翻刻
一枚敷之硯一面載＿二于片木＿一同郷＿二片木＿一為＿レ盖筆一対
《割書：白毛｜白軸》龍形墨一挺半紙二三枚《割書：浸水料但紙ニ浸水｜墨も大概可＿レ摺-＿二置之＿一》頭
人之位署書一枚差符八通等入之覧箱入＿二于上指袋＿一
一 衣体は立烏帽子浄衣単大紋剌貫持末広襪子
藺沓等也沓桃灯等令持之召具素襖壱人白丁
二人《割書：傘持沓持｜等也》 正目代ゟ来也
一 兼而肝煎中両三輩狩衣浄衣ニて入来之様ニ頼
置其外見舞之衆中え出立之献吸物等酒肴三種《割書：何｜ニ而も》
《割書：見合》可出之事
一 到刻限酉刻許頭人出仕之後出門先参-＿二向于酒
殿＿一入＿レ自＿二南之口＿一座は西之間中央東面ニ着座于時
別当所司上膳方之輩等同着座《割書：目代々右方別当｜左方所司次上膳》
《割書：方二人各東面其外扈従之｜輩南方西上北面列座》次献之儀事始初献引渡三ツ
盞《割書：三度土器三枚并搗栗《割書：五》尉斗《割書：五切》｜昆布《割書：五切》各載＿二于小角＿一已上載＿二于三方＿一》御酒《割書：濁酒入干銚子有｜＿レ加目代語合之輩》
《割書：両人浄衣｜取＿レ酌》先自＿二目代々＿一初＿レ献《割書：此時各へ挨拶｜之上初＿レ之》転＿二于別当々々【一漏れヵ】
転＿二之ヲ於所司＿一次上膳方以下次第ニ流巡次二献一ツ盞
《割書：三度土器一枚｜載于三方》御酒《割書：同前》于時矢刀祢居＿二于饗膳於目代
々＿一《割書：但此饗膳は於＿二庁屋＿一所＿レ居＿二于目代＿一之料也読-目-盞通之後小｜目代掲-来渡＿二于矢刀祢＿一于時矢刀祢載＿二于之ヲ於三方＿一《割書：尤敷＿二杉原二枚＿一》》
《割書：居＿二于目代々＿一直会了｜撤＿レ之矢刀祢直会》何直会了一ツ盞又自＿二目代々＿一始＿レ之此時
別当所司起座取＿レ酌《割書：別当銚子所司加此儀｜兼日自＿二目代＿一依＿二入魂＿一也》三献之後
現代語訳
一枚敷き、硯一面を片木に載せ、同じく片木を蓋として、筆一対（白毛・白軸）、龍形墨一挺、半紙二・三枚（水に浸す用。ただし紙に水を浸し、墨もおおよそ擦り置くべきである）、頭人の位署書一枚、差符八通などを入れ、覧箱を上指袋に入れる。
一 衣体は立烏帽子・浄衣・単・大紋・刺貫を持ち、末広・襪子・藺沓などである。沓・桃灯などを持たせ、素襖一人・白丁二人（傘持ち・沓持ちなど）を召し具す。正目代から来るものである。
一 かねてより肝煎中の両三輩が狩衣または浄衣にて入来するよう頼み置き、その他見舞いの衆中へ出立の献・吸物など、酒肴三種（何でも見合わせて）出すべきこと。
一 刻限に至り、酉の刻ごろ頭人が出仕の後、出門してまず酒殿へ参向し、南の口より入る。座は西の間の中央、東向きに着座する。その時、別当・所司・上膳方の輩なども同じく着座する（目代々は右方、別当は左方、所司は次、上膳方二人は各々東向き、その外の扈従の輩は南方、西上北向きに列座する）。次に献の儀、事始めの初献として引渡し三つ盞（三度、土器三枚ならびに搗栗五つ・尉斗五切・昆布五切を各々小角に載せ、以上を三方に載せる）。御酒（濁酒を銚子に入れ、目代語合いの輩二人が浄衣にて酌を取る）。まず目代々から献じ始め（この時、各々へ挨拶の上、初める）、別当々々へ移し、所司へ移し、次に上膳方以下、順次流し巡らす。次に二献、一つ盞（三度、土器一枚を三方に載せる）。御酒（同前）。この時、矢刀祢が饗膳を目代々に居える（ただしこの饗膳は、庁屋において目代が居た時の料である。読目盞を通じた後、小目代が掲げ来て矢刀祢へ渡し、その時矢刀祢がこれを三方に載せ（もっとも杉原二枚を敷く）、目代々に居え、直会が了わり次第撤する。矢刀祢の直会）。何れも直会が了わり、一つ盞、また目代々から始める。この時、別当・所司が起座して酌を取る（別当は銚子、所司はこれに加わる。この儀はかねて目代からの入魂により行われる）。三献の後、
英語訳
One sheet of thick paper is laid [in the viewing box], with one inkstone placed on a wooden tray (片木), another wooden tray serving as the lid, one pair of brushes (white bristle, white shaft), one stick of dragon-shaped ink, two or three sheets of hanshi paper (for moistening; the paper should be dampened and the ink also generally prepared in advance), one sheet of the head persons' rank and name document, eight copies of the appointment documents (差符), etc. The viewing box is then placed into the upper-pointing bag (上指袋).
Item: The ceremonial dress consists of a standing eboshi hat (立烏帽子), purification robe (浄衣), single-layer robe (単), large-crested robe (大紋), and stabbing-through garment (刺貫), carried along with a folding fan (末広), white socks (襪子), and rush sandals (藺沓). Sandals and peach-shaped lanterns are to be carried by attendants, accompanied by one person in a suō robe and two white-robed servants (傘持ち and 沓持ち, i.e., umbrella and sandal bearers). These come from the senior deputy administrator (正目代).
Item: In advance, two or three members of the kimo-iri group are to be asked to come dressed in hunting robes (狩衣) or purification robes (浄衣). For other visitors who come to pay their respects, a formal offering of soup and other dishes, sake and three kinds of food accompaniments (whatever is suitable), should be served.
Item: At the designated time, around the hour of the rooster (酉, approximately 6 p.m.), after the head persons have reported for duty, one proceeds out of the gate and first makes one's way to the sake hall (酒殿), entering from the south entrance. The seat is in the center of the western chamber, facing east. At this time, the superintendent (別当), shrine officials (所司), and the upper meal service staff (上膳方) also take their seats. (The senior deputy administrator sits to the right; the superintendent to the left; the shrine officials next; the two upper meal service staff each face east; the remaining attendants are seated in a row to the south, with the senior position to the west, facing north.) Next, the ritual of offerings begins. For the first offering (初献), three cups are passed around (three rounds, with three earthenware cups, five pieces of pounded chestnuts, five pieces of uchiwa sea bass (?尉斗), and five pieces of kelp, each placed on small dishes, all mounted on a three-legged tray [三方]). The sacred sake (unfiltered sake placed in a long-spouted sake vessel; two attendants in purification robes assist, chosen by the deputy administrator) is first offered beginning from the senior deputy administrator (after exchanging greetings with each person, the offering begins), then passed to the superintendent, then to the shrine officials, then in order to the upper meal service staff and below. Next, the second offering (二献): one cup (three rounds, one earthenware cup placed on a three-legged tray), sake (same as before). At this time, the yatone (矢刀祢, shrine ritual official) presents the banquet tray (饗膳) to the senior deputy administrator. (Note: this banquet tray is the one that was prepared for the deputy administrator when he was at the administrative hall [庁屋]. After the reading of the cups is completed, the junior deputy administrator (小目代) brings it forth and hands it to the yatone, who then places it on a three-legged tray [with two sheets of sugihara paper spread beneath it] and presents it to the senior deputy administrator. After the communal meal [直会] is concluded, it is removed. The yatone then partakes in the communal meal.) After each communal meal is concluded, one cup is again begun from the senior deputy administrator. At this time, the superintendent and shrine officials rise from their seats and take turns pouring (the superintendent handles the sake vessel; the shrine officials join in this role; this practice is performed as a gesture of goodwill based on prior arrangement with the deputy administrator). After the three offerings,