| Line | Text original | Text translated |
|---|---|---|
| o. 1 | 0.0.1 5 sila₃ še.lu₂sar | 15 qa (15 or 7.5 l) of coriander; |
| o. 2 | 0.0.1 5 sila₃ sa₃-mi-du | 15 qa (15 or 7.5 l) of fine flour; |
| o. 3 | 2 sila₃ ḫa-za-nu | 2 qa (2 or 1 l) of ḫazannum-plant; |
| o. 4 | 2 sila₃ ka-mu-nu | 2 qa (2 or 1 l) of cumin; |
| o. 5 | 2 sila₃ zi-bu-u₂ | 2 qa (2 or 1 l) of black cumin; |
| r. 1 | 1/2 sila₃ kar₃-šumsar | 1/2 qa (1/2 or 1/4 l) of leek. |
| r. 2 | e-ri-iš-ti ma-za-aš-ti | Needs of the service of |
| r. 3 | lu₂i₃.sur[glossary=ṣāḫitum] | the oil presser[glossary=ṣāḫitum]. |
| u.e. 1 | (Date.) |
ARM 23 371
Commentary
This text provides an interesting list of condiments and aromatic substances needed by the oil miller. For the oil production in Mari, see Dossier A.1.1.21. For the production of scented oil, see Dossier A.4.01.
Bibliography
- Dossin 1984 = Dossin, Georges; Parrot, André (1984): Archives administratives de Mari 1. Archives royales de Mari 23. Paris: Recherche sur les civilisations.