浆水，以粟米或仓米饮酿成者。味甘、酸，微温。醒睡除烦，消食止渴，调和脏
腑，滑白肌肤，霍乱饮愈，泻痢能痊。
主治（痘疹合参） 痘疹中惟大渴者宜饮之。
禀四时中和之气，故味甘，气微寒，无毒。然寒气全在于皮，故面去皮则热，所谓
谷属金而糠性热，麦属阳而麸性凉，物物俱一太极也。入手少阴经，少阴有热则燥渴咽
干，解少阴之热，则燥渴咽干自止。心与小肠为表里，脏气清腑病自除矣，故利小便。
肝心为母子之脏，子能令母实，故主养肝气，甘寒走二经，而能益血凉血，故治漏血
唾血也。曲性温所以能消谷，止痢，面性热故不能消热止烦。凡入药以北来者为胜，北
方霜雪多，地气浓热性减，故北人以之代饭，而不患者，以人所处地势高燥，已无湿
热熏蒸之毒，面性又复温平，故能浓肠胃强气力，补诸虚助五脏，真功不减稻粟也。东
南卑湿，春多雨水，其湿热之气，人与物皆郁积于内，故食之每多发病，动气发渴，助
湿发肿，夏月疟痢尤宜禁之。浮麦即水淘浮起者是也。能止自汗盗汗，亦以北方者良。
寒食面者，寒食日以纸袋盛面，悬风处数十年亦不坏，取其热性去而毒无也。荞麦面大
补精力，实肠胃而消腹中经年所积滓秽，不宜久食，并忌同猪羊肉食。
小麦养心气肝气，止漏红唾红，通淋利小便，除热解烦渴。浮水麦先枯未实，能养
心除热，敛虚汗如神，砻磨成麸，实大肠、止泻，水浸为 ，消宿食除膨，作面成挂，
充餐不厌，助五脏增益气力，浓肠胃滑白肌肤，性热未免动风，萝卜汁服可解。麦粉即
麸面洗斤澄出浆粉也。消痈肿，疗火伤，炒黑醋调，消肿甚效。小麦茎叶名麦穗，去酒
疸目黄，苗上黑霉，先枯者名麦奴，却天行热毒。
浆水，是用粟米或仓米经过发酵酿造而成的。味道甘甜、酸涩，性质微温。能够唤醒睡眠、消除烦闷，帮助消化食物、缓解口渴，调和脏腑功能，使皮肤白皙光滑，霍乱症饮用后可痊愈，腹泻痢疾也能治愈。
主治（参考《痘疹合参》）：在痘疹病症中，只有出现极度口渴症状的患者适宜饮用浆水。
小麦禀受四季中和之气，所以味道甘甜，气性微寒，没有毒性。然而寒气主要存在于麦皮之中，所以去掉麦皮后剩下的部分就偏热了，这就是所谓的“谷物属金而糠麸性热，麦子属阳而麦麸性凉”，万物都包含完整的太极原理。小麦进入手少阴心经，如果少阴经有热邪就会导致燥渴、咽干，解除少阴经的热邪，那么燥渴和咽干自然停止。心与小肠互为表里，脏气清净则腑病自除，所以小麦能通利小便。肝与心是母子关系的脏腑，子脏（心）能令母脏（肝）充实，所以小麦主养肝气；甘寒之性走心和小肠二经，能够益血凉血，所以治疗漏血、唾血等症状。曲性温所以能消食化谷，止住痢疾；面性热所以不能清热除烦。凡是入药用的，以北方的为优。北方霜雪多，地气浓重使得小麦的温热性质减弱，所以北方人用它代替米饭食用，却不会生病，这是因为人们居住在地势高燥的地方，已经没有了湿热熏蒸的毒害，而且面的性质又温和平稳，所以能厚肠胃、强气力，补各种虚损、辅助五脏，真正的功效不亚于稻米和粟米。东南地区地势低洼潮湿，春季雨水多，那里的湿热之气，人和物都郁积在体内，所以吃那里的小麦容易引发疾病，动气解渴，助湿导致浮肿，夏季疟疾痢疾尤其应该禁止食用。浮麦就是用水淘洗时浮起来的那部分。能止住自汗和盗汗，也以北方的为好。寒食面，是在寒食节那天用纸袋装好面粉，悬挂在通风处几十年也不会坏，这是取其去除了热性且无毒害的意思。荞麦面大补精力，充实肠胃并消除腹中经年积累的污秽糟粕，不宜长期食用，并且忌讳与猪羊肉同食。
小麦能养心气和肝气，止住漏红（尿血等）、唾红（咳血等），通淋窍、利小便，清除热邪、解除烦闷口渴。浮麦是指先枯萎但未成熟的麦粒，能养心除热，收敛虚汗效果神奇，舂磨成麸皮后，能实大肠、止泻；用水浸泡制成糊状，能消宿食、除腹胀；做成面条，充饥不厌，能辅助五脏、增益气力，厚肠胃、滑白肌肤，但性热难免动风，服用萝卜汁可以解毒。麦粉即是从麸面中洗涤沉淀出的浆粉。能消痈肿，治疗火伤，炒黑后用醋调敷，消肿效果很好。小麦的茎叶名叫麦穗，能去除酒疸引起的目黄；苗上的黑霉，先枯萎的部分名叫麦奴，能祛除天行热毒。
Jiangshui (Fermented Grain Water) is made by fermenting millet or stored rice. It tastes sweet and sour, with a slightly warm nature. It awakens sleepers, eliminates irritability, aids digestion, relieves thirst, harmonizes the zang-fu organs, smooths and whitens the skin, cures cholera when drunk, and heals diarrhea and dysentery.
Indications (referencing *Douzhen Hecan*): Among pox-rash diseases, it is suitable for patients suffering from extreme thirst to drink Jiangshui.
Wheat (Xiaomai) inherits the neutral qi of the four seasons, hence its sweet taste and slightly cold nature, and it is non-toxic. However, the cold nature resides primarily in the bran; thus, removing the bran leaves the grain hot. This illustrates the principle that "grains belong to Metal while bran has a hot nature, wheat belongs to Yang while bran has a cool nature," as all things contain the complete Taiji. Wheat enters the Hand-Shaoyin Heart Meridian. When there is heat in Shaoyin, dryness, thirst, and dry throat occur; resolving the heat in Shaoyin naturally stops these symptoms. The Heart and Small Intestine are exterior-interior pairs; when the zang qi is clear, fu diseases are eliminated, so wheat promotes urination. The Liver and Heart have a mother-son relationship; the son organ can enrich the mother organ, so wheat nourishes Liver qi. Its sweet-cold nature travels through the Heart and Small Intestine meridians, benefiting and cooling the blood, thus treating hematuris and spitting blood. Qu (fermented starter) is warm, so it digests food and stops dysentery; flour is hot, so it cannot clear heat or relieve irritability. For medicinal use, northern origin is superior. In the north, frequent frost and snow make the earth qi dense, reducing the warm nature of the grain. Thus, northerners use it as a staple rice substitute without illness, because they live in high, dry terrain free from damp-heat toxicity, and the flour's nature is mild and flat. Therefore, it thickens the intestines and stomach, strengthens qi and strength, tonifies various deficiencies, and assists the five zang organs, with true efficacy comparable to rice and millet. In the southeast, the terrain is low and damp, with abundant spring rains. Damp-heat accumulates within humans and objects, so eating wheat there often causes disease, stirring qi, inducing thirst, promoting dampness, and causing edema. It is especially contraindicated during summer months for malaria and dysentery. Fumai (Floating Wheat) refers to the grains that float when washed in water. It stops spontaneous sweating and night sweats, with northern varieties being best. Hanshimian (Cold Food Noodles) are prepared by storing flour in paper bags on Cold Food Day, hanging them in ventilated places for decades without spoiling, thereby removing their hot nature and toxicity. Qiaomian (Buckwheat Flour) greatly supplements vitality, solidifies the intestines and stomach, and eliminates accumulated filth in the abdomen over years. It should not be consumed long-term, and one must avoid eating it with pork or mutton.
Wheat nourishes Heart and Liver qi, stops red leakage (such as hematuria) and red spitting (such as hemoptysis), unblocks strangury, promotes urination, clears heat, and relieves irritability and thirst. Fushuimai (Withered Floating Wheat) refers to grains that wither prematurely before maturing. It nourishes the heart, clears heat, and miraculously consolidates deficiency sweating. When pounded into bran, it solidifies the large intestine and stops diarrhea. When soaked in water to make paste, it digests retained food and removes bloating. Made into noodles, it satisfies hunger without fatigue, assists the five zang organs, increases qi and strength, thickens the intestines and stomach, and smooths and whitens the skin. However, its hot nature may stir wind, which can be resolved by drinking radish juice. Maifen (Wheat Starch) is the starch precipitated from washing bran flour. It reduces carbuncles and swelling, treats burns, and when charred and mixed with vinegar, effectively reduces swelling. The stems and leaves of wheat are called Maisui (Wheat Ears), which treat jaundice caused by alcohol and yellow eyes. The black mold on the wheat seedlings, specifically the withered parts, is called Mianu (Wheat Slave), which expels epidemic heat toxins.