（《拾遗》）
【气味】辛，寒，无毒。
【主治】消酒毒暴热，酒疸目黄，并捣烂绞汁日饮之。又解蛊毒，煮汁滤服（藏器）。
除
麦奴
藏器曰∶麦穗将熟时，上有黑霉者也。
【主治】热烦，天行热毒。解丹石毒（藏器）。治阳毒温毒，热极发狂大渴，及温疟（时
珍）。
【发明】时珍曰∶朱肱《南阳活人书》∶治阳毒温毒热极发狂发斑大渴倍常者，用黑奴
丸，水化服一丸，汗出或微利即愈。其方用小麦奴、梁上尘、釜底煤、灶突墨，同黄芩、麻
黄、硝、黄等分为末，蜜丸弹子大。盖取火化者从治之义也。麦乃心之谷，属火，而奴则麦
实将成，为湿热所蒸，上黑霉者，与釜煤、灶墨同一理也。其方出陈延之《短剧方》，名麦
奴丸，初虞世《古今录验》名高堂丸、水解丸，诚救急良药也。
秆
【主治】烧灰，入去疣痣、蚀恶肉膏中用（时珍）。
（《别录》中品）
【释名】牟麦。
时珍曰∶麦之苗粒皆大于来，故得大名。牟亦大也。通作 。
【集解】弘景曰∶今稞麦一名牟麦，似 麦，惟皮薄尔。
恭曰∶大麦出关中，即青稞麦，形似小麦而大，皮浓，故谓大麦，不似 麦也。
颂曰∶大麦今南北皆能种莳。 麦有二种∶一种类小麦而大，一种类大麦而大。
藏器曰∶大、 二麦，前后两出。盖 麦是连皮者，大麦是麦米，但分有壳、无壳也。
苏以青稞为大麦，非矣。青稞似大麦，天生皮肉相离，秦陇巴西种之。今人将当大麦米
之，不能分也。
陈承曰∶小麦，今人以磨面日用者为之。大麦，今人以粒皮似稻者为之，作饭滑，饲马
良。 麦，今人以似小麦而大粒，色青黄，作面脆硬，食多胀人，汴洛、河北之间又呼为黄
稞。关中一种青稞，比近道者粒微小，色微青，专以饲马，未见入药用。然大、 二麦，其
名差互。今之 麦似小麦而大者，当谓之大麦；今之大麦不似小麦而矿脆者，当谓之 麦。
不可不审。
时珍曰∶大、 二麦，注者不一。按∶《吴普本草》∶大麦一名 麦，五谷之长也。
王祯《农书》云∶青稞有大、小二种，似大、小麦，而粒大皮薄，多面无麸，西人种之，
不过与大、小麦异名而已。郭义恭《广志》云∶大麦有黑 麦。有KT 麦（出凉州，似大
麦）。
有赤麦（赤色而肥）。据此则 麦是大麦中一种皮浓而青色者也。大抵是一类异种，如粟、
粳
之种近百，总是一类，但方土有不同尔。故二麦主治不甚相远。大麦亦有粘者，名糯麦，可
以酿酒。
【气味】咸，温、微寒，无毒。为五谷长，令人多热。
诜曰∶暴食似脚弱，为下气故也。久服宜人。熟则有益，带生则冷而损人。石蜜为之使。
【主治】消渴除热，益气调中（《别录》）。补虚劣，壮血脉，益颜色，实五脏，化谷食
，止泄，不动风气。久食，令人肥白，滑肌肤。为面，胜于小麦，无躁热（士良）。面∶平
胃止渴，消食疗胀满（苏恭）。久食，头发不白。和针砂、没石子等，染发黑色（孟诜）。宽
胸下
【发明】宗 曰∶大麦性平凉滑腻。有人患缠喉风，食不能下。用此面作稀糊，令咽以
助胃气而平。三伏中，朝廷作 ，以赐臣下。
震亨曰∶大麦初熟，人多炒食。此物有火，能生热病，人不知也。
时珍曰∶大麦作饭食，响而有益。煮粥甚滑。磨面作酱甚甘美。
【附方】旧三，新六。
食饱烦胀，但欲卧者∶大麦面熬微香，每白汤服方寸匕，佳。（《肘后方》）。
膜外水气∶大麦面、甘遂末各半两，水和作饼，炙熟食，取利。（《总录》）。
小儿伤乳，腹胀烦闷欲睡∶大麦面生用，水调一钱服。白面微炒亦可。（《保幼大全》）。
蠼 尿疮∶大麦嚼敷之，日三上。（《伤寒类要》）。
肿毒已破∶青大麦（去须，炒），暴花为末，敷之。成靥，揭去又敷。数次即愈。
麦芒入目∶大麦煮汁洗之，即出。（孙真人方）。
汤火伤灼∶大麦炒黑，研末，油调搽之。
被伤肠出∶以大麦粥汁洗肠推入，但饮米糜，百日乃可。（《千金》）。
卒患淋痛∶大麦三两煎汤，入姜汁、蜂蜜，代茶饮。（《圣惠方》）。
（出自《本草拾遗》）
【气味】味辛，性寒，无毒。
【主治】消除酒毒引起的暴热、酒疸导致的目黄，将麦苗捣烂绞取汁液，每日饮用。又能解除蛊毒，煮汁过滤后服用（陈藏器）。
除
麦奴
陈藏器说：麦穗即将成熟时，上面出现的黑霉就是麦奴。
【主治】治疗热烦、流行性热毒。能解丹石毒（陈藏器）。治疗阳毒温毒、热极导致发狂大渴，以及温疟（李时珍）。
【发明】李时珍说：朱肱在《南阳活人书》中记载：治疗阳毒温毒热极发狂、发斑且口渴异常严重的患者，使用黑奴丸，用水化开服用一丸，出汗或轻微腹泻即可痊愈。该方剂由小麦奴、梁上尘、釜底煤、灶突墨，同黄芩、麻黄、芒硝、大黄等分研为末，蜂蜜炼制成如弹子大小的丸剂。这大概是取“火化者从治”的道理。麦是心之谷，属火，而麦奴则是麦实即将成熟时，被湿热蒸腾，上部出现黑霉的东西，与釜底煤、灶墨属于同一类道理。此方出自陈延之的《短剧方》，名为麦奴丸，初虞世在《古今录验》中称为高堂丸、水解丸，确实是救急的良药。
秆
【主治】烧成灰，加入去除疣痣、腐蚀恶肉的药膏中使用（李时珍）。
（出自《名医别录》中品）
【释名】牟麦。
李时珍说：麦的苗和粒都比来麦大，所以得名大名。牟也是大的意思。通写作“麰”。
【集解】陶弘景说：现在的稞麦一名牟麦，形状像麰麦，只是皮薄罢了。
苏恭说：大麦产于关中，即青稞麦，形状像小麦但颗粒大，皮厚，所以叫大麦，不像麰麦。
苏颂说：大麦现在南北都能种植。麰麦有两种：一种类似小麦但颗粒大，一种类似大麦但颗粒大。
陈藏器说：大、麰二麦，前后名称不同。大概麰麦是连皮的，大麦是麦米，只是区分有壳和无壳而已。苏敬认为青稞是大麦，这是不对的。青稞像大麦，天生皮肉分离，秦陇巴西地区种植它。现在的人把它当作大麦米用，无法分辨。
陈承说：小麦，现在人们磨面日常食用的是它。大麦，现在人们用颗粒皮像稻米的来做，做饭滑爽，喂马很好。麰麦，现在人们用像小麦但颗粒大、色青黄的来做面，口感脆硬，吃多容易让人腹胀，汴洛、河北之间又呼为黄稞。关中有一种青稞，比邻近地区的颗粒微小，色微青，专门用来喂马，未见入药。但是大、麰二麦，名称互相混淆。现在的麰麦像小麦而大的，应当称为大麦；现在的大麦不像小麦而矿脆的，应当称为麰麦。不可不仔细辨别。
李时珍说：大、麰二麦，注释者说法不一。按：《吴普本草》记载：大麦一名麰麦，是五谷之长。王祯《农书》说：青稞有大、小两种，像大、小麦，但颗粒大皮薄，面粉多无麸皮，西人种植它，不过是大、小麦的不同名称而已。郭义恭《广志》说：大麦有黑麰麦。有KT麦（出产于凉州，像大麦）。有赤麦（红色而肥大）。据此则麰麦是大麦中一种皮厚而青色的一种。大体上是同类异种，就像粟、粳这类种子近百家，总归是一类，只是地域不同罢了。所以二麦的主治功效不相上下。大麦也有粘性的，名叫糯麦，可以用来酿酒。
【气味】味咸，性温、微寒，无毒。作为五谷之长，令人多生热。
孟诜说：暴食会导致脚弱，是因为下气的原因。长期服用适宜于人。煮熟则有益，带生则冷而损伤人体。石蜜是其使药。
【主治】消除消渴、清除热邪，益气调中（《名医别录》）。补虚损，强壮血脉，改善面色，充实五脏，消化谷食，止泻，不扰动风气。长期食用，使人肥白，皮肤滑润。做成面，优于小麦，没有燥热（士良）。面：平胃止渴，消食疗胀满（苏恭）。长期食用，头发不会变白。与针砂、没石子等配合，染发黑色（孟诜）。宽胸下气
【发明】寇宗奭说：大麦性平凉滑腻。有人患缠喉风，食物不能咽下。用此面做成稀糊，让他吞咽以辅助胃气而平息病情。三伏天中，朝廷制作它，赐给臣下。
朱震亨说：大麦刚成熟时，很多人炒着吃。此物有火，能引发热病，人们不知道这一点。
李时珍说：大麦做饭吃，响声大且有益。煮粥很滑。磨面做酱非常甘美。
【附方】旧方三个，新方六个。
食饱后烦闷腹胀，只想睡觉的：大麦面炒至微香，每次用白开水送服一方寸匕，效果佳。（《肘后方》）。
膜外水气：大麦面、甘遂末各半两，和水做成饼，烤熟吃，取利水效果。（《太平惠民和剂局方》）。
小儿伤乳，腹胀烦闷想睡：大麦面生用，水调服一钱。白面微炒也可以。（《保幼大全》）。
蠼蛄尿疮：嚼碎大麦敷在上面，每天三次。（《伤寒类要》）。
肿毒已破溃：青大麦（去须，炒），晒干研为末，敷在上面。结成痂，揭去再敷。几次即可痊愈。
麦芒入眼：大麦煮汁清洗眼睛，芒即出。（孙真人方）。
汤火伤灼：大麦炒黑，研为末，油调搽患处。
外伤肠出：用大麦粥汁清洗肠道推回，只喝米糜，百日才可恢复。（《千金方》）。
突发淋痛：大麦三两煎汤，加入姜汁、蜂蜜，代茶饮。（《圣惠方》）。
(From *Bencao Shiyi* [Supplement to Materia Medica])
[Flavor and Nature] Pungent, cold, non-toxic.
[Indications] Eliminates sudden heat caused by alcohol toxicity and jaundice with yellow eyes caused by wine jaundice; crush the wheat seedlings, squeeze out the juice, and drink it daily. It also resolves gu poison (worm poison); boil in water, filter, and take the decoction (Chen Zangqi).
Chu (Removal)
Mai Nu (Wheat Black Mold)
Chen Zangqi stated: The black mold appearing on the top of wheat ears when they are about to ripen is called Mai Nu.
[Indications] Treats heat-induced restlessness and epidemic heat toxins. Resolves Dan Shi poison (poison from cinnabar and sulfur pills) (Chen Zangqi). Treats Yang Du Wen Du (Yang toxin and warm toxin), extreme heat leading to mania and excessive thirst, as well as Wen Nue (warm malaria) (Li Shizhen).
[Elucidation] Li Shizhen said: In *Nanyang Huoren Shu* [Book of Active People in Nanyang], Zhu Gong recorded: To treat patients with Yang Du Wen Du suffering from extreme heat, mania, macules, and exceptional thirst, use Hei Nu Wan (Black Slave Pill). Dissolve one pill in water and administer. Recovery occurs upon sweating or mild diarrhea. The formula consists of Xiao Mai Nu (wheat black mold), Liang Shang Chen (dust from roof beams), Fu Di Mei (soot from the bottom of a cauldron), and Zao Tu Mo (soot from the chimney flue), mixed in equal parts with Huang Qin (Scutellariae Radix), Ma Huang (Ephedrae Herba), Xiao Ming Jian (Natrii Sulfas), and Da Huang (Rhei Radix et Rhizoma). These are ground into powder and formed into pills the size of a bullet using honey. This likely follows the principle of "treating fire with fire" (using hot/natured substances to counteract extreme heat). Wheat is the grain corresponding to the Heart and belongs to Fire, whereas Mai Nu forms when the wheat grain is nearly ripe and steamed by damp-heat, causing black mold on the surface, which shares the same nature as Fu Mei and Zao Mo. This formula originates from Chen Yanzhi's *Duanju Fang* [Short Drama Prescriptions], named Mai Nu Wan. Chu Yushi in *Gujin Luyan* [Record of Experiences Through Generations] called it Gao Tang Wan or Shui Jie Wan. It is indeed an excellent medicine for emergencies.
Gan (Stalk)
[Indications] Burn to ash and add to ointments used for removing warts and nevi or eroding malignant flesh (Li Shizhen).
(From *Mingyi Bielu* [Record of Famous Physicians], Middle Grade)
[Names] Mou Mai.
Li Shizhen said: The seedlings and grains of this wheat are larger than those of Lai Mai (Emmer), hence the name Da Ming (Great Name). "Mou" also means large. It is commonly written as "Mo".
[Collection and Explanation] Tao Hongjing said: The current Ke Mai is also called Mou Mai. It resembles Mo Mai, but has thinner skin.
Su Gong said: Da Mai (Big Wheat) comes from Guanzhong, i.e., Qing Ke (Hulless Barley). Its shape is similar to Xiao Mai (Small Wheat) but larger, with thick skin, hence called Da Mai, unlike Mo Mai.
Su Song said: Da Mai can now be planted in both the north and south. There are two types of Mo Mai: one resembles Xiao Mai but is larger, and the other resembles Da Mai but is larger.
Chen Zangqi said: Da Mai and Mo Mai have different names over time. Essentially, Mo Mai refers to the whole grain with husk, while Da Mai refers to the hulled grain; the distinction lies only in whether it has a husk or not. Su Jing’s assertion that Qing Ke is Da Mai is incorrect. Qing Ke resembles Da Mai but naturally has the husk and kernel separated; it is grown in Qinlong and Baxi. Nowadays, people use it as Da Mai rice and cannot distinguish them.
Chen Cheng said: Xiao Mai is what people currently grind into flour for daily use. Da Mai is what people currently use where the grain and skin resemble rice; it makes smooth rice and is good for feeding horses. Mo Mai is what people currently use where it resembles Xiao Mai but has larger grains, yellowish-green color, and produces brittle/hard flour; eating too much causes abdominal distension. In the Bianluo and Hebei regions, it is also called Huang Ke. In Guanzhong, there is a type of Qing Ke with smaller grains than nearby varieties, slightly green in color, used specifically for feeding horses, and not seen in medicinal use. However, the names of Da Mai and Mo Mai are confused. The current Mo Mai that resembles Xiao Mai but is larger should be called Da Mai; the current Da Mai that does not resemble Xiao Mai but is brittle/mineral-like should be called Mo Mai. One must examine this carefully.
Li Shizhen said: Commentators differ on Da Mai and Mo Mai. According to *Wu Pu Bencao*: Da Mai is also called Mo Mai, the chief of the five grains. Wang Zhen’s *Nongshu* [Agricultural Book] states: Qing Ke has large and small varieties, resembling Da and Xiao Mai, but with larger grains and thinner skin, producing more flour with less bran. Westerners grow it; it is merely a different name for Da and Xiao Mai. Gu Yigong’s *Guangzhi* [Broad Records] states: Da Mai includes Hei Mo Mai (Black Mo Mai). There is KT Mai (produced in Liangzhou, resembling Da Mai). There is Chi Mai (Red Mai, red in color and plump). Based on this, Mo Mai is a variety of Da Mai with thick skin and green color. Generally, they are the same category with different species, like the nearly hundred varieties of Su (Millet) and Jing (Japonica Rice); they are all one category, differing only by region. Thus, their therapeutic effects are not far apart. Da Mai also has a sticky variety called Nuo Mai, which can be used to brew wine.
[Flavor and Nature] Salty, warm, slightly cold, non-toxic. As the chief of the five grains, it tends to cause internal heat.
Meng Shen said: Overeating may lead to weakness in the legs because it directs Qi downward. Long-term consumption is beneficial. Cooked, it is beneficial; raw, it is cold and damaging. Shi Mi (Rock Sugar) acts as its guiding herb.
[Indications] Relieves Xiao Ke (wasting-thirst syndrome) and clears heat, benefits Qi, and harmonizes the middle jiao (*Mingyi Bielu*). Tonifies deficiency, strengthens blood vessels, improves complexion, solidifies the five zang organs, aids digestion of grains, stops diarrhea, and does not disturb wind qi. Long-term consumption makes one fat and white, with smooth skin. Made into flour, it is superior to Xiao Mai and lacks燥热 (dryness-heat) (Shi Liang). Flour: Calms the stomach, relieves thirst, eliminates food stagnation, and treats fullness (Su Gong). Long-term consumption prevents hair from turning white. Mixed with Zhen Sha (Cinnabar) and Mei Shi Zi (Myrobalan), it dyes hair black (Meng Shen). Broadens the chest and directs Qi downward.
[Elucidation] Kou Zongshi said: Da Mai is neutral, cool, slippery, and greasy. Someone suffered from Chan Hou Feng (Entangling Throat Wind) and could not swallow food. Using this flour made into a thin paste allowed swallowing to support Stomach Qi and calm the condition. During the San Fu days (Dog Days), the court prepared it to bestow upon ministers.
Zhu Zhenheng said: When Da Mai first ripens, many people stir-fry and eat it. This substance contains fire and can generate heat diseases, but people are unaware.
Li Shizhen said: Cooking Da Mai into rice produces a loud sound and is beneficial. Boiling it into porridge is very smooth. Grinding it into flour for sauce is very sweet and delicious.
[Attached Formulas] Three old formulas, six new formulas.
Abdominal fullness and irritability after overeating, desire to lie down: Stir-fry Da Mai flour until slightly fragrant. Take one cun bi (measure) with plain boiled water. Effective. (*Zhouhou Fang*).
Water qi outside the membranes: Mix half liang each of Da Mai flour and Gan Sui (Kansui Radix) powder. Add water to form cakes, roast, cook, and eat to promote urination/diuresis. (*Taiping Huimin Heji Jufang*).
Infant milk injury, abdominal distension, irritability, drowsiness: Use raw Da Mai flour, mix with water, and take one qian. Lightly stir-fried regular flour is also acceptable. (*Baoyou Daquan*).
Qu Lu Niao Chuang (Worm Bug Urine Sore): Chew Da Mai and apply externally three times a day. (*Shanghan Leiyao*).
Swelling/toxin already ruptured: Use Qing Da Mai (remove awns, stir-fry), dry and grind into powder. Apply externally. When a scab forms, remove it and reapply. Cures after several times.
Wheat awn in eye: Boil Da Mai, use the juice to wash the eye; the awn will come out. (Sun Simiao’s Formula).
Scalds and burns: Char Da Mai until black, grind into powder, mix with oil, and apply.
Trauma with eviscerated intestines: Wash the intestines with Da Mai porridge juice and push them back in. Consume only rice gruel for 100 days. (*Qianjin Fang*).
Sudden Lin pain (painful urinary dribbling): Decoct three liang of Da Mai in water. Add ginger juice and honey. Drink as tea. (*Shenghui Fang*).