翻刻
【右丁】
焼物《割書：センバ｜ 塩さハら》 汁《割書：ふき 大こん 竹の子｜干かふら 塩たい》
香物
鱠《割書：うを｜大こん｜たゝ》 飯
引而 煮物《割書：串蚫｜竹の子 ふきか｜こんにやくか》 鮓《割書：たて》
肴 すし たこ ぬた物見合 此外見合随意
一今日三日ヨリ乗尻《割書：たこ｜香物》ノ高盛ヲ五日迄可居《割書：略義ハ随意》此外ニかつおノけつり
物添モアリ高盛ハ籠笥へ入置五日ニ馬場ノ昼食ノ時モ遣ス
一寛保三年《割書：癸 ｜ 亥》今年新調装束ノユキヒダ寸法示合セノ子細奥ニ別記ス
一今日三日比ヨリ名代ヲ以テ勤候共本人モ烏帽子大帷子指袴ヲ着用シ
十老沙汰人陰陽ヲ待請可挨拶事
【左丁】
一三日朝飯後早々取持衆ヲ語合装束ニ身ヲ入レ含鯛引渡等ヲ拵
五穀ヲ三方ニ乗セ菖蒲等迄モ包装束類ハ清キ竿ニ掛置陰陽ノ
清祓ニアイ候様ニ可用意事
装束ニ身ヲ入候時缺掖ユキハ背（セナカ）ノ縫目ヨリクジラ尺弐尺ニ定メ候へハ大人小人
トモニ叶テ宜キ由也《割書：但寛保三年新調ノユキヒダ廿人｜示合一様之寸法奥ニ書記ス》ユキ短ケレバヒツハリ又長過
レハ胕ノ所ニタマリテ見苦敷由保晧ノ説ナリ
含鯛ハ小キ塩鯛二尾ニ鰹節一ツ茗荷茸二本以上三品取 重（カサ）ネ紙捻ニ
テ二所 結（ユフ）
三方《割書：小角ニのし|||||五切｜小角ニカチクリ∵：五ツ｜小角ニコフ|||||五切》 含鯛（尾ノ方｜頭ノ方）【三重丸】《割書：三ツ｜土｜器》 《割書：但鯛ハ腹ノ方ヲ下（シタ）ニシテ三方ニ付｜ヒレヲ上（カミ）ニシテ立ヘシ｜ ｜ ｜ 》
現代語訳
【右丁】
焼物（センバ、塩さば） 汁（ふき、大根、竹の子、干蕪、塩鯛）
香物
膾（魚、大根、叩き） 飯
引いて 煮物（串蚫、竹の子、ふき、蒟蒻） 鮓（建て）
肴 寿司 蛸 ぬた物見合 この外見合随意
一、今日三日より乗尻（蛸、香物）の高盛を五日まで置くべし（略儀は随意）。この外に鰹の削り物添えもあり。高盛は籠笥へ入れ置き、五日に馬場の昼食の時も遣わす。
一、寛保三年（癸亥）今年新調装束の雪肥寸法示合せの子細、奥に別記す。
一、今日三日頃より名代を以て勤め候とも、本人も烏帽子・大帷子・指袴を着用し、十老・沙汰人・陰陽師を待ち請け挨拶すべき事。
【左丁】
一、三日朝飯後早々取持衆を語り合い、装束に身を入れ、含鯛・引渡等を拵え、五穀を三方に乗せ、菖蒲等まで包み、装束類は清き竿に掛け置き、陰陽師の清祓に合い候様に用意すべき事。
装束に身を入れ候時、闕腋の雪は背中の縫目より鯨尺二尺に定め候えば、大人・小人ともに叶って宜しき由なり（ただし寛保三年新調の雪肥、二十人示し合わせ一様の寸法、奥に書き記す）。雪短ければ突っ張り、また長過ぎれば脇の所に溜まって見苦しき由、保晃の説なり。
含鯛は小さき塩鯛二尾に鰹節一つ、茗荷茸二本、以上三品取り重ね、紙捻にて二所結ぶ。
三方（小角に熨斗五切、小角に勝栗五つ、小角に昆布五切） 含鯛（尾の方、頭の方）【三重丸】（三つ土器）（ただし鯛は腹の方を下にして三方に付け、鰭を上にして立てべし）
英語訳
[Right page]
Grilled dishes (senba, salted mackerel) Soup (butterbur, daikon radish, bamboo shoots, dried turnips, salted sea bream)
Pickled vegetables
Raw fish salad (fish, daikon radish, chopped) Rice
Followed by Simmered dishes (skewered abalone, bamboo shoots, butterbur, konjac) Sushi (upright style)
Side dishes: sushi, octopus, vinegared dishes as appropriate. Other dishes as desired.
1. From today, the third day, until the fifth day, place high-piled offerings for the riders (octopus, pickled vegetables) (simplified ceremony at discretion). In addition to this, there are also shaved bonito flakes. The high-piled offerings are kept in bamboo containers and also used for lunch at the riding grounds on the fifth day.
1. Kanpō 3rd year (Year of the Boar) - Details of the measurements for the sleeve width (yuki-hida) of newly tailored ceremonial garments this year are separately recorded in the appendix.
1. From around today, the third day, even when serving through a representative, the principal person should also wear the eboshi cap, large hunting robe, and formal hakama, and should wait to receive and greet the council of ten elders, discussion officials, and yin-yang masters.
[Left page]
1. After the morning meal on the third day, promptly consult with the attendants, dress in ceremonial garments, prepare the wrapped sea bream and handover items, place five grains on the three-legged offering stands, wrap even the iris flowers, hang the ceremonial garments on clean poles, and prepare everything to be ready for the purification ceremony by the yin-yang masters.
When dressing in ceremonial garments, the sleeve width of the sleeveless robe should be set at two shaku (whale measure) from the back seam, which works well for both adults and children (however, for the newly tailored sleeve widths of Kanpō 3rd year, uniform measurements shown to twenty people are recorded in the appendix). If the sleeves are too short, they will be tight; if too long, they will bunch up at the armpits and look unsightly - this is Hōkō's explanation.
The wrapped sea bream consists of two small salted sea bream, one piece of bonito flakes, and two myōga mushrooms - these three items layered together and tied at two points with paper cord.
Three-legged stand (small corners with five pieces of noshi, small corners with five victory chestnuts, small corners with five pieces of kelp) Wrapped sea bream (tail end, head end) [triple circle] (three earthenware vessels) (however, the sea bream should be placed on the stand with the belly side down and the fins pointing upward)