翻刻
《割書：利板之上請取之転供之輩寸辺利板下ヨリ渡于権祝以下同前毎日供之度当番之輩｜壱人申合勤寸辺利板以上儀是上役ト云当番之内上首勤上役之儀》
進于権祢宜《割書：其儀権祝持御八足｜昇階渡之以下同前》權祢宜執之直于御台盤之上《割書：先祢宜方｜後祝方》次
御飯《割書：盛于御鉢｜有紙立》御箸一具《割書：長壱尺二寸有台但土器也右年中外陣御箸者家子之｜内小山郷司作所奉行御服所棚所河奉行所司大夫以上》
《割書：六人之輩調進之尤従一人廿五日分充渡于所司大夫仍毎神事御箸ハ四具直会箸四十具於｜所司大夫亭番之神人請取之持参贄殿但直会四十具長壱尺廿具充二結ニテ渡之右之内摂》
《割書：社外陣之御箸用之内陣之御箸并小社御箸於｜庁屋社司以下直会之箸等別ニ自所司大夫出之》塩《割書：少盛于｜土器》酒《割書：少盛于｜布目》三切物四坏《割書：一名地割鰩｜少キ三切盛布目》
右五品載于丸盤転進之《割書：尤膳部於西御｜供所操出之》権祢宜供于御八足之上《割書：先祢宜｜方》
次同前供于祝方次高盛《割書：鰩少キ切之但員数ナシ各盛于土器有蔓懸但外陣朝御料之時左右｜高盛二坏之上削鰹少充盛之鳥之略儀云々夕御料之時壱坏也》
《割書：平日日供之時者左右第一之高盛壱坏盛之一切皮ヲ上ニシテ盛之是亦鳥之略儀也且又神事之時者｜湖煮削鰹少入之仍不入鰩雖然御祭之節者如常用鰩尤元日者御汁用雉一切入之右者歯固之神》
《割書：供調之時一切除置之云々并自元日至于三日三ケ日之間者御鱠御刺身安曇川等者用塩鯛御焼物｜塩小鯛也至十六日御形餅《割書：花餅｜也》之団子等アリ且自元日至于十五日御高盛之内安曇川之紙立用弓》
《割書：弦葉右三ケ日分者大原小使調進之自余供御所調進也至于十六日テモ弓弦葉余慶有之時名用之｜雖然定儀尤年中ハ用枇杷葉供御所調進之且高盛八坏之内安曇川高盛鯉代常用鯖御祭者》
《割書：鯉并雉等ヲ用ユ雉代常鰩尤近年｜正月三日之間雉二切計盛之》載于丸盤転進権祢宜供于祢宜方次饊《割書：少盛于｜土器》
団子三坏《割書：三ッ充盛于土器但内一坏｜自元日到于十六日御形餅》御酒《割書：盛于布目土器｜有台初献》等于丸盤《割書：供于祢｜宜方》御汁《割書：大根｜三切》
《割書：計盛于｜土器》潮煮《割書：一坏削鰹入之常鰩一切少｜入之盛于布目土器》冷汁《割書：一坏酒少｜盛于布目》酢《割書：一坏少盛｜少丸土器》刺身《割書：一坏塩鯛十一｜切盛于土器》
《割書：常用塩鯖但御祭正月三日｜之間計塩鯛用之》平切《割書：一坏鰩細長キヲ｜三切入于土器》平物《割書：一坏同｜于平切》鱠《割書：一坏塩鯛十一切盛于｜土器常塩鯖ヲ用ユ》
《割書：但御祭正月三日之｜間用塩鯛》木割《割書：一坏鰩長弐寸｜計四切盛于土器》ムシリ物《割書：一杯鰩少七｜切計盛于土器》焼物《割書：一坏塩小鯛一疋｜盛于土器但正月》
《割書：計三日之間｜常塩鯖》等載于丸盤進之《割書：権祢宜供｜于祢宜方》高盛八坏《割書：見于前供｜于祝方》饊《割書：一坏｜同前》団子
《割書：三｜坏》御酒《割書：二坏同前内一坏供于祢宜方｜是二献目也其外祝方》御汁《割書：一坏｜同前》潮煮《割書：一坏｜同前》冷汁《割書：一坏｜同前》酢《割書：一坏｜同前》
差身《割書：一坏｜同前》平切《割書：一坏｜同前》平物《割書：一坏｜同前》鱠《割書：一坏｜同前》木割《割書：一坏｜同前》《振り仮名：◦｜◦ムシリ物《割書：一坏｜同前》》焼物《割書：一坏｜同前》《割書：此方供｜祝方》
饊魚《割書：一坏盛｜于土器》団子《割書：三ツ充盛于｜土器三坏》此分載于高坏二基《割書：但祢宜方其器相同先｜先祢宜方後祝方》次塩
鰷魚《割書：五疋或三疋盖敷敷于丸盤盛于其上尤夕御料之時無之｜是近年之儀也其子細于内陣塩鰷魚之下》備于御台盤之上
現代語訳
《付記：利板の上でこれを請け取り、転供の輩は寸辺の利板下より権祝に渡す。以下同前。毎日供の度、当番の輩一人が申し合わせて寸辺利板以上の儀を勤める。これを上役という。当番の内の上首が上役の儀を勤める》
権祢宜に進む《付記：その儀式は権祝が御八足を持って階を昇り、これを渡す。以下同前》。権祢宜はこれを執って御台盤の上に直く《付記：先に祢宜方、後に祝方》。次に
御飯《付記：御鉢に盛る。紙立あり》、御箸一具《付記：長さ一尺二寸、台あり。ただし土器なり。右の年中外陣の御箸は家子の内、小山・郷司・作所・奉行・御服所・棚所・河奉行・所司大夫以上》
《付記：六人の輩がこれを調進する。もっとも一人従り二十五日分を充て、所司大夫に渡す。よって毎神事の御箸は四具、直会箸四十具を所司大夫亭番の神人が請け取って贄殿に持参する。ただし直会四十具は長さ一尺、二十具充てを二結にて渡す。右の内、摂社外陣の御箸に用いる。内陣の御箸並びに小社御箸、庁屋社司以下直会の箸等は別に所司大夫より出す》
塩《付記：少し土器に盛る》、酒《付記：少し布目に盛る》、三切物四坏《付記：一名地割鰩。少しき三切を布目に盛る》
右五品を丸盤に載せて転進する《付記：もっとも膳部は西御供所においてこれを操り出す》。権祢宜は御八足の上に供える《付記：先に祢宜方》。
次に同前により祝方に供える。次に高盛《付記：鰩少しきを切る。ただし員数なし。各々土器に盛り、蔓懸あり。ただし外陣朝御料の時、左右高盛二坏の上に削鰹少し充てて盛る。鳥の略儀という。夕御料の時は一坏なり》
《付記：平日日供の時は左右第一の高盛一坏に盛り、一切皮を上にして盛る。これもまた鳥の略儀なり。かつまた神事の時は湖煮削鰹少し入れる。よって鰩を入れず。しかれども御祭の節は常の如く鰩を用いる。もっとも元日は御汁に雉一切を用い入れる。右は歯固の神供を調える時、一切除き置くという。並びに元日より三日まで三ヶ日の間は御鱠・御刺身は安曇川等では塩鯛を用い、御焼物は塩小鯛なり。十六日まで御形餅《付記：花餅なり》の団子等あり。かつ元日より十五日まで御高盛の内、安曇川の紙立には弓弦葉を用いる》
《付記：右三ヶ日分は大原小使が調進し、その余は供御所が調進する。十六日まででも弓弦葉余慶ある時は用いる。しかれども定儀、もっとも年中は枇杷葉を用い、供御所が調進する。かつ高盛八坏の内、安曇川高盛は鯉代として常に鯖を用い、御祭では鯉並びに雉等を用いる。雉代として常に鰩、もっとも近年正月三日の間、雉二切計りを盛る》
丸盤に載せて転進し、権祢宜が祢宜方に供える。次に饊《付記：少し土器に盛る》。
団子三坏《付記：三つ充てて土器に盛る。ただし内一坏は元日より十六日まで御形餅》、御酒《付記：布目土器に盛る。台あり。初献》等を丸盤に《付記：祢宜方に供える》。御汁《付記：大根三切計りを土器に盛る》。
潮煮《付記：一坏、削鰹を入れ、常に鰩一切少し入れ、布目土器に盛る》、冷汁《付記：一坏、酒少し布目に盛る》、酢《付記：一坏、少し丸土器に盛る》、刺身《付記：一坏、塩鯛十一切を土器に盛る》
《付記：常に塩鯖を用いる。ただし御祭・正月三日の間計り塩鯛を用いる》、平切《付記：一坏、鰩細長きを三切土器に入れる》、平物《付記：一坏、平切と同じ》、鱠《付記：一坏、塩鯛十一切を土器に盛る。常に塩鯖を用いる》
《付記：ただし御祭・正月三日の間は塩鯛を用いる》、木割《付記：一坏、鰩長さ二寸計り四切を土器に盛る》、ムシリ物《付記：一杯、鰩少し七切計りを土器に盛る》、焼物《付記：一坏、塩小鯛一疋を土器に盛る。ただし正月計り三日の間は常に塩鯖》
等を丸盤に載せて進める《付記：権祢宜が祢宜方に供える》。高盛八坏《付記：前に見ゆ。祝方に供える》、饊《付記：一坏、同前》、団子《付記：三坏》、御酒《付記：二坏同前。内一坏は祢宜方に供える。これは二献目なり。その外は祝方》、御汁《付記：一坏、同前》、潮煮《付記：一坏、同前》、冷汁《付記：一坏、同前》、酢《付記：一坏、同前》。
差身《付記：一坏、同前》、平切《付記：一坏、同前》、平物《付記：一坏、同前》、鱠《付記：一坏、同前》、木割《付記：一坏、同前》、ムシリ物《付記：一坏、同前》、焼物《付記：一坏、同前》《付記：この方は祝方に供える》。
饊魚《付記：一坏、土器に盛る》、団子《付記：三つ充てて土器三坏に盛る》。この分を高坏二基に載せる《付記：ただし祢宜方、その器は相同じ。先に祢宜方、後に祝方》。次に塩。
鰷魚《付記：五疋或いは三疋、蓋敷きを敷いて丸盤に盛り、その上に盛る。もっとも夕御料の時はこれなし。これは近年の儀なり。その子細は内陣塩鰷魚の下に》御台盤の上に備える。
英語訳
[Note: The implement is received on the toshi-ita board, and those performing the food transfer pass it to the gon-negi from below the sun-hen toshi-ita board. The same applies hereafter. For each daily offering, one person from those on duty coordinates to perform the ritual above the sun-hen toshi-ita board. This is called the "upper role." The senior among those on duty performs the upper role ritual.]
[The items] proceed to the gon-negi [Note: In this ritual, the gon-shu holds the sacred eight-legged table, ascends the stairs, and passes it over. The same applies hereafter]. The gon-negi takes it and places it directly on the sacred offering table [Note: First for the negi side, then for the shu side]. Next:
Sacred rice [Note: Served in a sacred bowl with paper decoration], one set of sacred chopsticks [Note: One shaku and two sun long with a stand, made of earthenware. The sacred chopsticks for the outer sanctuary throughout the year are [prepared by] six people among the retainers: Koyama, village magistrate, workshop head, administrator, sacred garment office, shelf office, river administrator, and shoshi-taifu and above]
[Note: Six people prepare and present these. One person is allocated twenty-five days' worth and delivers them to the shoshi-taifu. Therefore, for each divine service, four sets of sacred chopsticks and forty sets of banquet chopsticks are collected by the shrine attendants of the shoshi-taifu's residence and brought to the offering hall. However, the forty banquet chopstick sets, each one shaku long, are delivered in bundles of twenty sets each. Among these, some are used for the outer sanctuary chopsticks of subsidiary shrines. The inner sanctuary chopsticks, small shrine chopsticks, and banquet chopsticks for the office building shrine officials and below are separately provided by the shoshi-taifu]
Salt [Note: A small amount served in earthenware], sake [Note: A small amount served in cloth-textured vessels], three-cut items in four bowls [Note: Also called ground-divided ray fish. Small three-cut portions served in cloth-textured vessels]
These five items are placed on round trays and transferred [Note: The kitchen staff prepares and brings these out from the western offering preparation area]. The gon-negi offers them on the sacred eight-legged table [Note: First for the negi side].
Next, following the same procedure, they are offered to the shu side. Next, high-piled offerings [Note: Small pieces of ray fish are cut. However, there is no fixed number. Each is served in earthenware with vine decorations. However, for the outer sanctuary morning offerings, a small amount of shaved bonito is added on top of the left and right high-piled offerings in two bowls. This is called the abbreviated bird ritual. For evening offerings, it is one bowl]
[Note: For regular daily offerings, one bowl of the first left and right high-piled offerings is served with one piece skin-side up. This is also the abbreviated bird ritual. Moreover, during divine services, lake-boiled shaved bonito is added a little. Therefore, ray fish is not included. However, during festivals, ray fish is used as usual. Especially on New Year's Day, one piece of pheasant is used in the sacred soup. The above is when preparing the teeth-strengthening divine offering, one piece is set aside. Also, from New Year's Day to the third day, during these three days, for sacred namasu and sacred sashimi, Adogawa and others use salted sea bream, and for sacred grilled items, small salted sea bream. Until the sixteenth day, there are sacred shaped rice cakes [Note: Flower rice cakes] and dumplings, etc. Also, from New Year's Day to the fifteenth day, bowstring leaves are used for the paper decorations of Adogawa's high-piled offerings]
[Note: The three-day portions are prepared and presented by Ohara attendants, and the rest by the imperial food office. Even until the sixteenth day, bowstring leaves are used when there are celebratory occasions. However, as standard procedure, throughout the year, loquat leaves are used, prepared and presented by the imperial food office. Also, among the eight high-piled offering bowls, Adogawa high-piled offerings regularly use mackerel as a substitute for carp, and during festivals, carp and pheasant, etc., are used. Regularly ray fish is used as a substitute for pheasant, though in recent years, about two pieces of pheasant are served during the three days of New Year]
[These are] placed on round trays, transferred, and the gon-negi offers them to the negi side. Next, twisted rice cakes [Note: A small amount served in earthenware].
Three bowls of dumplings [Note: Three pieces served in earthenware bowls, though one bowl from New Year's Day to the sixteenth day consists of shaped rice cakes], sacred sake [Note: Served in cloth-textured earthenware with stands, first offering], etc., on round trays [Note: Offered to the negi side]. Sacred soup [Note: About three pieces of daikon radish served in earthenware].
Tide-boiled dish [Note: One bowl with shaved bonito added, regularly with one small piece of ray fish added, served in cloth-textured earthenware], cold soup [Note: One bowl with a little sake served in cloth-textured vessels], vinegar [Note: One bowl, a small amount served in round earthenware], sashimi [Note: One bowl with eleven pieces of salted sea bream served in earthenware]
[Note: Salted mackerel is regularly used. However, only during festivals and the three days of New Year is salted sea bream used], flat-cut [Note: One bowl with three pieces of finely cut ray fish in earthenware], flat items [Note: One bowl, same as flat-cut], namasu [Note: One bowl with eleven pieces of salted sea bream served in earthenware; salted mackerel is regularly used]
[Note: However, during festivals and the three days of New Year, salted sea bream is used], wood-cut [Note: One bowl with four pieces of ray fish about two sun long served in earthenware], torn items [Note: One bowl with about seven small pieces of ray fish served in earthenware], grilled items [Note: One bowl with one small salted sea bream served in earthenware, though only during the three days of New Year, salted mackerel is regularly used]
These items are placed on round trays and presented [Note: The gon-negi offers them to the negi side]. Eight bowls of high-piled offerings [Note: As seen previously, offered to the shu side], twisted rice cakes [Note: One bowl, same as before], dumplings [Note: Three bowls], sacred sake [Note: Two bowls, same as before; one bowl is offered to the negi side as the second offering, the rest to the shu side], sacred soup [Note: One bowl, same as before], tide-boiled dish [Note: One bowl, same as before], cold soup [Note: One bowl, same as before], vinegar [Note: One bowl, same as before].
Sliced fish [Note: One bowl, same as before], flat-cut [Note: One bowl, same as before], flat items [Note: One bowl, same as before], namasu [Note: One bowl, same as before], wood-cut [Note: One bowl, same as before], torn items [Note: One bowl, same as before], grilled items [Note: One bowl, same as before] [Note: This side is offered to the shu side].
Twisted rice cake fish [Note: One bowl served in earthenware], dumplings [Note: Three pieces each served in three earthenware bowls]. This portion is placed on two high pedestals [Note: However, for the negi side, the vessels are the same; first the negi side, then the shu side]. Next, salt.
Small sweetfish [Note: Five or three fish, with covering cloths spread on round trays and arranged on top. However, this is not done for evening offerings. This is a recent practice. The details are below the inner sanctuary salted sweetfish] are prepared on the sacred offering table.