• Return the habouki to it’s place (Img31).  Pull the sumitori back to it’s original position. Take the hibashi with the right hand and hold them for the moment in the left hand. With the right hand, take the douzumi (Img32) and place it in the space left and right of the gotoku. Clean your finger tips, and with your right hand take the hibashi from your left hand. Stab the ground near your left knee cap to adjust your grip, and then lay in the maru gitcho, wari gitcho, maru gitcho in that order (Img33). Then, lay in both sticks of the kudazumi and warikuda at the same time (Img34). Then lay in the edazumi in one movement so that it rest on the kudazumi (Img35). Then lay in the tenzumi (Img36).
  • At this time, in order from the last guest, the guests give a bow and return to their seats.
  • Return the hibashi to the sumitori, take the habouki, and do the gobaki (the same as shobaki)(Img37).
  • Place the habouki on the left shoulder of the sumitori, take the kohgo with the right hand, and place it on the left palm (Img38). Place the lid where the kan rings where originally placed (Img39). Take the hibashi with the right hand, stab them at you right knee (Img40) to fix your grip, and burn the the incense (Img41).
  • Stab the hibashi near your right knee cap to change your grip and return them to the sumitori (Img42). Close the lid of the kogo (Img43).
  • At this time, if the shokyaku requests a veiwing of the kogo, accept it with the kogo still set on the left palm (Img44). Correct the face of the kogo, and set it out nearby the far right corner of the ro frame (Img45).
  • Then, turn your body to face left diagonally. Take the kan rings horizontally with the left hand (Img46), separate them with both hands, and twist them onto the kettle. Pull it back to it’s original raised position (Img47) and turn back to face the ro. Put the kettle on (Img48). Leaving the kan rings leaning on the kettle, take the kamashiki with the left hand and strike it over the sumitori with the fingers of the left hand (Img49). Put the kamashiki in your pocket with the right hand.
  • Then, correct the inclination of the kettle, and take off the kan (Img50). Holding the kan with the four fingers of the right hand inside and under the mouth of the kan, place it resting against the near side in the sumitori. (Img51). Move back a knee’s space, take the habouki and dust the lid in the character “ア”(Img 52). Return the habouki to it’s place (Img53), and crack the lid of the kettle towards you. (If a lady, or if using a tomobuta or a lid of nanryou, crack the lid using the fukuza)(Img54).
  • Turn diagonally towards the bottom of the tatami, take the haiki with the right hand (Img55), adjust your grip with the left hand, and stand holding it with the right hand (Img56). Sit at the host’s entrance, place the haiki before your knees, open the fusuma door, pick up the haiki (Img57), and exit into the mizuya.
  • At this time, the first guest takes the kogo.
  • When the host exits into the mizuya with the haiki, he takes out the kamashiki from his pocket, returns again, sits in front of the sumitori, returns holding the sumitori (Img58), sits in the host’s entrance, places the sumitori in front of his knees, and closes the fusuma door (Img59).
  • The first guest gives a bow and views the kogo. After it has been passed around to the last guest, the kogo is returned through “deai”.
  • When the kogo has been returned, open the fusuma, and sit facing the items viewed. After talking about the kogo and the incense name (Img60), take the kogo with the right hand (Img61), and place it on the left palm. Steadying it with the right hand, return the host’s entrance, sit, and place the kogo by the door frame’s pillar with the right hand. Give a communal bow (Img62.)
羽箒を元に戻し(写真31)、炭斗を元の位置に引寄せ、火箸を取り、左手に待たせ、右手で胴炭を取り(写真32)、五徳の左右の間に置き、その指先を清め、左手の火箸を右手に持ち、右膝頭で突き、持ち替え、炭斗の中の丸毬打、割毬打、丸毬打の順につぎ(写真33)、つぎに管炭、割管と二本同時につぎ(写真34)、それと平行に枝炭を管炭にもたせかけるようにつぎ(写真35)、点炭をつぎます(写真36)。
このとき、末客から、順に次礼して、座に戻ります。
火箸を炭斗に戻し、羽箒を取り、後掃きをします(初掃きと同じ)(写真37)。
羽箒は炭斗の左肩にのせ、右手で香合を取り、左掌にのせ(写真38)、蓋は始めにかんを置いた位置に置き(写真39)、火箸を右手で取り、右膝で突いて(写真40)、持ち直し、香をたきます(写真41)。
火箸を右膝頭で突いて、持ち替え、炭斗へ戻し(写真42)、香合の蓋を閉めます(写真43)。
このとき、正客から香合の拝見の所望があれば、左掌に香合をのせたまま受け(写真44)、香合の向きを正し、炉縁の右向こう角の脇へ出します(写真45)。
つぎに体を左のほうななめに回り、左手でかんを横から取り(写真46)、両手で割って、釜にかけ、始めあげた位置まで引き寄せ(写真47)、炉正面に向き直り、釜をかけ(写真48)、かんをあずけたまま、釜敷を左手で取り、炭斗の上で右手の指でぱんと打ち(写真49)、釜敷を右手で懐中します。
つぎに、釜のかたむきを正し、かんをはずして(写真50)、右の四本の指を合わせ目に入れ、炭斗の中、手前にもたせかけて置き(写真51)、一膝さがって、羽箒を取り、蓋を「ア」の字に掃き(写真52)、羽箒を元に戻し(写真53)、釜の蓋を手なりに切ります(婦人または共蓋か摘みが南鐐の場合は袱紗で切る)(写真54)。
下座ななめに回り、灰器を右手で取り(写真55)、左手であしらい、右手に持ち、立って(写真56)、茶道口に坐り、灰器を膝前に置き、襖を開け、灰器を持って、(写真57)、水屋にさがります。
このとき、正客は香合を取り込みます。
亭主は灰器を持って水屋にさがると、懐中の釜敷を出して、ふたたび出て、炭斗前に坐り、炭斗を持って帰り(写真58)、茶道口に坐り、炭斗を膝前置き、襖を閉めます(写真59)。
正客は次礼をし、香合の拝見をします。末客まで回ると出会いで返します。
香合が戻ると、襖を開け、拝見物の正面に坐り、香合、香銘の挨拶ののち(写真60)、右手で香合を取り(写真61)、左掌にのせ、右手を添えて、茶道口に帰り、坐り、香合を建付けへ右手で置き、総礼をします(写真62)。
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