（立春节雨水 梅雨水芒种后逢壬为入梅小暑后逢壬为出梅 液雨水立冬后十日为入液
至小雪为出液得雨谓之液雨）
（凡收霜以鸡羽扫之瓶中密封阴处久亦不坏）
（用净瓶收净雪筑实密封瓶口置于阴室中不见日色春雪有虫水亦便败所以不收）
（五月五日午时有雨急伐竹竿中必有神水沥取为药）
（此竹篱头水及空树穴中水也）
（千里水东流水二水皆堪荡涤邪秽煎煮汤液劳水即扬泛水张仲景谓之甘烂水用流水二斗
置大盆中以杓高扬之千万遍有沸珠相逐乃取煎药盖水性本盐而体重劳之则甘而轻取其不助肾
气而益脾）胃也虞抟医学正传云甘烂水甘温而性柔故烹伤寒阴证等药用之顺流水性顺而下流
故治下焦腰膝之证及通列夫小便之药用之急流水湍上峻急之水其性急速而下达故通二便风痹
之药用之逆流水洄澜之水其性逆而倒上故发吐痰饮之药用之也）
（反酌而倾曰倒流出HT 未放曰无根无时初出曰新汲将旦首汲曰井华）
（此掘黄土地作坎深三尺以新汲水沃入搅浊少顷取清用之）
（须百沸者佳若半沸者饮之反伤元气作胀）
（以新汲水百沸汤合一盏和匀故曰生熟今人谓之阴阳水）
（山涧两岸有天生甘菊花其下流泉是也）
（浆酢也炊粟米热投冷水中浸五六日味酢生白花色类浆故名若浸至败者害人）
（即淘米汁也）
（立春时节至雨水节气，梅雨季节在芒种之后遇到壬日即为入梅，小暑之后遇到壬日即为出梅。立冬后十日为“入液”，至小雪为“出液”，此时得雨称为“液雨”。）
（凡是收集霜，用鸡毛扫入瓶中并密封，置于阴凉处，长久也不会变质。）
（用干净的瓶子收集洁净的雪，筑实后密封瓶口，放置在不见阳光的阴室中。春雪中有虫，水质容易败坏，所以不收藏春雪。）
（五月五日午时如果有雨，急忙砍伐竹竿，其中必有“神水”，沥取出来作为药用。）
（这是竹篱头的水以及空心树穴中的水。）
（千里水、东流水这两种水都可用于荡涤邪秽、煎煮汤液。“劳水”即扬泛水，张仲景称之为“甘烂水”。用法是取流水二斗，放入大盆中，用勺子高高扬起千万遍，直到有沸腾的泡沫相互追逐，然后取水煎药。大概是因为水的本性咸而体重，经过劳顿（扬动）则变得甘而轻，取其不助肾气而有益脾胃的缘故。虞抟在《医学正传》中说：甘烂水味甘温而性柔，因此烹制治疗伤寒阴证等药物时使用它，顺应流水之性顺流而下，所以用于治疗下焦腰膝的病症以及通利小便的药物；急流水是湍急峻急之水，其性急速而下达，所以用于治疗通大小便及风痹的药物；逆流水是回旋激荡之水，其性逆而倒上，所以用于发吐痰饮的药物。）
（反手斟出而倾倒叫做“倒流”；未放置过的叫做“无根”；初出的叫做“新汲”；天刚亮第一次汲取的叫做“井华”。）
（这是挖掘黄土地挖成深三尺的坑，将新汲水倒入其中搅动浑浊，片刻后取清水使用。）
（必须是用滚开百次的水才好，如果是半沸的水，饮用反而损伤元气导致腹胀。）
（用新汲水和滚开的白水各一盏混合均匀，所以叫作“生熟”，现在人称之为“阴阳水”。）
（山涧两岸有天生长的甘菊花，下面的流泉就是这种水。）
（浆即醋味。将热蒸熟的粟米投入冷水中浸泡五六天，味道变酸，表面生出白花，颜色像浆一样，所以得名。如果浸泡到腐败程度，会伤害人体。）
（这就是淘米汁。）
(From the Start of Spring to the Rain Water solar term, plum rain season begins on a Ren day after Mangzhong (Grain in Ear) and ends on a Ren day after Xiaoshu (Minor Heat). The period from ten days after Lidong (Start of Winter) to Xiaoxue (Minor Snow) is called "Ru Ye" (Entering Liquid), and rain during this time is called "Ye Yu" (Liquid Rain).)
(When collecting frost, sweep it into a bottle with a chicken feather, seal it tightly, and store it in a cool place; it will not spoil even after a long time.)
(Collect clean snow in a pure bottle, pack it firmly, seal the mouth, and place it in a dark room away from sunlight. Spring snow contains insects and the water spoils easily, so spring snow is not collected.)
(If there is rain at noon on the fifth day of the fifth lunar month, quickly cut down bamboo stalks; they must contain "Divine Water," which should be dripped out for medicinal use.)
(This refers to water from bamboo fence tops and water from hollow tree cavities.)
(Qianli Shui (Thousand-Li Water) and Dongliu Shui (East-Flowing Water) can both be used to cleanse evil turbidity and decoct herbal liquids. "Lao Shui" (Labor Water), also known as Yangfan Shui (Splashing Water), is referred to by Zhang Zhongjing as Ganlan Shui (Sweet-Rotten Water). The method is to take two dou of flowing water, place it in a large basin, and scoop it up high with a ladle thousands of times until boiling bubbles chase each other, then use this water to decoct herbs. This is because the nature of water is originally salty and heavy; laboring it makes it sweet and light, taking advantage of its property to not aid Kidney Qi but benefit the Spleen and Stomach. Yu Tun stated in *Yixue Zhengchuan* (Correct Transmission of Medical Learning): Ganlan Shui is sweet, warm, and soft-natured, so it is used when decocting medicines for treating cold syndromes of Shaoyin or Taiyin in Shanghan (Cold Damage); it follows the nature of flowing water moving downward, thus treating disorders of the lower jiao such as waist and knee issues, and promoting urination; Jiliu Shui (Rapid-Flowing Water) is turbulent and swift water, its nature is rapid and descending, thus used to promote bowel movements and treat wind-bi (wind-dampness bi syndrome); Niliu Shui (Counter-Flowing Water) is swirling and eddying water, its nature is counter-current and ascending, thus used to induce vomiting of phlegm-fluids.)
(Pouring out by tilting the vessel backwards is called "Daoliu" (Reverse Flow); water that has not been stored is called "Wugen" (Rootless); freshly drawn water is called "Xinji" (New Drawn); the first drawing at dawn is called "Jinghua" (Well Flower).)
(This involves digging a pit three chi deep in yellow earth, pouring Xinji Shui into it, stirring until turbid, waiting a moment, and then using the clear water.)
(Water boiled vigorously for a hundred times is best; drinking half-boiled water damages Yuan Qi and causes bloating.)
(Mixing one cup of Xinji Shui with one cup of Baofei Tang (Boiling Water) evenly is called "Shengshui" (Raw-Cooked Water), now commonly known as Yinyang Shui (Yin-Yang Water).)
(Sweet chrysanthemums grow naturally on both banks of mountain streams; the spring water flowing below them is this type of water.)
("Jiang" refers to sour liquid. Hotly steamed millet is thrown into cold water and soaked for five to six days until it becomes sour, producing white flowers on the surface and resembling Jiang (gruel) in color, hence the name. If soaked until spoiled, it harms the human body.)
(This is rice-washing water.)