中山伝信録 巻二 - 翻刻

翻刻

　小菜支送等事一理宴司掌七宴事一書簡司掌書
　帖往來等事一評價司掌評定物價上下分買支給
　等事每司遣大夫一員紅帕三人餘雜差等二十人
　主一司其朝夕供應奔走別有庫官等爲之
　國王日以宫前瑞泉供客每日淸晨汲入綠木筩二
　石餘以鎻鎻之走十里送至館中紅帕秀才九人分
　日押送
　每日供應米五升麪四觔醬醬油醋鹽菜油各四盞
　豆腐三斤燒酒一甁魚肉各三斤羊肉二斤乾魚四
　斤鷄二蛋十枚海蟳二西瓜二冬瓜十斤菜一斤燭
　四枝炭十斤柴四束
　起居日餽生猪羊各一雞二蛋魚海蛇海蟳石鮔車
　螯麪條麪粉醬□醋蒜胡椒甘蔗蕉果《割書：冬易｜以橘》燒餅佳
　蘇魚各一盤燒酒一埕炭一包燭一束朔望加吉果
　米肌銀酒黃酒之餽　吉果以米粉爲之形如薄餅
　米肌如白酒而稍淡銀酒卽燒酒黃酒國中所醞煮
　酒色黑醲少有油氣
　守備千總日米四升醬油醋鹽菜油米醬各一盞猪

現代語訳

小菜の支送等の事を掌る。一に理宴司、七宴の事を掌る。一に書簡司、書帖の往来等の事を掌る。一に評価司、物価の上下を評定し、分買支給等の事を掌る。司毎に大夫一員、紅帕三人、その余雑差等二十人を遣わし、一司を主らしむ。その朝夕の供応奔走は別に庫官等がこれを為す。

国王は日に宮前の瑞泉を以て客に供す。毎日清晨に汲み、緑木筩に入れること二石余、鎖を以てこれを鎖し、十里を走り館中に送り至る。紅帕秀才九人が日を分かちて押送す。

毎日の供応は、米五升、麺四斤、醤・醤油・酢・塩・菜油各四盞、豆腐三斤、焼酒一甁、魚肉各三斤、羊肉二斤、干魚四斤、鶏二、卵十枚、海蟹二、西瓜二、冬瓜十斤、菜一斤、蝋燭四枝、炭十斤、薪四束。

起居日の饋いは、生豚・羊各一、鶏二、卵、魚、海蛇、海蟹、石鮔、車螯、麺条、麺粉、醤□、酢、蒜、胡椒、甘蔗、蕉果（冬は橘に易う）、焼餅、佳蘇、魚各一盤、焼酒一甕、炭一包、蝋燭一束。朔望には吉果・米肌・銀酒・黄酒の饋いを加う。吉果は米粉を以てこれを為り、形は薄餅の如し。米肌は白酒の如くして稍や淡し。銀酒は即ち焼酒。黄酒は国中の所醸で、煮酒、色は黒く醲く、少しく油気有り。

守備・千総は日に米四升、醤油・酢・塩・菜油・米醤各一盞、豚

英語訳

managing the provision of vegetables and other such matters. Fifth, the Banquet Management Office, which manages the affairs of the seven banquets. Sixth, the Correspondence Office, which manages the sending and receiving of letters and documents. Seventh, the Price Assessment Office, which evaluates the rise and fall of commodity prices and manages divided purchasing and distribution. Each office dispatches one minister, three red-sashed attendants, and twenty other miscellaneous staff to manage one office. For their morning and evening provisions and errands, there are separate storehouse officials who handle these tasks.

The king daily provides guests with spring water from Zuisen in front of the palace. Every morning at dawn, they draw water and place it in green wooden containers amounting to over two shi, lock it with locks, and run ten li to deliver it to the residence. Nine red-sashed scholars take turns by day to escort the delivery.

Daily provisions consist of: five sheng of rice, four jin of noodles, four cups each of soy paste, soy sauce, vinegar, salt, and vegetable oil, three jin of tofu, one bottle of distilled liquor, three jin each of fish and meat, two jin of mutton, four jin of dried fish, two chickens, ten eggs, two sea crabs, two watermelons, ten jin of winter melon, one jin of vegetables, four candles, ten jin of charcoal, and four bundles of firewood.

On ceremonial days, gifts include: one each of live pig and sheep, two chickens, eggs, fish, sea snakes, sea crabs, rock fish, giant clams, noodles, flour, soy paste, vinegar, garlic, pepper, sugar cane, bananas (replaced with oranges in winter), baked cakes, fine preserved fish - one plate each, one jar of distilled liquor, one package of charcoal, and one bundle of candles. On the first and fifteenth of the lunar month, additional gifts of auspicious cakes, rice wine, silver wine, and yellow wine are added. Auspicious cakes are made from rice flour and shaped like thin pancakes. Rice wine is like white wine but somewhat lighter. Silver wine is distilled liquor. Yellow wine is brewed locally in the country - it is cooked wine, black in color and rich, with a slight oily taste.

For the garrison commander and captain, daily provisions are four sheng of rice, one cup each of soy sauce, vinegar, salt, vegetable oil, and rice paste, pork