The treatise instructs that fields be ploughed according to soil moisture and timing: ploughing when soil is too wet or too dry wastes effort and harms the crop, so the farmer should wait for the state where the earth breaks cleanly. It ties the correct moment to seasonal signs rather than a fixed calendar date.
For storing and preserving foods such as pickled vegetables, fermented sauces and dried meats, the text prescribes controlling salt concentration, airtightness and temperature as the levers that determine whether a batch spoils or keeps. Each recipe specifies proportions and sealing steps so the outcome can be reproduced rather than left to luck.
The work treats crop rotation and the use of green legumes as soil-restoring agents: planting beans or similar crops and ploughing them under renews land that grain has exhausted. It ranks preceding crops by how well they leave the field for the next planting.