翻刻
三等載于小角三盞与共組附之下役人ハ三度土器四五枚計載于平折敷出
之仍熨斗昆布搗栗等無之此時鱠大豆数子海老等一所ニ組付出之仍献
之儀悉不及但三献之後塗盞重肴《割書：数子等出｜之引替》御酒《割書：冷酒入于銚子右自別当語合之輩｜二人計内一人着浄衣取酌加之役》
《割書：上｜下》二献雑煮無餅芋大根上置結昆布串鮑等入于三度土器向付膾入于
小土器大豆同前添箸已上載于大片木見セ銚子出之後各箸取尤自二
献五献迄之盞者三度土器四枚計載于三方出之一ケ度一枚充用之但下役
人エ者雑煮計出之載于平折敷御酒《割書：温酒入｜于錫》三献凍鮒一喉《割書：入于三度｜土器左方》割海
老《割書：載于小｜角右方》数子《割書：入于小土｜器中央》等載于大片木《割書：二献引替之｜見銚子同前》御酒《割書：同｜前》四献鏡餅二載
于三方敷歯朶并小餅廿菱葩餅一枚充昆布一本柑子一搗栗五ツ計神馬
草二把串柿一串《割書：十｜指》海老一具鏡餅之重載之但四献目如此雖記之右鏡
餅者神馬之料也仍先生居于神馬後撤之持来于御鏡別当之前其
後先生直会也御酒《割書：同｜前》五献吸物《割書：蛤入于三度土器尤｜三献目引之替》于時塗盞ヲ出ス御酒
《割書：同｜前》但此時数反流巡右献之儀者一式御厩別当之饗也事了二献三献
五献者其品人別ニ居之尤盞者二献モ自別当初之転于御馬引之上首同
自下臈転于検断三献目之時者自御馬引之輩可被初旨別当依挨
拶自御馬引之上首初之転于別当《振り仮名： ｜々々歟》転于御馬引之下臈夫ヨリ転于検断四
献目之時ハ自御馬引之下臈可被初旨依挨拶自下臈転于上首《割書：々々》転于
別当夫ヨリ転于検断於五献者如初自別当次第転之事了湯屋翁士ニモ給
御酒
右献之儀了到刻限《割書：案内及｜七度半》自神馬屋牽出《割書：先神人二人執松明先行次白馬龓｜先生立烏帽子浄衣自別当渡之并神主》
現代語訳
三等を小角に載せ、三盞と共に組み付ける。下役人には三度土器四五枚ばかりを平折敷に載せて出す。
そのため熨斗・昆布・搗栗等はない。この時、膾・大豆・数の子・海老等を一所に組み付けて出すため、献
の儀は悉く及ばない。但し三献の後、塗盞に重肴《注記：数の子等を出して引き替える》御酒《注記：冷酒を銚子に入れる 右は別当が語り合う輩二人ばかり 内一人は浄衣を着て取り酌を加える役》
《注記：上下》二献は雑煮で餅はなく、芋・大根・上置きの結昆布・串鮑等を三度土器に入れ、向付の膾を
小土器に入れ、大豆も同前、箸を添える。以上を大片木に載せて見せる。銚子を出した後、各々箸を取る。もっとも二
献から五献までの盞は三度土器四枚ばかりを三方に載せて出し、一回に一枚ずつ用いる。但し下役
人には雑煮ばかりを出し、平折敷に載せる。御酒《注記：温酒を錫に入れる》三献は凍鮒一喉《注記：三度土器の左方に入れる》割海
老《注記：小角の右方に載せる》数の子《注記：小土器の中央に入れる}}等を大片木に載せる《注記：二献を引き替えて見せる 銚子は同前》御酒《注記：同前》四献は鏡餅二つを
三方に載せ、歯朶を敷き、並びに小餅二十・菱葩餅一枚ずつ・昆布一本・柑子一つ・搗栗五つばかり・神馬
草二把・串柿一串《注記：十指》海老一具を鏡餅の重ねに載せる。但し四献目はこのように記すといえども、右の鏡
餅は神馬の料である。そのため先生が神馬の後に居て、これを撤して御鏡別当の前に持参する。その
後、先生は直会である。御酒《注記：同前》五献は吸物《注記：蛤を三度土器に入れる もっとも三献目を引き替える》この時塗盞を出す。御酒
《注記：同前》但しこの時数返流し巡らす。右の献の儀は一式御厩別当の饗である。事が終わると二献・三献・
五献はその品を人別に居く。もっとも盞は二献も別当より初めてこれを御馬引の上首に転じ、同じく
下臈より検断に転ず。三献目の時は御馬引の輩より初められるべき旨を別当が挨
拶により御馬引の上首より初めてこれを別当に転じ、御馬引の下臈に転じ、それより検断に転ず。四
献目の時は御馬引の下臈より初められるべき旨を挨拶により下臈より上首に転じ《注記：同前》これを
別当に転じ、それより検断に転ず。五献においては初めの如く別当より次第に転じる。事が終わると湯屋翁士にも
御酒を給う。
右の献の儀が終わり刻限に到る《注記：案内は七度半に及ぶ}}神馬屋より牽き出す《注記：先ず神人二人が松明を執って先行し、次に白馬・龓・先生が立烏帽子浄衣で、別当よりこれを渡し、並びに神主}}
英語訳
Three grades are placed on small stands and arranged together with three sake cups. For the lower-ranking servants, about four or five earthenware vessels are placed on flat serving trays and brought out.
Therefore, there are no dried abalone, kelp, or pounded chestnuts. At this time, since raw fish, soybeans, herring roe, shrimp, etc. are arranged together in one place and brought out, the offering
ceremony is not fully performed. However, after the third offering, lacquered sake cups with heavy delicacies {{Note: herring roe, etc. are brought out as replacements}} sacred sake {{Note: cold sake is put in sake servers; about two people whom the administrator speaks with, one of whom wears purification robes and serves as the pouring attendant}}
{{Note: high and low ranks}} The second offering is rice soup without rice cakes, with taro, radish, tied kelp and skewered abalone as toppings placed in earthenware vessels, side dishes of raw fish placed in
small earthenware vessels, soybeans the same as before, with chopsticks added. All of the above are placed on large wooden boards and displayed. After the sake servers are brought out, everyone takes up chopsticks. Most importantly, for the sake cups from the second to fifth offerings, about four earthenware vessels are placed on offering stands and brought out, using one at a time. However, for the lower-ranking servants, only rice soup is brought out, placed on flat serving trays. Sacred sake {{Note: warm sake put in pewter vessels}} The third offering consists of frozen crucian carp {{Note: placed on the left side of earthenware vessels}} split shrimp
{{Note: placed on the right side of small stands}} herring roe {{Note: placed in the center of small earthenware vessels}} etc. placed on large wooden boards {{Note: replacing the second offering for display; sake servers same as before}} Sacred sake {{Note: same as before}} The fourth offering has two mirror rice cakes
placed on offering stands, with bracken fern spread underneath, along with twenty small rice cakes, one diamond-shaped rice cake each, one piece of kelp, one citrus fruit, about five pounded chestnuts, sacred horse
grass in two bundles, one string of skewered persimmons {{Note: ten fingers}} one set of shrimp piled on the mirror rice cakes. However, although the fourth offering is recorded thus, the aforementioned mirror
rice cakes are offerings for the sacred horse. Therefore, the master teacher stands behind the sacred horse, removes these, and brings them before the mirror administrator. After
that, the master teacher has a communion feast. Sacred sake {{Note: same as before}} The fifth offering is soup {{Note: clams placed in earthenware vessels, replacing the third offering}} At this time, lacquered sake cups are brought out. Sacred sake
{{Note: same as before}} However, at this time it circulates many times. The aforementioned offering ceremony is entirely a banquet for the stable administrator. When finished, the second, third, and
fifth offerings are distributed individually by type. Most importantly, for the sake cups, even the second offering begins with the administrator and is passed to the head of the horse leaders, then likewise
passed from the junior member to the inspector. At the time of the third offering, since it should begin with the horse leaders, the administrator through courtesy
begins with the head of the horse leaders and passes it to the administrator, then to the junior horse leader, then to the inspector. At the time of the fourth
offering, since it should begin with the junior horse leader, through courtesy it passes from the junior to the senior {{Note: same as before}} then to
the administrator, then to the inspector. For the fifth offering, as in the beginning, it is passed in order from the administrator. When finished, sacred sake is also given
to the bathhouse elder.
The aforementioned offering ceremony concludes and reaches the appointed time {{Note: the announcement extends to seven and a half times}} Leading out from the sacred horse stable {{Note: first two shrine servants carrying torches go ahead, followed by the white horse, grooms, and master teacher in standing court caps and purification robes, passed from the administrator, along with the head priest}}