（别录下品）
【气味】酸苦温，无毒。
【主治】消痈肿，散水气，杀邪毒。
【核】曰∶醋，一名酢，一名醯，一名苦酒。五谷及秕糟饴果，皆可造。入药唯取晚粳
者上，早 者次，糯秫者又次。其法∶三伏时，用陈仓米一斗，淘净蒸饭，摊冷 黄，晒簸，
水淋净。判以陈仓米二斗，淘净蒸饭，和匀，气歇入瓮，遂注水淹过寸许，密封置暖处，三
七日成。糯醋∶秋社日，用糯米一斗，淘蒸，以六月六日造成，合小曲一分，和匀，同水二
斗，注瓮中封酿三七日成。粟醋∶法用陈粟米一斗，淘浸七日，蒸之，再淘淋，倍水入瓮密
封，日夕开搅一次，一七日成。小麦醋∶法用小麦二斗，水浸三日，蒸熟 黄入瓮，水淹过
麦，密封，七七日成。大麦醋∶法用大麦一斗，水浸三日，蒸熟 黄，晒干，水淋过，再以
大麦二斗，蒸熟和匀，入瓮，注水封闭，三七日成。饴饧醋∶法用饴饧十斤，水三十斤，
煎化，俟温，入白曲末二十两，入瓮搅匀，封瓮口，日中晒，三七日成。糟秕诸果者，不堪
药用，不尽纪也。
【 】曰∶粳，溉谷也，酿之作酸。酸。木味也。是木本水为源矣，故法取粳造者良。
盖酸津肝木诚肝脏之体用物，楞严云∶谭说酢梅，口中酸出，耳提面命，尚尔津津，至决痈
消肿肤受者，犹得蠲除，饮之啖之，宁不聚津，猪水泽，及稿瘁乎。若目为肝家本有之物，
忘源者在在皆然矣。主散水杀邪，润湿者，仍归水大，邪孳者，宁不降心退舍焉。佐胆作导，
疏
（收录于《名医别录》下品）
【气味】味酸、苦，性温，无毒。
【主治功效】消除痈肿，消散水气，杀灭邪毒。
【考证】曰：醋，又名酢，又名醯，又名苦酒。五谷以及秕糟、饴糖、果实等，都可以用来酿造。入药只取用晚粳米酿造的为上品，早稻米酿造的次之，糯米和秫米酿造的又次之。其制作方法：在三伏天时，用陈仓米一斗，淘洗干净后蒸成饭，摊开冷却至微黄，晾晒并簸去杂质，再用清水淋洗洁净。再加入陈仓米二斗，淘净蒸熟成饭，与前法处理的米混合均匀，待热气散去后装入瓮中，随即注入清水淹没约一寸许，密封后放置在温暖处，经过二十一天（三七日）即成。糯米醋：在秋社日，用糯米一斗，淘洗后蒸熟，以六月六日酿造成型的小曲一分，与糯米混合均匀，同两斗水一起注入瓮中密封发酵，经过二十一天即成。粟米醋：方法是用陈粟米一斗，淘洗浸泡七天，蒸熟，再次淘洗淋洗，加倍用水注入瓮中密封，早晚各开启搅拌一次，经过七天即成。小麦醋：方法是用小麦二斗，用水浸泡三天，蒸熟后放入瓮中，加水淹没小麦，密封，经过四十九天（七七日）即成。大麦醋：方法是用大麦一斗，用水浸泡三天，蒸熟后摊凉，晒干，用清水淋洗，再以大麦二斗蒸熟混合均匀，装入瓮中，注水封闭，经过二十一天即成。饴糖醋：方法是用饴糖十斤，水三十斤，煎煮融化，待温度适宜，加入白曲末二十两，注入瓮中搅拌均匀，封住瓮口，在阳光下暴晒，经过二十一天即成。用糟粕、秕谷和各种果实酿造的醋，不适合药用，此处不再一一记载。
【按语】曰：粳，是灌溉种植的谷物，酿造后变酸。酸，是木行的味道。这说明木的本源在于水，所以制作法则选取用粳米酿造的为良方。大概酸津能滋养肝木，确实是肝脏体用的物质，《楞严经》说：谈论酸梅，口中就会流出酸水，即使是耳提面命地告诫，尚且如此津津乐道，至于那些能够决破痈肿、消除皮肤受邪病症的，尚且能够清除，饮用或食用它，难道不会聚集津液，滋润身体，如同沼泽润泽枯草吗？如果认为这是肝家原本就有的东西，忘记本源的情况到处都是。主要作用是散水气、杀邪毒，滋润湿邪的，仍然归属于水大（水的属性），邪气滋生的，难道不会使心火下降退避吗？辅助胆腑作为引导，疏通……
(Recorded in the Lower Grade of *Mingyi Bielu*)
[Flavor and Nature] Sour, bitter, warm, non-toxic.
[Indications] Eliminates carbuncles and swellings, dissipates water qi (pathogenic fluid accumulation), kills evil toxins (pathogenic factors).
[Evidence] It is said: Vinegar is also known as *zuo*, *xi*, or *ku jiu* (bitter wine). It can be brewed from five grains, chaff, lees, malt sugar, and fruits. For medicinal use, only vinegar brewed from late-season *jing* rice (indica rice) is considered superior; that from early rice is secondary; and that from glutinous rice and *shu* rice (sticky millet) is inferior. The method is as follows: During the three dog days (Sanfu period), take one dou of aged warehouse rice, wash it clean, steam it into cooked rice, spread it out to cool until slightly yellow, sun-dry and winnow it, then rinse it thoroughly with water. Add two dou of aged warehouse rice, wash clean, steam into cooked rice, mix evenly with the previously prepared rice. After the heat has dissipated, put it into a jar, pour in water covering it by about one cun, seal tightly, and place in a warm spot. It will be ready after twenty-one days (three seven-day periods). Glutinous Rice Vinegar: On the Autumn She day, take one dou of glutinous rice, wash and steam it. Use one part of small qu (fermentation starter) made on the sixth day of the sixth lunar month, mix evenly with the rice, add two dou of water, put into a jar, seal, and ferment for twenty-one days. Millet Vinegar: Take one dou of aged millet, wash and soak for seven days, steam it, wash and rinse again, add double the amount of water, put into a jar, seal tightly, stir once in the morning and once in the evening. It will be ready after seven days. Wheat Vinegar: Take two dou of wheat, soak in water for three days, steam until cooked, put into a jar, cover with water above the wheat, seal tightly, and let it mature for forty-nine days (seven seven-day periods). Barley Vinegar: Take one dou of barley, soak in water for three days, steam until cooked, spread out to cool, sun-dry, rinse with water. Then take two dou of barley, steam until cooked, mix evenly, put into a jar, add water, seal, and ferment for twenty-one days. Malt Sugar Vinegar: Take ten jin of malt sugar and thirty jin of water, boil until dissolved. When warm, add twenty liang of white qu powder, mix evenly in a jar, seal the mouth, expose to sunlight, and ferment for twenty-one days. Vinegars brewed from lees, chaff, and various fruits are not suitable for medicinal use and are not recorded here in detail.
[Commentary] It is said: *Jing* rice is irrigated grain, which becomes sour when fermented. Sourness belongs to the Wood flavor. This indicates that Wood originates from Water; therefore, the method favors vinegar brewed from *jing* rice. Essentially, sour fluids nourish Liver Wood and are indeed substances related to the substance and function of the Liver. The *Shurangama Sutra* states: "Discussing sour plums, acid saliva flows from the mouth." Even if merely spoken of, with earnest instruction, one still salivates profusely. How much more so for those that can resolve carbuncles, reduce swelling, and treat skin affections? They can certainly eliminate pathogens. Drinking or eating them gathers fluids, moistening the body like a swamp nourishing dry grass. If one considers this to be an inherent property of the Liver, forgetting the source is a common error. Its main function is to dissipate water and kill evil; for moistening dampness, it returns to the element of Water. For proliferating evils, does it not cause Heart Fire to descend and retreat? It assists the Gallbladder as a guide, promoting...