翻刻
一御舟遣并防之内壱人半ふち被下候者共大工代左官代石屋代等職人代相勤
候節は是迄之通為作料代五合昼飯可被下候事
一御出先へ参早出夜に入往来荷物持共以後は定飯三つ宛可被下候
一平生御門外荷物持相勤候節は昼飯是迄之通可被下事
一三丁火消御手当等に罷出候節は昼飯是迄之通可被下事
一糊焚之者是迄昼飯被下候処以後被相止定夫之内ゟ廻りに可相勤事
一七ッ時過御用有之御作事明之節口番所番へ昼飯被下候処以後不被下事
但夜に入候はゝ是迄之通可被下置事
一切遣之諸色或は松杉板等仮囲等に相用候分一旦御用相済候上別段古物元帳相極
置夫々御用之節払方相立可申事
但垂木諸割物丸太類共同断之事
一御台所方へ出役之立合組不時御用之分は翌日委細に書付を以御奉行へ可致役揚事
一御厩薪之儀高ゟ壱割減被仰付候事
一御台所御賄米味噌醤油酒其外左之通以後相定可申事
上白米是迄壱人三合当りに候処以来左之通
壱人前之節は三合弐人前ゟ弐合五勺つヽ
但壱人つヽ別席に御賄指出候節は三合つヽ
中白米家来賄是迄壱人前四合当り之処以来左之通
壱人之節は四合弐人ゟ三合つヽ 但壱人別席之節は四合つヽ
御賄味噌払之事
壱人前壱合五勺つヽ弐人ゟ五勺増に相払十人に而六合払に相成積り
但濃焦之節は壱人弐合払弐人ゟ七勺増に相払拾人に而八合三勺払
相成積り
御賄次醤油払之事
澄之煮物或はさは〳〵豆腐之節は壱人ゟ弐人迄五勺払三人ゟ壱人当り弐勺
に相極拾人に而弐合払に相成積り煮染并煮付肴之節は壱人五勺払
沢庵香の物是迄壱本を八人に相払候へ共以来は拾人前に相払可申事
御客於其外酒払之事
是迄一つ銚子三合ッヽに候処以来は弐合五勺払之事
一御台所方炭薪是迄之内以後壱割減被仰付候事
一於御勘定所直段極裏判是迄月勘定方に預置諸直段同役に而相極申候尤
手腹は無之趣に候へ共自己之儀に相成候而は御〆り方諸向に而如何に相心得可申哉に付向
現代語訳
一 御舟遣並びに防火の内一人半扶持を下される者共が大工代左官代石屋代等職人代に相勤める
節はこれまでの通り作料代として五合昼飯を下されること
一 御出先へ参る早出、夜に入る往来、荷物持共は以後は定飯三つずつ下されること
一 平生御門外荷物持に相勤める節は昼飯これまでの通り下されること
一 三丁火消御手当等に罷り出る節は昼飯これまでの通り下されること
一 糊焚きの者はこれまで昼飯を下されていた処、以後は相止め、定夫の内より回りに相勤めること
一 七つ時過ぎに御用がある御作事明けの節、口番所番へ昼飯を下されていた処、以後は下されないこと
但し夜に入るならばこれまでの通り下し置かれること
一 切り遣いの諸色或いは松杉板等仮囲い等に相用いる分は一旦御用相済みの上、別段古物元帳を相極め
置き、それぞれ御用の節払い方を相立てること
但し垂木諸割物丸太類も同断のこと
一 御台所方へ出役の立合組の不時御用の分は翌日委細に書付を以て御奉行へ役揚げすること
一 御厩薪の儀は高より一割減を仰せ付けられること
一 御台所御賄米味噌醤油酒その外左の通り以後相定めること
上白米はこれまで一人三合当たりであったが以来左の通り
一人前の節は三合、二人前より二合五勺ずつ
但し一人ずつ別席に御賄指し出す節は三合ずつ
中白米家来賄はこれまで一人前四合当たりの処、以来左の通り
一人の節は四合、二人より三合ずつ 但し一人別席の節は四合ずつ
御賄味噌払いのこと
一人前一合五勺ずつ、二人より五勺増しに相払い、十人にて六合払いに相成る積もり
但し濃い焼きの節は一人二合払い、二人より七勺増しに相払い、十人にて八合三勺払い
に相成る積もり
御賄次醤油払いのこと
澄まし煮物或いはさっぱり豆腐の節は一人より二人まで五勺払い、三人より一人当たり二勺
に相極め、十人にて二合払いに相成る積もり。煮染め並びに煮付け肴の節は一人五勺払い
沢庵香の物はこれまで一本を八人に相払っていたが以来は十人前に相払うこと
御客その外酒払いのこと
これまで一つ銚子三合ずつであった処、以来は二合五勺払いのこと
一 御台所方炭薪はこれまでの内、以後一割減を仰せ付けられること
一 御勘定所にて直段極め裏判はこれまで月勘定方に預け置き、諸直段を同役にて相極めていた。もっとも
手心はない趣であるが、自己の儀に相成っては御締り方諸向にてどのように心得るべきかにつき向
英語訳
1. Among the boat handlers and fire prevention personnel, those receiving one and a half person stipends who serve as substitutes for carpenters, plasterers, stonemasons and other craftsmen shall receive five go lunch as work fee as before
1. For early departure to official destinations, nighttime travel, and baggage carriers, henceforth three regular meals shall be provided
1. For regular duty carrying baggage outside the gates, lunch shall be provided as before
1. When dispatched for three-district fire brigade duties, lunch shall be provided as before
1. Paste makers who have received lunch until now shall have this discontinued henceforth and shall serve in rotation from among the regular workers
1. Gate guards who have received lunch when on duty after seven o'clock for construction work have received lunch until now, but this shall not be provided henceforth
However, if serving into the night, it shall be provided as before
1. For temporary use materials such as various supplies or pine/cedar boards for temporary enclosures, once official use is completed, a separate old materials ledger shall be established and disposal methods shall be arranged for each respective future use
The same applies to rafters, various cut lumber, and logs
1. For irregular duties of coordination groups dispatched to kitchen service, detailed written reports shall be submitted to the magistrate the following day
1. Stable firewood shall be reduced by ten percent from the standard amount
1. Kitchen provisions of rice, miso, soy sauce, sake and others shall be determined henceforth as follows:
Superior white rice has been three go per person until now, but henceforth as follows:
For one person: three go; for two or more persons: two go five shaku each
However, when meals are served separately to individuals: three go each
Medium white rice for retainer meals has been four go per person until now, but henceforth as follows:
For one person: four go; for two or more: three go each However, for individual separate meals: four go each
Provision miso distribution:
One go five shaku per person; from two persons, increasing by five shaku each; calculated to total six go for ten persons
However, for concentrated preparation: two go per person; from two persons, increasing by seven shaku each; calculated to total eight go three shaku for ten persons
Provision secondary soy sauce distribution:
For clear soups or light tofu dishes: five shaku for one to two persons; from three persons, two shaku per person; calculated to total two go for ten persons. For simmered dishes and cooked fish: five shaku per person
Pickled radish and other pickles: previously one portion was distributed among eight persons, but henceforth shall be distributed among ten persons
Sake service for guests and others:
Previously one serving bottle contained three go each, but henceforth two go five shaku shall be distributed
1. Kitchen charcoal and firewood shall be reduced by ten percent from the previous amount
1. Regarding price determination and countersignature at the accounting office: until now, monthly accounting has been entrusted and various prices determined by officials of equal rank. Although there appears to be no favoritism, when it becomes a personal matter, how should the accounting supervision in various departments be understood