（宋嘉 ）
【气味】甘酸温，无毒。
【主治】主调水引气，宣和强力，通关、开胃、止渴，六乱泄利，消宿食。宜作粥，薄
暮啜之，解烦去睡，调理脏腑。十令酸，止呕哕，白人肤，体如缯帛。
【核】曰∶浆水，炊粟令熟，投冷水中浸六夕，味作酢，面生花，色类浆汁，故名浆水。
盖粟粒细圆，南北皆有，北田犹多，苗都如茅，有青、黄、赤、白、黑、褐之殊，或因姓氏
地名，或因形似时令，随义赋名，不啻数十种。如早有赶麦黄、百日粮；中有八月黄、老军
头；晚有雁头青、寒露粟。故成熟有早晚，苗秆有高下，山泽有宜异，实收有息耗，质性有
强弱，气味有美恶，顺天时，量地理，则用力少而成功多，任性返道，劳而无获矣。大都早
粟皮薄而米充，晚粟皮浓而米瘦。与粱同类，穗大毛长，粒粗而粘者粱，穗小毛短、粒细而
粳者，粟也。苗似粟，低小有毛，秀特舒散，米粒悦泽，一稃一米。米粒稍肥者，稷也；一
稃二米，米粒稍细者，黍也。状如芦荻而内实，叶如芦穗而稍肥，米如椒子而坚硬者，蜀粟
也。蜀粟，即高粱，广雅谓之水稷，又谓之荻梁，食物谓之芦 ，俗谓之芦粟，又谓之蜀秫
也。苗叶都似蜀粟而肥，又类薏苡而长，六七月开花成穗，如秕豆状，苗心出苞，如棕鱼，
白须四垂，久则苞裂子出，攒簇如珠者，玉粟。一名玉蜀粟，又名玉高粱，即今之御粟也。
浆水所需，取陆种之早粟，一稃一米，最细而圆者。炊浸合宜，为用弥佳。日久致败，为害
殊甚。禁李同食，令人霍乱。妊妇食之，令儿骨瘦，产后尤忌。清浆啜之，绝嗣不字，醉人
频饮，失音不语也。
【 】曰∶浆水，粟浆也。炊粟浸酿，六夕乃成，去滓纯水，一名清浆。盖粟本作 ，
象穗在禾之上也。春秋题辞云∶粟乃金所主，米为阳之精，西叶米而粟成矣。孔子曰∶粟之
为言续也，为陆种之首，旧谷既绝，新谷未登，接绝续乏，名之曰粟。其味咸，其气寒，炊
之作浆。其气温，其味酸且甘，顾谷类水属，叶西而登，炊之酿之，稼穑之甘，曲直成酸，
五气固备，而酸津独着，爽旦微明，春生之象也。乃尔浆水谷味，开发上焦，熏肤充身，泽
毛若雾露之溉。斯毛脉合精，行气于府，府精神明，留于四藏，则绝者接，而乏者续矣。何
患气之失引，水之失调，开之不通，渴之不止，霍乱之难平，涌泄之难定，宿食之难消乎。
薄暮啜之，解烦去睡，此爽旦微明，春生之休征也。调腑理脏，此府精神明，留于四藏之休
征也。煎之令酸，止呕定哕，此宣水谷味，开发上焦之休征也。白人肤体如缯帛，此熏肤充
身，泽毛若雾露之溉之休征也。至宣和强力，将挈卫营，平权衡，成寸口，后天生气从之，
先天真气自守矣。
（宋嘉 注）
【气味】味甘、酸，性温，无毒。
【主治】主要作用是调节水液运行以引导气机，宣通调和并增强体力，疏通关窍、开胃、止渴，治疗六乱泄泻，消除隔宿饮食积滞。适宜用来煮粥，在傍晚时分饮用，可以解除烦闷、驱除睡意，调理脏腑功能。若将浆水熬煮至极酸，可止住呕吐和呃逆；使人皮肤洁白，身体柔韧如丝绸。
【核】曰：所谓浆水，是将粟米煮熟后，投入冷水中浸泡六个夜晚，味道变得像醋一样酸，表面生出花膜，颜色类似浆汁，因此得名浆水。大概粟米粒细小圆润，南北各地都有种植，北方田地尤为多产。其植株都像茅草，但有青、黄、赤、白、黑、褐等不同颜色之分。有的因姓氏或地名命名，有的因形状相似时令命名，随意义赋予名称，不止几十种。例如早熟的有赶麦黄、百日粮；中熟的有八月黄、老军头；晚熟的有雁头青、寒露粟。所以成熟有早晚之分，苗秆有高矮之别，山地泽地各有适宜品种，收获有丰歉差异，质地有强弱不同，气味有美丑区别。顺应天时，衡量地理，则用力少而成功多；如果任性违背自然规律，则劳而无获。大体上，早熟粟米皮薄而米粒饱满，晚熟粟米皮厚而米粒瘦小。
粟与粱同类，穗大毛长、粒粗且粘的是粱；穗小毛短、粒细且非粘性的是粟。稷的苗似粟，低矮有小毛，抽穗特别舒展散开，米粒光泽悦目，一壳包一粒米。米粒稍肥大的，是稷；一壳包两粒米、米粒稍细小的，是黍。形状像芦苇但内部充实，叶子像芦穗但稍肥，米粒像花椒子且坚硬的是蜀粟。蜀粟，就是高粱，《广雅》称之为水稷，又叫做荻梁，食物中称为芦穄，俗称芦粟，又叫做蜀秫。玉粟的苗叶都像蜀粟那样肥大，又像薏苡那样修长，六七月开花结穗，形状像秕豆，苗心抽出苞叶，像棕鱼，白色须状物四垂，久了苞裂子出，聚集簇拥如珍珠状。玉粟又名玉蜀粟，又名玉高粱，即现在的御粟（玉米）。制作浆水所需的原料，选取陆地种植的早熟粟米，要求一壳包一粒米，颗粒最细圆的最好。炊煮和浸泡要适度，这样效用更佳。放置过久导致腐败，危害极大。禁止与李同食，否则令人患霍乱。孕妇食用，会使胎儿骨瘦如柴，产后尤其忌讳。饮用清浆水，会导致绝嗣不育；醉酒之人频繁饮用，会导致失音不能说话。
【衍】曰：浆水，就是粟米制成的浆。将粟米炊熟浸泡发酵，经过六个夜晚才制成，滤去渣滓得到纯水，一名清浆。大概“粟”字本作“𥝢”，象形穗在禾之上。《春秋题辞》说：粟由金所主掌，米是阳气的精华，西向收割米粒而粟便形成了。孔子说：粟的意思是延续，作为陆生作物的首位，旧谷已经吃完，新谷尚未登场，连接断绝、延续匮乏，所以命名为粟。它的味道咸，气性寒，炊煮后变成浆水。此时气温转温，味道变酸且甘。考虑到谷物属水类，叶片向西生长然后成熟，经过炊煮酿造，庄稼的甘甜，曲直变化而成酸味，五气固然具备，而酸津独显，清晨微明之时，这是春生之象。既然浆水具有谷物的滋味，能够开发上焦，熏蒸肌肤，充盈身体，润泽毛发如同雾露灌溉。这样毛脉结合精气，在腑中运行气机，腑的精神神明留存于四脏，那么断绝的得以接续，匮乏的得以补充。何必担心气机失去引导，水液失调，开窍不通，口渴不止，霍乱难以平息，呕吐泄泻难以安定，宿食难以消化呢？傍晚饮用，解除烦闷去除睡意，这是清晨微明、春生之美好征兆。调理腑脏，这是腑的精神神明留存于四脏的美好征兆。煎煮使其变酸，止住呕吐定住呃逆，这是宣通水谷滋味、开发上焦的美好征兆。使人的肤体洁白如丝绸，这是熏蒸肌肤、充盈身体、润泽毛发如同雾露灌溉的美好征兆。至于宣通调和强力，提挈卫气营血，平衡权衡，形成寸口脉象，后天生气随之，先天真气自然守持了。
(Song Jia's Note)
[Flavor and Nature] Sweet, sour, warm in nature, non-toxic.
[Indications] Primarily regulates water metabolism to guide Qi, promotes circulation and harmonization while strengthening physical power, unblocks orifices, opens the stomach, relieves thirst, treats "Liu Luan" (six types of chaotic diarrhea/loose stools), and eliminates retained food stagnation. It is suitable for making porridge; drinking it at dusk can relieve vexation and dispel drowsiness, regulating the Zang-Fu organs. If boiled until extremely sour, it stops vomiting and hiccups; it whitens the skin and makes the body supple like silk.
[Analysis] Says: "Jiang Shui" (Fermented Grain Water) is made by cooking millet until ripe, immersing it in cold water for six nights, until the flavor becomes sour like vinegar, a film forms on the surface, and the color resembles grain juice, hence the name Jiang Shui. Generally, millet grains are small and round, grown in both north and south, but particularly abundant in northern fields. The seedlings resemble thatch grass but vary in colors such as green, yellow, red, white, black, and brown. Names are assigned based on surnames, place names, resemblance to seasonal terms, or other meanings, numbering more than dozens. For example, early-maturing varieties include Gan Mai Huang (Chasing Wheat Yellow) and Bai Ri Liang (Hundred-Day Grain); mid-maturing include Ba Yue Huang (August Yellow) and Lao Jun Tou (Old Soldier Head); late-maturing include Yan Tou Qing (Goose Head Green) and Han Lu Su (Cold Dew Millet). Thus, maturation times vary, seedling heights differ, suitability varies between mountains and marshes, harvest yields fluctuate, qualities range from strong to weak, and flavors range from good to bad. Following heavenly timing and measuring geographical conditions leads to less effort and greater success; acting arbitrarily against natural laws results in labor without gain. Generally, early millet has thin husks and plump grains, while late millet has thick husks and lean grains.
Millet (Su) and Sorghum/Broomcorn Millet (Liang) are of the same category. Those with large panicles, long awns, coarse grains, and sticky texture are Liang; those with small panicles, short awns, fine grains, and non-sticky texture are Su. Ji (Panicum miliaceum var. compactum) seedlings resemble Su, are low with fine hairs, have particularly loose and spreading panicles, and lustrous grains, each husk containing one grain. Grains slightly fatter are Ji; those where one husk contains two grains and grains are slightly finer are Shu (Setaria italica). Shu Su (Shu Sorghum) resembles reeds but is solid inside, leaves resemble reed panicles but are fatter, and grains resemble peppercorns and are hard. Shu Su is actually Sorghum bicolor (Gao Liang), called Shui Ji (Water Ji) in *Guang Ya*, also Di Liang (Reed Liang), food-wise called Lu Ze (Reed Ze), commonly known as Lu Su (Reed Millet), or Shu Shu. Yu Su (Corn/Maize) seedlings and leaves are similar to Shu Su but fatter, resembling Coix seed (Yi Yi) but longer, flowering and forming panicles in June-July like chaffy beans, with a bud emerging from the leaf axil resembling a palm fish, white stamens hanging down, eventually splitting to reveal clustered grains like pearls. Yu Su is also named Yu Shu Su, Yu Gao Liang, i.e., modern Yu Su (Maize). For making Jiang Shui, select early-maturing land-grown millet, specifically those with one grain per husk, finest and roundest grains. Proper cooking and immersion yield the best effect. Spoilage after prolonged storage causes significant harm. Contraindicated with Plums (Li), causing Huo Luan (Cholera-like syndrome). Pregnant women consuming it may result in emaciated infants; especially contraindicated postpartum. Drinking clear Jiang Shui may lead to sterility. Frequent consumption by intoxicated persons may cause aphonia (loss of voice).
[Elaboration] Says: Jiang Shui is fermented water from millet. Cooking millet, immersing, and fermenting for six nights completes it. Filtering out the dregs yields pure water, also named Qing Jiang (Clear Ferment). The character "Su" originally resembled a panicle above the stalk. *Chunqiu Tici* states: "Millet is governed by Metal; the grain is the essence of Yang. Harvesting westward yields the grain." Confucius said: "The meaning of Su is 'continuation.' It is the chief among terrestrial crops. When old grain is exhausted and new grain has not yet arrived, it connects the broken and continues the scarce, thus named Su." Its original flavor is salty, nature cold; when cooked into Jiang Shui, its nature becomes warm, and flavor sour and sweet. Considering grains belong to Water, leaves grow westward before maturity, through cooking and fermentation, the sweetness of crops transforms via curvature and straightness into sourness. Although the five flavors are present, the sour fluid is predominant. This state at dawn, faintly bright, represents the image of Spring generation. Since Jiang Shui possesses grain flavors, it can open the Upper Jiao (Upper Burner), steam the skin, fill the body, and moisten hair like mist and dew. Thus, hair and vessels combine their essence, Qi circulates in the Fu organs, the spirit and brightness of the Fu organs remain in the four Zang organs, then the severed are connected, and the deficient are replenished. Why worry about Qi losing its guidance, water imbalance, orifice blockage, unrelenting thirst, difficult-to-calms Huo Luan, difficult-to-settle vomiting and diarrhea, or indigestible retained food? Drinking it at dusk, relieving vexation and drowsiness, is the auspicious sign of dawn's faint brightness and Spring generation. Regulating Fu and Zang organs is the auspicious sign of the Fu spirit remaining in the four Zang organs. Boiling to increase acidity, stopping vomiting and hiccups, is the auspicious sign of promoting grain-water flavors and opening the Upper Jiao. Whitening skin and making the body supple like silk is the auspicious sign of steaming skin, filling the body, and moistening hair like mist and dew. As for promoting harmony and strength, guiding Wei Qi (Defensive Qi) and Ying Qi (Nutritive Qi), balancing weight and measure, forming the Cun Kou pulse, Postnatal Vital Qi follows, and Prenatal True Qi naturally guards itself.