陈者止痢，甚压丹石热。颗粒小者是。今人间多不识耳。其粱米粒粗大，随色别之。南
方多 田种之。极易舂，粒细，香美，少虚怯。只为灰中种之，又不锄治故也。得北田种之
，若不锄之，即草翳死。若锄之，即难舂。都由土地使然耳。但取好地，肥瘦得所由，熟犁
。又细锄，即得滑实。〔嘉〕
（一）其性平。能杀疮疥毒热。拥五脏气，动风，不可常食。北人往往有种者，代米作
酒耳。〔嘉〕
（二）又，生捣和鸡子白，敷毒肿良。〔嘉〕
（三）根∶煮作汤，洗风。〔嘉〕
（四）又，米一石，曲三升，和地黄一斤，茵陈蒿一斤，炙令黄，一依酿酒法。服之治
筋骨挛急。〔嘉〕
主轻身，补中。不动疾。〔嘉〕
（一）主益气，止烦（止）泄。其赤则粒大而香，不禁水停。其黄绿即实中。〔嘉〕
（二）又，水渍有味，益人。都大新熟者，动气。经再年者，亦发病。江南贮仓人皆多
收火稻。其火稻宜人，温中益气，补下元。烧之去芒。春舂米食之，即不发病耳。〔嘉〕
（三）仓粳米∶炊作干饭食之，止痢。又补中益气，坚筋骨，通血脉，起阳道。〔嘉·证
〕
（四）北人炊之于瓮中，水浸令酸，食之暖五脏六腑之气。〔嘉·证〕
（五）久陈者，蒸作饭，和醋封毒肿，立瘥。〔嘉〕
（又，毒肿恶疮∶久陈者，蒸作饭，和酢封肿上，立瘥。）〔证〕
（六）又，研服之，去卒心痛。〔嘉〕
（七）白粳米汁∶主心痛，止渴，断热毒痢。〔嘉〕
（八）若常食干饭，令人热中，唇口干。不可和苍耳食之，令人卒心痛，即急烧仓米灰，
和蜜浆服之，不尔即死。不可与马肉同食之，发痼疾。〔嘉〕
（九）淮泗之间米多。京都、襄州土粳米亦香、坚实。又，诸处虽多，但充饥而已。〔
证〕
（十）性寒。拥诸经胳气，使人四肢不收，昏昏饶睡。发风动气，不可多食。〔心 〕
陈年的粟米能止住痢疾，并且能很好地压制丹石类药物引起的热毒。颗粒细小的是好粟米。如今民间大多不认识它了。粱米的米粒粗大，可以根据颜色来区分。南方多在田地里种植。它非常容易脱壳，米粒细碎，香气美味，但食用后容易使人产生虚怯感。只因为是在灰烬中种植的，又不进行锄草治理的缘故。如果在北方的田地里种植，如果不锄草，杂草就会遮蔽并导致粟米枯死；如果锄草，就难以脱壳。这都是由土地环境造成的。只要选取好的土地，肥瘦适中，深耕细作，再仔细锄草，就能得到滑润坚实的粟米。〔嘉〕
（一）它的药性平和。能够消除疮疥的毒热。但它会壅滞五脏之气，引发风邪，不能经常食用。北方人往往种植它，用来代替大米酿酒罢了。〔嘉〕
（二）另外，将粟米生捣碎后与鸡蛋清混合，外敷治疗毒肿效果很好。〔嘉〕
（三）粟米根：煮成汤，用来清洗治疗风邪引起的病症。〔嘉〕
（四）另外，取粟米一石，酒曲三升，配合地黄一斤、茵陈蒿一斤，炙烤至黄色，完全按照酿酒的方法制作。服用它可以治疗筋骨拘挛紧急之症。〔嘉〕
粟米主要功效是轻身益气，补益中焦。不会引发旧疾。〔嘉〕
（一）主要功效是益气，止烦渴和泄泻。红色的粟米粒大而香，但不能耐受水湿停滞。黄色的粟米则充实于内。〔嘉〕
（二）另外，用水浸泡后有味道，对人有益。刚成熟的新米，容易动气。存放两年的陈米，也会引发疾病。江南地区储粮的人大多大量收购“火稻”。这种火稻适宜于人食用，能温中益气，补益下元。烧去芒刺后，春天舂米食用，就不会引发疾病。〔嘉〕
（三）仓中的粳米：蒸干饭食用，能止住痢疾。又能补中益气，坚固筋骨，疏通血脉，振奋阳气。〔嘉·证〕
（四）北方人在瓮中蒸煮粳米，用水浸泡使其变酸，食用后可以温暖五脏六腑之气。〔嘉·证〕
（五）陈年很久的粳米，蒸成饭，混合醋封敷毒肿，立刻痊愈。〔嘉〕
（另外，对于毒肿恶疮：陈年很久的粳米，蒸成饭，混合醋封敷在肿胀处，立刻痊愈。）〔证〕
（六）另外，研碎服用，可以去除突发性心痛。〔嘉〕
（七）白粳米汁：主治心痛，止渴，断绝热毒痢疾。〔嘉〕
（八）如果经常吃干饭，会让人体内积热，嘴唇和口干舌燥。不可与苍耳一起食用，否则会引发突发性心痛，此时应立即烧仓米成灰，混合蜜浆服用，否则就会死亡。不可与马肉同食，否则会诱发顽固性疾病。〔嘉〕
（九）淮水、泗水之间的地方米很多。京都、襄州产的土粳米也很香、坚实。另外，各地虽然产米多，但大多只是用来充饥而已。〔证〕
（十）粳米性寒。它会壅滞诸经经络之气，使人四肢无力不收，昏昏欲睡。引发风邪，动气，不可多吃。〔心〕
Aged millet can stop dysentery and effectively suppress the heat toxicity caused by Danchi (mineral pills). Those with small grains are considered good. Nowadays, most people in the folk do not recognize it. Liang rice (a type of coarse grain) has coarse grains and can be distinguished by color. It is mostly planted in fields in the South. It is very easy to thresh, with fine grains, fragrant and delicious, but it tends to cause a feeling of deficiency and weakness. This is solely because it is planted in ash and not weeded or cultivated. If planted in northern fields, if not weeded, weeds will shade and kill the millet; if weeded, it becomes difficult to thresh. This is all due to the land conditions. One should only select good land, ensure appropriate fertility, plow deeply and thoroughly, and weed carefully to obtain smooth and solid grains. [Jia]
(1) Its nature is neutral. It can eliminate the toxic heat of sores and scabies. However, it obstructs the Qi of the five Zang organs and stirs wind, so it should not be eaten frequently. People in the North often plant it to replace rice for making wine. [Jia]
(2) Additionally, when raw and crushed and mixed with egg white, it is excellent for applying externally to treat toxic swelling. [Jia]
(3) Millet root: Boiled into a decoction, used to wash and treat conditions caused by Wind. [Jia]
(4) Additionally, take one shi (unit of volume) of millet, three sheng (unit of volume) of yeast, combined with one jin (unit of weight) of Dihuang (Rehmanniae Radix) and one jin of Yinchenshao (Artemisiae Scopariae Herba), roast until yellow, and follow the standard method for brewing wine. Taking it treats spasms and tightness of the sinews and bones. [Jia]
Millet mainly benefits the body by lightening it and tonifying the Middle Jiao. It does not trigger existing diseases. [Jia]
(1) It primarily tonifies Qi, stops irritability, thirst, and diarrhea. Red millet grains are large and fragrant but cannot tolerate water retention. Yellow millet is substantial inside. [Jia]
(2) Additionally, when soaked in water, it has a flavor and is beneficial to people. Newly harvested rice moves Qi. Rice stored for two years may also induce disease. People storing grain in Jiangnan mostly collect "Fire Rice" (rice grown in burned fields). Fire Rice is suitable for human consumption; it warms the Middle Jiao, tonifies Qi, and supplements the Lower Yuan. Burning off the awns and milling/eating it in spring prevents disease. [Jia]
(3) Paddy Jinmi (Rice): Steamed into dry rice and eaten, it stops dysentery. It also tonifies the Middle Jiao and Qi, strengthens sinews and bones, unblocks blood vessels, and arouses Yang function. [Jia/Zheng]
(4) People in the North cook it in urns, soak it in water until sour, and eating it warms the Qi of the five Zang and six Fu organs. [Jia/Zheng]
(5) Very aged Jinmi, steamed into rice and mixed with vinegar, applied as a seal to toxic swelling, leads to immediate recovery. [Jia]
(Additionally, for toxic swelling and malignant sores: Very aged Jinmi, steamed into rice, mixed with vinegar, applied to seal the swelling, leads to immediate recovery.) [Zheng]
(6) Additionally, ground and taken orally, it removes sudden heart pain. [Jia]
(7) White Jinmi juice: Primarily treats heart pain, stops thirst, and cuts off heat-toxic dysentery. [Jia]
(8) If one frequently eats dry rice, it causes heat accumulation in the Middle Jiao, leading to dry lips and mouth. It must not be eaten with Cang'er (Xanthii Fructus), as this causes sudden heart pain; in such cases, one must immediately burn paddy rice to ash, mix with honey water, and drink it, otherwise death ensues. It must not be eaten with horse meat, as this triggers chronic diseases. [Jia]
(9) There is much rice between the Huai and Si rivers. The local Jinmi produced in the Capital Region and Xiangzhou is also fragrant and solid. Additionally, although many places produce much rice, it merely serves to satisfy hunger. [Zheng]
(10) Jinmi is cold in nature. It obstructs the Qi of the meridians and collaterals, causing flaccidity and inability to control the limbs, drowsiness, and excessive sleepiness. It induces wind and moves Qi, so it should not be eaten in large quantities. [Xin]