K 04351 (2R 30, 5) [Ura][via dcclt/nineveh]
| Obverse | |||
| Column i | |||
| o i'o i | (beginning line missing) | ||
| o i' 1'1' | [...] | [...] ⸢x⸣ | |
| o i' 2'2' | [...] | triple strength beer | |
| o i' 3'3' | [...] | single strength beer | |
| o i' 4'4' | [...] | ša'abzu beer = opened, beer left out? | |
| o i' 5'5' | [...] | triple strength beer | |
| o i' 6'6' | [...] | beer that has a head = beer that is harṣu | |
| o i' 7'7' | [...] | beer that has a head = mixed/diluted beer | |
| o i' 8'8' | [...] | beer that does not have a head = beer that is not mixed/diluted | |
| o i' 9'9' | [...] | mixed, cloudy beer | |
| o i' 10'10' | [...] | (...) = excessively pressed beer | |
| o i' 11'11' | [...] | (...) = excessively pressed beer | |
| o i' 12'12' | [...] | (...) = excessively pressed beer | |
| o i' 13'13' | [...] | clear beer | |
| o i' 14'14' | [...] | poured beer | |
| o i' 15'15' | [...] | [...] | poured beer |
| o i' 16'16' | [...] | beer for a sizkur rite = beer for an offering/libation | |
| o i' 17'17' | [...] | beer for a sizkur rite = beer for a feast | |
| o i' 18'18' | [...] | beer for a bur vessel = beer for an offering/libation | |
| (rest of column missing) | |||
| Column ii | |||
| o ii'o ii | (beginning line missing) | ||
| o ii' 1'1' | ⸢si⸣-[...] | [...] | |
| o ii' 2'2' | [...] | dough and herbs used for making beer | |
| o ii' 3'3' | [...] | dough and herbs used for making beer exposed to a lot of sunlight = dough and herbs used for making beer in the process of drying | |
| o ii' 4'4' | harvested dough and herbs used for making beer = dough and herbs used for making beer in season | ||
| o ii' 5'5' | ⸢pi-is-su?⸣-[...] | dough and herbs used for making beer broken into bits = (...) | |
| o ii' 6'6' | soaked, fresh dough and herbs used for making beer | ||
| o ii' 7'7' | dried dough and herbs used for making beer = dried | ||
| o ii' 8'8' | dried dough and herbs used for making beer = blown away | ||
| o ii' 9'9' | beer mash | ||
| o ii' 10'10' | soaked? beer mash = soaked | ||
| o ii' 11'11' | soaked? beer mash = soaking | ||
| o ii' 12'12' | beer mash infused with water = soaked | ||
| o ii' 13'13' | (...) beer mash = soaked | ||
| o ii' 14'14' | sumun₂ KAL | (...) beer mash = idītu beer mash | |
| o ii' 15'15' | beaten beer mash = crushed | ||
| o ii' 16'16' | ground beer mash | ||
| o ii' 17'17' | crushed beer mash | ||
| o ii' 18'18' | mixed beer mash | ||
| o ii' 19'19' | honey mouth malt beer mash = that of piriktu, an ingredient in beer making | ||
| o ii' 20'20' | ration of flour and malt | ||
| Reverse | |||
| Column i | |||
| (beginning column missing) | |||
| r i 1'r 1' | cooked beer mash | ||
| r i 2'2' | cooked beer mash sprinkled with water = soaked | ||
| r i 3'3' | cooked beer mash infused with water = brought to readiness | ||
| r i 4'4' | titab al-bur-ra | (...) cooked beer mash = open | |
| r i 5'5' | titab al-bur-ra | PA-ṭu-ti | (...) cooked beer mash = (...) |
| r i 6'6' | cooked beer mash that has spent time in the sun = warmed | ||
| r i 7'7' | cooked beer mash that has spent time in the sun = brought to readiness | ||
| r i 8'8' | piled up cooked beer mash = winnowed cooked beer mash | ||
| r i 9'9' | split? cooked beer mash = winnowed cooked beer mash | ||
| r i 10'10' | |||
| r i 11'11' | soaked malt = soaked | ||
| r i 12'12' | soaked? malt = soaking | ||
| r i 13'13' | sprouted malt | ||
| r i 14'14' | sprouted malt | ||
| r i 15'15' | shoveled, piled up malt = germinating malt | ||
| r i 16'16' | large malt = germinating malt | ||
| r i 17'17' | (...) malt = winnowed malt | ||
| r i 18'18' | [...]-⸢a?⸣ | (...) malt = winnowed malt | |
| r i 19'19' | [...] | [...]-⸢x⸣-[...] | |
| (rest of column missing) | |||
| Column ii | |||
| (beginning column missing) | |||
| r ii 1'r 1' | [...] | [...]-⸢x⸣ | |
| r ii 2'2' | [...] | [...]-ti | |
| r ii 3'3' | [...] | [...]-šin-ni | |
| r ii 4'4' | [...] | [...] | |
| r ii 5'5' | [...] | type of low quality flour | |
| r ii 6'6' | [...] | [x]-am-šu | |
| r ii 7'7' | [...] | (...) = sifted flour | |
| r ii 8'8' | [...] | (...) = flour for travel provisions | |
| r ii 9'9' | [...] | [...] | |
| r ii 10'10' | [...] | type of flour | |
| r ii 11'11' | [...] | flour for pouring | |
| r ii 12'12' | [...] | poured, strewn flour | |
| r ii 13'13' | [...] | [...] | |
| r ii 14'14' | [...] | [...] | |
| r ii 15'15' | [...] | flour (deposited on) a door bolt | |
| r ii 16'16' | [...] | ŠU<(...)>u | |
| r ii 17'17' | [...] | ŠU<(...)>u | |
| r ii 18'18' | [... tag]-ga | flour touched by water | |
| r ii 19'19' | [... nu-tag]-⸢ga⸣ | MIN<(qi₂-im)> me-e ⸢la?⸣ [...] | flour that is not touched by water |
| r ii 20'20' | [... tag]-⸢ga⸣ | ⸢x x⸣ [...] | flour infested by parasites |
| (rest of column missing) | |||
1See Civil Biggs FS, 28.
2See Stol RlA 7, 323.
Edition by Jeremie Peterson.