翻刻
不籠于御櫃籠鰩与御盃于神折敷又一説云御盃鰩亦
如小社籠于御櫃
載釣船之品
一本宮御櫃《割書：懸御盖｜《振り仮名：絹 ｜(此字脱有之歟》》二合《割書：重｜置》 一小社御櫃《割書：懸御盖｜《振り仮名：絹 ｜(同上歟》》四合《割書：二合充｜重置》
一影御料《割書：七盃入于清器｜》 一錫《割書：三度土器二枚籠于錫箱御盃之用鰩 不（ザルトモ）籠｜于御櫃則御盃与鰩入神折敷故不入于｜錫箱》
一握御飯《割書：凡百五十計｜》載于船
右之神供咸載于釣船先居上座舁参之時可載榊于御盖上《割書：路｜道》
《割書：之間風為｜不散御盖》
一神供并認等調次第可有案内於相祠【官脱字ヵ】御師亭《割書：語合着｜上下》
一大鼓持《割書：着｜袴》来之時令飲酒《割書：肴見繕可｜出不及認》若遅參之時可遣呼
一各参集之上告神供無相違哉可有一覧之旨於相祠官御師各
一覧神供了出認《割書：相祠官浄衣指貫緒太｜御師浄衣緒太》
献立
吸物《割書：ふくさ｜》《割書：豆腐｜魚コチカ》 箸
引而小漬食干物《割書：ますカ｜干鱈カ》 浸物《割書：人しん｜》煮物《割書：冬｜小いも｜人しん｜魚》 《割書：夏｜のつへい｜麩｜くわい｜牛房》
次御酒三献《割書：蓋盃｜》肴三種《割書：たこ｜かつのこ｜ひたしもの》 次盃《割書：載台｜》御肴一種《割書：見人ん【合ヵ】｜》
現代語訳
御櫃に籠めず、鰩と御盃を神折敷に籠める。また一説には御盃と鰩も小社のように御櫃に籠めるという。
釣船に載せる品
一 本宮御櫃《御蓋を懸ける（絹、この字が脱字か）》二合《重ね置く》 一 小社御櫃《御蓋を懸ける（絹、同上か）》四合《二合ずつ重ね置く》
一 影御料《七盃を清器に入れる》 一 錫《三度土器二枚を錫箱に籠める。御盃の用の鰩は御櫃に籠めざれば、御盃と鰩は神折敷に入れるゆえ錫箱には入れない》
一 握り御飯《およそ百五十個ほど》を船に載せる
右の神供をことごとく釣船に載せ、まず上座に居り、舁き参る時は御蓋の上に榊を載せるべし《道中の間、風のため御蓋が散らないように》
一 神供並びに認等の調える次第について相祠官御師亭に案内すべし《語らい合い着用する上下》
一 大鼓持《袴を着用》が来た時は酒を飲ませる《肴は見繕って出すべし、認するに及ばず》もし遅参の時は呼びに遣わすべし
一 各々参集の上、神供に相違なきやと相祠官御師各々に一覧すべき旨を告げる
一覧神供了りて認を出す《相祠官は浄衣指貫緒太、御師は浄衣緒太》
献立
吸物《ふくさ》《豆腐、魚はコチか》 箸
引いて小漬け、食べ干物《鱒か干鱈か》 浸物《人参》煮物《冬は小芋、人参、魚》《夏はのっぺい、麩、くわい、牛蒡》
次に御酒三献《蓋盃》肴三種《蛸、数の子、浸し物》 次に盃《台に載せる》御肴一種《見合わせ》
英語訳
Do not place in the food container, but place the skate and sake cups in the sacred serving tray. According to another theory, the sake cups and skate should also be placed in the food container like those for the small shrines.
Items to be loaded on the hanging boat:
1. Main shrine food containers <<covered with lids (silk, this character may be missing)>> two sets <<stacked>> 1. Small shrine food containers <<covered with lids (silk, same as above?)>> four sets <<two sets each, stacked>>
1. Shadow offerings <<seven cups placed in pure vessels>> 1. Tin box <<two sando earthenware plates placed in tin box. Since skate for sake cup use is not placed in food containers, sake cups and skate go in sacred serving trays, so they don't go in tin boxes>>
1. Rice balls <<approximately 150>> loaded on boats
All the above divine offerings are loaded on hanging boats, first positioned at the upper seats, and when carrying them in procession, place sakaki on top of the lids <<to prevent the wind from scattering the lids during the journey>>
1. Regarding the preparation procedures for divine offerings and records, guidance should be provided to the shrine officials and御師 residences <<consultation on proper attire>>
1. When the large drum bearer <<wearing hakama>> arrives, provide sake <<serve appropriate side dishes, no need to record>> If arriving late, send someone to call them
1. After everyone assembles, inform the shrine officials and御師 that they should each inspect whether there are any discrepancies in the divine offerings
After inspecting the divine offerings, issue the records <<shrine officials wear pure white robes with pointed trousers and thick cords,御師 wear pure white robes with thick cords>>
Menu:
Clear soup <<fukusa>> <<tofu, fish is kotchi?>> Chopsticks
Then small pickles, dried fish for eating <<trout or dried cod?>> Marinated vegetables <<carrots>> Simmered dishes <<winter: small potatoes, carrots, fish>> <<summer: noppei, wheat gluten, arrowhead, burdock root>>
Next, three rounds of sake <<lidded cups>> three types of side dishes <<octopus, herring roe, marinated vegetables>> Then cups <<placed on stands>> one type of side dish for offering <<as appropriate>>