味甘，平，无毒。主人九窍大惊出血，以水 面，亦主口臭，正朝含之，吐弃厕下
，数度即瘥。又令好颜色，和朱砂服之。又堪炼诸药石，投酒醋令不腐。洗目肤翳，及酒后
热痢，与诸水有异，共功极广。此水井中平旦第一汲者，《本经》注井苔条中略言之，今此
重细解也。（新补）
千金方∶治心闷汗出，不识人。新汲水和蜜饮之，甚妙。又方∶欲产时，取井花水半升，
顿
一服
。又方∶治马汗及毛入人疮。肿毒热痛，入腹害人。以冷水浸疮，顿易，饮好酒立愈。又云
井
华水，服药、炼药并用之。梅师方∶治眼睛无故突一、二寸者。以新汲水灌渍睛中，数
易水，睛自入。又方∶治卒惊悸，九窍血皆溢出。以井华水 面当止，勿使知之。
衍义∶井华水，文具半天河条下。
味甘，温，无毒。除风补衰，久服不老，令人好颜色，肥健，益阳道，温中，去痼
疾。出南阳郦县北潭水，其源悉芳。菊生被崖，水为菊味。盛洪之《荆州记》云∶郦县菊水
，太尉胡广，久患风羸，常汲饮此水，后疾逐瘳。此菊甘美，广后收此菊实播之京师，处处
传植。《抱朴子》云∶南阳郦县山中，有甘谷水，所以甘者，谷上左右皆生甘菊，菊花堕其
中，历世弥久，故水味为变。其临此谷中居民，皆不穿井，悉食甘谷水，食无不寿考。故
司
空王畅、太尉刘宽、太傅袁隗皆为南阳太守，每到官，常使郦县月送甘谷水四十斛，以为饮
食。此诸公，多患风痹及眩冒，皆得愈。（新补）
衍义曰∶菊花水，本条言南阳郦县北潭水，其源悉芳。菊生被崖，水为菊味，此说甚怪。
且菊
生于浮土上，根深者不过尺，百花之中，此特浅露，水泉莫非深远而来。况菊根亦无香，其
花当九月、十月间，只三、两旬中，焉得香入水也？若因花而香，其无花之月合如何也？殊
不
详。水自有甘、淡、咸、苦，焉知无有菊味者？尝官于永、耀间，沿干至洪门北山下古石渠
中，泉水清澈。众官酌而饮，其味与惠山泉水等，亦微香，世皆未知之。烹茶尤相宜。由是
知泉脉如此，非缘浮土上所生菊能变泉味，博识之士，宜细详之。
味甘，性平，无毒。主治九窍因大惊而出血，用水洗脸，也主治口臭，清晨含漱后吐弃于厕所下，多次使用即可痊愈。又能使人面色红润，与朱砂同服。又可用于炼制各种药物矿石，加入酒醋中使其不腐败。清洗眼目肤翳，以及酒后热痢，与其他水不同，功效极为广泛。这是水井中在黎明时分第一次汲取的水，《本经》在井苔条中略作提及，此处重新详细解释。（新补）
《千金方》：治疗心闷汗出，神志不清。用新汲取的水调和蜂蜜饮用，效果很好。另一方：临产时，取井华水半升，一次性服用。又一法：治疗马汗及马毛进入人疮口。导致肿毒热痛，入腹危害人体。用冷水浸泡疮口，频繁更换，饮好酒立即痊愈。又说井华水，服药、炼药都使用它。梅师方：治疗眼睛无故突出的一、二寸者。用新汲取的水灌洗眼中，多次换水，眼球自然回纳。又一法：治疗突然惊悸，九窍血液皆溢出。用井华水洗脸应当止血，不要让病人知道。
《衍义》：井华水，文字详见“半天河”条目下。
味甘，性温，无毒。祛风补虚，久服不老，使人面色好，身体肥健，益阳道，温中，去除陈年旧疾。出自南阳郦县北潭水，其水源头芳香。菊花生长在崖边，水带有菊花的味道。盛弘之的《荆州记》说：郦县菊水，太尉胡广，长期患有风羸病，经常汲取饮用此水，后来疾病逐渐痊愈。这菊花甘美，胡广后来收集这种菊实播撒在京师，处处流传种植。《抱朴子》说：南阳郦县山中，有甘谷水，之所以甘甜，是因为谷上左右都生长着甘菊，菊花落入其中，历经世代越久，所以水的味道发生变化。那些居住在谷中的居民，都不打井，都食用甘谷水，吃的人无不长寿。所以司空王畅、太尉刘宽、太傅袁隗都担任过南阳太守，每次到任，常让郦县每月运送甘谷水四十斛，作为饮食。这些公卿，多患风痹及眩晕冒昧，都得以痊愈。（新补）
《衍义》说：菊花水，本条说南阳郦县北潭水，其源头芳香。菊花生长在崖边，水有菊花味，这种说法很奇怪。况且菊花生长在浮土上，根深的不过一尺，百花之中，此花特别浅露，泉水莫非深远而来。何况菊根也没有香味，它的花当在九月、十月间，只有三、两旬时间，怎么能让香气进入水中呢？如果是因为花而香，那没有花的月份又该怎么办呢？很不详细。水自有甘、淡、咸、苦，怎么知道没有菊花味的呢？我曾经在永、耀之间做官，沿干至洪门北山下古石渠中，泉水清澈。众官员舀起来喝，味道与惠山泉水相等，也微香，世人都不知道。烹茶尤其适宜。由此可知泉脉如此，不是缘于浮土上所生菊花能改变泉水味道，博识之士，应该仔细详察。
Taste is sweet, nature is neutral, non-toxic. It treats sudden fright causing bleeding from the nine orifices; washing the face with this water also treats bad breath. Rinse the mouth with it at dawn and spit it out into the toilet; repeated use leads to recovery. It improves complexion and can be taken with Cinnabar (Zhusha). It is also suitable for refining various mineral drugs, preventing them from spoiling when added to wine or vinegar. It washes away corneal opacities on the eyes and treats hot dysentery after drinking alcohol. It differs from other waters and has extremely broad efficacy. This refers to the first drawing of water from a well at dawn. The *Shennong Bencao Jing* (*Classic of Herbal Medicine*) briefly mentions it in the section on well moss; here it is explained in detail. (Newly supplemented)
*Qianjin Fang* (*Prescriptions Worth a Thousand Gold*): Treats chest oppression with sweating and loss of consciousness. Drinking new well water mixed with honey is very effective. Another prescription: At the time of childbirth, take half a sheng of Jinghua Water (Well Water Drawn at Dawn) and take it in one dose. Another method: Treats horse sweat and hairs entering human wounds, causing swelling, toxicity, heat, and pain, which can be harmful if entering the abdomen. Soak the wound in cold water, frequently changing it, and drink good wine for immediate recovery. It is also stated that Jinghua Water is used for both taking medicines and refining drugs. Mei Shi Fang: Treats eyes that suddenly protrude by one or two cun. Irrigate the eyes with new well water, frequently changing the water, until the eyeballs naturally retract. Another method: Treats sudden palpitations and fright, with blood overflowing from all nine orifices. Washing the face with Jinghua Water should stop the bleeding; do not let the patient know.
*Yanyi* (*Explanation of Meanings*): Jinghua Water is detailed under the entry "Bantianhe" (Half-Heaven River).
Taste is sweet, nature is warm, non-toxic. It dispels wind and tonifies deficiency; long-term use prevents aging, improves complexion, promotes robustness, benefits the Yang pathway, warms the middle jiao, and eliminates chronic diseases. It originates from the North Tan Spring in Li County, Nanyang, where the source is fragrant. Chrysanthemums grow along the cliffs, giving the water a chrysanthemum flavor. Sheng Hongzhi's *Jingzhou Ji* (*Records of Jingzhou*) states: In Li County, there is Chrysanthemum Water. Grand Commandant Hu Guang suffered from chronic wind-induced emaciation for a long time; he frequently drew and drank this water, and his illness gradually recovered. The chrysanthemum was sweet and delicious; later, Hu Guang collected its seeds and sowed them in the capital, leading to widespread cultivation. *Baopuzi* states: In the mountains of Li County, Nanyang, there is Sweet Valley Water. Its sweetness is due to sweet chrysanthemums growing on both sides of the valley; chrysanthemum flowers fall into the water, and over generations, the water's taste changes. Residents living near this valley do not dig wells but consume the Sweet Valley Water, all enjoying longevity. Thus, Sima Wang Chang, Grand Commandant Liu Kuan, and Grand Tutor Yuan Kui, who served as Governors of Nanyang, each ordered Li County to deliver forty hu of Sweet Valley Water monthly for their consumption. These officials often suffered from wind-bi syndrome and dizziness, all of which were cured. (Newly supplemented)
*Yanyi* states: Regarding Chrysanthemum Water, the original text says the North Tan Spring in Li County, Nanyang, has a fragrant source, with chrysanthemums growing on the cliffs, imparting a chrysanthemum flavor to the water. This explanation is strange. Chrysanthemums grow in surface soil, with roots no deeper than one chi; among all flowers, they are particularly shallow-rooted. Springs usually come from deep sources. Moreover, chrysanthemum roots have no fragrance. Their flowers bloom only in September and October, for merely three or two weeks; how can the fragrance enter the water? If the fragrance comes from the flowers, what about the months without flowers? This is unclear. Waters naturally have sweet, bland, salty, and bitter tastes; how do we know some do not have a chrysanthemum flavor? I once served as an official between Yong and Yao. Along the Gan River to the ancient stone canal north of Hongmen Mountain, the spring water was clear. Officials scooped and drank it; the taste was equal to Huishan Spring Water, slightly fragrant, unknown to the world. It is especially suitable for brewing tea. Thus, we know that spring veins are like this; it is not because chrysanthemums growing on surface soil can change the spring's taste. Learned scholars should examine this carefully.