Daisu Shozumi-Demae for the Hearth (Part 1 of 2)

Display the habouki (feather brush) and kogou (incense container) on the front left of the top board of the daisu (Img 1). Shimeshibai (damp ash) is generally sprinkled inside the ro. Put in the shikikou (underlying incense) and then three sticks of shitabi (starter charcoal). Put on the kettle.
Set the sumitori down by the pillar of the host’s entrance. The host and guests give a communal bow (Img 2). Carrying in the sumitori and lace it to the right side of the ro (Img 3). Then carry in the haiki and close the door. Holding the haiki (Img 4), sit right-diagonally in front of the ro. Place the haiki at the tatami’s bottom edge (Img 5). Turn to face the daisu. With the right hand, take the habouki (Img 6). Place it in front of the knees horizontally like the character 一 (Img 7).
Next, take the kogou with the right hand (Img 8) and place it on your left palm. Holding the habouki in your right hand so the kogou is sort of under it’s tip (Img 9), return to face the ro. Place the habouki in the space between the ro and sumitori, just left of the latter (Img 10). Place the kogou in front of the sumitori inside the edge of tatami (Img 11). Turn to face the daisu. Touch both hands to the ground. With the right hand, pull out the hibashi from the shakutate (Img 12). Turn them horizontally and hold them with the left hand (Img 13). Return to face the ro. Place them aligned to the right of the habouki (Img 14).
If a lady, using a tomobuta, or the kettle’s knob is nanryou, fold the fukusa at one’s waist, close the kettle lid (Img 15), and return the fukusa to the waist.
Take the kan rings from inside the sumitori and fasten them to the kettle (Img 16). Take the paper trivet from the front kimono pocket with the right hand and place it with the left hand near they left knee (Img 17). Move one knee forward, raise the kettle (Img 18), and place it on top the trivet (Img 19). Pull it until conveniently to one’s far side. Unfasten the kan rings and place them to the left of the kettle with the left hand (Img 20). Return to face the ro. Take the habouki with the right hand and do the shobaki (Img 21). Place the habouki diagonally to the right of the kogou (Img 22). When shobaki starts, the guests should veiw it from close by the ro, in order from the first guest and giving a bow to the next guest.
Take the hibashi, and using the left hand, adjust one’s grip (Img 23). Fix the shitabi, and deposit the hibashi into the sumitori (Img 24). With both hands, shift the sumtori farther to the right (Img 25). Turn diagonally right and take the haiki with the right hand (Img 26). Return to face the ro. Place the haike in the prescribed position (Img 27) and sprinkle in the ash.

台子 炉 初炭手前
羽箒と香合を台子天板左手前に荘っておき(写真①)、炉中には湿し灰を全体にまき、敷香をして下火三本をを入れて、釜をかけておきます。
炭斗を茶道口建付けに置き、主客総礼して(写真②)、運び出し、炉の右横に置き(写真③)、つぎに灰器を持ち出し茶道口を閉め、灰器を持って(写真④)、炉の前右ななめに坐り、灰器を敷合わせに置き(写真⑤)、台子正面に回り右手で羽箒を取り(写真⑥)、膝前に横一文字に置きます(写真⑦)。
つぎに香合を右手で取り(写真⑧)、左掌にのせ、右手で羽箒を持ち、羽先の下に、香合があるようにして(写真⑨)、炉正面に戻り、羽箒を、炭斗と炉の間左寄りに置き(写真⑩)、香合を炭斗の正面、縁内に置き(写真⑪)、台子正面に回り、両手をつき、右手で杓立の火箸を抜き(写真⑫)、横にして左手に持たせ(写真⑬)、炉正面に戻り、羽箒の右に並べて置きます(写真⑭)。
婦人、共蓋、摘みが南鐐の場合は腰の帛紗を捌き、釜の蓋を閉め(写真⑮)、帛紗を腰につけます。
炭斗の中のかんを取り、釜にかけ(写真⑯)、懐中より紙釜敷を右手で取り出し、左手で左膝脇に置き(写真⑰)、一膝前に進み、釜をあげ(写真⑱)、釜敷の上にのせます(写真⑲)。勝手付きまで引き寄せて、かんをはずして、左手で釜の左に置き(写真⑳)、炉正面に戻って、羽箒を右手取り、初掃きをし(写真21)、羽箒を香合の右のほうにななめにおきます(写真22)。客は初掃きが始まると正客より順に次礼をして炉辺に寄って拝見します。
火箸を取り、左手で扱って持ち替え(写真23)、下火を直し、火箸を炭斗の中にあずけ(写真24)、炭斗を両手で右向こうに突(写真25)、右ななめに回り右手で炭器を取り(写真26)、炉正面に戻り、灰器を定座に置き(写真27)、灰をまきます。

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