中山伝信録 巻二 - 翻刻

翻刻

　小-菜支-送等￣ノ事＿一￣ヲ。一￣ハ理-宴-司。掌＿二￣トル七-宴￣ノ事＿一￣ヲ。一￣ハ書-簡-司。掌＿二￣ル書-
　帖往-来等￣ノ事＿一￣ヲ。一￣ハ評-価-司。掌＿下￣ル評＿二-定￣シ物-価￣ノ上-下＿一￣ヲ。分-買支-給
　等￣ノ事＿上￣ヲ。毎-司遣＿三￣シム大-夫一-員。紅-帕三-人。余￣ノ雑-差-等二-十-人
　主＿二￣トラ一-司＿一￣ヲ。其￣ノ朝-夕供-応奔-走。別￣ニ有＿二￣テ庫-官等＿一為＿レ之￣ヲ。
　国-王日〱￣ニ以＿二宮-前￣ノ瑞-泉＿一￣ヲ供＿レ￣ス客￣ニ。毎-日清晨。汲￣テ入＿二￣ル緑-木-筩＿一￣ニ。二-
　石-余。以＿レ鎻￣ヲ鎻＿レ￣シ之￣ヲ。走＿二￣シメ十-里＿一￣ヲ送￣テ至＿二￣ル館-中＿一￣ニ。紅-帕秀-才九-人。分￣テ
　＿レ日￣ヲ押-送￣ス。
　毎-日供＿二-応￣ス米五-升。麺四-觔。醬醬-油 醋（ー）塩（ー）菜（ー）油（ー）各四-盞。
　豆-腐三-斤。焼-酒一-瓶。魚-肉各三-斤。羊-肉二-斤。乾-魚四-
　斤。鶏-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＿一￣ヲ。
　起-居￣ノ日。餽＿二￣クル生-猪-羊各-一。鶏-二。蛋（ー）魚（ー）海-蛇海-蟳石-鮔車-
　螯麺-条麺-粉醬-■醋-蒜胡-椒甘-蔗蕉-果《割書：冬￣ハ易￣ニ｜以＿レ橘》焼-餅佳-
　蘇-魚各一-盤。焼-酒一-埕。炭一-包。燭一-束＿一￣ヲ。朔-望￣ニハ加＿二￣フ吉-果
　米-肌銀-酒黄-酒之餽＿一￣ヲ。　吉-果￣ハ。以＿二米-粉＿一￣ヲ為＿レ￣クル之￣ヲ。形如＿二薄-餅＿一￣ノ。
　米-肌￣ハ如＿二￣ニシテ白-酒＿一￣ノ而稍-淡￣シ。銀-酒￣ハ即焼-酒。黄-酒￣ハ。国-中所＿二醞-煮＿一￣スル。
　酒-色黒-醲。少￣シク有＿二油-気＿一。
　守-備千-総￣ハ。日￣ニ米四-升。醬-油 醋（ー）塩（ー）菜（ー）油（ー）米（ー）醬（ー）各一-盞。猪

現代語訳

小菜支送等の事を掌る。一つは理宴司で、七宴の事を掌る。一つは書簡司で、書帖往来等の事を掌る。一つは評価司で、物価の上下を評定し、分買支給等の事を掌る。毎司に大夫一員、紅帕三人、その他雑差等二十人を遣わして一司を主らせる。その朝夕の供応奔走については、別に庫官等が有ってこれを為す。

国王は日々宮前の瑞泉を以て客に供する。毎日清晨に汲んで緑木筩に入れること二石余り。鎖を以てこれを鎖し、十里を走らせて館中に送り至らしめる。紅帕秀才九人が日を分けて押送する。

毎日供応するものは、米五升、麺四觔、醬・醬油・醋・塩・菜・油各四盞、豆腐三斤、焼酒一瓶、魚・肉各三斤、羊肉二斤、乾魚四斤、鶏二羽、蛋十枚、海蟳二匹、西瓜二個、冬瓜十斤、菜一斤、燭四枝、炭十斤、柴四束である。

起居の日には、生猪・羊各一頭、鶏二羽、蛋・魚・海蛇・海蟳・石鮔・車螯・麺条・麺粉・醬■・醋蒜・胡椒・甘蔗・蕉果（冬は橘に易える）・焼餅・佳蘇魚各一盤、焼酒一埕、炭一包、燭一束を餽る。朔望には吉果・米肌・銀酒・黄酒の餽を加える。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淡し。銀酒は即ち焼酒。黄酒は国中で醞煮するもので、酒色は黒醲、少しく油気が有る。

守備千総は、日に米四升、醬油・醋・塩・菜油・米・醬各一盏、豚

英語訳

and handles matters of supplying small vegetables, etc. The fifth is the Banquet Management Office, which handles matters of the seven banquets. The sixth is the Correspondence Office, which handles matters of letters and documents coming and going. The seventh is the Price Assessment Office, which handles evaluating the rise and fall of commodity prices, and matters of purchasing and distribution. Each office dispatches one official (dafu), three red-capped attendants, and twenty other miscellaneous workers to manage one office. For their morning and evening service and running about, there are separately treasury officials and others who handle this.

The king daily supplies guests with auspicious spring water from in front of the palace. Every morning at dawn, they draw water and put it into green wooden containers, more than two shi in volume. They lock it with chains and have it run ten li to be delivered to the residence. Nine red-capped scholars take turns by day to escort the delivery.

Daily provisions include: five sheng of rice, four jin of noodles, four cups each of soy paste, soy sauce, vinegar, salt, 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 formal reception days, they present: one pig and one sheep (live), two chickens, and one plate each of eggs, fish, sea snake, sea crabs, rocky fish, mantis shrimp, noodle strips, noodle flour, soy paste, garlic vinegar, black pepper, sugar cane, banana fruit (in winter replaced with oranges), baked cakes, and fine preserved fish, plus one jar of distilled liquor, one package of charcoal, and one bundle of candles. On new moon and full moon days, they add presentations of auspicious cakes, rice wine, silver wine, and yellow wine. Auspicious cakes are made from rice flour, shaped like thin pancakes. Rice wine is like white wine but somewhat lighter. Silver wine is distilled liquor. Yellow wine is brewed and cooked in the country; the wine color is dark and rich, with a slight oily quality.

Guards and sergeants receive daily: four sheng of rice, one cup each of soy sauce, vinegar, salt, vegetable oil, rice, and soy paste, pork