甘咸除虚热。清冷敛心津。（浮麦即小麦。水淘浮起者。味甘咸。性凉。入心经。退
虚热。汗乃心之津液。养心退热。津血不为火扰。则可无自汗盗汗之虑矣。）
一切肿疡。用醋敷围可解散。诸般热毒。随方取用性酸凉。（小粉乃麦麸洗面筋时澄
下之粉也。本属甘凉之性。服之亦可养心神。益脏气。功胜浮麦。因久则味变为酸。以之炒
干为末。用醋调敷。一切肿疡。均可解散。亦敛极则散之意耳。）
甘温夺造化之功。行血和营兼治痢。蒸窨导中州之食。和脾助胃并调中。（红曲其法
以梗米蒸熏而成。色红透彻。亦如人之饮食入胃蒸变而为血也。味甘性。温入脾胃血分。导
滞化食。行血和营。即其蒸熏变化之性。亦可想见其功用矣。）
\r乔麦\pq109a1.bmp\r
降炼宽胸除积垢。甘平逐湿益脾元。（乔麦甘平无毒。凡谷麦之可充食者。皆能养胃
助脾。惟乔麦能炼脏腑滓秽浊垢。一切带浊痔漏。由于湿淫所胜。沉积肠胃之中者。皆可用
此宣之导之。则降气宽胸之理。自可知矣。且能压丹石毒。醋调敷小儿丹毒赤肿等证。然则
脾胃虚者。似又不宜也。）
\r刀豆子\pq109a.bmp\r
温中下气。治呃逆有功。益肾归元。味甘温无毒。（刀豆子味甘性温。下降入肾。
能温暖下焦。治肾虚气不归元。虚寒呃逆者。取刀豆子烧存性。白汤调服二钱即止。即其利
肠胃。和中焦。亦固所宜也。）
甘味和咸味能清除虚热。清冷之性可收敛心之津液。（浮麦即小麦中经水淘洗后浮起的部分。其味甘、咸，性凉，归入心经。具有退除虚热的作用。汗为心之津液，通过养心并退去虚热，使津液与血液不被火热邪气所扰动，从而可以消除自汗和盗汗的忧虑。）
对于各种疮疡肿毒，用醋调敷周围可使其消散。各类热毒，可根据方剂取用其酸凉之性。（小粉是制作麦麸洗面筋时沉淀下来的淀粉。它本性甘凉，服用亦可养心安神，补益脏气，功效优于浮麦。但因存放时间久，味道变为酸味。将其炒干研末，用醋调匀外敷，各种疮疡肿毒均可消散，这也是“极敛则散”的道理。）
甘温之性可夺造化之功。行血和营兼治痢疾。蒸制发酵可引导中焦脾胃之饮食运化，调和脾脏，辅助胃腑，并调理中焦。（红曲是以梗米经过蒸煮熏制而成，颜色红透，就像人的饮食进入胃中，经过蒸变转化为血液一样。其味甘、性温，归入脾胃及血分。能导滞化食，行血和营，从其蒸煮熏制的变化特性，也可推知其功用。）
荞麦
降气炼形，宽胸除积垢。甘平之性可驱除湿邪，益补脾元。（荞麦味甘、平，无毒。凡是谷物麦子可供食用的，都能养胃助脾，唯独荞麦能炼化脏腑中的滓秽浊垢。一切带有浊气的痔漏，由于湿邪过胜，沉积在肠胃之中者，都可以用此药宣通疏导，那么降气宽胸的道理自然可知。此外还能压制丹石毒，用醋调敷治疗小儿丹毒赤肿等证。然而脾胃虚弱的人，似乎又不适宜使用。）
刀豆子
温中下气，治疗呃逆有功效。益肾归元，味甘、温，无毒。（刀豆子味甘、性温，性质下降，归入肾经。能温暖下焦，治疗肾虚导致的气不归元，以及虚寒引起的呃逆。取刀豆子烧至存性，用白开水调服二钱即可停止，这也符合其利肠胃、和中焦的功效。）
Sweet and salty flavors clear deficiency heat. The cool nature astringes the heart's fluids. (Fu Mai, floating wheat, refers to the portion of common wheat that floats after being washed in water. It is sweet and salty in flavor, cool in nature, and enters the Heart meridian. It reduces deficiency heat. Sweat is the fluid of the Heart; by nourishing the Heart and clearing heat, the fluids and blood are not disturbed by fire, thereby eliminating concerns about spontaneous sweating and night sweats.)
For all types of sores and ulcers, applying vinegar around the affected area can resolve them. Various heat toxins can be treated according to prescriptions using its sour and cool properties. (Xiao Fen, fine starch, is the sediment obtained when washing gluten from wheat bran. Its original nature is sweet and cool; taking it also nourishes the heart spirit and benefits the viscera, with efficacy surpassing Fu Mai. However, over time its flavor becomes sour. When stir-fried until dry and ground into powder, and mixed with vinegar for external application, it can resolve various sores and ulcers. This illustrates the principle that extreme astringency leads to dispersion.)
The sweet and warm nature achieves the work of creation. It promotes blood circulation, harmonizes the nutritive level, and treats dysentery. Steaming and fermenting guide the digestion of food in the central jiao, harmonizing the spleen, assisting the stomach, and regulating the middle jiao. (Hong Qu, red yeast rice, is made by steaming and fumigating japonica glutinous rice. Its color is thoroughly red, similar to how food enters the stomach and transforms into blood through steaming and changing processes. It is sweet in flavor and warm in nature, entering the Spleen, Stomach, and blood levels. It guides stagnation and transforms food, promotes blood circulation, and harmonizes the nutritive level. Its function can be inferred from its steaming and fermenting transformation properties.)
Buckwheat
Descending qi and refining form, widening the chest and removing accumulated impurities. The sweet and neutral nature expels dampness and benefits the spleen's origin. (Qiao Mai, buckwheat, is sweet, neutral, and non-toxic. All grains and wheats suitable for food can nourish the stomach and assist the spleen. Only Qiao Mai can refine and eliminate turbid impurities within the viscera. All conditions involving turbidity, such as hemorrhoids and fistulas, caused by excessive dampness accumulating in the intestines and stomach, can be treated by promoting their discharge. Thus, the logic of descending qi and widening the chest is evident. Furthermore, it can suppress dantshi toxicity; mixed with vinegar and applied externally, it treats pediatric erysipelas and red swelling. Therefore, it seems unsuitable for those with spleen and stomach deficiency.)
Tofu Bean
Warming the middle and directing qi downward, it is effective in treating hiccups. Benefiting the kidney and returning to the origin, it is sweet, warm, and non-toxic. (Dao Dou Zi, tofu bean, is sweet in flavor and warm in nature. Its action descends and enters the Kidney meridian. It warms the lower jiao and treats kidney deficiency causing qi to fail to return to its origin, as well as hiccups due to deficiency-cold. Taking Dao Dou Zi charred but retaining its substance (burned to preserve its essence), mixed with plain boiled water and taken orally (2 qian), stops hiccups immediately. This aligns with its benefit to the intestines and stomach and harmonization of the middle jiao.)