翻刻
一 幣所銭年番部屋え芬経行向五人分請取各
配当也今年卅壱文ツヽ
一 御棚錺之仁語合置夕飯饗応如左午刻計
焼物ふり 煮物《割書：小も｜牛房｜串貝》 汁《割書：ゆは｜こま〳〵》 鱠 めし はし
酒肴三種《割書：たこ｜牛房｜数の子》
一 庁屋え持来之品左ニ記《割書：尤悉入篭笥下部ニ着袴｜参向之節為持遣ス》
一 篭笥壱合ツヽ一行燈《割書：壱ツ》燈心油等添油ハ竹ノ筒ニ入
一 馬提灯《割書：壱ツ》一矢竹三十本《割書：長二尺四寸内方取櫛本ノ方｜細削之幅四歩計也》
一 小串竹拾弐本《割書：長八寸計錐ノフトサ程ニ｜割り籠不動様ニ用之》一割竹四五本
二尺計大掛ノハシキ竹
一 鋸小刀ノミ廿下槌 祝筥 一フトキ鋸《割書：壱本用意シテ｜よろし》
一 文匣《割書：壱ツ》外ニ口クタイ《割書：壱ツ》茶釜《割書：壱ツ》茶々碗
火鉢薄縁割木炭酒
一 夜食之品 肴三種《割書：たこ｜ひたし物》にしめ《割書：串貝こんにやく｜人しん牛房ゆは》
外ニ肴さこし煎上 餅 味噌 砂糖
現代語訳
一、幣所銭（へいしょせん）を年番部屋へ赴いて受け取り、五人分を各自に配当した。今年は一人あたり三十一文ずつ。
一、御棚の飾り付けを担当する者たちと打ち合わせを行い、夕食を振る舞った。内容は以下の通り、午刻（正午）頃：
焼き物（ふり）・煮物（小芋・牛蒡・串貝）・汁（湯葉・ごまごま）・膾（なます）・飯・箸
酒の肴三種（蛸・牛蒡・数の子）
一、庁屋へ持参する品物を以下に記す（なお、すべて籠笥に入れ、下部は袴を着けた者が参向の際に持参させる）：
一、籠笥（こもだ）一合ずつ 行燈一つ（燈心・油等を添え、油は竹の筒に入れる）
一、馬提灯一つ 矢竹三十本（長さ二尺四寸、内側は櫛状に削り、細い方を幅四分ほどに削る）
一、小串竹十二本（長さ八寸ほど、錐の太さ程度に割り、籠が動かないように用いる） 割竹四、五本（長さ二尺ほど、大掛けの端木竹）
一、鋸・小刀・鑿（のみ）・木槌二十本・祝い箱 太い鋸一本（用意しておくとよい）
一、文匣（ふみばこ）一つ その他に口くだい（口伝え書き）一つ 茶釜一つ 茶碗
火鉢・薄縁（うすべり）・割り木・炭・酒
一、夜食の品：
肴三種（蛸・浸し物）・煮しめ（串貝・こんにゃく・人参・牛蒡・湯葉）
その他に肴少々・煎り上げ・餅・味噌・砂糖
英語訳
One entry: The shrine offering money (heisho-sen) was collected from the year-duty room, with five people's shares received and distributed to each person. This year, the amount was thirty-one mon per person.
One entry: A meeting was held with the people responsible for decorating the sacred shelf (o-tana), followed by an evening meal served to them. The menu, served around the Hour of the Horse (noon), was as follows:
Grilled dish (furi-style) / Simmered dish (taro, burdock root, skewered shellfish) / Soup (yuba [tofu skin], sesame) / Namasu (vinegared dish) / Rice / Chopsticks
Three types of sake accompaniments (octopus, burdock root, herring roe)
One entry: Items to be brought to the government office (chōya) are recorded below. (Note: All items are to be placed in wicker baskets [komoda], and attendants wearing hakama are to carry them when proceeding to the venue.)
One entry: One wicker basket per person / One lantern (with wick, oil, etc.; oil to be placed in a bamboo tube)
One entry: One horse lantern / Thirty arrow-bamboo sticks (approximately 2 shaku 4 sun in length; the inner side shaped comb-like, with the thinner end shaved to approximately 4 bu in width)
One entry: Twelve small skewer-bamboos (approximately 8 sun in length, split to the thickness of an awl, used to keep the baskets from moving) / Four to five split bamboo pieces (approximately 2 shaku in length, large-frame end bamboos)
One entry: Saw, small knife, chisel, twenty wooden mallets, ceremonial box / One thick saw (good to have prepared in advance)
One entry: One document box / Additionally, one oral-instruction document (kuchikudai) / One tea kettle / Tea bowls
Brazier, thin reed mat (usuberiborder matting), split firewood, charcoal, sake
One entry: Items for the evening meal:
Three types of side dishes (octopus, dressed vegetables) / Simmered dish (skewered shellfish, konjac, carrot, burdock root, yuba)
Additionally: a small amount of side dishes, pan-roasted items, rice cakes (mochi), miso, sugar