SLT 012 [OB Nippur Ura][via dcclt]
| Obverse | ||
| Column i | ||
| o i 1o i 1 | ||
| o i 22 | ||
| o i 33 | ||
| o i 44 | ||
| o i 55 | good quality soup | |
| o i 66 | chickpea soup | |
| o i 77 | lentil soup | |
| o i 88 | soup made with vetch | |
| o i 99 | tu₇ zid₂!(TUG₂) gu₂ AŠ | soup made from the flour of the (...) pulse |
| o i 1010 | soup made with barley groats | |
| o i 1111 | soup made with turnips | |
| o i 1212 | soup made with the tunla plant | |
| o i 1313 | soup made with the ganše plant | |
| o i 1414 | soup made with the lubšir plant | |
| o i 1515 | soup made with the maš plant | |
| o i 1616 | soup made with the mašgurum plant | |
| o i 1717 | soup made with flour | |
| o i 1818 | ||
| o i 1919 | soup made with eša flour | |
| o i 2020 | soup made with good quality eša flour | |
| o i 2121 | [tu₇] ⸢šag₄-x⸣ | (...) soup |
| Column ii | ||
| o ii 1o ii 1 | [...]-a | (...) |
| o ii 22 | Lullubean soup | |
| o ii 33 | ulibum soup | |
| o ii 44 | sweetened beer | |
| o ii 55 | good quality sweetened beer | |
| o ii 66 | ordinary quality sweetened beer | |
| o ii 77 | sweetened beer made with imŋaŋa emmer | |
| o ii 88 | kašdida KA-ge-kam | (...) sweetened beer |
| o ii 99 | sweetened beer mixed with aromatics | |
| o ii 1010 | stinking sweetened beer | |
| o ii 1111 | great sweetened beer | |
| o ii 1212 | sweetened beer exposed to a lot of sunlight | |
| o ii 1313 | sweetened beer for a freewill offering | |
| o ii 1414 | beer for royal consumption | |
| o ii 1515 | kaš [...] | (...) beer |
| o ii 1616 | good quality beer | |
| o ii 1717 | ordinary quality beer | |
| o ii 1818 | emmer beer | |
| o ii 1919 | kaš⸢ulušin₃⸣ [...] | (...) emmer beer |
| o ii 2020 | ⸢kaš⸣ [...] | (...) beer |
| o ii 2121 | ⸢kaš⸣ [...] | (...) beer |
| Column iii | ||
| o iii 1o iii 1 | beer for a burgi offering | |
| o iii 22 | beer for the bursaŋ building | |
| o iii 33 | beer of the brewer | |
| o iii 44 | beer of the storehouse | |
| o iii 55 | beer for an edadi offering | |
| o iii 66 | beer (...) with water | |
| o iii 77 | beer (...) with water | |
| o iii 88 | ||
| o iii 99 | beer mash/dough | |
| o iii 1010 | dough and herbs used for making beer | |
| o iii 1111 | bappir₂ SI-A | (...) dough and herbs used for making beer |
| o iii 1212 | soaked dough and herbs used for making beer | |
| o iii 1313 | good quality dough and herbs used for making beer | |
| o iii 1414 | ordinary quality dough and herbs used for making beer | |
| o iii 1515 | dried dough and herbs used for making beer | |
| o iii 1616 | dough and herbs used for making beer exposed to a lot of sunlight | |
| o iii 1717 | dough and herbs used for making beer mixed with beer mash | |
| o iii 1818 | strained beer mash | |
| o iii 1919 | cooked beer mash | |
| Column iv | ||
| o iv 1o iv 1 | soaked/ripe bran | |
| o iv 22 | good quality bran | |
| o iv 33 | ordinary quality bran | |
| o iv 44 | dried bran | |
| o iv 55 | bran exposed to a lot of sunlight | |
| o iv 66 | filtered bran | |
| o iv 77 | (...) filtered bran | |
| o iv 88 | bran used for making choice liquor | |
| o iv 99 | whole grain flour | |
| o iv 1010 | fine emmer flour | |
| o iv 1111 | coarse flour | |
| o iv 1212 | fine flour | |
| o iv 1313 | good quality fine flour | |
| o iv 1414 | ordinary quality fine flour | |
| o iv 1515 | zid₂-⸢gu⸣ [...] | (...) fine flour |
| Column v | ||
| o v 1o v 1 | bread made from flour of roasted barley | |
| o v 22 | bread made from ziddubdubu flour | |
| o v 33 | bread for a presentation offering | |
| o v 44 | bread for an audience gift | |
| o v 55 | bread made with good quality eša flour | |
| o v 66 | loaf of bread behind another loaf of bread | |
| o v 77 | left over bread | |
| o v 88 | extra bread | |
| o v 99 | ninda ḪU-ḪU | (...) bread |
| o v 1010 | bread made with figs | |
| o v 1111 | bread made with apples | |
| o v 1212 | bread loaf made from 1/2 sila | |
| o v 1313 | bread cooked over ashes | |
| Column vi | ||
| o vi 1o vi 1 | thick bread (...) | |
| o vi 22 | thick bread for (one) person | |
| o vi 33 | royal thick bread | |
| o vi 44 | bread made of zerpu barley | |
| o vi 55 | pannigum bread | |
| o vi 66 | pandunum bread | |
| o vi 77 | type of pastry | |
| o vi 88 | ninda ⸢x⸣ [...] | (...) bread |
| o vi 99 | ninda [...] | (...) bread |
| o vi 1010 | ⸢ninda⸣ [...] | (...) bread |
| o vi 1111 | ⸢ninda⸣ [...] | (...) bread |
| o vi 1212 | ⸢ninda⸣ [...] | (...) bread |
| o vi 1313 | ⸢ninda⸣ [...] | (...) bread |
| o vi 1414 | ninda [...] | (...) bread |
| Reverse | ||
| Column i | ||
| r i 1'r i 1' | i₃ [...] | (...) oil |
| r i 2'2' | i₃ [...] | (...) oil |
| r i 3'3' | i₃ ⸢ḪI×BAD?⸣ [...] | (...) oil |
| r i 4'4' | i₃ [...] | (...) oil |
| r i 5'5' | i₃ [...] | (...) oil |
| r i 6'6' | juice of the spurge | |
| r i 7'7' | ||
| r i 8'8' | (...) aromatic | |
| r i 9'9' | various aromatics | |
| r i 10'10' | resin of the good reed | |
| r i 11'11' | resin of the gurum tree | |
| r i 12'12' | resin of the gurum tree | |
| r i 13'13' | šim [...] | (...) aromatic |
| r i 14'14' | resin from juniper seeds | |
| r i 15'15' | [...] | (...) |
| Column ii | ||
| r ii 1'r ii 1' | ||
| r ii 2'2' | white emmer | |
| r ii 3'3' | black emmer | |
| r ii 4'4' | spring barley | |
| r ii 5'5' | muš barley | |
| r ii 6'6' | ripe barley | |
| r ii 7'7' | old barley | |
| r ii 8'8' | top quality barley | |
| r ii 9'9' | innuha barley | |
| r ii 10'10' | harvested grain | |
| r ii 11'11' | share of grain | |
| r ii 12'12' | barley that is a possession | |
| r ii 13'13' | barley of the furrow | |
| r ii 14'14' | ||
| r ii 15'15' | barley beginning to head | |
| r ii 16'16' | fresh green barley | |
| r ii 17'17' | collected barley | |
| Column iii | ||
| r iii 1'r iii 1' | ⸢ŠE⸣ [...] | (...) |
| r iii 2'2' | ||
| r iii 3'3' | gathered straw/chaff | |
| r iii 4'4' | gathered straw/chaff | |
| r iii 5'5' | straw/chaff that is blown away | |
| r iii 6'6' | ear of barley | |
| r iii 7'7' | ||
| r iii 8'8' | barley stubble | |
| r iii 9'9' | barley ergot | |
| r iii 10'10' | ||
| r iii 11'11' | white fig | |
| r iii 12'12' | black fig | |
| r iii 13'13' | low quaity figs | |
| r iii 14'14' | string of figs | |
| r iii 15'15' | green figs | |
| r iii 16'16' | brown figs | |
| r iii 17'17' | crushed figs | |
| Column iv | ||
| r iv 1'r iv 1' | ⸢nu⸣-[ur₂-ma ...] | (...) pomegranates |
| r iv 2'2' | top quality pomegranates | |
| r iv 3'3' | good quality pomegranates | |
| r iv 4'4' | crushed pomegranates | |
| r iv 5'5' | white pomegranates | |
| r iv 6'6' | second quality pomegranates | |
| r iv 7'7' | third rate pomegranates | |
| r iv 8'8' | green pomegranates | |
| r iv 9'9' | split pomegranates | |
| r iv 10'10' | bunch of fruit | |
| r iv 11'11' | bunch of figs | |
| r iv 12'12' | bunch of grapes | |
| r iv 13'13' | bunch of pomegranates | |
| r iv 14'14' | bunch of plums | |
| r iv 15'15' | basket or bunch of fruit | |
| Column v | ||
| r v 1'r v 1' | ⸢u₄-ḫi⸣-[in ...] | (...) fresh dates |
| r v 2'2' | u₄-ḫi-⸢in⸣ [...] ⸢dug₄⸣-[ga] | (...) fresh dates |
| r v 3'3' | fresh dates (...) in the evening | |
| r v 4'4' | selected fresh dates | |
| r v 5'5' | crushed green fresh dates | |
| r v 6'6' | date palm leaf | |
| r v 7'7' | date palm spine | |
| r v 8'8' | date palm offshoot | |
| r v 9'9' | ||
| r v 10'10' | sweet cucumber | |
| r v 11'11' | cucumber of the furrow | |
| r v 12'12' | (...) cucumber | |
| r v 13'13' | good melon or cucumber | |
| r v 14'14' | split cucumber | |
| r v 15'15' | tufted cucumber | |
| r v 16'16' | squirting cucumber | |
| r v 17'17' | measured cucumber | |
| r v 18'18' | alkaline plant | |
| Column vi | ||
| (1 column blank) | ||
| Top | ||
| t.e. 1t.e. 1 | ⸢dnisaba⸣ |
1See Stol BSA 2: 131
2Note the remarks of Powell BSA 1: 53.
3AL may be a phonetic error for LAL₃.
4The apparent variant du₈ in SLT 16 obv. iv 2' lends some doubt as to the reading ŋen, "ordinary quality."
5See Milano RlA 8: 26, Sallaberger MHEM 3: 67.
6See Milano RlA 8: 26, Cavigneaux and al-Rawi ZA 85: 171, 178 and n. 8
7See Milano RlA 8: 26-27, Powell BSA 1: 54. Brunke PhD (various) does not elect to vocalize KAL.
8See Milano RlA 8: 26.
9See Sjöberg Leichty FS 421.
10See Brunke PhD 143.
11Is this an error for ne-mur-ra, for which see Brunke PhD 138? lemma ninda'iziHAR-ra is to be deleted; to be read ninda ne-mur-ra
12See Brunke PhD 132-133, who suggests that lugal may refer to royal measure or quality.
13for (še) dim₃-me-gi see SpTU 3, 116 r ii 25; ninda ze₂-er-pu in A 7895 iii 10' and Hh 24, 144.
14See Snell YNER 8: 219.
15See Snell YNER 8: 233-234.
16See Snell YNER 8: 233, Nesbitt and Postgate RlA 9: 635. Akkadian kikkiri=anu; BSA 3 134
17See Civil AuOr 15: 52 n. 11 and note the reservations of Powell BSA 1:59.
18See Powell BSA 1: 60.
19See Powell BSA 1: 59.
20See Civil FI 88, Landsberger and Jacobsen JNES 14: 19.
21See Milano RlA 8: 26, Sallaberger MHEM 3: 75. Akkadian abahšinnu Ur III ha-ba-zi-in Nik 2 444; UTAMI 4 2380; SAT 2 277; SAT 2 470?; or še ha-ba-zi-na MVN 3 170
22See Civil FI 96.
23See Civil FI 96.
24See Civil FI 96.
25See Civil FI 88-89.
26See Landsberger and Jacobsen JNES 14: 19. (sjt--še should modify mug, so "barley ergot" may be better)
27See Postgate BSA 3: 123, Civil Biggs FS 31.
28This entry may reflect /ti-ki-il/ (see Civil Reiner FS 43-44, Civil Biggs FS 27), but the reduction of the medial consonant /k/ is not anticipated.
29See Stol BSA 3: 86. Akkadian imtanû
30See Stol BSA 3: 84. Akkadian liligû