翻刻
番夕番ニ而も心得可有之候家ニ入又者面々長屋ニ
而者勤向江決而難用古き物候ハヽ格別左も無之候ハヽ
綿服可致着用候且又道中往来衣服猶以麁服
相用乗掛ふとん紺木綿鼻捻一本之外無用ニ候是
ニ而何角了簡可有之候事
一 振舞之事
家督役儀之祝を始婚礼相調候日寄合候面々江料
理出し候事一切停止ニ候親類傍輩参会之節も度
毎ニ湯漬等ニ而も申付候儀無用ニ候折節之儀ニ而も一
汁一菜外ニ香之物酒三篇之外無用ニ候吸物肴出
すへからす取肴も長蚫鯣之類一色之外無用ニ候夜
会も右同然ニ候酒宴者停止ニ候間相互ニ進メ申
間敷候平日之食事不申及成次第麁菜ニ可
相暮候事
但一汁一菜ニも段々軽重可有之候間随分軽ク或ハ
汁肴ニ候ハヽ向者青物豆腐類向肴ニ候ハヽ汁ハ
菜大根類与相心得可申候致長座候共後段
停止ニ候似寄候事も無用ニ候且又品重キ菓子
現代語訳
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番（当番）・夕番であっても心得ておくべきこと。家の中、あるいは面々の長屋においては、勤め向きには決して（高価な衣服は）着用し難い。古い物があれば格別、そうでなければ綿服を着用すべきこと。また、道中・往来の衣服はなおさら粗服を着用すること。乗り掛け布団・紺木綿・鼻捻（はなねじ）一本の外は無用とする。これをもって何かと工夫・了簡すべきこと。
一、振舞（もてなし）のこと
家督・役儀の祝いをはじめ、婚礼を調えた日に、寄合い候面々へ料理を出すことは、一切停止とする。親類・傍輩（ほうばい）が参会する節も、その都度、湯漬け等でも申し付けることは無用とする。折節（おりふし）の場合であっても、一汁一菜の外に香の物（漬物）・酒三献（さんべん）の外は無用とする。吸物・肴は出すべからず。取肴（とりざかな）も、長鮑（ながあわび）・鯣（するめ）の類、一色の外は無用とする。夜会も右と同然とする。酒宴は停止とするので、互いに（酒を）勧め申すまじいこと。平日の食事はもちろん、できる限り粗菜をもって暮らすべきこと。
但し、一汁一菜にも段々と軽重があるので、できる限り軽くすること。あるいは汁と肴がある場合は、汁の具は青物（野菜）・豆腐の類とし、肴がある場合は、汁は菜（葉野菜）・大根の類にすべきものと心得るべきこと。長座（ながざ）致すとも、後段（ごだん：食事の後の菓子など）は停止とする。（後段に）似寄ったことも無用とする。また、品の重い（高価な）菓子……
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英語訳
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…even during day duty (ban) and evening duty (yūban), this must be kept in mind. Within one's house, or in the tenement quarters (nagaya) assigned to each person, garments unsuitable for official duties are absolutely not to be worn. If one has old garments, that is a separate matter; otherwise, cotton garments (wata-fuku) are to be worn. Furthermore, when traveling on the road, even plainer clothing is to be worn. Nothing beyond a riding cushion (norikake-futon), dark blue cotton cloth (kon-momen), and one nanejiri (a simple cord or fastening) is to be used. Within these means, one is to exercise ingenuity and discretion as needed.
Item: Concerning entertaining guests (furumai)
Serving food to those who gather on the occasion of celebrating inheritance of headship of a household (katoku) or official appointments, as well as on the day a wedding is arranged, is entirely prohibited. Even when relatives (shinrui) and colleagues (hōbai) gather, there is no need to serve them tea-soaked rice (yuzuke) or the like on each occasion. Even on special occasions, nothing beyond one soup and one side dish (ichijū issai), plus pickles (kō no mono) and three rounds of sake (san-pen), is permitted. Soup dishes and fish courses (sakana) are not to be served. Even for simple accompaniments (tori-zakana), nothing beyond one variety of items such as nagaawabi (dried abalone strips) or surume (dried squid) is permitted. Evening gatherings are subject to the same rules. Drinking banquets (sake-en) are prohibited, and accordingly one must not press sake upon others. Regarding daily meals, it goes without saying that one should live as frugally as possible, using humble dishes (sōsai).
Proviso: Even within "one soup and one side dish," there are varying degrees of lavishness, so the lightest possible level is to be observed. If one is to have both a soup and a side dish, then the soup should contain green vegetables (aomono) or tofu; and if there is a side dish (sakana), the soup should consist of leafy greens (na) or daikon radish. Even if guests remain for a long time, serving a second course (godan — sweets or additional dishes served after the meal) is prohibited. Anything resembling such additional courses is likewise prohibited. Furthermore, expensive and elaborate confections (kashi)…
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