（宋《嘉 》）
【释名】时珍曰∶井字象井形，泉字象水流穴中之形。
【集解】颖曰∶井水新汲，疗病利人。平旦第一汲，为井华水，其功极广，又与诸水不
同。凡井水有远从地脉来者，为上；有从近处江湖渗来者，次之；其城市近沟渠污水杂入者，
成碱，用须煎滚，停一时，候碱澄乃用之，否则气味俱恶，不堪入药、食、茶、酒也。雨后
水浑，须擂入桃、杏仁澄之。
时珍曰∶凡井以黑铅为底，能清水散结，人饮之无疾。入丹砂镇之，令人多寿。按麻知
几《水解》云∶九畴昔访灵台太史，见铜壶之漏水焉。太史召司水者曰∶此水已三周环，水
滑则漏迅，漏迅则刻差，当易新水。子因悟曰∶天下之水，用之灭火则同，濡槁则同，至于
性从地变，质与物迁，未尝同也。故蜀江濯锦则鲜，济源烹楮则 。南阳之潭渐于菊，其人
多寿；辽东之涧通于参，其人多发。晋之山产矾石，泉可愈疽；戎之麓伏硫黄，汤可浴疠。
扬子宜 ，淮菜宜醪；沧 能盐，阿井能胶。澡垢以污，茂田以苦。瘿消于藻带之波，
痰破于半夏之洳。冰水咽而霍乱息，流水饮而癃 通。雪水洗目而赤退，咸水濯肌而疮干。
菜之为齑，铁之为浆，曲之为酒， 之为醋，千派万种，言不可尽。至于井之水一也，尚数
名焉，况其他者乎。反酌而倾曰倒流，出 未放曰无根，无时初出曰新汲，将旦首汲曰井华。
夫一井之水，而功用不同，岂可烹煮之间，将行药势，独不择夫水哉？昔有患小溲 者，众
不能瘥。张子和易之以长川之急流，煎前药，一饮立溲。此正与《灵枢经》治不瞑半夏汤，
用千里流水同意味。后之用水者，当以子和之法为制。予于是作《水解》。
（出自宋代《嘉祐本草》）
【释名】李时珍说：井字的字形像井的形状，泉字的字形像水流从穴中流出的形态。
【集解】苏颂说：新汲取的井水，对治疗疾病有利。清晨第一次汲取的水，称为“井华水”，其功效极为广泛，又与其他水源不同。凡是井水，如果源头远自地下脉络而来，品质为上；如果源头来自近处的江湖渗透，品质次之；如果是城市附近沟渠污水混入的，水质会变咸涩，使用时必须煮沸，静置一时辰，待杂质沉淀澄清后方可使用，否则气味恶劣，不能用于入药、饮食、泡茶或酿酒。雨后井水浑浊，需要研磨桃仁、杏仁加入水中使其澄清。
李时珍说：凡是用黑铅做底的井，能清除体内积热、消散结块，人饮用后不得病。如果在井中加入丹砂镇守，能让人多寿。据麻知几《水解》记载：以前他拜访灵台太史，看到铜壶滴漏。太史召来管水的人说：“这水已经循环了三轮，水滑则漏水快，漏水快则计时误差大，应当换上新水。”我因此领悟到：天下的水，用来灭火是一样的，滋润干枯之物也是一样的，至于水性随地质变化，水质随接触物体迁移，从未相同过。所以蜀江的水洗涤锦缎则鲜艳，济源的水煮纸浆则效果好；南阳的潭水浸润菊花，那里的人多长寿；辽东的山涧连通人参生长地，那里的人头发茂密。晋地的山出产矾石，泉水可治愈痈疽；戎地的山麓潜伏硫黄，温泉可洗浴治疗麻风病。扬子江的水适宜酿酒，淮地的菜适宜酿醪酒；沧州的水能制盐，阿井的水能熬胶。用脏水洗去污垢，用苦水灌溉田地。瘿瘤消于海带藻类的波浪中，痰饮破于半夏浸出液中。冰水咽下则霍乱停止，流动的水饮用则小便通畅。雪水洗眼则红肿消退，咸水沐浴肌肤则疮口干燥。蔬菜做成腌菜，铁器生锈成粉，酒曲变成酒，粮食发酵成醋，千派万种，言语无法穷尽。至于井水虽然来源相同，尚且有多个名称，何况其他水源呢？反向倾倒叫作倒流水，流出但未开放叫作无根水，随时初取叫作新汲水，天将亮首次汲取叫作井华水。同一口井的水，功用却不同，难道在烹煮煎药之间，想要发挥药效时，唯独不选择合适的水源吗？从前有患小便不通的病人，众人无法治愈。张子和改用长川急流之水，煎煮之前的药物，病人喝一次后立即排尿。这正与《灵枢经》治疗失眠的半夏汤，使用千里流水的道理相同。后世用水者，应当以张子和的方法为准则。我因此撰写了《水解》一文。
(Sourced from the Song Dynasty *Jiayou Bencao*)
[Names] Li Shizhen stated: The character "Jing" (Well) resembles the shape of a well, and the character "Quan" (Spring) resembles the form of water flowing out of a cave.
[Collected Explanations] Su Song stated: Newly drawn well water is beneficial for treating diseases. The water drawn first at dawn is called "Jinghua Water" (Well Flower Water), whose efficacy is extremely broad and differs from other waters. Generally, well water sourced from distant underground veins is of the highest quality; water seeping from nearby rivers or lakes is of secondary quality; water in cities mixed with sewage from ditches becomes saline and alkaline. Such water must be boiled, allowed to settle for one shichen (two hours), and used only after impurities have precipitated and clarified. Otherwise, its taste and odor are foul, making it unsuitable for medicine, food, tea, or wine. If well water becomes turbid after rain, ground peach kernels and apricot kernels should be added to clarify it.
Li Shizhen stated: Wells lined with black lead can clear internal heat and dissipate nodules; drinking from them prevents illness. Adding cinnabar (Zhusha) to the well is said to promote longevity. According to Ma Zhiji's *Shuijie* (Analysis of Water): Previously, he visited the Grand Historian at Lingtai and observed a clepsydra (water clock). The Historian summoned the water keeper, saying, "This water has circulated three times. As the water becomes smoother, the leakage accelerates, causing timing errors. New water must be replaced." I thereby realized: Although all waters in the world serve the same purpose in extinguishing fire and moistening dryness, their nature changes according to the geology, and their quality shifts according to what they contact. Thus, water in the Shu region makes brocade bright when washing it; water in Ji Yuan improves the quality of paper pulp; the pool in Nanyang nourishes chrysanthemums, leading to longevity among its people; streams in Liaodong connect to ginseng habitats, resulting in thick hair among its inhabitants. Mountains in Jin produce alum stone, and spring water there can cure carbuncles; hills in Rong contain sulfur, and hot springs there can bathe patients with leprosy. Yangtze water is suitable for brewing wine; Huai vegetables are suitable for fermenting liao wine; Cangzhou water can produce salt; A Well water can make gelatin. Dirty water removes grime; bitter water fertilizes fields. Goiters dissolve in waves containing kelp; phlegm breaks down in the extract of Pinellia ternata (Banxia). Swallowing ice water stops cholera; drinking running water unblocks urinary retention. Washing eyes with snow water reduces redness; bathing skin with salt water dries sores. Vegetables become pickles; iron rusts into powder; yeast turns into wine; grains ferment into vinegar. There are thousands of variations, which words cannot fully describe. Even though well water shares a common source, it still has multiple names, let alone other water sources. Pouring water back is called "Reverse Flow"; water that flows out but hasn't fully opened is called "Rootless Water"; water drawn freshly at any time is called "Newly Drawn Water"; water drawn first at dawn is called "Jinghua Water". The water from a single well has different functions. When cooking or decocting herbs to exert medicinal effects, how can we neglect selecting the appropriate water? In the past, a patient suffered from difficulty urinating, and no one could cure him. Zhang Zihe changed the water source to rapid currents from a long river, decocted the previous prescription, and after one drink, the patient urinated immediately. This aligns perfectly with the principle in *Ling Shu Jing* (Spiritual Pivot) regarding the use of "Thousand-Li Running Water" for Banxia Decoction to treat insomnia. Later practitioners using water should adopt Zhang Zihe's method as the standard. Therefore, I composed the essay *Shuijie*.