方称研末。真金汤下。治小儿惊症。纲目载一儿泻后。眼上。三日不乳。将危。有
名医曰。慢惊也。宜治肝。水飞代赭石末。每用半钱。冬瓜仁煎汤调下。果愈。考冬瓜仁研
末服。补肝明目。故用煎汤。此更简易。附记便用。
粳同 。稻粘者为糯。不粘者粳。入药。晚粳良。其早熟者为 。纲目另列。云气温
。主温中除湿。先秋登场。江淮间于糯之外。统名为 。不复称粳。于此种早 。谓之白稻
。以其米色独白。本草列稻粳 三种。稻即糯。盖专称糯为稻也。
红曲 神曲出药性本草。用白面合药汁。取配六神。于诸神聚会日作之。故名红曲。
出丹溪补遗。用粳米造。以入酢醢。鲜红可爱。二曲制法。俱载纲目。
旧附干姜下。纲目始分出另列。且云。食姜久。积热患目。病痔人多食兼酒立发。痈
疮人多食则生恶肉。是皆昔人所未及。所谓好而知其恶者此也。
造法。以老姜水浸三日去皮。置流水中六日。更刮皮净。然后晒干。置瓷缸中。酿三
日乃成。以白净结实者为良。又名白姜。纲目言孕妇不可食。恐使胎内消。以其性热而辛散
也。入药宜炮黑。本经云。生者尤良。盖指上文湿痢诸病。东垣云。生则逐寒邪而发表。炮
则除胃冷而守中是也。六地产姜。药肆所货。或连皮略晒。尚带泥沙。正纲目生姜后附载干
生姜者。汤液本草于生姜称气温味辛。气味俱轻阳也。谓姜屑比之干姜则不热。比之生姜则
不湿。姜屑即干生姜也。于干姜称气热味大辛。味薄气浓。阳中之阳也。姜附四逆理中等汤
用之。则不独生姜干姜有别。即干姜干生姜。未可概施明矣。
方剂称为研成粉末。用真金汤送服。治疗小儿惊风症。《本草纲目》记载有一个小孩腹泻后，眼睛向上翻，三天不吃奶，情况危急。有一位名医说：“这是慢惊风。应该治疗肝脏。”用水飞法处理的代赭石粉末，每次取半钱，用冬瓜仁煎成的汤调服。果然痊愈。考证发现，冬瓜仁研末服用，能补肝明目。所以这里使用煎汤送服，这更加简便易行。记录下来以便使用。
粳米与稻相似。稻米中粘性的是糯米，不粘的是粳米。入药时，晚产的粳米较好。其早熟品种称为“秔”（jing）。《本草纲目》将其单独列出，说它气温，主治温中除湿。在早秋收获登场时，江淮地区在糯米之外，统称为“秔”，不再称其为粳米。对于这种早熟的“秔”，称为白稻，因为它的米粒颜色特别白。《本草经集注》将稻、粳、秔三种列在一起。稻即糯，大概是专门称呼糯为稻。
红曲和神曲出自《药性本草》。制作神曲是用白面粉混合药汁，取配合“六神”，在诸神聚会的日子制作，所以得名。红曲出自《丹溪补遗》，用粳米酿造，用来制作醋和肉酱，色泽鲜红可爱。这两种曲的制作方法的记载都见于《本草纲目》。
干姜旧时附在生姜条目下，《本草纲目》开始将其分出另列，并且说：“吃姜久了，积热会导致眼病；痔疮病人多吃姜并饮酒会立即发作；痈疮病人多吃姜则会长出恶肉。”这些都是以前的人所未提及的，这就是所谓“喜好它也知道它的坏处”。
制作方法：用老姜水浸泡三天去皮，放在流动的水中六天，再刮净皮，然后晒干，放入瓷缸中，发酵三天就制成了。以白色干净、质地结实者为良。又名白姜。《本草纲目》说孕妇不可食用，恐怕会使胎气消散，因为它的性质热而辛散。入药宜炮制成黑色。《神农本草经》说生者更好，大概是指上文提到的湿痢等疾病。李东垣说：生姜能驱逐寒邪并发表，炮姜能去除胃冷并守中。各地出产的姜，药店所售卖的，有的连皮稍微晒一下，还带着泥沙。这正是《本草纲目》在生姜后附载的“干生姜”。《汤液本草》对生姜称其气温味辛，气味都轻，属于阳。说姜屑比起干姜来不那么热，比起生姜来不那么湿。姜屑就是干生姜。对干姜称其气热味大辛，味薄气浓，是阳中之阳。四逆汤、理中汤等方剂中使用姜和附子，那么不仅生姜和干姜有区别，就连干姜和干生姜，也不能一概施用，这已经很明白了。
The prescription states to grind into powder. Administer with Zhenjin Tang (True Gold Decoction). It treats pediatric Jing syndrome (infantile convulsion/spasm). *Bencao Gangmu* (Compendium of Materia Medica) records a case where a child, after diarrhea, had eyes rolling upward and refused milk for three days, nearing death. A renowned physician said, "This is Man Jing Feng (Slow Convulsion). The liver should be treated." Use Dai Zhe Shi (Hematite) powder processed by water flotation (Shui Fei), half a qian per dose, mixed and taken with decoction from Dong Gua Ren (Winter Melon Seed). The condition indeed resolved. Research indicates that taking Dong Gua Ren powder supplements the liver and brightens the eyes. Therefore, using it as a decoction for administration is even simpler and more convenient. Recorded here for easy reference.
Jing Mi (Coarse Rice) is similar to Dao (Rice plant). Among rice, the sticky variety is Nuo Mi (Glutinous Rice), and the non-sticky one is Jing Mi. For medicinal use, late-harvest Jing Mi is superior. Its early-maturing variety is called "Jing" (a specific type of early rice). *Bencao Gangmu* lists it separately, stating its nature is warm; it primarily warms the middle and removes dampness. At the harvest in early autumn, between the Jianghuai regions, outside of Nuo Mi, it is collectively named "Jing," no longer referred to as Jing Mi. This specific early-maturing "Jing" is called Bai Dao (White Rice) because its grain color is uniquely white. *Shennong Bencao Jing* lists Dao, Jing, and Jing as three types. Dao is Nuo Mi; this likely refers to specifically calling Nuo Mi "Dao."
Hong Qu (Red Yeast Rice) and Shen Qu (Medicated Leaven) are cited from *Yaoxing Bencao*. Shen Qu is made by mixing white flour with herbal juices, aligning with the "Six Deities," and produced on the day when all deities gather, hence the name. Hong Qu is cited from *Danxi Buyi*, brewed using Jing Mi, used to make vinegar and meat sauces, appearing fresh red and lovely. The preparation methods for both leavens are recorded in *Bencao Gangmu*.
Previously attached under the entry for Sheng Jiang (Fresh Ginger), *Bencao Gangmu* began to separate and list it independently, adding: "Long-term consumption of ginger causes accumulated heat leading to eye diseases; patients with hemorrhoids who consume ginger along with alcohol will suffer immediate flare-ups; patients with carbuncles and sores who consume ginger excessively will develop malignant flesh growths." These are matters previously overlooked by ancients, illustrating the principle of knowing the good while also recognizing the bad.
Preparation method: Soak old ginger in water for three days, remove the skin, place in running water for six days, scrape the skin clean again, then sun-dry. Place in a porcelain jar and ferment for three days until complete. Those that are white, clean, and solid are considered superior. Also known as Bai Jiang (White Ginger). *Bencao Gangmu* states pregnant women should not consume it, fearing it may dissipate fetal qi, due to its hot and acrid-dispersing nature. For medicinal use, it should be stir-fried until black. *Shennong Bencao Jing* states raw ginger is especially good, likely referring to the wet dysentery conditions mentioned above. Li Dongyuan stated: Raw ginger drives out cold pathogens and releases the exterior; processed ginger eliminates stomach cold and stabilizes the middle. Ginger sold in pharmacies, originating from various provinces, sometimes has the skin left on and lightly dried, still carrying mud and sand. This corresponds to the "Gan Sheng Jiang" (Dried Fresh Ginger) appended after Sheng Jiang in *Bencao Gangmu*. *Tangye Bencao* describes Sheng Jiang as having a warm nature and acrid taste, with light aroma and flavor, belonging to Yang. It states that Jiang Xie (Ginger Scraps/Dried Fresh Ginger) is less hot than Gan Jiang (Dried Ginger) but less moist than Sheng Jiang. Jiang Xie is Gan Sheng Jiang. Gan Jiang is described as having a hot nature and strongly acrid taste, with thin flavor and strong aroma, being Yang within Yang. In formulas such as Sini Tang (Frigid Extremities Decoction) and Lizhong Tang (Regulate the Middle Decoction) which use ginger and Aconite, it is clear that not only is there a distinction between Sheng Jiang and Gan Jiang, but also between Gan Jiang and Gan Sheng Jiang; they cannot be applied indiscriminately.