翻刻
一上白米一斗二升許用意之事
一兼日舞祖母亭江来十日例之通大田祭自誰亭献進神
供之間告可致万事有来通之旨大鼓持亦例之通到于刻限者
来誰亭様告可致呉案内之旨
一三日以前可致案内於相祠【官脱字ヵ】御師亭《割書：語合人｜着上下》
一布目土器二拾枚可致用意《割書：昔小土器也今布目ト云々｜是可致入魂于田口》
一三度土器拾九枚可致用意《割書：大田神供｜盛之用》
一杉原二枚《割書：或美濃紙大田本社｜御菓子包之用》半紙四枚《割書：或二枚小社御菓｜子包之用》榊葉《割書：盖敷并｜載于御盖》
《割書：之上｜之用》等用意之事
一下部《割書：男二人｜女一人》可雇置《割書：男者為舁神供并祠官沓持｜女者握造御飯也》
神供用意之事《割書：大田本社小社｜四社分之用》
一大根三本 一塩鯛《割書：一尺計｜或五六寸》弐喉 一鯖《割書：六七寸｜位》弐喉 一鯵《割書：六七寸｜位》弐喉
一小鯛《割書：五六寸｜位》四枚一鰩《割書：或鮢｜》 六枚 一青海苔少 一昆布一枚
一栗《割書：冬蜜柑｜十二》拾二 一柿《割書：ツルシ或｜串柿》十二 一和布少 一饊《割書：或吹上｜》弐合程
一榧子 一合
当日調様之事
一御神供麁抹無之魚肴可有吟味
一下部ニ申付可取遣借用之具
一御飯盛于三度土器九盃《割書：椙｜形》有鬘懸《割書：御飯二盃大田本宮之神供｜籠于御櫃二合残七盃者》
《割書：号七御料又号影御料不備于御前儲置于拝殿｜小社四盃盛于布目四盃鬘懸アリ》
現代語訳
一 上白米一斗二升ほど用意すること
一 事前に舞祖母邸へ来て十日例の通り大田祭を誰の邸から献進する神供の間を告げ、万事従来通りの旨を致すべき。大鼓持もまた例の通り刻限に至れば来て誰々の邸様に告げ、案内を致すべき旨を呉れるよう
一 三日以前に相祠官御師の邸に案内を致すべき《話し合う人は上下を着用》
一 布目土器二十枚用意すべき《昔は小土器なり、今布目と云う。これは田口に入魂致すべき》
一 三度土器十九枚用意すべき《大田神供を盛る用》
一 杉原紙二枚《または美濃紙、大田本社御菓子包み用》半紙四枚《または二枚、小社御菓子包み用》榊葉《蓋敷き並びに御蓋の上に載せる用》等を用意すること
一 下部《男二人、女一人》を雇い置くべき《男は神供を担ぎ並びに祠官の沓持のため、女は御飯を握り造るため》
神供用意のこと《大田本社小社四社分の用》
一 大根三本 一 塩鯛《一尺ほどまたは五六寸》二尾 一 鯖《六七寸位》二尾 一 鯵《六七寸位》二尾
一 小鯛《五六寸位》四枚 一 鰩《または鮢》六枚 一 青海苔少々 一 昆布一枚
一 栗《冬は蜜柑十二》十二 一 柿《つるし柿または串柿》十二 一 和布少々 一 饊《または吹上》二合ほど
一 榧子一合
当日調理様のこと
一 御神供粗末なきよう魚肴を吟味すべき
一 下部に申し付けて借用の具を取り遣わすべき
一 御飯を三度土器九杯に盛る《杉の形》鬘懸がある《御飯二杯は大田本宮の神供として御櫃二合に籠める。残り七杯は》
《七御料または影御料と号し、御前に備えず拝殿に儲け置く。小社四杯は布目四杯に盛り鬘懸あり》
英語訳
1. Prepare about one to (10 shō) and two shō of premium white rice
1. Come to the dance grandmother's residence beforehand and announce, as is customary on the tenth day, from whose residence the divine offerings for the Ōta Festival will be presented, and carry out all matters as has been done traditionally. The taiko drummer should also come at the appointed time as usual and announce to so-and-so's residence, requesting that guidance be provided
1. Give notice to the residence of the associate shrine priest (sōshikan) and ritual master (onshi) three days in advance <<The person for consultation should wear formal attire (jōge)>>
1. Prepare twenty nunome earthenware vessels <<In old times these were small earthenware vessels, now called nunome. These should be consecrated at Taguchi>>
1. Prepare nineteen sando earthenware vessels <<For serving Ōta divine offerings>>
1. Prepare two sheets of Sugihara paper <<or Mino paper, for wrapping sweets for Ōta main shrine>>, four sheets of hanshi paper <<or two sheets, for wrapping sweets for small shrines>>, sakaki leaves <<for covering lids and placing on top of ritual covers>>, etc.
1. Hire servants <<two men, one woman>> <<Men for carrying divine offerings and holding shrine priests' footwear, woman for preparing cooked rice>>
Preparation of Divine Offerings《For Ōta main shrine and four small shrines》
1. Three daikon radishes 1. Salted sea bream <<about one shaku or five to six sun>> two fish 1. Mackerel <<about six to seven sun>> two fish 1. Horse mackerel <<about six to seven sun>> two fish
1. Small sea bream <<about five to six sun>> four fish 1. Skate <<or hagfish>> six fish 1. A small amount of green seaweed 1. One piece of kelp
1. Chestnuts <<winter mandarins, twelve>> twelve 1. Persimmons <<hanging persimmons or skewered persimmons>> twelve 1. A small amount of wakame seaweed 1. Somen noodles <<or fukiage>> about two gō
1. Japanese nutmeg seeds, one gō
Preparation on the Day of the Ceremony
1. Carefully select fish and seafood so that the divine offerings are not inferior
1. Order the servants to fetch the borrowed implements
1. Serve rice in nine sando earthenware cups <<cedar shape>> with decorative coverings <<Two cups of rice are placed in two food containers as divine offerings for Ōta main shrine. The remaining seven cups are>>
<<Called "seven imperial portions" or "shadow imperial portions," not offered before the deity but kept prepared in the worship hall. Four cups for small shrines are served in four nunome cups with decorative coverings>>