎炼沙糖
为之，可作饼块，黄白色。
唐本注云∶用水牛乳、米粉和煎，乃得成块。西戎来者佳。江左亦有，殆胜蜀者。云用
牛乳
汁和沙糖煎之，并作饼，坚重。今注此石蜜，其实乳糖也。前卷已有石蜜之名，故注此条为
乳糖。（唐本先附）臣禹锡等谨按孟诜云∶石蜜，治目中热膜，明目。蜀中、波斯者良。东
吴亦有，并不如两处者。此皆煎甘蔗汁及牛乳汁，则易细白耳。和枣肉及巨胜末丸，每食后
含
图经文具甘蔗条下。
衍义曰∶石蜜，川、浙最佳，其味浓，其他次之。煎炼成，以 象物，达京都。至夏月
及久
糖，其
味甘，性大寒。主要功效是清除肠胃中的热毒，解除丹石类药物（矿物药）的毒性，缓解突发性的严重口渴，通利小便。多吃会使脾胃受寒，引发顽固性积聚症、大肠泄泻。又有沙柑、青柑、山柑，它们的体性和功效相似，只有山柑的皮能治疗咽喉痛，效果显著；其余种类的皮不堪药用。这种树像橘树，果实形状像橘子但更圆大，未成熟时皮色青，成熟后呈黄红色。未经霜降时味道尤其酸，经霜后非常甜，所以叫作柑子。产于岭南及江南地区。（今附）
臣禹锡等人谨按萧炳的说法：产自西戎（西域）的更好。日华子说：性冷，无毒。果皮炙烤后煮汤，可解酒毒及酒后口渴，多吃会引发阴部出汗。
《图经本草》在“桔柚”条目下已有详细记载。
陈藏器说：产后身体浮肿，将柑皮研为末，用酒送服。《圣惠方》：治疗酒毒，或醉酒昏闷、烦渴，想要容易醒来的方子：取柑皮二两。可以食用。其皮不适合药用，多吃会导致肺燥、中焦虚冷、引发积聚症。《经验后方》：独醒汤：柑子皮去瓤，不限数量，焙干研为末，加入半钱盐。
《衍义》说：乳柑子，现在很多人把它当作桔皮出售给人，不能不仔细辨别。柑皮不是很苦，桔皮极苦，即使成熟了也是苦的。如果通过皮的紧松程度来区分桔和柑，又因为各方剂的要求不同，也有互有紧慢的情况。脾肾寒冷的人吃它的肉，多导致脏腑虚寒或泄泻。
这是乳糖。味甘，性寒，无毒。主要功效是治疗心腹热胀、口干渴，性质寒凉滑利。产于益州及西戎。由煎炼沙糖制成，可做成饼块状，颜色黄白。
《唐本草注》说：用水牛乳、米粉混合煎炼，才能成块。来自西戎的更好。江东地区也有，几乎胜过蜀地的。据说用牛乳汁和沙糖煎炼，都做成饼，坚硬沉重。现在的注释认为这个石蜜，其实就是乳糖。前卷已有石蜜之名，所以在此条注为乳糖。（唐本先附）臣禹锡等人谨按孟诜说：石蜜，治疗眼中热膜，明目。蜀地、波斯的品质好。东吴也有，都不如这两处的。这些都是煎炼甘蔗汁及牛乳汁，则容易变得细白。与枣肉及胡麻末混合制成丸药，每次饭后含服。
《图经本草》在“甘蔗”条目下已有详细记载。
《衍义》说：石蜜，四川、浙江的最佳，味道浓郁，其他的次之。煎炼成型后，雕刻成象形物品，运达京都。到了夏季以及久放……糖，其……
Sweet in taste, very cold in nature. It primarily clears heat toxins from the intestines and stomach, resolves the toxicity of Dan Shi (mineral drugs), relieves sudden severe thirst, and promotes urination. Excessive consumption causes spleen and stomach coldness, inducing stubborn accumulations (Gu Pi) and large intestine diarrhea. There are also Sha Gan (Sand Citron), Qing Gan (Green Citron), and Shan Gan (Mountain Citron); their properties and effects are similar. Only the peel of Shan Gan treats sore throat with notable efficacy; the peels of the others are unsuitable for medicinal use. The tree resembles the kumquat tree, and the fruit resembles a kumquat but is rounder and larger. The peel color is green when unripe and yellow-red when ripe. Before the frost, it is particularly sour; after the frost, it becomes very sweet, hence the name "Gan Zi" (Citron). It grows in Lingnan and Jiangnan regions. (Modern addition)
Minister Yuxi et al. respectfully note according to Xiao Bing: Those from Xirong (Western Regions) are superior. Ri Hua Zi states: Cold in nature, non-toxic. The peel, when roasted and decocted into tea, can resolve alcohol toxicity and post-drinking thirst; excessive consumption induces sweating in the yin region.
The *Tujing Bencao* has detailed records under the entry for "Ju You" (Kumquat and Pomelo).
Chen Cangqi states: For postpartum edema, citron peel ground into powder, taken with wine. The *Shenghui Fang*: To treat alcohol toxicity, or drunken stupor and烦渴 (restlessness and thirst), a formula for easier awakening: Take 2 liang of citron peel. Edible. Its peel is not suitable for medicinal use; excessive consumption leads to lung dryness, middle jiao coldness, and accumulation disorders. The *Jingyan Hou Fang*: Du Xing Tang (Alone Awakening Decoction): Remove the pulp from citron peel, quantity unspecified, bake until dry and grind into powder, add half qian of salt.
The *Yanyi* states: Ru Gan Zi (Milk Citron) is often passed off as Ju Pi (Kumquat Peel) by sellers today, so one must be careful to distinguish them. Citron peel is not very bitter, whereas kumquat peel is extremely bitter, even when ripe. If distinguishing between kumquat and citron based on the tightness of the peel, requirements vary among different formulas, and there are instances where both tight and loose peels are used interchangeably. Individuals with spleen and kidney coldness who consume its flesh often suffer from internal organ coldness or diarrhea.
This is Nai Tang (Milk Sugar). Sweet in taste, cold in nature, non-toxic. It primarily treats heat distension in the heart and abdomen, dry mouth and thirst; its nature is cold and purgative. It originates from Yizhou and Xirong. It is made by refining rock sugar, can be formed into cake blocks, and is yellowish-white.
The *Tang Ben Cao Zhu* states: It is formed into blocks by mixing water buffalo milk and rice flour and refining. Those from Xirong are superior. There are also some in the Jiangzuo region, almost surpassing those from Shu. It is said that using buffalo milk juice and rock sugar for refining results in cakes that are hard and heavy. Current annotations indicate that this "Shi Mi" (Stone Honey) is actually Nai Tang (Milk Sugar). Since the name "Shi Mi" already appeared in previous volumes, this entry is annotated as Nai Tang. (Previously attached in Tang Ben Cao). Minister Yuxi et al. respectfully note according to Meng Shen: Shi Mi treats heat membranes in the eyes and improves vision. Those from Shu and Persia are good. Those from Eastern Wu exist but do not compare to the former two. These are all made by refining sugarcane juice and buffalo milk juice, resulting in a fine white texture. Mixed with jujube meat and Sesamum indicum powder to make pills, hold in the mouth after each meal.
The *Tujing Bencao* has detailed records under the entry for "Gan Zhe" (Sugarcane).
The *Yanyi* states: Shi Mi from Sichuan and Zhejiang is the best, with a rich flavor; others are inferior. After refining and shaping, it is carved into elephant figures and transported to the capital. In summer and upon long-term storage... sugar, its...