翻刻
次ニ 馬立畢御馬飼申《割書：先左方｜次右方》左右立並
次ニ 左方乗尻起座手水浄衣着ノ役吉野
杉原二切 次ニ右方同断
次階下左方手水乗尻同断
次右方同断畢而庁屋ゟ参進
一 階下之酒ト号シ階下ゟ庁屋え取ニ来ル時弐合計
手水ツキニ入レ土器三枚遣之肴は無之九番ノ
ツカイノ時分被戻也
一 浄衣着之仁え鯖鮓出し酒出ス《割書：今日》辛労之礼也
神事相済後神供直会《割書：簀摩役事神人｜御料通物刀祢》
一 御箸二具御飯二盃《割書：盛テ三度土器右ハ朝夕｜外陣之御料所司大夫ゟ役之》
一 御菜二盃《割書：朝夕外陣之高盛也盛テ小土器已上｜所司大夫役之入魂之事も有之》
一 三方三膳《割書：神主｜階下》分《割書：片木ニ三度壱枚小角ニ和布少シ｜朝夕御料御菜共 干鱈五切》
一 片木ニ三度土器小角ニ干鱈五切若布少し
右乗尻廿人分 田口拵置簀摩ニ
朝夕御料三度二盃ツヽ御菜小土器ニ二盃ツヽ
現代語訳
次に、馬立（うまたて）が終わり、御馬飼（おうまかい）を申す（先に左方、次に右方）。左右立ち並ぶ。
次に、左方の乗尻が起座して手水を行う。浄衣着の役（吉野・杉原二切）。次に右方も同様。
次に、階下の左方の手水、乗尻も同様。
次に右方も同様に行い、終わり次第、庁屋より参進する。
一、「階下の酒」と称して、階下から庁屋へ取りに来る時、二合ほどを手水桶に入れ、土器三枚を遣わす。肴はない。九番の使いの時分に（使者が）戻られる。
一、浄衣着の者へ鯖鮓（さばずし）を出し、酒を出す（今日）。辛労（しんろう）への礼である。
神事が相済んだ後、神供の直会（なおらい）（簀摩役の事、神人・御料通物・刀祢）
一、御箸二具、御飯二盃（盛りて三度土器。右は朝夕の外陣の御料。所司大夫より役す）。
一、御菜二盃（朝夕外陣の高盛りなり。盛りて小土器。以上、所司大夫が役する。入魂の事もこれあり）。
一、三方三膳（神主・階下）の分（片木に三度一枚、小角に和布少し。朝夕の御料・御菜共 干鱈五切）。
一、片木に三度土器、小角に干鱈五切・若布少し。
右、乗尻二十人分。田口（にて）拵え置き、簀摩（すのこ）に（置く）。
朝夕の御料：三度に二盃ずつ、御菜は小土器に二盃ずつ。
英語訳
Next, upon completion of the uma-tate (horse-standing ceremony), the o-umakai (horse-feeding announcement) is made (first for the left side, then for the right side). Both left and right sides stand in line.
Next, the norigiri of the left side rise from their seats and perform temizu (ritual hand-washing). The role of the person in jōe (ceremonial white robe) involves Yoshino and Sugihara paper (two cuts). Next, the right side performs likewise.
Next, the temizu of the left side in the kaika (lower hall) is performed; the norigiri do likewise.
Next, the right side does the same, and upon completion, they proceed in procession from the chōya (administrative building).
Item: What is referred to as "kaika no sake" (sake of the lower hall) — when it is fetched from the kaika to the chōya, approximately two gō (合) are placed in the temizu vessel (hand-washing bucket), and three earthenware cups (kawarake) are provided. There is no accompanying food (sakana). The messenger returns at the time of the ninth messenger's visit.
Item: Saba-zushi (mackerel sushi) is served to the persons dressed in jōe, along with sake (today). This is a gesture of gratitude for their hard work (shinrō no rei).
After the completion of the shinji (sacred ceremony), the naorai (communal feast following a ceremony) of the shingu (sacred offerings) is held. (Regarding the role of the sunoko-yaku: shinjin [shrine servants], goryō-tsūmotsu [provisions allotted to the shrine], and tone [senior shrine functionaries].)
Item: Two sets of chopsticks (o-hashi), two cups of rice (o-meshi) (served in sando-kawarake [triple-layered earthenware cups]). The right side constitutes the goryō [designated provisions] for the outer sanctuary (gejin) for morning and evening. This duty is performed by the shoshi-dayū [chief official of shrine administration].
Item: Two cups of side dishes (o-sai) (these are the high-served portions for the outer sanctuary [gejin] morning and evening, served in small earthenware cups [ko-kawarake]). The above is the duty of the shoshi-dayū. There are also matters relating to intimate acquaintance/personal connections (nyūkon no koto).
Item: Three sanpō trays in three servings (for the kannagi [chief priest] and kaika [lower hall]): On a hegi (thin wooden tray), one sando-kawarake, with a small amount of wakame (seaweed) on a small-cornered support. Together with the morning and evening goryō (provisions) and o-sai (side dishes): five cuts of dried cod (hoshi-tara).
Item: On a hegi tray: sando-kawarake (earthenware cups), five cuts of dried cod and a small amount of wakame on a small-cornered support.
The above constitutes portions for twenty norigiri. These are prepared and set out at Taguchi, placed on the sunoko (slatted floor/platform).
For morning and evening goryō (provisions): two cups each in sando-kawarake; for the side dishes (o-sai): two cups each in small earthenware cups.