SLT 018 [OB Nippur Ura]
| Obverse | ||
| Column i | ||
| i 1'i 1' | dried dough and herbs used for making beer | |
| i 2'2' | [...] ⸢x⸣ | (...) |
| i 3'3' | dough and herbs used for making beer exposed to a lot of sunlight | |
| i 4'4' | dough and herbs used for making beer mixed with beer mash | |
| i 5'5' | beer mash infused with water | |
| i 6'6' | beer mash infused with water | |
| i 7'7' | strained beer mash | |
| i 8'8' | cooked beer mash | |
| i 9'9' | malt flour | |
| i 10'10' | [...] ⸢DU⸣-a | (...) |
| i 11'11' | [...] duru₅ | soaked/ripe (...) |
| i 12'12' | [...] aḫ₃ | dried (...) |
| i 13'13' | [...] ⸢x⸣ | (...) |
| i 14'14' | [...] ⸢x⸣ | (...) |
| Column ii | ||
| ii 1'ii 1' | fine emmer flour | |
| ii 2'2' | coarse flour | |
| ii 3'3' | fine flour | |
| ii 4'4' | good quality fine flour | |
| ii 5'5' | good quality fine flour | |
| ii 6'6' | second quality fine flour | |
| ii 7'7' | third quality fine flour | |
| ii 8'8' | baked flour | |
| ii 9'9' | bad quality flour | |
| ii 10'10' | flour made from roasted barley | |
| ii 11'11' | flour used for ritual purposes | |
| ii 12'12' | madŋa flour | |
| ii 13'13' | flour for an edadi offering | |
| ii 14'14' | sifted flour | |
| ii 15'15' | flour mixed with honey/syrup | |
| ii 16'16' | bread made with whole grain flour | |
| ii 17'17' | bread made with fine emmer flour | |
| ii 18'18' | bread made from coarse flour | |
| Column iii | ||
| iii 1'iii 1' | pastry with combined contents | |
| iii 2'2' | bread made with oil | |
| iii 3'3' | bread made with milk | |
| iii 4'4' | bread for a barber | |
| iii 5'5' | bread for a šuila prayer | |
| iii 6'6' | bread on a tray | |
| iii 7'7' | bread of a funerary offering | |
| iii 8'8' | bread for the ki An ceremony | |
| iii 9'9' | bread for the ki Utu ceremony | |
| iii 10'10' | bread for the ki Iškur ceremony | |
| iii 11'11' | bread for a ration | |
| iii 12'12' | PAD | (...) |
| iii 13'13' | PAD-PAD | (...) |
| iii 14'14' | DUN₃-PAD9 | (...) |
| iii 15'15' | bread crumbs | |
| iii 16'16' | nidba offering | |
| iii 17'17' | nidba offering | |
| iii 18'18' | pad-ḫal-la | (...) |
| iii 19'19' | [...] ⸢x⸣ [...] | (...) |
| Column iv | ||
| iv 1'iv 1' | ⸢ninda⸣ [...] | bread of (...) |
| iv 2'2' | ninda ⸢x⸣ [...] | bread of (...) |
| iv 3'3' | bread of a banquet | |
| iv 4'4' | (...) bread | |
| iv 5'5' | ninda KA x [...] | (...) bread |
| iv 6'6' | ⸢ninda x⸣ [...] | bread of (...) |
| Reverse | ||
| Column i | ||
| r ir i | (traces of 1 line) | |
| r i 2'2' | oil of aromatics | |
| r i 3'3' | aromatic/aromatic substance | |
| r i 4'4' | aromatic/aromatic substance | |
| r i 5'5' | aromatic/aromatic substance | |
| r i 6'6' | aromatic/aromatic substance | |
| r i 7'7' | aromatic/aromatic substance | |
| r i 8'8' | resin of the gurum tree | |
| r i 9'9' | resin of the gurum tree | |
| r i 10'10' | (...) aromatic | |
| Column ii | ||
| r iir ii | (traces of 5 lines) | |
| r ii 6'6' | (...) barley | |
| r ii 7'7' | še [...] | (...) barley |
| r ii 8'8' | še [...] | (...) barley |
| r ii 9'9' | še x-x | (...) barley |
| r ii 10'10' | barley of the furrow | |
| r ii 11'11' | ripened grain | |
| r ii 12'12' | reaped grain | |
| r ii 13'13' | mottled barley | |
| r ii 14'14' | top quality barley | |
| Column iii | ||
| r iiir iii | (traces of 1 line) | |
| r iii 2'2' | grain that is (...) with sunlight | |
| r iii 3'3' | fall barley | |
| r iii 4'4' | [...] ⸢x⸣ | (...) |
| r iii 5'5' | ear of barley | |
| r iii 6'6' | ||
| (traces of 7 lines) | ||
| Column iv | ||
| (traces of 1 column) | ||
| Column v | ||
| r v 1'1' | ⸢zu₂-lum⸣ [...] | (...) dates |
| r v 2'2' | white dates | |
| r v 3'3' | dates mixed with spring barley | |
| r v 4'4' | dates mixed with muš barley | |
| r v 5'5' | zu₂-lum [...] | (...) dates |
| r v 6'6' | zu₂-lum [...] | (...) dates |
| r v 7'7' | zu₂-lum ⸢dilmun⸣ | dates of Dilmun |
| (traces of 1 line) |
1See Milano RlA 8: 26, Cavigneaux and al-Rawi ZA 85: 171, 178 and n. 8
2See Milano RlA 8: 26-27, Powell BSA 1: 54. Brunke PhD (various) does not elect to vocalize KAL.
3See Milano RlA 8: 26.
4See Milano RlA 26, who vocalizes IŠ as kukkuš.
5See Milano RlA 8: 27. Note as well contexts where the zid₂ dub-dub-(bu) is apparently to be eaten (see Brunke PhD 175).
6See Brunke PhD 134.
7For dilim₂, "tray, plate," see Sigrist JCS 29: 175.
8For the designation ki DN, see Civil Sjöberg FS 56, Sallaberger kultische Kalendar 50-51, Attinger ZA 95: 233.
9Compare Proverb Collection 1.46, where the designation modifies ninda, "bread." and Proverb Collection 3.144. See the discussion of Alster Proverbs of Ancient Sumer 345-346.
10See Snell YNER 8: 233-234.
11See Attinger ZA 95: 251. Akkadian še'im hunnut,im
12See Powell BSA 1: 67. The designation is almost exclusively restricted to literary texts. As Powell notes, gu-nu as an allograph of gun₃-a is not assured.
13See Civil FI 88-89.