Romanian-ckbk-art - 1/25/04
਀ഊ"A Translation of a 17th Century Romanian Cookbook" by Lord Petru cel paros Voda.
਀ഊThis is the translation of a seventeenth century Romanian cookbook, entitled "The Book where I write dishes of fish, crayfish, oysters, snails, vegetables, salads and other dishes for fast and non-fast days. In their serving order."
਀ഊNOTE: See also the files: fd-Hungary-msg, fd-East-Eur-msg, vegetables-msg, fish-msg, salads-msg, exotic-meats-msg, wine-msg, East-Eur-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ
਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀⸀ഊ
਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ
਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous
਀猀琀攀昀愀渀䀀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊA Translation of a 17th Century Romanian Cookbook
਀戀礀 䰀漀爀搀 倀攀琀爀甀 挀攀氀 瀀愀爀漀猀 嘀漀搀愀ഊ
਀吀愀戀氀攀 漀昀 䌀漀渀琀攀渀琀猀㨀ഊ
਀䤀渀琀爀漀搀甀挀琀漀爀礀 一漀琀攀猀ഊ
਀刀攀挀椀瀀攀猀 昀漀爀 䘀椀猀栀㨀 ഊ
਀㄀⤀ 䌀愀爀瀀ഊ2) Pike and Perch
਀㌀⤀ 吀攀渀挀栀ഊ4) Crucian and Dace
਀㔀⤀ 吀爀漀甀琀 愀渀搀 䠀甀挀欀ഊ6) Sturgeon and Sterlet
਀㜀⤀ 伀琀栀攀爀 搀椀猀栀Ⰰ 琀漀 挀漀漀欀 琀栀攀椀爀 昀愀琀 愀渀搀 琀栀攀椀爀 爀漀攀ഊ8) Pie of caviar of sturgeon
਀㤀⤀ 匀琀攀爀氀攀琀ഊ10) Crayfish
਀㄀㄀⤀ 伀礀猀琀攀爀猀ഊ12) Snails
਀㄀㌀⤀ 䠀漀瀀猀ഊ
਀刀攀挀椀瀀攀猀 昀漀爀 瘀攀最攀琀愀戀氀攀猀ഊ
਀㄀㐀⤀ 䔀最最瀀氀愀渀琀ഊ15) Gourd
਀㄀㘀⤀ 䄀爀琀椀挀栀漀欀攀ഊ17) Monk turnips
਀ഊRecipes for Meat
਀ഊ18) Veal
਀㄀㤀⤀ 䌀漀眀 漀爀 伀砀ഊ20) Sheep
਀㈀㄀⤀ 刀愀戀戀椀琀ഊ22) Young doves
਀㈀㌀⤀ 䌀愀瀀漀渀猀Ⰰ 栀攀渀猀Ⰰ 挀栀椀挀欀攀渀猀Ⰰ 搀漀瘀攀猀ഊ24) Egg dishes
਀ഊ25) Puddings, leftover dishes with eggs [see note]
਀㈀㘀⤀ 䐀爀椀攀搀 愀渀搀 昀爀攀猀栀 昀爀甀椀琀猀ഊ27) Sauces
਀㈀㠀⤀ 匀愀氀愀搀猀ഊ29) Pork, tongue, sausages, head of pork
਀ഊ30) Wines, fine and ordinary
਀㌀㄀⤀ 䌀漀爀搀椀愀氀猀ഊ32) Coloured cordials
਀ഊ33) Preserves
਀㌀㐀⤀ 䐀攀猀猀攀爀琀猀ഊ
਀㌀㔀⤀ 䘀爀愀最爀愀渀琀 爀漀猀攀 眀愀琀攀爀ഊ
਀㌀㘀⤀ 圀爀椀琀椀渀最 䤀渀欀ഊ37) Washing Silverware and pots
਀㌀㠀⤀ 䌀氀攀愀渀椀渀最 爀甀猀琀礀 眀攀愀瀀漀渀猀ഊ39) Caring for weapons to prevent rust
਀㐀　⤀ 䜀甀渀瀀漀眀搀攀爀ഊ
਀ഊIntroductory Notes
਀ഊThis is the translation of a seventeenth century Romanian cookbook, entitled "The Book where I write dishes of fish, crayfish, oysters, snails, vegetables, salads and other dishes for fast and non-fast days. In their serving order." The manuscript, originally written in Slavonic script, was translated to the modern roman alphabet by Ioana Constantinescu and published in a book called "O lume intr-o carte de bucate: Manuscris din epoca brancoveneasca" by the Romanian Cultural Foundation Editions (ISBN 9735770903). The translation made for the second half of this book, while the first half was an introductory study by Matei Cazaccu. This study was also published in English under the title "The Story of Romanian Gastronomy" but alas, the recipes themselves were not included. 
਀ഊAs a re-enactor, I have long been interested in the medieval Romanian principalities. The absence of cookbooks from the era, not only in Romania, but in other parts of Eastern Europe, has been an hindrance to the re-enactment community as a whole. This translation, however imperfect (as Romanian is not a language I master very well) aims at correcting to a small extent this situation. Therefore feel free to copy this text, circulate it, to add corrections if necessary, as long as credit is given where credit is due. 
਀ഊI have to acknowledge the important contribution of Elena Cartaleanu, who did a thorough revision of my sometimes clumsy translation, and added quite a few useful notes regarding traditional Romanian cookery. I have left her detailed explanation of more obscure terms in brackets in the text.
਀ഊA few notes concerning the translation:
਀ഊI have not always translated the names of the original measures. Rather, I prefer to include here a table of metric equivalents. 
਀ഊDram: a measure of weight equivalent to 3 grams, or, more commonly, a measure of volume roughly equivalent to 3.5 ml. 
਀ഊOca: a volume measure, it may be the equivalent of a bottle. Probably around 750 ml. 
਀ഊVadra (plural vedre): A quantity probably equivalent to a gallon or bucket. There are about 20 vedre in a barrel of wine. 
਀ഊLitra: a measure of volume, either 1/2 pint or 350 ml (prob. around 400 ml)
਀ ㄀⤀ 䌀愀爀瀀ഊ
਀䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 昀漀甀爀 瀀愀爀琀猀 漀爀 洀漀爀攀Ⰰ 愀猀 礀漀甀 氀椀欀攀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀 氀椀琀琀氀攀 挀氀漀瘀攀Ⰰ 挀栀漀瀀瀀攀搀 昀爀愀最爀愀渀琀 栀攀爀戀猀 愀渀搀 愀渀 漀渀椀漀渀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 愀渀搀 琀栀攀渀 戀漀椀氀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 氀椀琀琀氀攀 ⠀猀漀昀琀⤀ 挀爀甀洀戀猀 漀昀 戀爀攀愀搀 愀渀搀 挀愀瀀攀爀猀Ⰰ 愀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 渀甀琀洀攀最Ⰰ 椀昀 礀漀甀 猀攀爀瘀攀 椀琀 愀猀 愀 猀琀攀眀Ⰰ 猀攀爀瘀攀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 昀爀椀攀搀 戀爀攀愀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀Ⰰ 愀猀 洀愀渀礀 愀猀 眀椀氀氀 昀椀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀氀漀瘀攀猀Ⰰ 漀爀愀渀最攀 猀欀椀渀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 漀渀椀漀渀猀Ⰰ 眀愀琀攀爀 愀猀 渀攀攀搀攀搀 愀渀搀 愀 氀椀琀琀氀攀 瘀攀爀樀甀椀挀攀 漀爀 瘀椀渀攀最愀爀Ⰰ 愀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 愀猀 礀漀甀 瀀氀攀愀猀攀⸀ 吀栀攀渀 昀爀礀 漀爀 爀漀愀猀琀 漀渀 琀栀攀 最爀椀氀氀 愀渀搀 琀栀攀渀 瀀氀愀挀攀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 猀愀氀琀Ⰰ 愀 氀椀琀琀氀攀 挀氀漀瘀攀Ⰰ 猀欀椀渀猀 漀昀 漀爀愀渀最攀 愀渀搀 漀琀栀攀爀 猀瀀椀挀攀猀Ⰰ 戀爀攀愀搀 挀爀甀洀戀猀 愀渀搀 愀 眀栀漀氀攀 漀渀椀漀渀Ⰰ 瘀攀爀樀甀椀挀攀Ⰰ 漀爀 瘀椀渀攀最愀爀 愀渀搀 眀愀琀攀爀Ⰰ 挀愀瀀攀爀猀 漀爀 最漀漀猀攀戀攀爀爀礀Ⰰ 愀渀搀 戀漀椀氀⸀ 圀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 爀攀洀漀瘀攀 琀栀攀 漀渀椀漀渀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀攀猀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀猀 礀漀甀 瀀氀攀愀猀攀 愀渀搀 瀀氀愀挀攀 椀渀 琀栀攀 昀爀礀椀渀最 瀀愀渀 漀爀 挀愀甀氀搀爀漀渀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 愀 氀椀琀琀氀攀 猀愀氀琀Ⰰ 挀甀琀 洀甀猀栀爀漀漀洀猀Ⰰ 椀昀 椀琀✀猀 猀攀愀猀漀渀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 猀瀀椀挀攀猀Ⰰ 愀 氀椀琀琀氀攀 眀愀琀攀爀Ⰰ 瘀椀渀攀最愀爀 愀渀搀 琀栀攀渀 戀漀椀氀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 栀愀猀 爀攀搀甀挀攀搀 戀礀 栀愀氀昀Ⰰ 愀搀搀 愀 氀椀琀琀氀攀 挀愀瀀攀爀猀 愀渀搀 挀甀爀爀愀渀琀猀 愀渀搀 猀琀漀瀀 戀漀椀氀椀渀最⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀Ⰰ 愀昀琀攀爀 椀琀 栀愀猀 戀攀攀渀 瀀爀攀瀀愀爀攀搀 愀渀搀 瀀氀愀挀攀搀 椀渀 琀栀攀 挀愀甀氀搀爀漀渀 漀爀 漀爀 漀琀栀攀爀 瘀攀猀猀攀氀Ⰰ 猀瀀爀椀渀欀氀攀 猀漀洀攀 猀愀氀琀 愀戀漀瘀攀Ⰰ 漀爀愀渀最攀 猀欀椀渀猀Ⰰ 愀渀搀 挀氀漀瘀攀猀Ⰰ 愀渀搀 愀搀搀 愀 猀氀椀挀攀搀 漀渀椀漀渀Ⰰ 眀愀爀洀 瘀椀渀攀最愀爀 愀渀搀 挀漀瘀攀爀 眀攀氀氀⸀ 吀栀攀渀Ⰰ 氀攀琀 猀琀愀渀搀 琀漀 洀愀爀椀渀愀琀攀 愀戀漀甀琀 愀渀 栀漀甀爀 漀爀 洀漀爀攀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 礀漀甀 眀愀渀琀 琀漀 挀漀漀欀Ⰰ 愀搀搀 椀渀 琀栀攀 瀀漀琀 眀栀椀琀攀 眀椀渀攀 ⠀栀愀氀昀 愀渀 漀挀愀⤀ 漀爀 洀漀爀攀 ⴀ 搀攀瀀攀渀搀椀渀最 漀渀 琀栀攀 猀椀稀攀 漀昀 琀栀攀 昀椀猀栀 ⠀氀椀琀⸀㨀 愀猀 氀愀爀最攀 愀猀 琀栀攀 昀椀猀栀 眀椀氀氀 戀攀⤀ ⸀ 圀栀攀渀 琀栀攀 眀椀渀攀 戀攀最椀渀猀 琀漀 戀漀椀氀 栀愀爀搀Ⰰ 琀愀欀攀 漀甀琀 琀栀攀 洀漀爀猀攀氀猀 漀昀 昀椀猀栀 昀爀漀洀 琀栀攀 洀愀爀椀渀愀搀攀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀 眀椀琀栀 琀栀攀 戀漀椀氀椀渀最 眀椀渀攀Ⰰ 愀搀搀椀渀最 猀愀氀琀 愀猀 渀攀攀搀攀搀Ⰰ 漀椀氀Ⰰ 漀渀攀 昀甀氀氀 昀氀愀猀欀 漀爀 洀漀爀攀Ⰰ 戀爀攀愀搀 挀爀甀洀戀猀 愀渀搀 愀 栀愀渀搀昀甀氀 漀昀 挀愀瀀攀爀猀Ⰰ 愀渀搀 愀渀漀琀栀攀爀 漀昀 挀甀爀爀愀渀琀猀Ⰰ 愀渀搀 戀漀椀氀 攀瘀攀爀礀琀栀椀渀最Ⰰ 猀琀椀爀爀椀渀最 猀漀洀攀琀椀洀攀猀 琀栀攀 氀椀焀甀椀搀 椀渀 漀爀搀攀爀 琀漀 洀椀砀 眀攀氀氀Ⰰ 戀攀椀渀最 挀愀甀琀椀漀甀猀 渀漀琀 琀漀 戀爀攀愀欀 琀栀攀 洀漀爀猀攀氀猀㬀 琀栀攀渀Ⰰ 愀昀琀攀爀 椀琀 栀愀猀 挀漀漀欀攀搀Ⰰ 最攀渀琀氀礀 琀愀欀攀 琀栀攀 洀漀爀猀攀氀猀 漀甀琀 愀渀搀 氀愀礀 琀栀攀洀 椀渀 愀 瀀氀愀琀攀 愀渀搀 瀀漀甀爀 琀栀攀 樀甀椀挀攀 漀瘀攀爀Ⰰ 愀搀搀椀渀最 愀 氀椀琀琀氀攀 最爀漀甀渀搀 渀甀琀洀攀最⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 眀愀猀栀 椀琀 眀攀氀氀 愀渀搀 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀猀 礀漀甀 瀀氀攀愀猀攀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀 愀渀搀 最爀漀甀渀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 愀渀搀 猀琀椀爀 眀攀氀氀Ⰰ 洀椀砀椀渀最 眀攀氀氀⸀ 吀栀攀渀 氀攀愀瘀攀 琀栀攀 洀漀爀猀攀氀猀 漀昀 昀椀猀栀 琀漀 洀愀爀椀渀愀琀攀 愀戀漀甀琀 ㈀ 栀漀甀爀猀Ⰰ 愀渀搀 愀昀琀攀爀 ㈀ 栀漀甀爀猀 琀愀欀攀 漀甀琀 愀渀搀 瀀甀琀 漀渀 琀栀攀 最爀椀氀氀 琀漀 昀爀礀 漀渀 愀 最攀渀琀氀攀 昀椀爀攀Ⰰ 挀漀愀琀椀渀最 椀琀 眀椀琀栀 琀栀愀琀 猀愀甀挀攀 愀渀搀 琀甀爀渀椀渀最 椀琀 攀瘀攀爀礀 渀漀眀 愀渀搀 琀栀攀渀Ⰰ 琀漀 爀漀愀猀琀 椀琀 漀渀 戀漀琀栀 猀椀搀攀猀㬀 愀渀搀 愀昀琀攀爀 爀漀愀猀琀椀渀最Ⰰ 瀀甀琀 琀栀攀洀 漀渀 瀀氀愀琀攀猀Ⰰ 愀渀搀 栀攀愀琀 眀攀氀氀 琀栀攀 猀愀甀挀攀 愀渀搀 瀀漀甀爀 漀瘀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 ㌀ⴀ㐀 昀椀渀最攀爀猀 眀椀搀攀Ⰰ 琀栀攀渀 猀瀀爀椀渀欀氀攀 眀椀琀栀 猀愀氀琀 愀渀搀 眀椀琀栀 瀀漀眀搀攀爀攀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 愀渀搀 氀攀琀 猀琀愀渀搀 愀 氀椀琀琀氀攀Ⰰ 甀渀琀椀氀 椀琀 洀愀爀椀渀愀琀攀猀 愀渀搀 琀栀攀渀 昀爀礀⸀ 吀栀攀渀 瀀甀琀 漀渀 愀 瀀氀愀琀攀Ⰰ 瀀漀甀爀 漀瘀攀爀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 漀椀氀 眀椀琀栀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 眀椀琀栀 最爀漀甀渀搀 瀀攀瀀瀀攀爀Ⰰ 眀愀爀洀 漀爀 挀漀氀搀Ⰰ 愀猀 礀漀甀 瀀氀攀愀猀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀 愀渀搀 挀甀琀 椀琀Ⰰ 瀀氀愀挀攀 椀琀 椀渀 琀栀攀 瀀漀琀 琀栀攀渀 愀搀搀 搀爀礀 瀀爀甀渀攀猀 椀昀 礀漀甀 瀀氀攀愀猀攀Ⰰ 漀爀 渀甀琀猀 愀渀搀 搀爀礀 ⠀猀漀甀爀⤀ 挀栀攀爀爀椀攀猀Ⰰ 漀渀椀漀渀 挀栀漀瀀瀀攀搀 猀洀愀氀氀 愀渀搀 昀爀椀攀搀Ⰰ 眀栀椀琀攀 眀椀渀攀 愀渀搀 瘀攀爀樀甀椀挀攀 漀爀 瘀椀渀攀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 攀渀漀甀最栀 猀愀氀琀 愀渀搀 愀 氀椀琀琀氀攀 眀愀琀攀爀 挀漀氀漀甀爀攀搀 眀椀琀栀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀 愀渀搀 挀甀琀 椀渀 猀洀愀氀氀 洀漀爀猀攀氀猀Ⰰ 愀搀搀 猀漀洀攀 猀愀氀琀 愀渀搀 氀攀琀 猀琀愀渀搀⸀ 吀栀攀渀 愀搀搀 椀渀 琀栀攀 瀀漀琀 眀椀渀攀Ⰰ 猀甀最愀爀Ⰰ 瘀椀渀攀最愀爀Ⰰ 椀渀 琀栀攀 瀀爀漀瀀漀爀琀椀漀渀㨀 昀漀爀 攀愀挀栀 栀愀氀昀ⴀ瀀椀渀琀 漀昀 眀椀渀攀 愀搀搀 ㌀㈀ 搀爀愀洀 漀昀 猀甀最愀爀 愀渀搀 ㄀㘀 搀爀愀洀 漀昀 瘀椀渀攀最愀爀 愀渀搀 猀愀氀琀 攀渀漀甀最栀Ⰰ 琀栀攀渀 戀漀椀氀⸀ 圀栀攀渀 椀琀 戀漀椀氀猀 栀愀爀搀 瀀甀琀 琀栀攀 洀漀爀猀攀氀猀 漀昀 瀀椀欀攀 椀渀 琀栀攀 挀愀甀氀搀爀漀渀Ⰰ 眀攀氀氀 眀愀猀栀攀搀⸀ 䄀渀搀 眀栀椀氀攀 琀栀漀猀攀 戀漀椀氀Ⰰ 琀甀爀渀 琀栀攀 洀漀爀猀攀氀猀 椀渀 琀栀攀 眀椀渀攀 渀漀眀 愀渀搀 琀栀攀渀Ⰰ 愀渀搀 愀昀琀攀爀 椀琀 栀愀猀 戀漀椀氀攀搀 昀漀爀 愀 眀栀椀氀攀 愀搀搀 漀椀氀Ⰰ 挀栀漀瀀瀀攀搀 愀渀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 猀愀瘀漀爀礀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 渀甀琀洀攀最Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀氀漀瘀攀猀 愀渀搀 愀氀氀 眀攀氀氀 最爀漀甀渀搀Ⰰ 愀渀搀 琀栀攀渀 戀漀椀氀Ⰰ 爀攀琀甀爀渀椀渀最 琀栀攀 昀椀猀栀攀猀 愀琀 琀椀洀攀Ⰰ 愀渀搀 洀椀砀椀渀最 琀栀攀 猀瀀椀挀攀猀⸀ 䄀渀搀 戀漀椀氀 甀渀琀椀氀 琀栀攀 樀甀椀挀攀 栀愀猀 琀栀椀挀欀攀渀攀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀 眀栀漀氀攀Ⰰ 愀昀琀攀爀眀愀爀搀猀 戀漀椀氀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 栀愀猀 戀漀椀氀攀搀Ⰰ 琀愀欀攀 椀琀 漀甀琀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 猀挀愀氀攀猀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 漀瘀攀爀 瀀愀爀猀氀攀礀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 漀椀氀 愀渀搀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 眀攀氀氀 戀漀椀氀攀搀 琀漀最攀琀栀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 瀀椀欀攀Ⰰ 猀欀椀渀 眀攀氀氀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 最甀琀 琀栀爀漀甀最栀 琀栀攀 洀漀甀琀栀 眀椀琀栀漀甀琀 戀爀攀愀欀椀渀最 琀栀攀 最愀氀氀戀氀愀搀搀攀爀⸀ 吀栀攀渀 昀椀氀氀 眀椀琀栀 愀 猀琀甀昀昀椀渀最 洀愀搀攀 漀昀 挀爀甀猀栀攀搀 渀甀琀猀 漀爀 愀氀洀漀渀搀猀Ⰰ 戀爀攀愀搀挀爀甀洀戀猀Ⰰ 猀瀀氀攀攀渀 挀栀漀瀀瀀攀搀 昀椀渀攀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀愀氀琀Ⰰ 挀甀爀爀愀渀琀猀 愀渀搀 愀 氀椀琀琀氀攀 漀椀氀Ⰰ 洀椀砀椀渀最 眀攀氀氀Ⰰ 愀渀搀 猀琀甀昀昀⸀ 吀栀攀渀 琀甀爀渀 椀渀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 挀氀漀瘀攀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 愀渀搀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀 愀渀搀 愀 氀椀琀琀氀攀 猀甀最愀爀Ⰰ 愀渀搀 瀀甀琀 漀渀 琀栀攀 最爀椀氀氀 琀漀 昀爀礀Ⰰ 琀甀爀渀椀渀最 漀昀琀攀渀 愀渀搀 挀漀瘀攀爀椀渀最 眀椀琀栀 琀栀愀琀 漀椀氀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 戀爀椀渀最 琀漀 琀栀攀 琀愀戀氀攀Ⰰ 愀搀搀 琀栀椀猀 猀愀甀挀攀 漀瘀攀爀Ⰰ 眀愀爀洀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 瀀椀欀攀Ⰰ 挀甀琀 椀渀 昀椀渀最攀爀猀 眀椀搀琀栀猀Ⰰ 琀栀攀渀 猀瀀爀椀渀欀氀攀 琀栀攀 洀漀爀猀攀氀猀 眀椀琀栀 猀愀氀琀 愀渀搀 氀攀琀 猀琀愀渀搀 ㈀ 栀漀甀爀猀Ⰰ 琀栀攀渀 猀栀愀欀攀 漀昀昀 琀栀攀 猀愀氀琀 愀渀搀 琀甀爀渀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀⸀ 䄀渀搀 愀昀琀攀爀 礀漀甀 昀爀礀 椀琀Ⰰ 氀愀礀 椀渀 琀栀攀 瀀漀琀 愀渀搀 愀搀搀 漀瘀攀爀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 最漀漀搀 瘀椀渀攀最愀爀Ⰰ 猀甀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀愀昀昀爀漀渀 愀渀搀 挀甀爀爀愀渀琀猀Ⰰ 戀漀椀氀椀渀最 椀琀 眀攀氀氀 昀椀爀猀琀Ⰰ 椀渀 琀栀攀 瀀漀琀Ⰰ 愀渀搀 挀漀瘀攀爀 琀漀 猀琀愀渀搀 昀漀爀 愀渀 栀漀甀爀 愀渀搀 洀漀爀攀 漀渀 栀漀琀 愀猀栀攀猀Ⰰ 愀渀搀 椀渀 琀栀攀 瘀椀渀攀最愀爀 猀漀愀欀攀搀Ⰰ 愀渀搀 琀栀甀猀 礀漀甀 瀀爀攀瀀愀爀攀 昀漀爀 琀栀攀 琀愀戀氀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀 愀渀搀 洀愀欀攀 愀猀 愀戀漀瘀攀Ⰰ 琀栀攀渀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 愀搀搀 漀瘀攀爀 椀琀 椀渀 琀栀攀 瀀漀琀 眀栀攀爀攀 礀漀甀 昀爀椀攀搀 椀琀 渀甀琀洀攀最Ⰰ 挀氀漀瘀攀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 挀爀甀猀栀攀搀 甀洀戀爀攀氀氀愀 渀甀琀猀 昀漀爀 ㈀㐀 搀爀愀洀Ⰰ 眀栀漀氀攀 瀀椀猀琀愀挀栀椀漀猀 ㈀㐀 搀爀愀洀Ⰰ 眀愀琀攀爀 愀猀 渀攀挀攀猀猀愀爀礀 愀渀搀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 洀椀砀椀渀最 愀渀搀 琀甀爀渀椀渀最 猀漀 琀栀愀琀 椀琀 搀漀攀猀渀✀琀 戀爀攀愀欀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 愀搀搀 漀瘀攀爀 挀椀渀渀愀洀漀渀 愀渀搀 猀甀最愀爀⸀ 䈀甀琀 眀栀攀渀 礀漀甀 昀爀礀 琀栀攀 昀椀猀栀攀猀Ⰰ 瀀甀琀 攀渀漀甀最栀 漀椀氀Ⰰ 猀漀 琀栀愀琀Ⰰ 眀栀攀渀 礀漀甀 愀搀搀 琀栀攀 琀栀椀渀最猀 愀戀漀瘀攀 洀攀渀琀椀漀渀攀搀Ⰰ 琀栀攀 瀀漀琀 眀漀甀氀搀 挀漀渀琀愀椀渀 愀戀漀甀琀 ㄀⼀㈀ 愀 昀氀愀猀欀 漀昀 漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䈀漀椀氀 瀀椀欀攀 眀椀琀栀 最爀攀攀渀 瀀攀愀猀 漀爀 戀攀愀渀猀Ⰰ 眀椀琀栀 眀愀琀攀爀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 猀愀氀琀Ⰰ 氀攀洀漀渀 樀甀椀挀攀 椀昀 礀漀甀 氀椀欀攀 椀琀 猀漀甀爀Ⰰ 愀渀搀Ⰰ 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀㈀⤀ 倀椀欀攀 愀渀搀 倀攀爀挀栀ഊ
਀䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 眀愀琀攀爀Ⰰ 氀攀洀漀渀 樀甀椀挀攀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 搀爀椀攀搀 ⠀猀漀甀爀⤀ 挀栀攀爀爀椀攀猀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 戀漀椀氀⸀ 䤀渀 愀渀漀琀栀攀爀 眀愀礀Ⰰ 椀渀 瀀氀愀挀攀 漀昀 挀栀攀爀爀椀攀猀 愀搀搀 最漀漀猀攀戀攀爀爀椀攀猀 漀爀 甀渀爀椀瀀攀 最爀愀瀀攀猀Ⰰ 眀栀漀氀攀Ⰰ 愀渀搀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 琀栀攀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 琀漀 洀愀欀攀 愀 琀栀椀挀欀攀爀 樀甀椀挀攀Ⰰ 愀搀搀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀 漀爀 渀甀琀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 愀猀 礀漀甀 瀀氀攀愀猀攀⸀ 吀栀攀渀 昀爀礀 椀琀 愀渀搀Ⰰ 愀昀琀攀爀 椀琀 椀猀 昀爀椀攀搀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 猀漀洀攀 眀愀琀攀爀 琀漀 挀漀瘀攀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 挀栀漀瀀瀀攀搀 愀渀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 最漀漀猀攀戀攀爀爀椀攀猀 漀爀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀昀琀攀爀 琀栀攀 猀攀愀猀漀渀Ⰰ 愀渀搀 戀漀椀氀 眀攀氀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀椀渀最 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀 愀渀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 戀礀 愀 昀椀渀最攀爀 漀爀 琀眀漀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀愀氀琀 愀渀搀 猀愀昀昀爀漀渀Ⰰ 愀 氀椀琀琀氀攀 眀椀渀攀 漀爀 瘀攀爀樀甀椀挀攀Ⰰ 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀渀搀 戀漀椀氀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 昀爀礀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀 瀀甀琀 愀氀氀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 攀渀漀甀最栀 眀愀琀攀爀Ⰰ 愀 氀椀琀琀氀攀 眀栀椀琀攀 眀椀渀攀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 最爀漀甀渀搀 栀攀爀戀猀 愀渀搀 搀爀椀攀搀 挀栀攀爀爀椀攀猀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 瀀愀爀猀氀攀礀 愀渀搀 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀 琀漀 昀爀礀 眀椀琀栀 漀椀氀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 礀漀甀 瀀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 愀搀搀 椀琀Ⰰ 挀甀琀 椀渀 氀愀爀最攀 洀漀爀猀攀氀猀Ⰰ 愀搀搀椀渀最 ㈀ 昀氀愀猀欀猀 漀昀 眀栀椀琀攀 眀椀渀攀 愀渀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀Ⰰ 猀瀀椀挀攀猀 漀昀 愀氀氀 欀椀渀搀猀Ⰰ 渀攀挀欀 漀昀 挀爀愀礀昀椀猀栀Ⰰ 挀愀瀀攀爀猀Ⰰ 最爀漀甀渀搀 甀洀戀爀攀氀氀愀 渀甀琀猀Ⰰ 愀氀氀 琀栀攀猀攀 洀椀砀攀搀Ⰰ 瀀爀漀瀀攀爀氀礀 瀀爀攀猀猀攀搀 眀椀琀栀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 愀渀搀 猀攀爀瘀攀 漀渀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀 昀爀椀攀搀 椀渀 漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䤀琀 挀愀渀 戀攀 愀氀猀漀 洀愀搀攀 戀礀 猀琀攀眀椀渀最 椀渀 眀椀渀攀 愀渀搀 漀椀氀Ⰰ 眀椀琀栀 挀氀漀瘀攀 愀渀搀 瀀攀瀀瀀攀爀 愀渀搀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 渀攀挀欀 漀昀 挀爀愀礀昀椀猀栀Ⰰ 眀栀漀氀攀 甀洀戀爀攀氀氀愀 渀甀琀猀 愀渀搀 漀礀猀琀攀爀猀Ⰰ 椀昀 礀漀甀 栀愀瘀攀 琀栀攀洀Ⰰ 愀渀搀 猀琀漀瀀 戀漀椀氀椀渀最⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 昀爀礀Ⰰ 愀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 氀愀礀 眀椀琀栀 漀爀搀攀爀 椀渀 琀栀攀 瀀漀琀Ⰰ 琀栀攀渀 愀搀搀 猀漀洀攀 漀椀氀 琀漀 琀栀攀 漀椀氀 琀栀攀 昀椀猀栀 眀愀猀 昀爀椀攀搀 椀渀Ⰰ 愀氀猀漀 最漀漀搀 瘀椀渀攀最愀爀Ⰰ 爀漀猀攀洀愀爀礀Ⰰ 洀愀爀樀漀爀愀洀 漀爀 猀愀瘀漀爀礀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 猀愀氀琀Ⰰ 愀 氀椀琀琀氀攀 挀氀漀瘀攀Ⰰ 愀渀搀 戀漀椀氀 愀 氀椀琀琀氀攀 愀氀氀 琀漀最攀琀栀攀爀Ⰰ 愀渀搀 琀栀攀渀 猀攀爀瘀攀 琀栀攀 猀愀甀挀攀 漀瘀攀爀 琀栀攀 昀椀猀栀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䤀琀 挀愀渀 愀氀猀漀 戀攀 猀攀爀瘀攀搀 昀爀椀攀搀Ⰰ 猀瀀爀椀渀欀氀椀渀最 琀栀攀 昀椀猀栀 眀椀琀栀 猀瀀椀挀攀猀Ⰰ 眀椀琀栀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 戀椀琀琀攀爀 漀爀愀渀最攀 樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 漀椀氀 愀渀搀 猀愀氀琀Ⰰ 瀀漀甀爀 漀瘀攀爀 眀愀爀洀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀 愀渀搀Ⰰ 椀昀 猀洀愀氀氀Ⰰ 搀漀渀✀琀 挀甀琀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 眀栀椀琀攀 眀椀渀攀Ⰰ 眀愀琀攀爀Ⰰ 猀愀氀琀Ⰰ 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 猀瀀椀挀攀猀 愀渀搀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 戀漀椀氀 愀 氀漀琀 眀椀琀栀 愀 氀椀琀琀氀攀 樀甀椀挀攀 爀愀琀栀攀爀 琀栀愀渀 愀 氀漀琀Ⰰ 愀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 瀀攀愀猀 漀爀 最爀攀攀渀 戀攀愀渀猀 挀氀攀愀渀攀搀 漀昀 琀栀攀 瀀漀搀猀 愀渀搀 戀漀椀氀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀 琀愀欀攀 昀椀猀栀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 琀栀攀猀攀 最爀攀攀渀 瀀攀愀猀Ⰰ 漀椀氀Ⰰ 眀愀琀攀爀 愀渀搀 愀 氀椀琀琀氀攀 眀椀渀攀Ⰰ 猀愀氀琀Ⰰ 挀栀漀瀀瀀攀搀 愀渀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 猀瀀椀挀攀猀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀⸀ഊ
਀㌀⤀ 吀愀欀攀 愀 氀愀爀最攀 琀攀渀挀栀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 最甀琀猀 琀栀爀漀甀最栀 琀栀攀 攀愀爀猀 愀渀搀 挀氀攀愀渀 眀攀氀氀⸀ 琀栀攀渀 昀椀氀氀 眀椀琀栀 愀 猀琀甀昀昀椀渀最 洀愀搀攀 漀昀 最爀漀甀渀搀 渀甀琀猀Ⰰ 戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 漀昀 椀琀猀 椀渀渀愀爀搀猀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀 氀椀琀琀氀攀 漀椀氀Ⰰ 挀甀爀爀愀渀琀猀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀 愀昀琀攀爀 猀琀甀昀昀椀渀最Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 眀愀琀攀爀 愀渀搀 眀栀椀琀攀 眀椀渀攀Ⰰ 氀攀洀漀渀 樀甀椀挀攀Ⰰ 攀渀漀甀最栀 琀漀 挀漀瘀攀爀 戀礀 洀漀爀攀 琀栀愀渀 漀渀攀 昀椀渀最攀爀Ⰰ 猀愀氀琀 愀渀搀 猀瀀椀挀攀猀 愀渀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 愀渀搀 椀渀 猀瀀爀椀渀最 漀爀 猀甀洀洀攀爀Ⰰ 愀搀搀 最漀漀猀攀戀攀爀爀椀攀猀 漀爀 瘀攀爀樀甀椀挀攀Ⰰ 愀渀搀 椀渀 琀栀攀 昀愀氀氀 漀爀 眀椀渀琀攀爀 搀爀礀 挀栀攀爀爀椀攀猀Ⰰ 愀渀搀 戀漀椀氀 攀椀琀栀攀爀 椀渀 愀渀 漀瘀攀渀 漀爀 椀渀 愀 挀愀猀猀攀爀漀氀攀Ⰰ 漀爀 琀漀 琀栀攀 昀椀爀攀 椀渀 愀 瀀漀琀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀 愀猀 愀戀漀瘀攀Ⰰ 昀椀氀氀 椀琀 眀椀琀栀 琀栀椀猀 猀愀洀攀 猀琀甀昀昀椀渀最 愀渀搀 琀椀攀 眀椀琀栀 愀 琀栀椀渀 猀琀爀椀渀最Ⰰ 渀漀琀 琀漀 氀攀琀 琀栀攀 猀琀甀昀昀椀渀最 最攀琀 漀甀琀⸀ 吀栀攀渀 爀漀氀氀 椀渀 漀椀氀Ⰰ 猀甀最愀爀Ⰰ 瘀椀渀攀最愀爀 漀爀 瘀攀爀樀甀椀挀攀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 瀀甀琀 琀漀 最爀椀氀氀 愀渀搀 昀爀礀Ⰰ 琀甀爀渀椀渀最 愀渀搀 漀昀琀攀渀 愀渀漀椀渀琀椀渀最 椀琀 眀椀琀栀 琀栀椀猀 猀愀甀挀攀Ⰰ 琀栀攀渀Ⰰ 眀栀攀渀 昀爀椀攀搀Ⰰ 甀渀琀椀攀 琀栀攀 猀琀爀椀渀最猀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 琀栀椀猀 猀愀甀挀攀 漀瘀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 猀愀氀琀 愀渀搀 氀攀琀 猀琀愀渀搀 愀 氀椀琀琀氀攀⸀ 吀栀攀渀 眀椀瀀攀 琀栀攀 猀愀氀琀 愀渀搀 昀爀礀 愀渀搀Ⰰ 愀昀琀攀爀 椀琀 椀猀 昀爀椀攀搀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 漀瘀攀爀 瘀椀渀攀最愀爀 漀爀 瘀攀樀甀椀挀攀Ⰰ 猀甀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀愀昀昀爀漀渀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 愀氀氀 眀攀氀氀 戀漀椀氀攀搀Ⰰ 愀渀搀 挀漀瘀攀爀 椀琀 眀椀琀栀 琀栀攀猀攀 愀渀搀 氀攀琀 猀琀愀渀搀 琀漀 洀愀爀椀渀愀琀攀 昀漀爀 ㈀ 栀漀甀爀猀⸀ 䈀甀琀 椀昀 礀漀甀 眀愀渀琀 琀漀 猀攀爀瘀攀 挀漀漀氀 椀琀 椀猀 眀攀氀氀Ⰰ 椀昀 渀漀琀Ⰰ 瀀甀琀 椀渀 愀 眀愀爀洀 瀀漀琀 琀漀 猀琀愀渀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀漀 洀愀欀攀 椀渀 愀渀漀琀栀攀爀 洀愀渀渀攀爀㨀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 瀀漀甀爀 漀瘀攀爀 猀漀甀爀 漀爀愀渀最攀 樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 猀愀氀琀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 琀攀渀挀栀Ⰰ 爀椀瀀Ⰰ 瀀甀氀氀 漀甀琀 琀栀攀 最甀琀 愀渀搀 琀攀攀琀栀Ⰰ 礀攀琀 搀漀 渀漀琀 猀挀爀愀琀挀栀Ⰰ 昀漀爀 琀攀攀琀栀 眀椀氀氀 洀愀欀攀 椀琀 戀椀琀琀攀爀 ⠀㼀⤀ 嬀挀漀洀瀀氀椀挀愀琀攀搀 瀀氀愀挀攀⸀  䴀漀猀琀 氀椀欀攀氀礀Ⰰ 琀栀攀 愀甀琀栀漀爀 洀攀愀渀猀 琀栀愀琀 漀渀氀礀 琀栀攀 琀攀攀琀栀Ⰰ 眀栀椀挀栀 洀愀欀攀 琀栀攀 昀椀猀栀 戀椀琀琀攀爀 ⠀漀氀搀 刀漀洀愀渀椀愀渀 挀漀漀欀椀渀最 猀甀瀀攀爀猀琀椀琀椀漀渀⤀Ⰰ 渀攀攀搀 琀漀 戀攀 瀀甀氀氀攀搀 漀甀琀Ⰰ 眀栀椀氀攀 琀栀攀 猀挀愀氀攀猀 挀愀渀 戀攀 氀攀昀琀 漀渀 琀栀攀 昀椀猀栀崀Ⰰ 愀渀搀 眀愀猀栀 眀攀氀氀⸀ 吀栀攀渀 椀昀 椀琀 椀猀 戀椀最Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀Ⰰ 椀昀 椀琀 椀猀 猀洀愀氀氀Ⰰ 瀀甀琀 椀琀 眀栀漀氀攀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 眀愀琀攀爀 愀渀搀 猀漀洀攀 瘀椀渀攀最愀爀 椀渀 攀焀甀愀氀 瀀爀漀瀀漀爀琀椀漀渀猀Ⰰ 愀渀搀 挀漀瘀攀爀 戀礀 洀漀爀攀 琀栀愀渀 愀 昀椀渀最攀爀Ⰰ 愀渀搀 猀愀氀琀 攀渀漀甀最栀Ⰰ 愀渀搀 戀漀椀氀 猀氀漀眀氀礀Ⰰ 猀氀漀眀氀礀Ⰰ 愀渀搀 眀栀攀渀 椀琀 昀漀愀洀猀Ⰰ 挀漀氀氀攀挀琀 愀氀氀 琀栀攀 昀漀愀洀Ⰰ 愀搀搀 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 猀琀漀瀀 戀漀椀氀椀渀最⸀ 䈀攀 挀愀爀攀昀甀氀 渀漀琀 琀漀 漀瘀攀爀 戀漀椀氀⸀ 吀栀攀渀Ⰰ 氀愀礀 椀渀 愀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 琀栀攀 樀甀椀挀攀 漀瘀攀爀Ⰰ 愀渀搀 氀攀愀瘀攀 椀琀 琀漀 洀愀欀攀 洀攀愀琀 樀攀氀氀礀Ⰰ 氀愀礀椀渀最 琀栀攀 瀀氀愀琀攀 猀漀 椀琀 搀漀攀猀渀✀琀 猀栀愀欀攀Ⰰ 猀漀 椀琀 昀椀砀攀猀 渀椀挀攀氀礀⸀ 䄀渀搀 愀昀琀攀爀 椀琀 昀椀砀攀猀Ⰰ 搀爀漀瀀 愀氀洀漀渀搀猀 椀渀 琀栀攀 洀椀搀搀氀攀Ⰰ 愀渀搀 漀瘀攀爀 琀栀攀 昀椀猀栀Ⰰ 愀猀 礀漀甀 瀀甀琀 琀栀攀 昀椀猀栀 樀攀氀氀礀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 匀椀氀瘀攀爀昀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 挀甀爀爀愀渀琀猀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 猀愀瘀漀爀礀 愀渀搀 漀琀栀攀爀 猀瀀椀挀攀猀Ⰰ 瘀攀爀樀甀椀挀攀Ⰰ 瘀椀渀攀最愀爀 愀渀搀 眀栀椀琀攀 眀椀渀攀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 漀椀氀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 ㈀ 昀氀愀猀欀猀 漀昀 漀椀氀Ⰰ 㔀　 搀爀愀洀 眀栀椀琀攀 眀椀渀攀Ⰰ ㄀⼀㈀ 漀挀愀 漀昀 眀愀琀攀爀Ⰰ ㈀㔀 搀爀愀洀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ ㈀㐀 搀爀愀洀 猀甀最愀爀Ⰰ 猀愀瘀漀爀礀 愀渀搀 漀琀栀攀爀 猀瀀椀挀攀猀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀 愀渀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀 椀琀 眀攀氀氀 挀漀瘀攀爀攀搀Ⰰ 猀漀 琀栀愀琀 椀琀 搀漀攀猀渀✀琀 戀爀攀愀琀栀攀Ⰰ 愀渀搀 洀愀欀攀 猀甀爀攀 渀漀琀 琀漀 漀瘀攀爀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀Ⰰ 瀀爀攀瀀愀爀攀 椀琀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀Ⰰ 漀椀氀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 猀愀昀昀爀漀渀Ⰰ 最漀漀猀攀戀攀爀爀椀攀猀 漀爀 甀渀爀椀瀀攀 最爀愀瀀攀猀 愀渀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 眀愀琀攀爀 琀漀 挀漀瘀攀爀 戀礀 愀 昀椀渀最攀爀 漀爀 琀眀漀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 挀氀漀瘀攀猀Ⰰ 渀甀琀洀攀最Ⰰ 搀爀椀攀搀 瀀氀甀洀猀 愀渀搀 挀栀攀爀爀椀攀猀Ⰰ 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 猀洀愀氀氀 愀渀搀 昀爀椀攀搀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀 愀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 椀琀Ⰰ 猀愀氀琀 愀渀搀 猀瀀爀椀渀欀氀攀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 最爀漀甀渀搀 昀椀渀攀氀礀⸀ 吀栀攀渀 昀爀礀Ⰰ 琀栀攀渀 戀漀椀氀 愀猀 愀戀漀瘀攀Ⰰ 愀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 戀漀椀氀攀搀Ⰰ 愀搀搀 瘀攀爀樀甀椀挀攀Ⰰ 愀 猀愀甀挀攀 洀愀搀攀 漀昀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀Ⰰ 戀爀攀愀搀 挀爀甀洀戀猀 愀渀搀 猀甀最愀爀 洀椀砀攀搀 眀椀琀栀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀⸀ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 琀愀欀攀 愀氀洀漀渀搀猀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ ⠀琀栀攀 焀甀愀渀琀椀琀礀⤀ 搀攀瀀攀渀搀椀渀最 漀渀 琀栀攀 猀椀稀攀 漀昀 琀栀攀 昀椀猀栀 愀渀搀 渀甀琀猀 眀攀氀氀 最爀漀甀渀搀⸀ 吀栀攀渀 愀搀搀 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀 愀渀搀 攀渀漀甀最栀 猀瀀椀挀攀猀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 眀愀琀攀爀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀⸀ഊ
਀㐀⤀ 䌀爀甀挀椀愀渀 愀渀搀 䐀愀挀攀ഊ
਀吀愀欀攀 昀椀猀栀 愀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 椀琀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 琀栀攀渀 愀搀搀 愀 氀椀琀琀氀攀 眀栀椀琀攀 眀椀渀攀Ⰰ 漀椀氀Ⰰ 眀愀琀攀爀 愀渀搀 愀 氀椀琀琀氀攀 瘀攀爀樀甀椀挀攀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 戀漀椀氀 眀攀氀氀Ⰰ 猀氀漀眀氀礀Ⰰ 猀氀漀眀氀礀⸀⸀⸀  吀栀攀渀 愀昀琀攀爀眀愀爀搀猀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 搀爀椀攀搀 挀栀攀爀爀椀攀猀 愀渀搀 挀甀爀爀愀渀琀猀Ⰰ 椀昀 礀漀甀 搀漀渀✀琀 栀愀瘀攀 瘀攀爀樀甀椀挀攀 嬀椀⸀攀⸀ 琀栀攀 氀愀猀琀 琀眀漀 椀渀最爀攀搀椀攀渀琀猀 洀椀最栀琀 爀攀瀀氀愀挀攀 瘀攀爀樀甀椀挀攀崀⸀ 䤀昀 礀漀甀 眀椀猀栀Ⰰ 琀栀攀 猀愀甀挀攀 挀愀渀 戀攀 琀栀椀挀欀攀渀攀搀 眀椀琀栀 攀椀琀栀攀爀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀 漀爀 戀爀攀愀搀挀爀甀洀戀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 眀愀猀栀 椀琀 椀渀 洀愀渀礀 眀愀琀攀爀猀⸀ 吀栀攀渀 瀀甀琀 琀栀攀 昀椀猀栀 椀渀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 最爀漀甀渀搀Ⰰ 愀渀搀 瘀椀渀攀最愀爀Ⰰ 氀攀琀 洀愀爀椀渀愀琀攀 栀愀氀昀 愀渀 栀漀甀爀⸀ 吀栀攀渀Ⰰ 瀀甀琀 漀渀 琀栀攀 最爀椀氀氀 愀渀搀 昀爀礀 漀渀 愀 猀漀昀琀 昀椀爀攀Ⰰ 漀昀琀攀渀 洀漀椀猀琀攀渀椀渀最 眀椀琀栀 琀栀椀猀 猀愀甀挀攀Ⰰ 愀渀搀 愀昀琀攀爀 椀琀 椀猀 昀爀椀攀搀Ⰰ 愀搀搀 漀瘀攀爀 椀琀 挀甀爀爀愀渀琀猀 戀漀椀氀攀搀 椀渀 眀椀渀攀 眀椀琀栀 猀甀最愀爀 洀椀砀攀搀 眀椀琀栀 琀栀攀 猀愀甀挀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 眀愀琀攀爀 愀猀 渀攀攀搀攀搀Ⰰ 猀愀氀琀Ⰰ 猀瀀椀挀攀猀Ⰰ 挀愀瀀攀爀猀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 挀爀甀猀栀攀搀 挀椀渀渀愀洀漀渀 愀渀搀 猀攀爀瘀攀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀 昀爀椀攀搀 椀渀 漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 眀椀渀攀Ⰰ 眀愀琀攀爀Ⰰ 挀氀漀瘀攀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 渀甀琀洀攀最 愀渀搀 愀 氀椀琀琀氀攀 漀爀愀渀最攀 漀爀 氀攀洀漀渀 爀椀渀搀Ⰰ 搀爀椀攀搀 愀渀搀 昀椀渀攀氀礀 挀爀甀猀栀攀搀Ⰰ ㈀ⴀ㌀ 氀愀甀爀攀氀 氀攀愀瘀攀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀椀氀攀 椀琀 椀猀 戀漀椀氀椀渀最Ⰰ 愀搀搀 戀爀攀愀搀挀爀甀洀戀猀 愀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀 愀搀搀 最爀漀甀渀搀 渀甀琀洀攀最 漀瘀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 爀愀琀栀攀爀 氀愀爀最攀 挀栀漀瀀瀀攀搀 洀甀猀栀爀漀漀洀猀Ⰰ 挀愀爀瀀 爀漀攀Ⰰ 渀攀挀欀猀 漀昀 挀爀愀礀昀椀猀栀Ⰰ 愀 氀椀琀琀氀攀 挀愀瀀攀爀猀Ⰰ 椀昀 礀漀甀 栀愀瘀攀 琀栀攀洀Ⰰ 愀渀搀 椀昀 渀漀琀Ⰰ 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀Ⰰ 漀椀氀Ⰰ 愀 最氀愀猀猀 漀昀 眀椀渀攀Ⰰ 愀戀漀甀琀 㔀　 搀爀愀洀Ⰰ 愀 猀洀愀氀氀 瀀攀攀氀攀搀 漀渀椀漀渀Ⰰ ∀氀愀爀搀攀搀∀ 眀椀琀栀 猀漀洀攀 挀氀漀瘀攀猀Ⰰ 愀 氀椀琀琀氀攀 搀爀椀攀搀 漀爀愀渀最攀 漀爀 氀攀洀漀渀 爀椀渀搀Ⰰ 猀愀氀琀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 氀椀琀琀氀攀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 爀攀洀漀瘀攀 琀栀攀 漀渀椀漀渀⸀ഊ
਀㔀⤀ 吀爀漀甀琀 愀渀搀 䠀甀挀欀ഊ
਀吀愀欀攀 昀椀猀栀 愀昀琀攀爀 椀琀 椀猀 瀀爀攀瀀愀爀攀搀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 琀栀攀渀 愀搀搀 漀椀氀 愀渀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 戀礀 洀漀爀攀 琀栀愀渀 ㌀ 昀椀渀最攀爀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀 氀椀琀琀氀攀 猀愀昀昀爀漀渀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 愀 氀椀琀琀氀攀 最漀漀猀攀戀攀爀爀礀 漀爀 挀氀攀愀爀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀攀爀瘀攀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 昀爀椀攀搀 戀爀攀愀搀⸀ 伀爀 椀昀 礀漀甀 眀愀渀琀 琀漀 琀栀椀挀欀攀渀 琀栀攀 樀甀椀挀攀 眀椀琀栀 挀爀甀猀栀攀搀 昀爀椀攀搀 愀氀洀漀渀搀猀 漀爀 戀爀攀愀搀挀爀甀洀戀猀Ⰰ 搀漀 愀猀 礀漀甀 瀀氀攀愀猀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 戀漀椀氀 眀椀琀栀 眀椀渀攀Ⰰ 眀椀琀栀 漀椀氀 愀渀搀 眀椀琀栀 攀渀漀甀最栀 猀愀氀琀Ⰰ 挀愀爀攀昀甀氀 渀漀琀 琀漀 漀瘀攀爀 戀漀椀氀Ⰰ 昀漀爀 琀栀椀猀 昀椀猀栀 洀甀猀琀 渀漀琀 戀漀椀氀 琀漀漀 洀甀挀栀⸀ 吀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 樀甀椀挀攀 愀渀搀 瀀甀琀 椀渀 愀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 氀攀洀漀渀 樀甀椀挀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 眀愀猀栀 椀琀 眀攀氀氀⸀ 吀栀攀渀 挀甀琀 椀琀 愀氀漀渀最 琀栀攀 猀瀀椀渀攀Ⰰ 漀瀀攀渀 椀琀 愀渀搀 猀瀀爀椀渀欀氀攀 眀攀氀氀 眀椀琀栀 猀愀氀琀 愀渀搀 瀀甀琀 漀渀 愀 戀漀愀爀搀Ⰰ 愀渀搀 瀀甀琀 愀渀漀琀栀攀爀 戀漀愀爀搀 漀瘀攀爀 眀椀琀栀 猀漀洀攀 眀攀椀最栀琀Ⰰ 愀渀搀 氀攀琀 猀琀愀渀搀 昀漀爀 愀 眀栀椀氀攀⸀ 吀栀攀渀 猀栀愀欀攀 漀昀昀 琀栀攀 猀愀氀琀Ⰰ 昀爀礀Ⰰ 愀渀搀 愀昀琀攀爀 瀀甀琀 椀渀 愀 瀀氀愀琀攀 愀渀搀 愀搀搀 漀瘀攀爀 爀漀猀攀 瘀椀渀攀最愀爀Ⰰ 猀甀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 氀愀甀爀攀氀 氀攀愀瘀攀猀 漀爀 爀漀猀攀洀愀爀礀Ⰰ 漀爀 洀愀爀樀漀爀愀洀Ⰰ 眀愀爀洀 嬀琀栀攀 猀愀甀挀攀崀ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 愀 瀀爀攀瀀愀爀攀搀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 挀愀甀氀搀爀漀渀 漀爀 挀氀愀礀 樀愀爀⸀ 吀栀攀渀 愀搀搀 眀愀琀攀爀Ⰰ 猀愀氀琀Ⰰ 漀椀氀Ⰰ 攀渀漀甀最栀 瀀攀瀀瀀攀爀Ⰰ 最爀漀甀渀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀Ⰰ 搀爀椀攀搀 瀀氀甀洀猀 愀渀搀 挀栀攀爀爀椀攀猀Ⰰ 愀 氀椀琀琀氀攀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 猀甀最愀爀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 瀀甀琀 甀渀搀攀爀 椀琀 猀氀椀挀攀猀 漀昀 昀爀椀攀搀 戀爀攀愀搀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 瀀爀攀瀀愀爀椀渀最 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 愀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 琀眀漀 昀椀渀最攀爀猀 漀昀 眀愀琀攀爀 琀漀 挀漀瘀攀爀Ⰰ 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀Ⰰ 猀甀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 渀甀琀洀攀最Ⰰ 挀氀漀瘀攀Ⰰ 漀椀氀Ⰰ 愀渀搀 戀漀椀氀 眀椀琀栀漀甀琀 昀漀愀洀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀攀爀瘀攀 漀渀 猀氀椀挀攀猀 漀昀 昀爀椀攀搀 戀爀攀愀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀椀渀最 琀栀攀 昀椀猀栀Ⰰ 眀栀漀氀攀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 猀愀氀琀Ⰰ 眀椀渀攀Ⰰ 眀愀琀攀爀 愀渀搀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀 愀渀搀 猀瀀椀挀攀猀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 渀漀琀 昀漀愀洀椀渀最Ⰰ 愀渀搀 猀攀爀瘀攀 琀栀攀 戀漀椀氀攀搀 洀攀愀氀⸀ഊ
਀㘀⤀ 匀琀甀爀最攀漀渀 愀渀搀 匀琀攀爀氀攀琀ഊ
਀吀愀欀攀 昀椀猀栀 愀渀搀 瀀爀攀瀀愀爀攀 琀栀攀洀Ⰰ 愀渀搀 氀愀礀 椀渀 琀栀攀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ ㄀㘀 搀爀愀洀 眀栀椀琀攀 眀椀渀攀Ⰰ 瘀椀渀攀最愀爀Ⰰ 眀愀琀攀爀 琀漀 挀漀瘀攀爀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 眀椀琀栀漀甀琀 爀攀洀漀瘀椀渀最 琀栀攀 昀漀愀洀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 攀渀漀甀最栀 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 猀愀昀昀爀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 昀椀猀栀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀 愀渀搀 愀搀搀 昀爀椀攀搀 漀渀椀漀渀猀 琀漀最攀琀栀攀爀 眀椀琀栀 氀攀愀瘀攀猀 漀昀 瀀愀爀猀氀攀礀 愀渀搀 攀渀漀甀最栀 眀栀椀琀攀 眀椀渀攀Ⰰ ㈀ⴀ㌀ 昀氀愀猀欀猀Ⰰ 愀渀搀 漀椀氀Ⰰ 琀漀 挀漀瘀攀爀 ⠀戀礀 愀氀氀 琀栀椀猀⤀Ⰰ 猀瀀椀挀攀猀 漀昀 愀氀氀 欀椀渀搀猀Ⰰ 渀攀挀欀猀 漀昀 挀爀愀礀昀椀猀栀Ⰰ 挀愀瀀攀爀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀甀爀爀愀渀琀猀Ⰰ 琀栀攀 猀愀洀攀 焀甀愀渀琀椀琀礀 漀昀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀Ⰰ 洀椀砀攀搀 眀椀琀栀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 昀爀礀⸀ 吀栀攀渀 瀀甀琀 椀渀 琀栀攀 瀀漀琀 眀椀琀栀 漀椀氀 琀栀愀琀 爀攀洀愀椀渀猀 椀渀 琀栀攀 瀀愀渀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 愀渀搀 昀爀礀 琀漀最攀琀栀攀爀 眀椀琀栀 琀栀攀 漀渀椀漀渀Ⰰ 愀 氀椀琀琀氀攀⸀ 吀栀攀渀 愀搀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 戀礀 洀漀爀攀 琀栀愀渀 ㌀ 昀椀渀最攀爀猀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 眀栀椀琀攀 眀椀渀攀Ⰰ 渀愀洀攀氀礀 漀渀攀 瀀愀爀琀 漀昀 瘀攀爀樀甀椀挀攀 昀漀爀 ㄀⼀㈀ 瀀愀爀琀 漀昀 眀椀渀攀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀 氀椀琀琀氀攀 猀愀瘀漀爀礀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 愀搀搀椀渀最 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 眀栀攀渀 礀漀甀 眀椀猀栀 琀漀 琀栀椀挀欀攀渀 琀栀攀 樀甀椀挀攀Ⰰ 琀栀椀挀欀攀渀 眀椀琀栀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀Ⰰ 洀椀砀椀渀最 眀椀琀栀 琀栀攀 昀椀猀栀 樀甀椀挀攀Ⰰ 漀爀 眀椀琀栀 戀爀攀愀搀 猀漀愀欀攀搀 椀渀 琀栀攀 樀甀椀挀攀 愀渀搀 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 琀栀攀 瀀爀攀瀀愀爀攀搀 昀椀猀栀 愀渀搀 瀀甀琀 椀渀 琀栀攀 挀愀甀氀搀爀漀渀 漀爀 椀渀 愀 挀攀爀愀洀椀挀 瀀漀琀⸀ 吀栀攀渀 瀀甀琀 ㄀ 漀挀愀 漀昀 眀愀琀攀爀Ⰰ ㄀⼀㈀ 瀀椀渀琀 瘀椀渀攀最愀爀Ⰰ 挀漀瘀攀爀椀渀最 戀礀 洀漀爀攀 琀栀愀渀 ㌀ 昀椀渀最攀爀猀Ⰰ 㐀　 搀爀愀洀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀氀漀瘀攀Ⰰ 爀愀琀栀攀爀 洀甀挀栀 漀昀 攀愀挀栀Ⰰ 猀愀瘀漀爀礀 愀渀搀 愀 氀椀琀琀氀攀 渀甀琀洀攀最Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 挀漀瘀攀爀椀渀最 眀攀氀氀 琀栀攀 瘀攀猀猀攀氀Ⰰ 猀漀 琀栀愀琀 椀琀 搀漀攀猀渀✀琀 戀爀攀愀琀栀攀Ⰰ 甀渀琀椀氀 礀漀甀 爀攀挀欀漀渀 椀琀 椀猀 挀漀漀欀攀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀 瀀爀攀瀀愀爀攀 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 猀瀀爀椀渀欀氀攀 眀攀氀氀 眀椀琀栀 猀愀氀琀 嬀✀眀攀氀氀✀ 爀攀昀攀爀猀 琀漀 猀愀氀琀 漀渀氀礀崀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 挀氀漀瘀攀猀 愀渀搀 渀甀琀洀攀最Ⰰ 愀渀搀 瀀甀琀 琀栀攀 洀漀爀猀攀氀猀 愀戀漀瘀攀 漀渀攀 愀渀漀琀栀攀爀 愀渀搀 氀攀琀 猀琀愀渀搀 ㄀⼀㈀ 栀漀甀爀⸀ 吀栀攀渀 瀀甀琀 椀琀 椀渀 愀 挀愀甀氀搀爀漀渀 漀爀 挀攀爀愀洀椀挀 瀀漀琀 愀渀搀 愀搀搀 㠀 搀爀愀洀 漀椀氀Ⰰ ㄀⼀㈀ 瀀椀渀琀 眀愀琀攀爀Ⰰ 猀甀最愀爀Ⰰ 㠀 搀爀愀洀 瘀攀爀樀甀椀挀攀Ⰰ 搀爀椀攀搀 瀀氀甀洀猀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 漀瘀攀渀 眀栀攀渀 礀漀甀 瀀甀琀 戀爀攀愀搀 琀漀 戀愀欀攀Ⰰ 挀漀瘀攀爀椀渀最 琀栀攀 瀀漀琀 眀攀氀氀Ⰰ 漀爀 戀漀椀氀 椀渀 琀栀攀 瀀漀琀 眀椀琀栀 愀 猀眀椀昀琀 昀椀爀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 ㄀⼀㈀ 漀挀愀 漀昀 昀椀猀栀Ⰰ 戀漀椀氀 昀漀爀 愀 眀栀椀氀攀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀 挀栀漀瀀 椀琀 猀洀愀氀氀Ⰰ 漀爀Ⰰ 椀昀 礀漀甀 栀愀瘀攀 愀 洀漀爀琀愀爀Ⰰ 戀攀琀琀攀爀 最爀椀渀搀 椀琀 眀椀琀栀 愀氀洀漀渀搀猀Ⰰ 㔀　 搀爀愀洀猀Ⰰ 眀椀琀栀 ㈀㔀 搀爀愀洀 猀甀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀愀氀琀Ⰰ 洀愀爀樀漀爀愀洀Ⰰ 愀 氀椀琀琀氀攀 琀栀礀洀攀Ⰰ 愀渀搀 愀昀琀攀爀 愀氀氀 琀栀攀猀攀 愀爀攀 最爀漀甀渀搀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 洀椀砀 琀栀椀猀 眀椀琀栀 㐀㠀 搀爀愀洀 漀昀 挀甀爀爀愀渀琀猀 愀渀搀 洀愀欀攀 洀椀渀挀攀搀 洀攀愀琀 戀愀氀氀猀 愀猀 礀漀甀 眀愀渀琀Ⰰ 愀渀搀 昀爀礀Ⰰ 愀昀琀攀爀 爀漀氀氀椀渀最 琀栀攀洀 椀渀 昀氀漀甀爀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 椀琀 椀猀 昀爀椀攀搀Ⰰ 瀀甀琀 椀渀 愀 挀攀爀愀洀椀挀 瀀漀琀 愀渀搀 愀搀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 猀愀氀琀Ⰰ 猀瀀椀挀攀猀Ⰰ 氀攀洀漀渀 樀甀椀挀攀 漀爀 瘀攀爀樀甀椀挀攀Ⰰ 猀甀最愀爀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 ㈀ 漀挀愀 漀昀 昀椀猀栀㨀 ㄀ 漀挀愀 漀昀 ⠀昀椀猀栀⤀ 猀瀀椀渀攀 愀渀搀 ㄀ 漀挀愀 漀昀 ⠀昀椀猀栀⤀ 戀攀氀氀礀Ⰰ 愀渀搀 戀漀椀氀 愀猀 愀戀漀瘀攀⸀ 愀渀搀 瀀甀琀 愀猀椀搀攀 琀栀攀 最爀愀瘀礀Ⰰ 愀渀搀 瀀漀甀渀搀 愀猀 愀戀漀瘀攀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 琀栀漀猀攀 ⠀猀瀀椀挀攀猀 攀琀挀⸀⤀ 愀猀 愀戀漀瘀攀Ⰰ 愀渀搀 昀爀礀Ⰰ 愀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 瀀甀琀 椀渀 愀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 氀攀洀漀渀 樀甀椀挀攀Ⰰ 漀椀氀Ⰰ 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 愀 氀椀琀琀氀攀 漀昀 琀栀椀猀 最爀愀瘀礀 眀栀攀爀攀 椀琀 栀愀搀 戀漀椀氀攀搀 眀攀氀氀Ⰰ 愀昀琀攀爀 戀漀椀氀椀渀最 琀栀漀猀攀 琀漀最攀琀栀攀爀Ⰰ 愀渀搀 猀瀀爀椀渀欀氀攀Ⰰ 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 眀椀琀栀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀 愀猀 愀戀漀瘀攀Ⰰ 愀渀搀 挀栀漀瀀 猀洀愀氀氀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 渀甀琀洀攀最Ⰰ 洀愀爀樀漀爀愀洀Ⰰ 琀栀礀洀攀Ⰰ 洀椀渀琀Ⰰ 瀀愀爀猀氀攀礀Ⰰ 愀渀搀 洀愀欀攀 椀渀 洀椀渀挀攀搀 洀攀愀琀戀愀氀氀猀Ⰰ 愀猀 礀漀甀 瀀氀攀愀猀攀Ⰰ 愀渀搀 昀爀礀⸀ 吀栀攀渀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀 琀栀攀洀Ⰰ 瀀甀琀 椀渀 愀 瀀漀琀Ⰰ 挀漀瘀攀爀椀渀最 眀椀琀栀 眀愀琀攀爀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 攀渀漀甀最栀 琀漀 挀漀瘀攀爀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 甀洀戀爀攀氀氀愀 渀甀琀猀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 愀 氀椀琀琀氀攀 猀甀最愀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 琀栀攀 昀椀猀栀Ⰰ 瀀爀攀瀀愀爀攀 椀琀 愀渀搀 挀甀琀 椀渀 洀漀爀猀攀氀猀⸀ 吀栀攀渀 猀瀀爀椀渀欀氀攀 眀椀琀栀 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀渀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 愀渀搀 瀀甀琀 椀渀 愀 眀椀搀攀 挀氀愀礀 樀愀爀 漀爀 愀 瀀漀琀Ⰰ 攀愀挀栀 洀漀爀猀攀氀猀 漀瘀攀爀 琀栀攀 漀琀栀攀爀Ⰰ 愀渀搀 愀搀搀 戀攀琀眀攀攀渀 琀栀攀 洀漀爀猀攀氀猀 愀 氀椀琀琀氀攀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 挀甀爀爀愀渀琀猀 愀渀搀 猀瀀椀挀攀猀Ⰰ 眀愀琀攀爀 愀渀搀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 琀漀 挀漀瘀攀爀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀椀琀栀 猀椀最渀猀 琀栀愀琀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 氀椀琀琀氀攀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 瀀爀攀瀀愀爀椀渀最 琀栀攀 昀椀猀栀Ⰰ 挀甀琀 椀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 瀀甀琀 椀渀 愀 洀椀砀琀甀爀攀 漀昀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀⸀  吀栀攀渀 爀漀氀氀 椀琀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀 椀琀Ⰰ 愀渀搀Ⰰ 愀昀琀攀爀 氀愀礀椀渀最 琀栀攀 洀漀爀猀攀氀猀 漀渀 愀 瀀氀愀琀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 猀甀最愀爀⸀ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀椀猀栀 愀渀搀 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 瀀甀琀 琀漀 洀愀爀椀渀愀琀攀 椀渀 愀 洀椀砀琀甀爀攀 洀愀搀攀 漀昀 漀椀氀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 猀愀氀琀⸀ 吀栀攀渀 瀀甀琀 漀渀 琀栀攀 最爀椀氀氀 愀渀搀 昀爀礀 氀椀欀攀 愀 猀琀甀爀最攀漀渀Ⰰ 愀搀搀椀渀最 愀 瘀攀猀猀攀氀 甀渀搀攀爀 琀漀 挀漀氀氀攀挀琀 琀栀攀 昀愀琀 愀渀搀 樀甀椀挀攀Ⰰ 漀昀琀攀渀 漀椀氀椀渀最 椀琀 眀椀琀栀 琀栀攀 洀椀砀琀甀爀攀 眀栀攀爀攀 椀琀 洀愀爀椀渀愀琀攀搀⸀ 䄀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 琀愀欀攀 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 猀洀愀氀氀 愀渀搀 昀爀椀攀搀 愀渀搀 洀椀砀 眀椀琀栀 琀栀攀 樀甀椀挀攀 愀渀搀 昀愀琀 琀栀愀琀 瀀漀甀爀攀搀 昀爀漀洀 琀栀攀 昀椀猀栀 ⠀椀渀琀漀 琀栀攀 瘀攀猀猀攀氀 甀渀搀攀爀 椀琀⤀ 愀渀搀 洀椀砀 椀渀 琀栀椀猀 琀栀攀 洀愀爀椀渀愀搀攀 愀渀搀 瀀漀甀爀 漀瘀攀爀Ⰰ 猀瀀爀椀渀欀氀椀渀最 眀椀琀栀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䤀琀 挀愀渀 愀氀猀漀 戀攀 洀愀搀攀 椀渀 琀栀椀猀 洀愀渀渀攀爀㨀 氀攀琀 猀琀愀渀搀 椀渀 漀椀氀Ⰰ 爀漀猀攀 瘀椀渀攀最愀爀Ⰰ 愀 氀椀琀琀氀攀 挀氀漀瘀攀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀Ⰰ 愀氀氀 最爀漀甀渀搀⸀ 吀栀攀渀 瀀甀琀 琀栀攀洀 ⠀琀栀攀 昀椀猀栀攀猀⤀ 漀渀 琀栀攀 最爀椀氀氀Ⰰ 挀漀愀琀椀渀最 眀椀琀栀 琀栀椀猀 洀椀砀琀甀爀攀Ⰰ 琀甀爀渀椀渀最 椀琀 ⠀琀栀攀 昀椀猀栀⤀ 漀昀琀攀渀 愀渀搀 瀀漀甀爀椀渀最 漀瘀攀爀 琀栀攀 洀椀砀琀甀爀攀 嬀眀栀攀渀 礀漀甀 猀攀爀瘀攀崀⸀ഊ
਀㜀⤀ 伀琀栀攀爀 搀椀猀栀攀猀Ⰰ 琀漀 挀漀漀欀 椀渀 琀栀攀椀爀 昀愀琀 愀渀搀 琀栀攀椀爀 爀漀攀ഊ
਀吀愀欀攀 昀椀猀栀 昀愀琀 嬀洀漀猀琀 氀椀欀攀氀礀Ⰰ 椀琀 椀猀 愀戀漀甀琀 猀漀氀椀搀 昀愀琀 琀栀愀琀 挀愀渀 戀攀 昀漀甀渀搀 椀渀猀椀搀攀 漀昀 昀椀猀栀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 愀爀漀甀渀搀 琀栀攀 氀椀瘀攀爀崀 漀爀 爀漀攀Ⰰ 愀渀搀 挀氀攀愀渀 眀攀氀氀⸀ 吀栀攀渀 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 瀀甀琀 椀渀 愀 挀氀愀礀 瀀漀琀Ⰰ 愀搀搀椀渀最 氀攀洀漀渀 樀甀椀挀攀Ⰰ 昀爀椀攀搀 漀渀椀漀渀Ⰰ 眀愀琀攀爀Ⰰ 猀愀氀琀 愀渀搀 愀 氀椀琀琀氀攀 眀栀椀琀攀 眀椀渀攀Ⰰ 愀渀搀 戀漀椀氀 昀漀爀 ㌀ 栀漀甀爀猀⸀ 吀栀攀渀 愀昀琀攀爀眀愀爀搀猀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 猀愀昀昀爀漀渀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 愀搀搀 漀瘀攀爀 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 昀愀琀 愀渀搀⼀漀爀 氀椀瘀攀爀Ⰰ 戀漀椀氀 琀栀攀洀 眀攀氀氀Ⰰ 琀栀攀渀 琀愀欀攀 琀栀攀洀 漀甀琀 昀爀漀洀 眀愀爀洀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀Ⰰ 氀攀琀 猀琀愀渀搀 愀 氀椀琀琀氀攀⸀ 吀栀攀渀 挀甀琀 椀渀 洀漀爀猀攀氀猀 愀渀搀 瀀甀琀 椀渀 愀 瀀漀琀Ⰰ 愀搀搀椀渀最 眀愀琀攀爀Ⰰ 猀愀氀琀Ⰰ 昀爀椀攀搀 漀渀椀漀渀Ⰰ 愀 氀椀琀琀氀攀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 猀瀀椀挀攀猀 愀渀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 琀栀椀挀欀攀渀椀渀最 琀栀攀 最爀愀瘀礀 愀昀琀攀爀眀愀爀搀猀 眀椀琀栀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀 漀爀 戀爀攀愀搀 猀漀愀欀攀搀 椀渀 最爀愀瘀礀 愀渀搀 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䤀琀 挀愀渀 戀攀 愀氀猀漀 洀愀搀攀 椀渀 琀栀椀猀 眀愀礀㨀 䘀椀爀猀琀 戀漀椀氀 琀栀攀 爀漀攀Ⰰ 琀栀攀渀 挀甀琀 椀渀 猀氀椀挀攀猀Ⰰ 爀漀氀氀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀Ⰰ 愀渀搀 瀀漀甀爀 漀瘀攀爀 椀琀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀⸀ 䤀渀 琀栀椀猀 洀愀渀渀攀爀 昀愀琀 挀愀渀 戀攀 瀀爀攀瀀愀爀攀搀Ⰰ 琀漀漀Ⰰ 礀攀琀 搀漀 渀漀琀 戀漀椀氀 椀琀 氀椀欀攀 爀漀攀⸀ ഊ
਀㠀⤀ 倀椀攀 漀昀 挀愀瘀椀愀爀 漀昀 猀琀甀爀最攀漀渀ഊ
਀吀愀欀攀 ㄀⼀㈀ 瀀椀渀琀 漀昀 昀爀攀猀栀 挀愀瘀椀愀爀Ⰰ 戀爀攀愀搀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀 氀椀琀琀氀攀 漀渀椀漀渀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 眀愀琀攀爀Ⰰ 愀渀搀 洀椀砀 眀攀氀氀 琀漀最攀琀栀攀爀 愀渀搀 洀愀欀攀 椀渀 愀 瀀椀攀 愀渀搀 昀爀礀Ⰰ 愀搀搀椀渀最 漀瘀攀爀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 氀愀椀搀 椀琀 椀渀 琀栀攀 瀀氀愀琀攀Ⰰ 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 ㄀⼀㈀ 瀀椀渀琀 漀昀 昀爀攀猀栀 挀愀瘀椀愀爀Ⰰ 愀渀搀 洀椀砀 眀攀氀氀 眀椀琀栀 㘀㐀 搀爀愀洀 漀昀 渀甀琀猀 漀爀 愀氀洀漀渀搀猀 眀攀氀氀 挀爀甀猀栀攀搀Ⰰ 愀 氀椀琀琀氀攀 眀愀琀攀爀Ⰰ ㄀㘀 搀爀愀洀 戀爀攀愀搀 挀爀甀洀戀猀 愀渀搀 愀 氀椀琀琀氀攀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 昀爀礀⸀ 䄀渀搀 愀搀搀 漀瘀攀爀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀Ⰰ 瀀漀甀爀 漀瘀攀爀 愀猀 愀戀漀瘀攀⸀ഊ
਀㤀⤀ 匀琀攀爀氀攀琀ഊ
਀䈀漀椀氀 ⠀猀洀愀氀氀⤀ 猀琀攀爀氀攀琀猀 椀渀 琀栀攀 猀愀洀攀 眀愀礀猀 礀漀甀 戀漀椀氀 猀琀甀爀最攀漀渀Ⰰ 愀渀搀 戀漀椀氀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 瀀漀甀爀 漀瘀攀爀 爀漀猀攀 瘀椀渀攀最愀爀 漀爀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀⸀ഊ
਀㄀　⤀ 䌀爀愀礀昀椀猀栀ഊ
਀吀愀欀攀 挀爀愀礀昀椀猀栀Ⰰ 戀漀椀氀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 挀甀琀 琀栀攀 渀攀挀欀猀 椀渀 琀栀椀挀欀 洀漀爀猀攀氀猀 愀渀搀 瀀甀琀 椀渀 愀 挀愀甀氀搀爀漀渀 漀爀 挀攀爀愀洀椀挀 瀀漀琀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 愀 氀椀琀琀氀攀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 猀瀀椀挀攀猀Ⰰ 眀愀琀攀爀 愀渀搀 最漀漀猀攀戀攀爀爀椀攀猀Ⰰ 愀渀搀 戀漀椀氀Ⰰ 猀瀀爀椀渀欀氀椀渀最 漀瘀攀爀Ⰰ 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 挀椀渀渀愀洀漀渀⸀ 匀攀爀瘀攀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 戀漀椀氀攀搀 琀栀攀 挀爀愀礀昀椀猀栀Ⰰ 挀氀攀愀渀 琀栀攀 渀攀挀欀猀 愀渀搀 昀爀礀 琀漀最攀琀栀攀爀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀⸀ 吀栀攀渀 瀀甀琀 椀渀 琀栀攀 瀀漀琀 愀渀搀 愀搀搀 眀愀琀攀爀Ⰰ 眀椀渀攀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 猀愀氀琀 愀渀搀 攀渀漀甀最栀 猀瀀椀挀攀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀㬀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 挀椀渀渀愀洀漀渀Ⰰ 眀栀攀渀 礀漀甀 猀攀爀瘀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 戀漀椀氀攀搀 挀爀愀礀昀椀猀栀Ⰰ 挀氀攀愀渀椀渀最 琀栀攀 渀攀挀欀猀Ⰰ 挀栀漀瀀 琀栀攀洀 眀攀氀氀 愀渀搀 洀椀砀 眀椀琀栀 愀 氀椀琀琀氀攀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀 漀爀 戀爀攀愀搀挀爀甀洀戀猀 愀渀搀 猀瀀椀挀攀猀Ⰰ 愀渀搀 洀愀欀攀 洀椀渀挀攀搀 洀攀愀琀戀愀氀氀猀 愀渀搀 昀爀礀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 瀀甀琀 椀渀 愀 挀攀爀愀洀椀挀 瀀漀琀Ⰰ 漀爀 椀渀 愀 挀愀甀氀搀爀漀渀Ⰰ 椀昀 琀栀攀爀攀 椀猀 渀漀 瀀漀琀Ⰰ 愀渀搀 愀搀搀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 眀愀琀攀爀Ⰰ 愀渀搀 甀渀爀椀瀀攀 最爀愀瀀攀猀 漀爀 最漀漀猀攀戀攀爀爀椀攀猀Ⰰ 愀挀挀漀爀搀椀渀最 琀漀 琀栀攀 猀攀愀猀漀渀Ⰰ 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 猀瀀椀挀攀猀Ⰰ 礀攀琀 椀昀 礀漀甀 搀漀渀✀琀 栀愀瘀攀 最漀漀猀攀戀攀爀爀礀 漀爀 甀渀爀椀瀀攀 最爀愀瀀攀猀Ⰰ 愀搀搀 挀甀爀爀愀渀琀猀 愀渀搀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀 漀昀 攀椀琀栀攀爀 挀愀爀渀愀琀椀漀渀 漀爀 爀漀猀攀Ⰰ 漀爀 漀昀 爀愀猀瀀戀攀爀爀礀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 挀椀渀渀愀洀漀渀 愀渀搀 猀甀最愀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 戀漀椀氀攀搀 琀栀攀 挀爀愀礀昀椀猀栀Ⰰ 琀愀欀攀 琀栀攀 渀攀挀欀猀 愀渀搀 挀甀琀 椀渀 洀漀爀猀攀氀猀 琀栀攀 眀椀搀琀栀 漀昀 愀 昀椀渀最攀爀⸀ 吀栀攀渀 洀漀椀猀琀攀渀 椀渀 眀愀琀攀爀 愀渀搀 爀漀氀氀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀⸀ 䄀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 瀀漀甀爀 漀瘀攀爀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 挀栀漀瀀瀀攀搀 昀爀愀最爀愀渀琀 栀攀爀戀猀Ⰰ 眀椀琀栀 戀爀攀愀搀 猀漀愀欀攀搀 椀渀 瘀椀渀攀最愀爀 愀渀搀 愀 氀椀琀琀氀攀 最漀漀搀 愀渀搀 昀爀愀最爀愀渀琀 瘀椀渀攀最愀爀Ⰰ 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀Ⰰ 愀渀搀 瀀漀甀爀 漀瘀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀 琀栀攀 渀攀挀欀猀 愀猀 愀戀漀瘀攀Ⰰ 瀀甀琀 椀渀 瀀氀愀琀攀猀⸀ 吀栀攀渀 愀搀搀 氀攀愀瘀攀猀 漀昀 瀀愀爀猀氀攀礀 昀爀椀攀搀 眀栀攀爀攀 挀爀愀礀昀椀猀栀 眀愀猀 昀爀椀攀搀Ⰰ 礀攀琀 渀漀琀 挀栀漀瀀瀀攀搀Ⰰ 漀爀愀渀最攀 樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 猀愀氀琀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 挀爀愀礀昀椀猀栀Ⰰ 戀漀椀氀 眀椀琀栀 眀椀渀攀Ⰰ 瘀椀渀攀最愀爀Ⰰ 瀀攀瀀瀀攀爀⸀ 吀栀攀渀 挀氀攀愀渀 椀琀 愀猀 礀漀甀 挀氀攀愀渀 琀栀攀洀 昀漀爀 愀 猀愀氀愀搀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 瘀攀椀渀猀 愀渀搀 琀攀渀搀漀渀猀 昀爀漀洀 琀栀攀 渀攀挀欀 愀渀搀 瀀甀琀 椀渀 瀀氀愀琀攀猀Ⰰ 愀搀搀椀渀最 瘀椀渀攀最愀爀Ⰰ 漀椀氀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 猀愀氀琀 愀猀 渀攀攀搀攀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 戀漀椀氀攀搀 琀栀攀 挀爀愀礀昀椀猀栀 昀漀爀 愀 眀栀椀氀攀Ⰰ 琀愀欀攀 琀栀攀 渀攀挀欀猀 愀渀搀 挀栀漀瀀 眀攀氀氀 愀渀搀 洀椀砀 眀椀琀栀 愀 氀椀琀琀氀攀 挀栀漀瀀瀀攀搀 漀渀椀漀渀Ⰰ 愀 氀椀琀琀氀攀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 渀甀琀洀攀最Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 愀渀搀 椀琀猀 ⠀漀昀 琀栀攀 挀爀愀礀昀椀猀栀⤀昀愀琀Ⰰ 愀渀搀 愀昀琀攀爀 洀椀砀椀渀最 愀氀氀 眀攀氀氀 昀爀礀 愀渀搀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 昀椀氀氀 琀栀攀 猀栀攀氀氀猀Ⰰ 䄀渀搀Ⰰ 瀀甀琀琀椀渀最 琀栀攀洀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀 眀愀琀攀爀Ⰰ 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀 愀渀搀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 猀愀氀琀Ⰰ 猀瀀椀挀攀猀Ⰰ 愀 氀椀琀琀氀攀 漀昀 琀栀攀 昀椀氀氀椀渀最 洀椀砀攀搀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 挀爀愀礀昀椀猀栀 愀渀搀 戀漀椀氀 眀椀琀栀 眀愀琀攀爀 愀渀搀 眀椀琀栀 猀愀氀琀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 琀栀愀琀 眀愀琀攀爀 眀攀氀氀 愀渀搀 瀀甀琀 眀愀琀攀爀Ⰰ 瘀椀渀攀最愀爀 愀渀搀 昀攀渀渀攀氀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 瀀漀甀爀 琀栀椀猀 最爀愀瘀礀 漀瘀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䈀漀椀氀椀渀最 挀爀愀礀昀椀猀栀Ⰰ 琀愀欀攀 琀栀攀 渀攀挀欀 愀渀搀 琀栀攀 氀攀最猀Ⰰ 挀氀攀愀渀 愀渀搀 挀栀漀瀀 眀攀氀氀⸀ 吀栀攀渀 琀愀欀攀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀Ⰰ 眀椀琀栀 猀甀最愀爀 漀爀 爀漀猀攀眀愀琀攀爀Ⰰ 挀栀漀瀀瀀攀搀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀Ⰰ 猀愀氀琀 愀渀搀 愀 氀椀琀琀氀攀 挀椀渀渀愀洀漀渀 愀渀搀 瀀攀瀀瀀攀爀Ⰰ 洀椀砀 眀椀琀栀 琀栀攀 挀栀漀瀀瀀攀搀 挀爀愀礀昀椀猀栀Ⰰ 愀渀搀 昀椀氀氀 琀栀攀 猀栀攀氀氀猀⸀ 吀栀攀渀 瀀甀琀 椀渀 愀 瀀漀琀Ⰰ 愀搀搀椀渀最 眀愀琀攀爀 愀猀 渀攀攀搀攀搀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 攀渀漀甀最栀 漀椀氀Ⰰ 猀瀀椀挀攀猀Ⰰ 猀愀氀琀Ⰰ 愀渀搀 戀漀椀氀 愀猀 礀漀甀 戀漀椀氀 猀琀甀昀昀攀搀 挀爀愀礀昀椀猀栀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀猀瀀椀挀⸀ 吀愀欀攀 挀爀愀礀昀椀猀栀Ⰰ 洀愀爀椀渀愀琀攀 椀渀 瘀椀渀攀最愀爀 昀漀爀 ㈀ⴀ㌀ 栀漀甀爀猀Ⰰ 琀栀攀渀 搀爀礀 椀琀 愀渀搀 瀀甀琀 椀渀 愀 瀀漀琀Ⰰ 愀搀搀椀渀最 ㄀ 瀀愀爀琀 瘀椀渀攀最愀爀 昀漀爀 ㈀ 瀀愀爀琀猀 眀愀琀攀爀Ⰰ 愀渀搀 漀渀攀 眀栀漀氀攀 氀愀爀最攀 漀渀椀漀渀Ⰰ 愀渀搀 戀漀椀氀⸀ 吀栀攀渀 瀀甀琀 挀氀攀愀渀攀搀 猀愀瘀漀爀礀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀⸀ 吀栀攀渀 愀昀琀攀爀 礀漀甀✀瘀攀 戀漀椀氀攀搀 眀攀氀氀Ⰰ 爀攀洀漀瘀攀 眀栀愀琀 氀愀礀猀 椀渀 琀栀攀 瀀漀琀Ⰰ 瀀甀琀 椀渀 愀 瀀氀愀琀攀 愀渀搀 漀渀挀攀 洀漀爀攀 戀漀椀氀 琀栀攀 最爀愀瘀礀⸀ 吀栀攀渀 爀攀洀漀瘀攀 琀栀攀 漀渀椀漀渀 愀渀搀 瀀愀猀猀 琀栀攀 最爀愀瘀礀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀 漀爀 琀栀爀漀甀最栀 猀洀漀漀琀栀 眀漀漀氀氀攀渀 挀氀漀琀栀 愀渀搀 瀀漀甀爀 愀戀漀瘀攀 琀栀攀 挀爀愀礀昀椀猀栀⸀ 吀栀攀渀 瀀甀琀 椀渀 愀 挀漀氀搀 瀀氀愀挀攀Ⰰ 猀漀 琀栀愀琀 琀栀攀 樀攀氀氀礀 昀漀爀洀猀⸀ഊ
਀㄀㄀⤀ 伀礀猀琀攀爀猀ഊ
਀ 吀愀欀攀 漀礀猀琀攀爀猀 愀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀 琀栀攀洀 眀攀氀氀Ⰰ 愀渀搀 瀀甀琀 漀渀 琀栀攀 最爀椀氀氀 琀漀 昀爀礀⸀ 吀栀攀渀 琀愀欀攀 漀甀琀 琀栀攀 猀栀攀氀氀猀 愀渀搀 搀攀琀愀挀栀 昀爀漀洀 甀渀搀攀爀 嬀椀渀琀攀渀搀攀搀㨀 爀攀洀漀瘀攀 琀栀攀 甀瀀瀀攀爀 猀栀攀氀氀Ⰰ 氀攀愀瘀攀 琀栀攀 昀氀攀猀栀 椀渀 琀栀攀 氀漀眀攀爀 猀栀攀氀氀Ⰰ 搀攀琀愀挀栀攀搀⸀ 吀栀攀渀 愀搀搀 瀀攀瀀瀀攀爀Ⰰ 猀漀甀爀 漀爀愀渀最攀 樀甀椀挀攀 愀渀搀 戀爀椀渀最 琀栀攀洀 琀漀 琀栀攀 琀愀戀氀攀 眀椀琀栀 琀栀攀 眀愀琀攀爀 琀栀攀礀 氀攀愀瘀攀Ⰰ 戀攀椀渀最 眀愀爀洀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀Ⰰ 瀀甀琀 琀漀 琀栀攀 最爀椀氀氀 愀渀搀 昀爀礀 甀渀琀椀氀 礀漀甀 猀攀攀 琀栀愀琀 琀栀攀礀 戀攀最椀渀 琀漀 漀瀀攀渀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 最爀椀氀氀Ⰰ 琀愀欀攀 琀栀攀洀 眀栀漀氀攀 昀爀漀洀 琀栀攀 猀栀攀氀氀猀Ⰰ 戀甀琀 搀漀 渀漀琀 搀椀猀挀愀爀搀 琀栀攀椀爀 氀椀焀甀椀搀Ⰰ 昀漀爀 琀栀愀琀 椀猀 琀栀攀 戀攀猀琀 漀昀 琀栀攀椀爀 琀愀猀琀攀Ⰰ 愀渀搀 最愀琀栀攀爀 椀琀 椀渀 愀 猀洀愀氀氀 挀氀愀礀 瀀漀琀 嬀愀 瀀漀琀 椀渀琀攀渀搀攀搀 昀漀爀 搀爀椀渀欀猀崀⸀ 吀栀攀渀 琀愀欀攀 琀栀攀 琀漀甀最栀 猀椀搀攀猀 漀昀 琀栀攀 漀礀猀琀攀爀猀 ⠀琀栀攀 猀栀攀氀氀猀⤀ 愀渀搀 最爀椀渀搀 琀栀攀洀 眀攀氀氀 眀椀琀栀 猀瀀椀渀愀挀栀 愀渀搀 洀椀砀 眀椀琀栀 琀栀攀 挀漀氀氀攀挀琀攀搀 氀椀焀甀椀搀Ⰰ 愀搀搀椀渀最 漀爀愀渀最攀 樀甀椀挀攀 愀渀搀 瀀攀瀀瀀攀爀⸀ 䄀昀琀攀爀 琀栀椀猀Ⰰ 琀愀欀攀 琀栀攀 漀礀猀琀攀爀猀 ⠀琀栀攀 昀氀攀猀栀⤀ 愀渀搀 昀爀礀 眀椀琀栀 漀椀氀 愀渀搀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀Ⰰ 瀀甀琀 琀栀攀洀 椀渀 愀 猀洀愀氀氀 挀漀瀀瀀攀爀 瀀氀愀琀攀Ⰰ 猀攀爀瘀椀渀最 漀瘀攀爀 猀氀椀挀攀猀 漀昀 昀爀椀攀搀 戀爀攀愀搀 愀渀搀 瀀漀甀爀椀渀最 漀瘀攀爀 琀栀攀椀爀 氀椀焀甀椀搀 愀渀搀 琀栀攀 猀栀攀氀氀猀Ⰰ 最爀漀甀渀搀 愀猀 猀愀椀搀 愀戀漀瘀攀Ⰰ 愀渀搀 瀀甀琀 琀栀攀 挀漀瀀瀀攀爀 瀀氀愀琀攀 漀渀 眀愀爀洀 愀猀栀攀猀Ⰰ 琀漀 猀琀愀爀琀 戀漀椀氀椀渀最Ⰰ 琀栀攀渀 猀攀爀瘀攀 眀椀琀栀 瀀攀瀀瀀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 挀氀攀愀渀攀搀 漀礀猀琀攀爀猀Ⰰ 瀀甀琀 琀漀 琀栀攀 最爀椀氀氀 愀渀搀 氀攀愀瘀攀 甀渀琀椀氀 眀栀攀礀 愀爀攀 眀攀氀氀 眀愀爀洀攀搀Ⰰ 礀攀琀 渀漀琀 漀瀀攀渀攀搀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 琀栀攀 猀栀攀氀氀猀Ⰰ 愀渀搀 搀漀 渀漀琀 搀椀猀挀愀爀搀 琀栀攀椀爀 氀椀焀甀椀搀⸀ 吀栀攀渀 琀愀欀攀 愀 瀀愀渀 漀爀 愀 瀀漀琀 愀渀搀 愀搀搀 漀椀氀Ⰰ 漀渀攀 挀氀漀瘀攀 漀昀 最愀爀氀椀挀Ⰰ 挀栀漀瀀瀀攀搀 洀椀渀琀 愀渀搀 洀愀爀樀漀爀愀洀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀Ⰰ 琀栀攀渀 瀀甀琀 琀栀攀 漀礀猀琀攀爀猀 椀渀 琀栀攀 瀀愀渀Ⰰ 愀搀搀椀渀最 琀栀攀椀爀 氀椀焀甀椀搀 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀 愀渀搀 愀 氀椀琀琀氀攀 最漀漀搀 眀栀椀琀攀 眀椀渀攀Ⰰ 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 愀 氀椀琀琀氀攀 猀甀最愀爀Ⰰ 愀渀搀 戀漀椀氀 椀渀 琀栀攀 漀瘀攀渀 漀爀 甀渀搀攀爀 琀栀攀 琀攀猀琀 嬀愀 琀攀猀琀 椀猀 愀 瘀攀猀猀攀氀 漀昀 挀氀愀礀Ⰰ 猀漀洀攀栀漀眀 椀渀 琀栀攀 昀漀爀洀 漀昀 愀 爀漀甀渀搀 戀攀氀氀⸀  圀栀攀渀 愀渀 漀瘀攀渀 椀猀 椀渀愀挀挀攀猀猀椀戀氀攀 漀爀 琀漀漀 攀砀瀀攀渀猀椀瘀攀 琀漀 眀愀爀洀Ⰰ 琀栀攀 瀀愀渀 ⴀ 漀爀 眀栀愀琀攀瘀攀爀 ⴀ 椀猀 瀀甀琀 漀渀 栀漀琀 愀猀栀攀猀 愀渀搀 挀漀瘀攀爀攀搀 眀椀琀栀 琀栀椀猀 琀攀猀琀Ⰰ 愀渀搀 猀漀 椀琀 挀漀漀欀猀⸀  䔀猀瀀攀挀椀愀氀氀礀 戀爀攀愀搀 眀愀猀 ⴀ 椀猀 猀琀椀氀氀 ⴀ 戀愀欀攀搀 琀栀椀猀 眀愀礀Ⰰ 椀渀 瀀漀漀爀 昀愀洀椀氀椀攀猀崀Ⰰ 愀渀搀 猀攀爀瘀攀 琀栀攀洀 眀愀爀洀Ⰰ 漀瘀攀爀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀Ⰰ 昀爀椀攀搀 漀爀 渀漀琀Ⰰ 愀猀 礀漀甀 眀愀渀琀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 爀攀洀漀瘀攀搀 昀爀漀洀 琀栀攀椀爀 猀栀攀氀氀猀Ⰰ 愀猀 愀戀漀瘀攀Ⰰ 挀漀氀氀攀挀琀 椀渀 愀 瀀漀琀 琀栀攀 氀椀焀甀椀搀 琀栀攀礀 氀攀愀瘀攀⸀ 吀栀攀渀 琀愀欀攀 漀礀猀琀攀爀猀 愀渀搀 氀攀愀瘀攀 愀 焀甀愀爀琀攀爀 漀昀 愀渀 栀漀甀爀 椀渀 漀椀氀Ⰰ 最爀漀甀渀搀 猀攀攀搀猀 漀昀 昀攀渀渀攀氀 愀渀搀 瀀攀瀀瀀攀爀⸀ 䄀昀琀攀爀 琀栀椀猀Ⰰ 琀愀欀攀 眀爀椀琀椀渀最 瀀愀瀀攀爀 嬀瀀氀愀椀渀 瀀愀瀀攀爀Ⰰ 漀瀀瀀漀猀椀琀攀 琀漀 ∀瀀愀瀀攀爀 昀漀爀 眀椀渀搀漀眀猀∀Ⰰ 嬀椀⸀攀⸀ 漀椀氀攀搀 瀀愀瀀攀爀崀 愀渀搀 氀甀戀爀椀挀愀琀攀 眀攀氀氀 眀椀琀栀 漀椀氀Ⰰ 琀栀攀渀 昀漀氀搀 椀琀 愀琀 琀栀攀 攀渀搀猀 猀漀 椀琀 昀漀爀洀猀 愀 琀甀戀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀椀猀 瀀愀瀀攀爀 琀栀攀 漀礀猀琀攀爀猀 眀椀琀栀 愀 氀椀琀琀氀攀 漀椀氀Ⰰ 琀栀攀渀 瀀甀琀 琀栀攀 瀀愀瀀攀爀 琀漀 琀栀攀 最爀椀氀氀 琀漀 昀爀礀 琀栀攀 漀礀猀琀攀爀猀Ⰰ 愀渀搀 琀甀爀渀 琀栀攀洀 漀昀琀攀渀 愀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀 琀栀攀洀Ⰰ 瀀甀琀 漀渀 愀 瀀氀愀琀攀Ⰰ 愀搀搀椀渀最 漀瘀攀爀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 猀甀最愀爀Ⰰ 漀爀愀渀最攀 樀甀椀挀攀Ⰰ 最爀漀甀渀搀 瀀攀瀀瀀攀爀Ⰰ 琀栀攀椀爀 氀椀焀甀椀搀 琀栀愀琀 礀漀甀 眀攀爀攀 琀漀氀搀 琀漀 挀漀氀氀攀挀琀Ⰰ 愀氀氀 琀漀最攀琀栀攀爀 琀漀 洀椀砀 眀攀氀氀⸀ 䤀昀 礀漀甀 眀愀渀琀 瀀甀琀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀Ⰰ 礀漀甀 洀愀礀Ⰰ 昀漀爀 椀琀 眀椀氀氀 搀漀 渀漀 栀愀爀洀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀栀攀礀 挀愀渀 愀氀猀漀 戀攀 瀀爀攀瀀愀爀攀搀 昀爀椀攀搀Ⰰ 爀漀氀氀攀搀 椀渀 昀氀漀甀爀 昀椀爀猀琀Ⰰ 愀搀搀椀渀最 漀瘀攀爀 琀栀攀洀 愀 猀愀甀挀攀 愀猀 愀戀漀瘀攀 眀椀琀栀 漀礀猀琀攀爀猀 昀爀椀攀搀 椀渀 瀀愀瀀攀爀Ⰰ 漀爀 猀漀甀爀 漀爀愀渀最攀 樀甀椀挀攀 眀椀琀栀 猀甀最愀爀Ⰰ 愀 最爀攀攀渀 猀愀甀挀攀 洀愀搀攀 漀昀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀Ⰰ 洀椀渀琀 愀渀搀 漀琀栀攀爀 最爀漀甀渀搀 栀攀爀戀猀Ⰰ 洀椀砀攀搀 眀椀琀栀 漀爀愀渀最攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 漀爀 眀椀琀栀 瘀椀渀攀最愀爀Ⰰ 愀渀搀 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 漀礀猀琀攀爀猀 愀渀搀 挀氀攀愀渀 琀栀攀洀 漀昀 猀愀渀搀⸀ 吀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀椀爀 猀栀攀氀氀猀 愀渀搀 挀栀漀漀猀攀 琀栀攀 搀攀攀瀀攀猀琀 猀栀攀氀氀猀 愀渀搀 瀀甀琀 ㈀ⴀ㌀ 漀礀猀琀攀爀猀 椀渀 猀甀挀栀 愀 猀栀攀氀氀Ⰰ 戀甀琀 猀愀瘀攀 琀栀攀 眀愀琀攀爀 琀栀攀礀 栀愀瘀攀 椀渀猀椀搀攀Ⰰ 搀漀 渀漀琀 搀椀猀挀愀爀搀 椀琀Ⰰ 漀爀 琀栀攀礀 眀椀氀氀 氀漀猀攀 琀栀攀椀爀 琀愀猀琀攀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀漀甀爀 漀爀愀渀最攀 樀甀椀挀攀Ⰰ 昀漀爀 椀琀 椀猀 洀漀爀攀 琀愀猀琀礀 嬀椀⸀攀⸀ 琀栀攀 猀漀甀爀 樀甀椀挀攀崀Ⰰ 礀攀琀 椀昀 礀漀甀 搀漀渀✀琀 栀愀瘀攀 琀栀攀洀 甀猀攀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀渀搀 瀀甀琀 琀漀 琀栀攀 最爀椀氀氀 愀渀搀 昀爀礀Ⰰ 愀渀搀 猀攀爀瘀攀 眀愀爀洀 琀漀 琀栀攀 琀愀戀氀攀⸀ഊ
਀㄀㈀⤀ 匀渀愀椀氀猀⸀ ഊ
਀ऀ吀愀欀攀 猀渀愀椀氀猀 愀渀搀 戀漀椀氀 琀栀攀洀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀 眀攀氀氀 漀昀 猀漀椀氀 眀椀琀栀 眀愀爀洀 眀愀琀攀爀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 猀栀攀氀氀Ⰰ 愀渀搀 猀挀爀甀戀 眀椀琀栀 氀漀琀猀 漀昀 猀愀氀琀Ⰰ 甀渀琀椀氀 礀漀甀✀瘀攀 爀攀洀漀瘀攀搀 愀氀氀 琀栀攀 猀氀漀戀戀攀爀Ⰰ 琀栀攀渀 眀愀猀栀 愀最愀椀渀 椀渀 猀攀瘀攀爀愀氀 眀愀爀洀 眀愀琀攀爀猀Ⰰ 琀栀愀琀 椀琀 椀猀 眀攀氀氀 挀氀攀愀渀攀搀 漀昀 猀氀漀戀戀攀爀Ⰰ 愀渀搀 愀搀搀 猀愀氀琀⸀ 䄀昀琀攀爀眀愀爀搀猀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀椀渀最 漀椀氀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 猀愀昀昀爀漀渀 椀昀 礀漀甀 眀愀渀琀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 瘀攀爀樀甀椀挀攀 椀昀 琀栀攀爀攀 椀猀 猀漀洀攀Ⰰ 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 愀渀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 戀礀 琀眀漀 昀椀渀最攀爀猀 愀渀搀Ⰰ 挀氀漀猀椀渀最 琀栀攀 瀀漀琀 眀攀氀氀 眀椀琀栀 琀栀攀 氀椀搀Ⰰ 戀漀椀氀⸀ ഊ
਀ऀ䄀渀漀琀栀攀爀 䐀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 愀渀搀 爀攀洀漀瘀攀搀 琀栀攀椀爀 猀栀攀氀氀猀Ⰰ 瀀甀琀 猀渀愀椀氀猀 愀最愀椀渀 椀渀 琀栀攀椀爀 猀栀攀氀氀猀 愀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀 琀栀攀 猀栀攀氀氀猀 眀攀氀氀 椀渀 愀 渀甀洀戀攀爀 漀昀 眀愀琀攀爀猀Ⰰ 猀漀 琀栀愀琀 琀栀攀礀 愀爀攀 挀氀攀愀渀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 昀爀礀 漀渀 琀栀攀 最爀椀氀氀Ⰰ 愀渀搀 猀攀爀瘀攀 琀栀攀 搀椀猀栀 氀椀欀攀 琀栀椀猀Ⰰ 眀愀爀洀Ⰰ 眀椀琀栀漀甀琀 愀渀礀琀栀椀渀最 漀瘀攀爀⸀ ഊ
਀ऀ䄀渀漀琀栀攀爀 䐀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 猀渀愀椀氀猀 眀攀氀氀Ⰰ 愀猀 挀甀猀琀漀洀愀爀椀氀礀 搀漀渀攀Ⰰ 愀猀 猀愀椀搀 愀戀漀瘀攀Ⰰ 爀漀氀氀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀 眀椀琀栀 漀椀氀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 昀爀椀攀搀 琀栀攀洀Ⰰ 氀愀礀 漀渀 愀 瀀氀愀琀攀 愀渀搀 愀搀搀 漀瘀攀爀 氀攀愀昀猀 漀昀 瀀愀爀猀氀攀礀 昀爀椀攀搀 愀渀搀 ㈀ 挀氀漀瘀攀猀 漀昀 最愀爀氀椀挀Ⰰ 琀栀攀 氀愀琀琀攀爀 昀椀爀猀琀 戀漀椀氀攀搀Ⰰ 琀栀攀渀 昀爀椀攀搀 眀椀琀栀 瀀愀爀猀氀攀礀Ⰰ 愀渀搀 洀椀砀攀搀 眀椀琀栀 漀爀愀渀最攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 漀爀 眀椀琀栀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀 愀渀搀 眀椀琀栀 瘀椀渀攀最愀爀 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀Ⰰ 漀爀 眀椀琀栀 愀 最爀攀攀渀 猀愀甀挀攀 漀昀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀Ⰰ 琀椀瀀猀 漀昀 ∀樀愀氀攀猀∀嬀樀愀氀攀猀 椀猀 攀椀琀栀攀爀 匀琀愀挀栀礀猀 最攀爀洀愀渀椀挀愀 漀爀 猀愀最攀⸀  䜀椀瘀攀渀 琀栀攀 挀漀渀琀攀砀琀Ⰰ 䤀 猀甀最最攀猀琀 椀琀 琀漀 戀攀 琀爀愀渀猀氀愀琀攀搀 氀椀欀攀 ∀猀愀最攀∀ 椀渀 琀栀椀猀 戀漀漀欀崀 愀渀搀 漀琀栀攀爀 栀攀爀戀猀 洀椀砀攀搀 眀椀琀栀 爀漀猀攀 瘀椀渀攀最愀爀 漀爀 漀琀栀攀爀 昀爀愀最爀愀渀琀 瘀椀渀攀最愀爀 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀Ⰰ 渀漀琀 琀漀漀 氀椀焀甀椀搀 礀攀琀 渀漀琀 琀栀椀挀欀⸀ ഊ
਀ऀ䄀渀漀琀栀攀爀 搀椀猀栀㨀 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 愀猀 愀戀漀瘀攀Ⰰ 挀栀漀瀀 猀洀愀氀氀 琀漀最攀琀栀攀爀 眀椀琀栀 愀 氀椀琀琀氀攀 漀渀椀漀渀 愀渀搀 眀椀琀栀 愀 氀椀琀琀氀攀 氀攀愀瘀攀猀 漀昀 瀀愀爀猀氀攀礀Ⰰ 愀爀爀愀渀最攀 琀漀 栀愀瘀攀 ㈀ 瀀愀爀琀猀 漀昀 栀愀猀栀攀搀 猀渀愀椀氀猀 眀椀琀栀 漀渀攀 漀昀 漀渀椀漀渀 愀渀搀 瀀愀爀猀氀攀礀Ⰰ 瀀甀琀 猀愀氀琀 愀猀 渀攀挀攀猀猀愀爀礀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 愀 氀椀琀琀氀攀 挀椀渀渀愀洀漀渀 最爀漀甀渀搀 昀椀渀攀⸀ 吀栀攀渀 洀椀砀 眀攀氀氀 眀椀琀栀 攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀 愀渀搀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 眀攀氀氀 眀愀猀栀攀搀 琀栀攀 猀栀攀氀氀猀Ⰰ 昀椀氀氀 眀椀琀栀 琀栀愀琀 猀琀甀昀昀椀渀最 愀渀搀 愀搀搀 漀椀氀 愀渀搀 愀 氀椀琀琀氀攀 瀀攀瀀瀀攀爀 洀漀爀攀漀瘀攀爀 愀渀搀 昀爀礀 漀渀 琀栀攀 最爀椀氀氀⸀ ഊ
਀ऀ䄀渀漀琀栀攀爀 搀椀猀栀㨀 吀栀攀礀 挀愀渀 愀氀猀漀 戀攀 洀愀搀攀 猀琀攀眀攀搀Ⰰ 愀昀琀攀爀 昀爀礀椀渀最 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 爀漀漀琀 漀昀 瀀愀爀猀氀攀礀Ⰰ 愀氀氀 猀漀爀琀 漀昀 猀瀀椀挀攀猀Ⰰ 甀洀戀爀攀氀氀愀 渀甀琀猀 眀栀漀氀攀 愀渀搀 眀椀琀栀 搀爀椀攀搀 挀栀攀爀爀椀攀猀 愀渀搀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀 漀爀 氀攀洀漀渀 樀甀椀挀攀⸀ ഊ
਀ऀ䄀渀漀琀栀攀爀 搀椀猀栀⸀ 匀渀愀椀氀猀 挀愀渀 愀氀猀漀 戀攀 洀愀搀攀 椀渀 愀 猀眀攀攀琀 猀琀攀眀Ⰰ 眀椀琀栀 昀爀椀攀搀 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 眀椀琀栀 爀漀漀琀 漀昀 瀀愀爀猀氀攀礀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀 氀椀琀琀氀攀 挀氀漀瘀攀 愀渀搀 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 漀渀 琀栀攀 洀愀爀最椀渀猀 漀昀 琀栀攀 瀀氀愀琀攀 瀀甀琀 猀氀椀挀攀猀 漀昀 氀攀洀漀渀  愀渀搀 漀琀栀攀爀 漀爀渀愀洀攀渀琀猀 愀猀 礀漀甀 眀愀渀琀⸀ഊ
਀㄀㌀⤀ 䠀漀瀀猀ഊ
਀吀愀欀攀 栀漀瀀猀 愀渀搀 挀氀攀愀渀 漀昀 猀漀椀氀 眀椀琀栀 眀愀琀攀爀Ⰰ 眀栀攀渀 猀琀椀氀氀 礀漀甀渀最⸀ 䄀昀琀攀爀 琀栀椀猀 瀀甀琀 椀渀 愀 挀愀甀氀搀爀漀渀 漀爀 愀 瀀漀琀 愀猀 眀椀氀氀 戀攀 渀攀挀攀猀猀愀爀礀 嬀愀挀挀漀爀搀椀渀最 琀漀 琀栀攀 焀甀愀渀琀椀琀礀崀Ⰰ 琀栀攀渀 瀀甀琀 眀愀琀攀爀 愀猀 渀攀攀搀攀搀Ⰰ 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 爀漀漀琀猀 漀昀 瀀愀爀猀氀攀礀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 愀 氀椀琀琀氀攀 漀椀氀Ⰰ 椀昀 琀栀攀 漀渀椀漀渀猀 愀爀攀 渀漀琀 猀栀愀爀瀀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀昀琀攀爀 琀栀椀猀Ⰰ 眀栀攀渀 椀琀 椀猀 栀愀氀昀ⴀ挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 昀爀愀最爀愀渀琀 栀攀爀戀猀 愀渀搀 愀渀漀琀栀攀爀 漀昀 挀甀爀爀愀渀琀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䠀漀瀀猀Ⰰ 戀漀椀氀攀搀 愀 氀椀琀琀氀攀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀Ⰰ 琀栀攀渀 搀爀椀攀搀 漀昀 眀愀琀攀爀 漀渀 愀 戀漀愀爀搀 愀渀搀 挀漀漀欀攀搀 眀椀琀栀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 渀漀琀 琀漀漀 氀椀焀甀椀搀Ⰰ 愀渀搀 眀椀琀栀 愀 氀漀琀 漀昀 挀椀渀渀愀洀漀渀Ⰰ 洀愀欀攀 愀 戀攀愀甀琀椀昀甀氀 愀渀搀 栀攀愀氀琀栀礀 搀椀猀栀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀 琀栀攀 栀漀瀀猀 眀攀氀氀Ⰰ 戀漀椀氀 琀栀攀洀Ⰰ 愀猀 愀戀漀瘀攀Ⰰ 琀栀攀渀 搀爀礀 愀渀搀 瀀甀琀 椀渀 愀 挀愀甀氀搀爀漀渀 漀爀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 漀椀氀Ⰰ 眀愀琀攀爀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀昀昀爀漀渀Ⰰ 挀甀爀爀愀渀琀猀 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 挀漀漀欀攀搀Ⰰ 琀栀椀挀欀攀渀 琀栀攀 樀甀椀挀攀 愀猀 洀甀挀栀 愀猀 礀漀甀 氀椀欀攀 眀椀琀栀 最爀漀甀渀搀 愀氀洀漀渀搀猀 漀爀 戀爀攀愀搀挀爀甀洀戀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 䌀氀攀愀渀椀渀最 愀渀搀 戀漀椀氀椀渀最 琀栀攀 栀漀瀀猀Ⰰ 爀漀氀氀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀⸀ 吀栀攀渀 瀀甀琀 漀渀 愀 瀀氀愀琀攀 愀渀搀 愀搀搀 漀瘀攀爀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀Ⰰ 猀漀甀爀 漀爀愀渀最攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 猀愀氀琀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䠀漀瀀猀 愀爀攀 愀氀猀漀 最漀漀搀 愀猀 猀愀氀愀搀㨀  昀椀爀猀琀 戀漀椀氀攀搀 眀椀琀栀 猀愀氀琀Ⰰ 琀栀攀渀 愀搀搀椀渀最 愀 氀漀琀 漀昀 漀椀氀 漀瘀攀爀 愀渀搀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀Ⰰ 猀眀攀攀琀攀渀攀搀 眀椀琀栀 猀甀最愀爀Ⰰ 琀漀 洀愀欀攀 椀琀 渀漀琀 猀漀 猀琀爀漀渀最Ⰰ 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 挀甀爀爀愀渀琀猀Ⰰ 昀椀爀猀琀 戀漀椀氀攀搀Ⰰ 愀渀搀 愀搀漀爀渀 琀栀攀 攀搀最攀猀 漀昀 琀栀攀 瀀氀愀琀攀 眀椀琀栀 眀栀愀琀 礀漀甀 眀愀渀琀 愀渀搀 栀愀瘀攀⸀ഊ
਀㄀㐀⤀ 䔀最最瀀氀愀渀琀ഊ
਀吀愀欀攀 攀最最瀀氀愀渀琀猀 愀渀搀 爀攀洀漀瘀攀 琀栀攀椀爀 搀愀爀欀 猀欀椀渀 琀栀椀渀氀礀Ⰰ 琀栀攀渀 戀漀椀氀 琀栀攀洀Ⰰ 愀渀搀 愀昀琀攀爀 戀漀椀氀椀渀最 搀爀礀 琀栀攀洀 眀攀氀氀 漀昀 眀愀琀攀爀 愀渀搀 挀栀漀瀀 猀洀愀氀氀Ⰰ 琀栀攀渀 昀爀礀 眀椀琀栀 漀椀氀 愀渀搀 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 椀渀 愀 瀀漀琀⸀ 吀栀攀渀 愀搀搀 眀愀琀攀爀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀 氀椀琀琀氀攀 渀甀琀 洀椀氀欀 愀渀搀 瘀攀爀樀甀椀挀攀Ⰰ 椀昀 椀渀 猀攀愀猀漀渀Ⰰ 愀渀搀 椀昀 渀漀琀Ⰰ 氀攀洀漀渀 樀甀椀挀攀Ⰰ 椀渀 琀栀攀 猀愀洀攀 瀀漀琀 眀栀攀爀攀 礀漀甀 昀爀椀攀搀 琀栀攀洀Ⰰ 愀渀搀 琀栀攀渀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 挀椀渀渀愀洀漀渀⸀ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 爀攀洀漀瘀攀搀 琀栀攀 猀欀椀渀 愀猀 愀戀漀瘀攀Ⰰ 挀甀琀 椀渀 猀氀椀挀攀猀Ⰰ 氀攀渀最琀栀眀椀猀攀Ⰰ 愀猀 礀漀甀 瀀氀攀愀猀攀Ⰰ 愀渀搀 瀀甀琀 椀渀 眀愀琀攀爀Ⰰ 琀漀 猀琀愀渀搀 ㄀⼀㈀ 愀渀 栀漀甀爀⸀ 吀栀攀渀 瀀漀甀爀 漀甀琀 琀栀攀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 愀 瀀漀琀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 戀漀椀氀⸀ 吀栀攀渀 琀愀欀攀 漀甀琀 漀昀 琀栀攀 眀愀琀攀爀 愀渀搀 瀀氀愀挀攀 漀渀 愀 戀漀愀爀搀 琀漀 搀爀礀 漀甀琀 琀栀攀 眀愀琀攀爀Ⰰ 琀栀攀渀 爀漀氀氀 椀渀 昀氀漀甀爀 愀渀搀 瀀甀琀 椀渀 愀 瀀愀渀 漀爀 愀渀漀琀栀攀爀 瘀攀猀猀攀氀 眀椀琀栀 漀椀氀Ⰰ 愀搀搀椀渀最 洀椀渀琀Ⰰ 洀愀爀樀漀爀愀洀Ⰰ 愀渀椀猀攀 愀渀搀 瀀愀爀猀氀攀礀Ⰰ 愀氀氀 琀栀攀猀攀 挀栀漀瀀瀀攀搀Ⰰ 昀爀攀猀栀 昀攀渀渀攀氀 猀瀀攀愀爀猀Ⰰ 椀昀 椀渀 猀攀愀猀漀渀Ⰰ 椀昀 渀漀琀Ⰰ 搀爀椀攀搀 眀椀氀氀 搀漀Ⰰ 漀爀 戀攀琀琀攀爀 琀栀攀 猀攀攀搀猀 眀攀氀氀 挀爀甀猀栀攀搀Ⰰ 愀渀搀 ㈀ 挀氀漀瘀攀猀 漀昀 最愀爀氀椀挀 眀攀氀氀 挀爀甀猀栀攀搀Ⰰ 椀昀 琀栀攀爀攀 椀猀 愀 氀漀琀 漀昀 攀最最瀀氀愀渀琀Ⰰ 椀昀 渀漀琀Ⰰ 樀甀猀琀 漀渀攀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀 愀猀 渀攀攀搀攀搀Ⰰ 愀 氀椀琀琀氀攀 挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀Ⰰ 眀愀琀攀爀 愀渀搀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀Ⰰ 猀瀀爀椀渀欀氀椀渀最 眀椀琀栀 猀甀最愀爀Ⰰ 戀漀椀氀 甀渀琀椀氀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䌀氀攀愀渀椀渀最 ⠀愀渀搀 猀欀椀渀渀椀渀最⤀ 琀栀攀洀 愀猀 愀戀漀瘀攀 愀渀搀 戀漀椀氀椀渀最 琀栀攀洀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀 愀渀搀 搀爀礀椀渀最 漀渀 愀 戀漀愀爀搀Ⰰ 挀甀琀 愀猀 礀漀甀 猀攀攀㬀 漀爀Ⰰ 戀攀琀琀攀爀 挀甀琀 琀栀攀洀 愀昀琀攀爀 挀氀攀愀渀椀渀最 琀栀攀洀Ⰰ 愀渀搀 瀀甀琀 椀渀 愀 瀀漀琀 洀愀琀挀栀椀渀最 椀渀 猀椀稀攀Ⰰ 搀攀瀀攀渀搀椀渀最 漀渀 栀漀眀 洀愀渀礀 琀栀攀礀 愀爀攀⸀ 吀栀攀渀 愀搀搀 愀 瀀愀爀琀 漀昀 漀椀氀 昀漀爀 ㌀ 瀀愀爀琀猀 眀愀琀攀爀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 琀栀攀渀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀 ⠀愀渀搀 猀欀椀渀渀攀搀⤀ 椀琀Ⰰ 挀甀琀 椀渀 猀氀椀挀攀猀 琀栀攀 琀栀椀挀欀渀攀猀猀 漀昀 愀 昀椀渀最攀爀Ⰰ 琀栀攀渀 戀漀椀氀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 愀昀琀攀爀 礀漀甀✀瘀攀 搀漀渀攀 猀漀Ⰰ 琀愀欀攀 漀甀琀 愀渀搀 瀀甀琀 漀渀 愀 戀漀愀爀搀Ⰰ 琀漀 搀爀礀 眀攀氀氀 漀昀 眀愀琀攀爀⸀ 吀栀攀渀 爀漀氀氀 椀渀 昀氀漀甀爀 愀渀搀 昀爀礀Ⰰ 琀栀攀渀 瀀甀琀 椀渀 愀 瀀氀愀琀攀 愀渀搀 愀搀搀 愀戀漀瘀攀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 最爀漀甀渀搀 渀甀琀猀Ⰰ 愀 猀洀愀氀氀 最爀漀甀渀搀 挀氀漀瘀攀 漀昀 最愀爀氀椀挀 愀渀搀 猀琀爀漀渀最 瘀椀渀攀最愀爀 愀渀搀 愀 氀椀琀琀氀攀 昀爀攀猀栀 最爀漀甀渀搀 戀愀猀椀氀Ⰰ 瀀愀猀猀攀搀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀 愀渀搀 挀漀漀欀攀搀 愀 氀椀琀琀氀攀 椀渀 愀 氀椀琀琀氀攀 瀀漀琀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀栀攀礀 愀爀攀 愀氀猀漀 最漀漀搀 挀甀琀 椀渀 琀眀漀 眀栀攀渀 氀愀爀最攀Ⰰ 渀漀琀 猀欀椀渀渀攀搀⸀ 䄀渀搀 挀甀琀 氀椀最栀琀氀礀 琀栀攀 栀攀愀爀琀 椀渀 氀攀渀最琀栀 愀渀搀 挀爀漀猀猀眀愀礀猀Ⰰ 琀栀攀渀 戀漀椀氀攀搀 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀 愀渀搀 搀爀椀攀搀 眀攀氀氀 漀昀 眀愀琀攀爀Ⰰ 瀀甀琀 眀椀琀栀 琀栀攀 猀欀椀渀猀 漀渀 琀栀攀 最爀椀氀氀Ⰰ 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 愀 氀椀琀琀氀攀 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 攀渀漀甀最栀 漀椀氀Ⰰ 愀渀搀 昀爀礀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 爀攀洀漀瘀攀搀 琀栀攀 猀欀椀渀猀Ⰰ 猀挀爀愀瀀攀 昀爀漀洀 琀栀攀 攀渀搀猀Ⰰ 琀漀 Ⰰ 琀愀欀攀 漀甀琀 琀栀攀 栀攀愀爀琀 愀渀搀 琀栀甀猀Ⰰ 眀椀琀栀 栀攀愀爀琀 愀渀搀 攀瘀攀爀礀琀栀椀渀最Ⰰ 戀漀椀氀Ⰰ 愀搀搀椀渀最 愀 氀椀琀琀氀攀 猀愀氀琀⸀ 吀栀攀渀 琀愀欀攀 琀栀攀 栀攀愀爀琀 ⠀瀀甀氀瀀⤀ 愀渀搀 挀栀漀瀀 琀漀最攀琀栀攀爀 眀椀琀栀 栀攀爀戀猀Ⰰ 最爀漀甀渀搀 渀甀琀猀 愀渀搀 愀氀洀漀渀搀猀Ⰰ 戀爀攀愀搀挀爀甀洀戀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀氀漀瘀攀猀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 愀 最爀漀甀渀搀 挀氀漀瘀攀 漀昀 最愀爀氀椀挀Ⰰ 愀 氀椀琀琀氀攀 漀椀氀 愀渀搀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀⸀ 䄀渀搀 愀昀琀攀爀 礀漀甀 洀椀砀 眀攀氀氀 愀渀搀 挀栀漀瀀Ⰰ 眀椀琀栀 琀栀椀猀 昀椀氀氀椀渀最 猀琀甀昀昀 琀栀攀 攀最最瀀氀愀渀琀 愀渀搀Ⰰ 愀昀琀攀爀 礀漀甀✀瘀攀 猀琀甀昀昀攀搀 椀琀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 椀渀 爀漀眀猀 ⠀氀椀琀⸀ ✀漀渀攀 渀攀砀琀 琀漀 漀琀栀攀爀✀⤀Ⰰ 眀椀琀栀 琀栀攀 昀椀氀氀攀搀 瀀愀爀琀 戀攀椀渀最 愀戀漀瘀攀⸀ 吀栀攀渀 愀搀搀 眀愀琀攀爀Ⰰ 漀椀氀Ⰰ 猀愀氀琀 愀渀搀 猀瀀椀挀攀猀 愀猀 愀戀漀瘀攀 昀漀爀 琀栀攀 昀椀氀氀椀渀最Ⰰ 戀甀琀 琀愀欀攀 挀愀爀攀 琀漀 瀀甀琀 眀愀琀攀爀 攀渀漀甀最栀 琀漀 挀漀瘀攀爀 琀栀攀洀 戀礀 洀漀爀攀 琀栀愀渀 栀愀氀昀⸀ 吀栀攀渀 挀漀瘀攀爀 琀栀攀 瀀漀琀 眀攀氀氀 愀渀搀 戀漀椀氀 猀氀漀眀氀礀 愀渀搀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀 氀椀琀琀氀攀 氀攀洀漀渀 樀甀椀挀攀 漀爀 瘀攀爀樀甀椀挀攀 愀渀搀 愀 氀椀琀琀氀攀 戀爀攀愀搀 挀爀甀洀戀猀⸀ഊ
਀㄀㔀⤀ 䜀漀甀爀搀ഊ
਀吀愀欀攀 最漀甀爀搀猀 愀渀搀 瀀攀攀氀 漀昀昀 琀栀攀 最爀攀攀渀 猀欀椀渀Ⰰ 琀栀攀渀 挀甀琀 椀渀 洀漀爀猀攀氀猀Ⰰ 愀猀 礀漀甀 瀀氀攀愀猀攀Ⰰ 愀渀搀 瀀甀琀 椀渀 愀 瀀漀琀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀 愀渀搀 眀椀琀栀 漀椀氀 愀渀搀 昀爀礀 猀氀漀眀氀礀 漀渀 琀栀攀 昀椀爀攀Ⰰ 戀攀挀愀甀猀攀 琀栀攀礀 眀椀氀氀 氀攀愀瘀攀 猀漀洀攀 氀椀焀甀椀搀Ⰰ 漀昀琀攀渀 琀甀爀渀椀渀最 眀椀琀栀 愀 猀瀀漀漀渀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀礀 猀栀爀椀渀欀Ⰰ 愀搀搀 猀漀洀攀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 戀礀 ㈀ 昀椀渀最攀爀猀 愀渀搀 洀漀爀攀Ⰰ 愀搀搀椀渀最 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 瀀甀琀 愀 栀愀渀搀昀甀氀 漀昀 挀栀漀瀀瀀攀搀 栀攀爀戀猀 愀渀搀 愀 氀椀琀琀氀攀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 琀漀 洀愀欀攀 椀琀 猀氀椀最栀琀氀礀 猀漀甀爀⸀ 圀椀琀栀 琀栀攀猀攀 最漀甀爀搀猀 瀀椀欀攀 愀渀搀 琀攀渀挀栀 挀愀渀 愀氀猀漀 戀攀 戀漀椀氀攀搀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 氀漀渀最 最漀甀爀搀猀Ⰰ 猀栀愀瘀攀 琀栀攀 猀欀椀渀Ⰰ 琀栀攀渀 挀甀琀 琀栀攀 氀攀渀最琀栀 漀昀 愀 瀀愀氀洀 愀渀搀 栀漀氀氀漀眀 漀甀琀 愀 瀀愀爀琀Ⰰ 戀攀椀渀最 挀愀爀攀昀甀氀 渀漀琀 琀漀 瀀椀攀爀挀攀 琀栀椀猀 瀀愀爀琀 椀渀 琀栀攀 戀漀琀琀漀洀⸀ 䘀椀氀氀 眀椀琀栀 猀琀甀昀昀椀渀最 愀猀 愀戀漀瘀攀 昀漀爀 攀最最瀀氀愀渀琀⸀ 吀栀攀渀 瀀甀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀 猀愀氀琀Ⰰ 眀愀琀攀爀Ⰰ 漀椀氀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 戀漀椀氀⸀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 琀栀椀挀欀攀渀 琀栀攀 樀甀椀挀攀 眀椀琀栀 挀爀甀猀栀攀搀 愀氀洀漀渀搀猀 漀爀 渀甀琀猀Ⰰ 洀椀砀椀渀最 眀攀氀氀 琀栀攀 愀氀洀漀渀搀猀 眀椀琀栀 琀栀攀 樀甀椀挀攀 漀昀 琀栀攀 最漀甀爀搀Ⰰ 愀渀搀 猀攀爀瘀攀 椀琀 漀瘀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䌀甀琀 琀栀攀 最漀甀爀搀 椀渀 猀氀椀挀攀猀 愀渀搀 瀀甀琀 椀渀 愀 瀀愀渀 眀椀琀栀 漀椀氀 愀渀搀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀 愀渀搀 昀爀礀Ⰰ 猀琀椀爀爀椀渀最 琀栀攀猀攀 漀昀琀攀渀Ⰰ 渀漀琀 琀漀 戀甀爀渀 琀栀攀洀⸀ 圀栀攀渀 琀栀攀礀 愀爀攀 栀愀氀昀眀愀礀 挀漀漀欀攀搀Ⰰ 愀搀搀 猀愀氀琀Ⰰ 甀渀爀椀瀀攀 最爀愀瀀攀猀 愀渀搀 愀 氀椀琀琀氀攀 渀甀琀洀攀最Ⰰ 愀渀搀 愀昀琀攀爀 琀栀攀礀 愀爀攀 挀漀洀瀀氀攀琀攀氀礀 挀漀漀欀攀搀Ⰰ 愀搀搀 愀 氀椀琀琀氀攀 最漀漀搀 瘀椀渀攀最愀爀Ⰰ 琀甀爀渀椀渀最 愀 氀椀琀琀氀攀 漀渀 琀栀攀 昀椀爀攀Ⰰ 挀漀愀琀攀搀 椀渀 瘀椀渀攀最愀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 爀攀洀漀瘀攀 琀栀攀 猀欀椀渀猀 愀渀搀 挀甀琀 椀渀 琀栀椀渀 猀氀椀挀攀猀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀愀渀Ⰰ 猀愀氀琀椀渀最 椀琀 猀漀洀攀 愀渀搀 瀀甀琀 椀渀 愀 氀椀琀琀氀攀 挀栀漀瀀瀀攀搀 漀渀椀漀渀Ⰰ 琀栀攀渀 氀攀琀 猀琀愀渀搀 愀渀 栀漀甀爀 漀爀 琀眀漀Ⰰ 甀渀琀椀氀 椀琀 栀愀猀 氀攀昀琀 椀琀猀 氀椀焀甀椀搀 眀攀氀氀 攀渀漀甀最栀Ⰰ 眀椀琀栀漀甀琀 戀攀椀渀最 瀀甀琀 琀漀 琀栀攀 昀椀爀攀⸀ 吀栀攀渀 瀀漀甀爀 漀甀琀 愀氀氀 氀椀焀甀椀搀 愀渀搀 瀀甀琀 漀椀氀Ⰰ 猀瀀椀挀攀猀Ⰰ 瘀椀渀攀最愀爀 愀渀搀 猀甀最愀爀Ⰰ 愀渀搀 戀漀椀氀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䌀甀琀 琀栀攀 最漀甀爀搀 椀渀 猀氀椀挀攀猀Ⰰ 猀瀀爀椀渀欀氀椀渀最 眀椀琀栀 猀愀氀琀 愀渀搀 氀攀琀 猀琀愀渀搀 漀渀 愀 戀漀愀爀搀 昀漀爀 猀漀洀攀 琀椀洀攀 琀漀 氀攀愀瘀攀 椀琀猀 氀椀焀甀椀搀⸀ 吀栀攀渀 瀀漀甀爀 漀甀琀 琀栀攀 氀椀焀甀椀搀 眀攀氀氀 愀渀搀Ⰰ 愀昀琀攀爀 爀漀氀氀椀渀最 琀栀攀洀 椀渀 昀氀漀甀爀Ⰰ 昀爀礀⸀ 吀栀攀渀 瀀甀琀 椀渀 愀 瀀氀愀琀攀 愀渀搀 瀀漀甀爀 漀瘀攀爀 愀 猀愀甀挀攀 洀愀搀攀 琀栀甀猀㨀 猀瀀椀欀攀猀 漀昀 昀爀攀猀栀 戀愀猀椀氀Ⰰ 眀椀琀栀 昀攀渀渀攀氀 愀渀搀 眀椀琀栀 最爀漀甀渀搀 栀愀稀攀氀渀甀琀猀 愀渀搀 洀椀砀 愀氀氀 眀攀氀氀 眀椀琀栀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 瀀愀猀猀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 洀愀搀攀 愀猀 愀戀漀瘀攀 愀渀搀 昀爀椀攀搀Ⰰ 瀀甀琀 琀栀攀 猀氀椀挀攀猀 椀渀 漀爀搀攀爀 椀渀 愀 戀漀眀氀Ⰰ 琀栀攀渀 挀漀瘀攀爀 眀椀琀栀 愀 猀愀甀挀攀 洀愀搀攀 椀渀 琀栀椀猀 洀愀渀渀攀爀㨀 琀愀欀攀 愀 氀椀琀琀氀攀 猀瀀椀欀攀猀 漀昀 戀愀猀椀氀Ⰰ 猀攀攀搀猀 漀昀 昀攀渀渀攀氀Ⰰ ㈀ⴀ㌀ 氀攀愀瘀攀猀 漀昀 猀愀最攀 愀渀搀 挀爀甀猀栀 眀攀氀氀⸀ 吀栀攀渀Ⰰ 昀漀爀 ㄀⼀㈀ 瀀椀渀琀 漀昀 最漀甀爀搀猀Ⰰ 琀愀欀攀 ㌀㈀ 搀爀愀洀猀 戀爀攀愀搀 猀漀愀欀攀搀 椀渀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀 愀渀搀 最爀漀甀渀搀 眀攀氀氀 眀椀琀栀 琀栀攀 栀攀爀戀猀Ⰰ 琀栀攀渀 洀椀砀攀搀 眀攀氀氀 眀椀琀栀 愀氀洀漀渀搀 洀椀氀欀 漀爀 渀甀琀 洀椀氀欀 愀渀搀 瀀甀琀 椀渀 愀 挀氀愀礀 樀愀爀 眀椀琀栀 愀 氀椀琀琀氀攀 漀椀氀 愀渀搀 戀漀椀氀 猀漀洀攀Ⰰ 甀渀琀椀氀 琀栀攀 洀椀氀欀 眀椀氀氀 愀氀猀漀 琀栀椀挀欀攀渀Ⰰ 琀栀攀渀 瀀漀甀爀 漀瘀攀爀 琀栀攀 最漀甀爀搀猀 愀渀搀 猀攀爀瘀攀 挀漀氀搀 琀漀 琀栀攀 琀愀戀氀攀Ⰰ 漀爀 愀猀 礀漀甀 瀀氀攀愀猀攀Ⰰ 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 挀椀渀渀愀洀漀渀⸀ഊ
਀㄀㘀⤀ 䄀爀琀椀挀栀漀欀攀ഊ
਀䄀爀琀椀挀栀漀欀攀猀Ⰰ 戀攀椀渀最 琀漀甀最栀 瘀攀最攀琀愀戀氀攀猀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 琀栀漀爀渀礀Ⰰ 栀愀瘀攀 洀漀琀椀瘀愀琀攀搀 最漀漀搀 挀漀漀欀猀 琀漀 昀椀最甀爀攀 眀愀礀猀 漀昀 戀漀椀氀椀渀最 琀栀攀洀Ⰰ 礀攀琀 椀渀 琀栀椀猀 眀愀礀Ⰰ 愀猀 椀猀 眀爀椀琀琀攀渀 戀攀氀漀眀Ⰰ 琀栀攀礀 愀爀攀 戀攀琀琀攀爀⸀ 吀栀愀琀 椀猀Ⰰ 琀愀欀攀 愀爀琀椀挀栀漀欀攀猀 愀渀搀 戀漀椀氀 眀攀氀氀Ⰰ 眀椀琀栀 眀愀琀攀爀 愀渀搀 猀愀氀琀Ⰰ 甀渀琀椀氀 琀栀攀礀 愀爀攀 渀攀愀爀氀礀 挀漀漀欀攀搀⸀ 吀栀攀渀 猀栀愀欀攀 漀昀昀 琀栀攀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 愀渀漀琀栀攀爀 瘀愀猀攀Ⰰ 琀栀攀渀 愀搀搀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 琀栀攀洀 戀礀 琀眀漀 昀椀渀最攀爀猀Ⰰ 愀渀搀 愀搀搀 愀 昀氀愀猀欀 漀昀 漀椀氀Ⰰ 戀甀琀 挀漀洀瀀愀爀攀 椀琀 琀漀 栀漀眀 洀愀渀礀 琀栀攀 愀爀琀椀挀栀漀欀攀猀 愀爀攀Ⰰ 昀漀爀 琀栀攀 洀漀爀攀 礀漀甀 愀爀攀 戀攀椀渀最 最攀渀攀爀漀甀猀 眀椀琀栀 漀椀氀Ⰰ 愀氀氀 琀栀攀 洀漀爀攀 椀琀 眀椀氀氀 琀愀猀琀攀㬀 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀 眀攀氀氀 最爀漀甀渀搀Ⰰ 愀渀搀 戀漀椀氀 甀渀琀椀氀 琀栀攀礀 眀椀氀氀 戀攀 爀攀愀搀礀Ⰰ 愀猀 椀猀 眀攀氀氀 欀渀漀眀渀 愀昀琀攀爀 琀栀攀 氀攀愀昀愀最攀 猀漀昀琀攀渀猀⸀ഊ
਀㄀㜀⤀ 䴀漀渀欀 琀甀爀渀椀瀀猀ഊ
਀䄀渀搀 琀栀攀猀攀 爀漀漀琀猀Ⰰ 氀椀欀攀 愀爀琀椀挀栀漀欀攀猀Ⰰ 戀攀椀渀最 搀爀礀 爀漀漀琀猀Ⰰ 眀椀琀栀 氀椀琀琀氀攀 琀愀猀琀攀Ⰰ 挀愀渀 戀攀 戀攀琀琀攀爀 洀愀搀攀 椀渀 ㈀ 搀椀猀栀攀猀⸀ 吀栀愀琀 椀猀Ⰰ 琀栀攀 昀椀爀猀琀㨀 洀愀欀攀 愀 猀椀洀椀氀愀爀 搀椀猀栀 愀猀 愀戀漀瘀攀 眀椀琀栀 愀爀琀椀挀栀漀欀攀Ⰰ 眀椀琀栀 琀栀愀琀 搀椀昀昀攀爀攀渀挀攀 漀渀氀礀 琀栀愀琀 琀栀攀爀攀 猀栀漀甀氀搀 戀攀 氀攀猀猀 眀愀琀攀爀Ⰰ 猀椀渀挀攀Ⰰ 琀栀攀 氀攀猀猀 樀甀椀挀攀 琀栀攀爀攀 眀椀氀氀 戀攀 愀渀搀 琀栀攀 戀攀琀琀攀爀 琀栀攀礀 眀椀氀氀 戀攀 昀爀椀攀搀 椀渀 漀椀氀Ⰰ 琀栀攀 洀漀爀攀 琀愀猀琀礀 琀栀攀礀 眀椀氀氀 戀攀⸀ 䄀渀搀 猀攀爀瘀攀 琀栀攀洀 猀漀Ⰰ 猀眀攀攀琀Ⰰ 漀爀Ⰰ 椀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 琀栀攀洀 愀 戀椀琀 猀漀甀爀Ⰰ 琀栀攀渀Ⰰ 眀栀攀渀 愀戀漀甀琀 琀漀 猀攀爀瘀攀Ⰰ 愀搀搀 愀 氀椀琀琀氀攀 氀攀洀漀渀 樀甀椀挀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 吀愀欀攀 琀甀爀渀椀瀀猀Ⰰ 挀氀攀愀渀 眀攀氀氀 漀昀 猀漀椀氀Ⰰ 琀栀攀渀 戀愀欀攀 椀渀 栀漀琀 愀猀栀攀猀 愀 焀甀愀爀琀攀爀 漀昀 愀渀 栀漀甀爀Ⰰ 漀爀 戀漀椀氀 椀渀 眀椀渀攀 眀椀琀栀 瀀攀瀀瀀攀爀⸀ 吀栀攀渀 挀氀攀愀渀 ⠀漀昀 猀欀椀渀⤀ 愀渀搀 挀甀琀 椀渀 洀漀爀猀攀氀猀Ⰰ 愀猀 礀漀甀 眀愀渀琀Ⰰ 愀渀搀 瀀甀琀 椀渀 愀 挀氀愀礀 樀愀爀 漀爀 愀 瀀漀琀Ⰰ 眀椀琀栀 漀椀氀Ⰰ 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 昀爀礀 猀氀漀眀氀礀Ⰰ 猀氀漀眀氀礀⸀ 吀栀攀渀 愀搀搀 愀 氀椀琀琀氀攀 氀攀洀漀渀 樀甀椀挀攀 漀爀 瘀攀爀樀甀椀挀攀Ⰰ 猀瀀椀挀攀搀 眀椀渀攀 椀昀 礀漀甀 栀愀瘀攀Ⰰ 漀爀 眀椀渀攀 愀渀搀 猀甀最愀爀Ⰰ 愀渀搀 戀漀椀氀 甀渀琀椀氀 爀攀愀搀礀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 猀攀爀瘀攀Ⰰ 猀攀爀瘀攀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 昀爀椀攀搀 戀爀攀愀搀⸀ഊ
਀㄀㠀⤀ 嘀攀愀氀ഊ
਀䠀攀愀搀⸀ 䄀昀琀攀爀 猀琀愀戀戀椀渀最 栀椀洀 ⠀琀栀攀 愀渀椀洀愀氀⤀Ⰰ 琀愀欀攀 琀栀攀 栀攀愀搀 椀洀洀攀搀椀愀琀攀氀礀Ⰰ 瀀攀攀氀 琀栀攀 猀欀椀渀 愀渀搀 眀椀琀栀 攀渀漀甀最栀 眀愀琀攀爀 挀氀攀愀渀 漀昀 戀氀漀漀搀 愀渀搀 漀琀栀攀爀 昀椀氀攀猀Ⰰ 瀀漀甀爀椀渀最 漀椀氀 琀栀爀漀甀最栀 琀栀攀 渀漀猀琀爀椀氀猀 琀漀 挀氀攀愀渀 眀攀氀氀 漀昀 愀氀氀 椀洀瀀甀爀椀琀椀攀猀 ⠀氀椀琀⸀㨀 渀愀猀琀礀 琀栀椀渀最猀⤀㬀 琀栀攀渀 眀爀愀瀀 椀琀 ⠀琀栀攀 栀攀愀搀⤀ 椀渀 愀 挀氀攀愀渀 氀椀渀攀渀 挀氀漀琀栀 琀漀 洀愀欀攀 椀琀 眀栀椀琀攀Ⰰ 猀漀 琀栀愀琀 椀琀 搀漀攀猀渀✀琀 甀渀眀爀愀瀀Ⰰ  愀渀搀 瀀甀琀 琀漀 戀漀椀氀 椀渀 愀 瀀漀琀 眀椀琀栀 眀愀琀攀爀Ⰰ 眀椀琀栀漀甀琀 猀愀氀琀Ⰰ 爀攀洀漀瘀椀渀最 琀栀攀 猀挀甀洀 漀昀琀攀渀⸀ 䄀搀搀 椀渀 愀 昀漀漀琀 漀昀 瘀攀愀氀 昀漀爀 椀渀焀甀椀爀椀渀最⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 眀椀氀氀 渀漀琀 昀漀愀洀 愀渀礀洀漀爀攀Ⰰ 愀搀搀 猀愀氀琀 愀猀 渀攀挀攀猀猀愀爀礀Ⰰ 愀渀搀 眀栀攀渀 礀漀甀 眀椀氀氀 猀攀攀 琀栀愀琀 琀栀攀 昀漀漀琀 椀猀 挀漀漀欀攀搀Ⰰ 礀漀甀 栀愀瘀攀 挀漀漀欀攀搀 琀栀攀 栀攀愀搀 愀氀猀漀⸀ 吀栀攀渀 琀愀欀攀 漀甀琀 漀昀 琀栀攀 瀀漀琀 愀渀搀 甀渀眀爀愀瀀 琀栀攀 挀氀漀琀栀 愀渀搀 瀀甀琀 椀渀 愀 瀀氀愀琀攀Ⰰ 愀搀漀爀渀椀渀最 椀琀 眀椀琀栀 昀氀漀眀攀爀猀 漀昀 戀漀爀愀最攀 愀渀搀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀Ⰰ 漀爀 椀渀 愀渀礀 眀愀礀 琀栀愀琀 礀漀甀 氀椀欀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 倀爀攀瀀愀爀攀 琀栀攀 栀攀愀搀 眀攀氀氀Ⰰ 瀀甀琀 椀渀 愀 挀愀甀氀搀爀漀渀Ⰰ 愀搀搀椀渀最 洀攀愀琀 猀琀漀挀欀Ⰰ 琀栀攀 栀攀愀搀 猀栀漀甀氀搀 猀琀愀渀搀 栀愀氀昀眀愀礀 椀渀 琀栀攀 猀琀漀挀欀Ⰰ 愀搀搀 挀栀漀瀀瀀攀搀 漀渀椀漀渀猀Ⰰ 昀爀攀猀栀 戀甀琀琀攀爀 漀爀 挀栀漀瀀瀀攀搀 氀愀爀搀 愀渀搀 瀀漀爀欀 爀甀洀瀀 挀甀琀 猀洀愀氀氀Ⰰ 瀀氀甀洀猀Ⰰ 搀爀椀攀搀 挀栀攀爀爀椀攀猀Ⰰ 甀洀戀爀攀氀氀愀 渀甀琀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 渀甀琀洀攀最 椀昀 礀漀甀 眀愀渀琀Ⰰ 愀渀搀 猀愀昀昀爀漀渀⸀ 吀栀攀渀 挀漀瘀攀爀 琀栀攀 瀀漀琀 眀椀琀栀 琀栀攀 氀椀搀 愀渀搀 瀀甀琀 漀渀 挀漀愀氀猀 琀漀 戀漀椀氀Ⰰ 琀甀爀渀椀渀最 椀琀 ⠀琀栀攀 栀攀愀搀⤀ 猀漀洀攀琀椀洀攀猀 愀渀搀Ⰰ 愀昀琀攀爀 椀琀 栀愀猀 戀漀椀氀攀搀Ⰰ 瀀甀琀 椀渀 愀 瀀氀愀琀攀 愀渀搀 瀀漀甀爀 琀栀攀 樀甀椀挀攀 漀瘀攀爀Ⰰ 猀瀀爀椀渀欀氀椀渀最 眀椀琀栀 挀椀渀渀愀洀漀渀⸀ 䤀渀 琀栀攀 昀愀氀氀Ⰰ 椀渀猀琀攀愀搀 漀昀 瀀氀甀洀猀 愀渀搀 挀栀攀爀爀椀攀猀Ⰰ 愀搀搀 焀甀椀渀挀攀猀 愀渀搀 瀀攀愀爀猀Ⰰ 渀漀琀 琀漀漀 爀椀瀀攀Ⰰ 愀渀搀 椀渀 猀甀洀洀攀爀Ⰰ 最漀漀猀攀戀攀爀爀椀攀猀 漀爀 甀渀爀椀瀀攀 最爀愀瀀攀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 栀攀愀搀Ⰰ 琀愀欀攀 愀 猀栀愀爀瀀 欀渀椀昀攀 愀渀搀 最攀渀琀氀礀 瀀攀攀氀 琀栀攀 猀欀椀渀 昀爀漀洀 琀栀攀 戀漀渀攀Ⰰ 昀爀漀洀 渀攀挀欀 琀漀眀愀爀搀猀 渀漀猀攀Ⰰ 眀愀琀挀栀椀渀最 渀漀琀 琀漀 挀甀琀 琀栀攀 猀欀椀渀 眀栀攀渀 礀漀甀 挀甀琀Ⰰ 渀漀琀 琀漀 戀爀攀愀欀 琀栀攀 攀礀攀猀Ⰰ 琀愀欀椀渀最 琀栀攀洀 漀甀琀 眀栀漀氀攀⸀ 䄀昀琀攀爀 礀漀甀 栀愀瘀攀 猀欀椀渀渀攀搀Ⰰ 琀愀欀攀 漀甀琀 琀栀攀 戀爀愀椀渀Ⰰ 瀀甀琀 漀渀 愀 戀漀愀爀搀 愀渀搀 挀栀漀瀀 眀攀氀氀⸀ 吀栀攀渀 愀搀搀 栀愀氀昀 漀挀愀 漀昀 瘀攀愀氀 挀愀氀昀Ⰰ 㐀㠀 搀爀愀洀 漀昀 昀爀攀猀栀 戀甀琀琀攀爀 漀爀 氀愀爀搀Ⰰ 洀椀渀琀Ⰰ 洀愀爀樀漀爀愀洀 愀渀搀 琀栀礀洀攀 挀栀漀瀀瀀攀搀 猀洀愀氀氀Ⰰ 㐀 攀最最 礀漀氀欀猀Ⰰ ㈀㐀 搀爀愀洀 漀昀 戀攀攀昀 洀愀爀爀漀眀Ⰰ 昀爀攀猀栀 挀漀琀琀愀最攀 挀栀攀攀猀攀 ㄀ 氀椀琀爀攀Ⰰ 最爀漀甀渀搀 甀洀戀爀攀氀氀愀 渀甀琀猀 㐀㠀 搀爀愀洀猀Ⰰ ㈀㐀 搀爀愀洀猀 挀甀爀爀愀渀琀猀Ⰰ 猀愀氀琀Ⰰ 挀氀漀瘀攀猀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 渀甀琀洀攀最 愀渀搀 挀椀渀渀愀洀漀渀⸀ 吀栀攀渀 琀愀欀攀 眀栀愀琀 椀猀 最爀漀甀渀搀 眀椀琀栀 眀栀愀琀 眀愀猀 挀栀漀瀀瀀攀搀 愀渀搀 洀椀砀 琀栀攀猀攀 眀攀氀氀 眀椀琀栀 琀栀攀 戀爀愀椀渀猀 愀渀搀 昀椀氀氀 琀栀攀 猀欀椀渀Ⰰ 瀀甀琀琀椀渀最 琀栀攀 攀礀攀猀 椀渀 琀栀攀椀爀 瀀氀愀挀攀猀 愀渀搀 猀漀眀椀渀最 椀琀 ⠀琀栀攀 昀椀氀氀攀搀 猀欀椀渀⤀ 猀漀 愀猀 渀漀琀 琀漀 眀愀猀琀攀 昀椀氀氀椀渀最Ⰰ 愀渀搀 瀀甀琀 椀渀 愀 挀愀甀氀搀爀漀渀Ⰰ 愀搀搀椀渀最 洀攀愀琀 猀琀漀挀欀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 漀渀椀漀渀猀 昀爀椀攀搀 椀渀 戀甀琀琀攀爀Ⰰ 猀瀀椀挀攀猀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 戀漀椀氀⸀ 伀渀挀攀 椀琀 椀猀 戀漀椀氀攀搀Ⰰ 瀀甀琀 漀渀 愀 瀀氀愀琀攀Ⰰ 愀渀搀 猀攀爀瘀攀 漀瘀攀爀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀 昀爀椀攀搀 椀渀 戀甀琀琀攀爀Ⰰ 猀瀀爀椀渀欀氀攀搀 ⠀琀栀攀 戀爀攀愀搀⤀ 眀椀琀栀 洀椀氀欀 漀昀 甀洀戀爀攀氀氀愀 渀甀琀猀Ⰰ 洀椀砀攀搀 ⠀琀栀攀 戀爀攀愀搀⤀ 眀椀琀栀 猀漀甀爀 挀爀攀愀洀 愀渀搀 眀椀琀栀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 漀爀渀愀洀攀渀琀 琀栀攀 瀀氀愀琀攀 漀渀 琀栀攀 猀椀搀攀猀 眀椀琀栀 昀爀椀攀搀 琀漀渀最甀攀猀Ⰰ 挀甀琀 椀渀 猀氀椀挀攀猀Ⰰ 眀椀琀栀 猀氀椀挀攀猀 漀昀 戀爀攀愀搀 猀漀愀欀攀搀 椀渀 攀最最 礀漀氀欀 戀攀愀琀攀渀 眀椀琀栀 爀漀猀攀 眀愀琀攀爀 愀渀搀 昀爀椀攀搀 椀渀 戀甀琀琀攀爀⸀ ഊ
਀䄀渀漀琀栀攀爀 搀椀猀栀⸀ 伀渀挀攀 礀漀甀✀瘀攀 瀀爀攀瀀愀爀攀搀 琀栀攀 栀攀愀搀Ⰰ 挀氀攀愀瘀攀 甀渀搀攀爀渀攀愀琀栀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 戀爀愀椀渀 愀渀搀 琀漀渀最甀攀Ⰰ 礀攀琀 琀栀攀 琀漀瀀 猀栀漀甀氀搀 猀琀愀礀 眀栀漀氀攀⸀ 吀栀攀渀 挀氀攀愀渀 琀栀攀 戀爀愀椀渀 眀攀氀氀 愀渀搀 戀漀椀氀Ⰰ 琀栀攀渀 琀愀欀攀 琀栀攀 戀爀愀椀渀 愀渀搀 挀甀琀 椀渀 猀洀愀氀氀 洀漀爀猀攀氀猀Ⰰ 洀椀砀椀渀最 眀椀琀栀 昀爀攀猀栀 戀甀琀琀攀爀Ⰰ 眀椀琀栀 攀最最 礀漀氀欀Ⰰ 猀甀最愀爀Ⰰ 猀愀氀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀栀漀瀀瀀攀搀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀 愀渀搀 洀愀爀樀漀爀愀洀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 愀渀搀 洀椀砀 眀攀氀氀Ⰰ 愀渀搀 挀氀攀愀渀 琀栀攀 瀀氀愀挀攀 眀栀攀爀攀 琀栀攀 戀爀愀椀渀 眀愀猀 愀渀搀 琀栀攀 渀漀猀攀 椀渀 愀 氀漀琀 漀昀 眀愀琀攀爀Ⰰ 愀渀搀 愀昀琀攀爀 昀椀氀氀 椀琀 眀椀琀栀 琀栀椀猀 洀椀砀琀甀爀攀 愀渀搀 琀栀攀渀 猀漀眀 琀栀攀 栀攀愀搀 琀漀 愀挀挀漀洀洀漀搀愀琀攀 琀栀攀 昀椀氀氀椀渀最⸀ 吀栀攀渀 瀀甀琀 椀渀 愀 挀愀甀氀搀爀漀渀Ⰰ 愀搀搀椀渀最 攀渀漀甀最栀 眀愀琀攀爀Ⰰ 漀爀 戀攀琀琀攀爀 洀攀愀琀 猀琀漀挀欀Ⰰ 眀栀漀氀攀 挀椀渀渀愀洀漀渀Ⰰ 猀愀瘀漀爀礀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀氀漀瘀攀猀Ⰰ 漀渀椀漀渀猀 挀栀漀瀀瀀攀搀 愀渀搀 昀爀椀攀搀Ⰰ 挀栀漀瀀瀀攀搀 栀攀爀戀猀Ⰰ 愀渀搀 戀漀椀氀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 椀琀 椀猀 愀戀漀甀琀 挀漀漀欀攀搀Ⰰ 愀搀搀 瘀攀爀樀甀椀挀攀 漀爀 爀漀猀攀 瘀椀渀攀最愀爀 愀渀搀 猀甀最愀爀 愀渀搀 挀漀瘀攀爀 琀栀攀 挀愀甀氀搀爀漀渀 眀攀氀氀Ⰰ 猀漀 椀琀 搀漀攀猀 渀漀琀 戀爀攀愀琀栀攀Ⰰ 愀渀搀 猀琀漀瀀 戀漀椀氀椀渀最⸀ ഊ	Clean the brain of the film around it and boil, then cut in slices and put in a plate, adding 3 beaten egg yolks, 32 dram of grated cheese, if you please, 1 dram cinnamon, a little salt, about 24 dram, 4 dram sour cream, all these mix well with egg yolk, and serve over the brain. Then have in a pan molten fresh butter, and warm well, take with a spoon the slices of brain and put in the pot, and fry together with the mixture over, and serve, warm, with sugar above to sweeten the meal. 
਀ഊVeal brain. After you've boiled it and cut in slices, as above, soak it in beaten egg yolk, mixed with bread crumbs and herbs ground small, and fry, adding over, when you serve, sour orange juice or lemon juice, pepper, cinnamon and sugar. 
਀ഊVeal tongue. Take the tongue and prepare well, then hollow out with a thin knife from the thick part, and take this flesh together with lean meat, salt, egg yolk, chopped herbs and spices of all kinds, chop small and fill the tongue, sowing it to encase the filling, and after you've stuffed it, put in a cauldron with fresh butter, chopped onions and fry, but not entirely. Then add meat stock, dry cherries, a handful of chopped herbs, salt and spices, and boil. And when you serve, put slices of fried bread underneath, and sprinkle with cinnamon. 
਀ഊAnother dish. Take the tongue after it's been cleaned of skin and hollow it as above. Then chop well the flesh you have removed, adding fresh butter, salt, 2 egg yolks, a little whole umbrella nuts, spices, and fill. Then bake it, and afterwards put it in the cauldron, adding 48 dram of fresh butter, enough meat stock, tips of asparagus, chopped onions, gooseberries, and boil, and when it is about cooked, add egg yolk to thicken the stock. 
਀ഊAnother dish. Preparing and skinning the tongue, beat it with a stick to tenderize. Then stud with little bits of lard and put in a cauldron, and add enough fresh butter, then fry a little, not entirely, adding pepper, cloves and rosin, when it begins to fry. Then, after you've fried as above, a little, not entirely, add a little white wine, about [the quantity of] a flask of coffee, or sugar, chopped herbs and a little turnip, and cook until ready. And when you serve, sprinkle cinnamon over. 
਀ഊAnother dish. After you've prepared, boil it, cut in slices and fry in butter. Then put in a cauldron and take egg yolks beaten with verjuice or lemon juice or vinegar, meat stock, sugar, cinnamon, salt, saffron and the butter in which it was fried; all these, mixing well, add over the tongue and boil until the juice thickens and it (the tongue) is cooked, often stirring these morsels with a spoon. When you serve, sprinkle with cinnamon and sugar. 
਀ഊAnother dish. After you've prepared as above, put in a pot and add meat stock to cover, pepper, cinnamon, salt, saffron, gooseberries or unripe grapes, chopped herbs, and boil. When it is about cooked, thicken the juice with bread or crushed almonds or with egg yolk. 
਀ഊThe veal's fat gut (i.e. the colon). Take the gut and rub with salt and flour, well, then clean in a lot of waters and put in a cauldron with water, without salt, boil, and remove the foam often. Then take out of the cauldron and put in cold water to stand a little. Then cut in morsels and put in another, smaller, cauldron the small bits with meat stock, adding salt and pepper, and boil. And when it is about cooked, add a handful of chopped herbs and egg yolk and when you serve, add over grated cheese or pepper. 
਀ഊAnother dish. After you've prepared it carefully, boil well. Then cut in rather large morsels and coat in a mixture made of egg yolks beaten with rosewater, white wine, saffron and salt, and fry. Then, after frying, put in a cauldron, adding meat stock, onions chopped small, spices and salt, and boil. And when it is about cooked, add rose vinegar, to make it slightly sour, chopped herbs, whole umbrella nuts, currants, and cover the cauldron well, so it doesn't breathe, and cook until ready, and sprinkle, when you serve, with sugar and cinnamon. 
਀ഊAnother dish. Prepare and fry as above, put in a plate, sprinkle with sugar and cinnamon, and serve warm. 
਀ഊAnother dish. After you've cleaned and prepared the guts, boiling  in water with salt, to cook it halfway, cut small morsels and put in a pot, adding meat stock,  bits of lard or fresh butter, chopped herbs, a little mint, salt, pepper, and boil. And when you serve, put on  slices of bread fried in butter and sprinkle with grated pressed cheese, or, if you don't like cheese, add crushed cinnamon. 
਀ഊVeal back ribs (the muscles on the animal's spine). Back ribs are best when boiled, stuffed together with cow fat, and sliced quinces, with dried plums and dried cherries, with salt and spices. And when it is about cooked, coat with a little good vinegar, and put under it, when you serve, slices of bread fried in butter and sprinkle with sugar and cinnamon. 
਀ഊAnother dish. It can also be made fried, larded with small pieces of bacon, sprinkled with salt and fennel seeds finely ground, wrapped in 'prapor' (that is, the membrane lining the cavity of the abdomen - the peritoneum.  It is often used in Romanian cuisine as a wrapping) coated with fresh butter, and roasted on a spit, adding a vase underneath, to recuperate the liquid and fat that will trickle down. And after it has fried well in all parts, put on a plate, adding the liquid and fat that trickled down above, squeezing oranges or lemons into the liquid. 
਀ഊAnother dish. Take back ribs, fill with a stuffing made of kidneys and calf chopped well and 4 egg yolks, salt, pepper, cinnamon and a little ground cloves, chopped herbs, currants, a little lemon juice coloured with saffron, all these well chopped and mixed, and fill the shoulder. Then make a covering of peritoneum of lamb or pork, coated with egg yolks beaten in rose water, and after wrapping it with the coated peritoneum, coat the from outside too. And put the shoulder in a cauldron with fresh butter and with onions and fry a little, turning so it cooks on all sites. Then add meat stock, large currants, salt, spices, chopped herbs, and boil. 
਀ഊVeal breast and ribs. Make veal breast stewed with meat stock, with lard bits or butter, cloves, nutmeg, a little pepper, salt, a glass of white wine, turnips chopped small, whole umbrella nuts, dry plums and dry cherries. 
਀ഊAnother dish. Take flesh and cut in morsels and put in the cauldron with fresh butter or lard, if you prefer it, chopped small, and fry slowly, with chopped onions, about a quarter of an hour. Then add meat stock to cover, cinnamon, saffron and salt and boil, and when it is about cooked, if it is summer, add gooseberries or unripe grapes and a handful of chopped herbs, or if not in season (lit.: if in winter), add dry plums and dry cherries and verjuice or lemon juice, if there is no verjuice. 
਀ഊAnother dish. After you've cut the flesh in morsels, boil in water and salt. Then fry with butter or lard chopped small and, after frying, put in a cauldron together with that in which you fried and add meat stock to cover, spices and salt and boil, covering the cauldron. Then when it is about cooked, crush almonds well, in the proportion 1/2 pound of flesh to 1/4 pound of almonds, 38 dram of (soft part of) bread soaked in the juice and verjuice or lemon juice, mix well, pass through a sieve over the flesh and boil, until the juice thickens and the flesh is cooked. And when you serve, add sweet spices over, 
਀ഊAnother dish. Take breast or ribs and make in morsels and put in a cauldron with white wine to cover and boil until the wine reduces by half. Then add a pinch of rosin and a pinch of clove, a little saffron and 24 dram of sugar, a little turnips, nuts and plums, and boil. 
਀ഊVeal kidneys. Take kidneys and boil first in water and salt, then cut in morsels as you please and fry in fresh butter with onions chopped small and with pork rump cut in large morsels. After frying, put in the cauldron, adding chopped herbs, meat stock, salt, pepper, egg yolks beaten with verjuice or lemon juice, and boil. 
਀ഊAnother dish. Take kidneys with the fat, and sprinkle well with salt and with seeds of fennel, finely ground. Then put on the spit to roast on one side, collecting underneath in a pot the fat and the liquid, and after roasting, put in a plate. Then take onion(s) chopped small and fry in the collected grease and, frying, add a little verjuice or lemon juice and when cooked pour over the kidneys. 
਀ഊAnother dish. Take kidneys and boil in water and salt. Than cut morsels or slices, as you please, and put in a cauldron with fresh butter and chopped onions and fry a little. After this, pour over meat stock, a little marjoram or thyme, well crushed umbrella nuts, a little orange-flower water or rose water, 2-3 beaten egg yolks, cloves, pepper, salt, and boil, covering the cauldron well. And when it is about cooked, add a little lemon juice and close with the lid, to stew. And when you serve, put on slices of bread fried in fresh butter. 
਀ഊVeal liver. Take liver and chop well. Then sprinkle with a little vinegar and with salt, pepper and seeds of fennel, ground. After this, mix well with chopped parsley leaves and with other fragrant herbs, currants, fat from kidneys, egg yolks, and mix well, and make minced meat balls the size of a boiled egg yolk, and put in the cauldron with fresh butter, adding meat stock to cover, pepper, salt, cinnamon, saffron, herbs, onions chopped and fried, gooseberries or verjuice or lemon juice, and boil. 
਀ഊAnother dish. Take liver and cleave with a sharp knife with a pointed tip from the thickest part and remove the top, and take it out and chop small with kidney fat, with chopped herbs, ground umbrella nuts, currants, sugar, salt and a little spices of all kind, 3 egg yolks, all these chopped, well mixed, fill the liver and wrap in peritoneum, anointing well with butter this peritoneum first, and after, sprinkle with salt, cinnamon and a little sugar. Then, after wrapping the liver, put in a pan with butter and put on the coals, on soft fire, coating and turning often. And after it is fried, put in a plate, sprinkling lemon over. 
਀ഊAnother dish. To make fried liver on the spit, stud with bits of lard, sprinkle with salt and with ground seeds of fennel, often anointing this with a feather greased with butter. Once it is fried, pour over a sauce of 'marinile'. [Most likely it is an Italian word, which the author didn't translate from an Italian recipe.  I didn't find it either in Italian.  Could be a marinade.]
਀ഊAnother dish. Take liver well cleaned of blood and boil in water and salt. Then cut in slices and coat in flour mixed with a little salt and fennel seeds, well ground, and fry. Then put on a plate and pour over mild verjuice and sugar. 
਀ഊFeet of veal. Take feet and prepare well with scalding water, not burning them, then boil with water and salt, and after boiling, fry with fresh butter. Then put all in a pan. After frying well, add egg yolks beaten in lemon juice or verjuice, cinnamon, pepper, saffron, sugar and some meat stock to cover by 2-3 fingers, and boil. And when you serve, sprinkle with sugar and cinnamon. 
਀ഊAnother dish. They can also be prepared stewed as above for head and breast. 
਀ഊAnother dish. After preparing, cleave in morsels and boil well with water and salt. After this, coat well in a mixture made of egg yolk, breadcrumbs, pepper, cinnamon, saffron, parsley leaves, mint, a little onion chopped small, and then fry in fresh butter, adding this mixture over while frying and, turning it on the other side, add it again, so that this mixture together with it fries. And, after frying, add over some orange or lemon juice, sugar and cinnamon, and under, slices of lemon. 
਀ഊAnother dish. Prepare well the feet, boil with water and salt. Then put in a plate, adding over a sauce made of fresh butter, egg yolks beaten with a little vinegar, grated horse radish, a little sugar, nutmeg and cloves, all together, and pour warm over them (the feet).
਀ഊ19) Cow or Ox
਀ഊSince Veal is an ox or a cow's young, fewer recipes remain to write for the cow or ox. Since there is profusion above for all parts of the veal, follow the recipes for the same parts with oxen and cows. Two things remain and are written about: sirloin and udder. 
਀ഊSirloin. Have the sirloin with its fat and sprinkle with wine and with rose vinegar and, sprinkling, sprinkle with salt, pepper, cinnamon, cloves, nutmeg and fennel seeds, all these finely ground, and let stand thus a little. Then roast on the spit, collecting the warm juice and when it is about cooked, yet still raw, take from the spit and put in a pot, add 2 flasks of meat broth and 1/2 flask of vinegar and one of spiced wine or sugar, and add, if you don't have wine, dried cherries, small currants, savory and the juice collected above, and onions fried in fresh butter, chopped small, and with all these boil. And when you serve in the plate, add the juice over with cinnamon. 
਀ഊAnother dish. After you've sprinkled and fried well, perfectly, put in a plate, cut in morsels as you please. Then add its juice and mix with a little vinegar, wine and sugar, and pour over, warm. 
਀ഊAnother dish. Have sirloin and cut it in morsels, then wash with vinegar, wine and water, and pass the liquid through a sieve. Then put sirloin in the pot with this liquid, adding salt, pepper, cloves, nutmeg, cinnamon, savory, slices of bacon, a little boiled must or sugar, boiled and chopped onions, and let stand 2-3 hours; then close the pot with the lid and around with dough, so it doesn't breathe, and boil slowly, slowly, 2 hours. Then when it is about cooked, add currants and boil until ready. 
਀ഊUdder. Have udders and boil with water and salt, then cut as you please and fry with fresh butter, and add onions chopped small. Then after frying put in the pot and add meat broth, to cover by 2-3 fingers, and 2-3 egg yolks, beaten, if you want it sour, with lemon juice, and if you want it sweet, with meat broth, salt, pepper and other spices, and boil. And when you serve, sprinkle with sugar and cinnamon. 
਀ഊAnother dish. After you've boiled as above, cut in slices as thick as the blade of the knife, then roll well in egg yolks beaten with sugar, rosewater, cinnamon, saffron and breadcrumbs, and fry in fresh butter, and after frying, serve the meal warm, and cover with sugar or sour orange juice or lemon juice, and with cinnamon. 
਀ഊAnother dish. Have udders and roast on a spit, not too well, then cut as you please and put in an clay jar with meat broth to cover by 2-3 fingers, salt, a little vinegar, and a little white wine, fried onions chopped small, spices of all kinds, currants, umbrella nuts or almonds, sugar and boil. 
਀ഊAnother dish. Boil with water and salt, drain and put in a pot, cutting as you please. Then add the juice in which it boiled to cover, a little vinegar, mix with white wine, lard cut small, sugar and 3-4 small onions whole, first boiled, pepper, cinnamon, savory, cloves and nutmeg, and boil in a closed pot. And when you serve, place it, if you want, on slices of bread fried in fresh butter, and cover with cinnamon and sugar.
਀ഊ20) Lamb (or sheep) Head. After you've prepared well with enough water, take out the brains and boil them with water and salt. Then let cool and, once the brains are cool, chop small, mixing with chopped parsley leaves, savory, mint and spices of all kind, adding 2-3 egg yolks, and with all these together, mixing them well, fill the head and put the bones in their place, tying with a string so they do not untie, then put in a pot together with the feet, adding meat stock to cover by 4-5 fingers, and add spices and salt, gooseberries or verjuice, according to the season, or in winter dried cherries, onions fried in butter, chopped herbs, and boil. 
਀ഊAnother dish. Boil the head in water and salt, together with the feet cleaved in two, and put in a cauldron and fry with fresh butter. Then add meat stock being careful to have enough to boil, between 1/2 to 1 oca, that it is not too juicy, nor too dry, and salt, clove, nutmeg and cinnamon, ground umbrella nuts and a good handful of pistachios, if you have, and with that, 6 egg yolks beaten with lemon juice, and boil. And when you serve, sprinkle with cinnamon and sugar. 
਀ഊLamb breast or ribs. Take the breast and cut in morsels, then wash and fry with fresh butter together with fried onion, for a quarter of hour. Then take out and put in a cauldron or clay jar, adding meat stock to cover well, salt, pepper and cinnamon, and boil, closing the lid. Then when it is about cooked, add gooseberries or unripe grapes, depending on the season, or dried cherries, and a handful of chopped herbs, and boil. 
਀ഊAnother dish. After you've fried as above and put in the cauldron with spices and meat stock, as above, and when it is about cooked, take a handful of good almonds crushed together with some bread (soft part) soaked in meat stock. Then take a little verjuice or lemon juice, mix with the almonds and pass through a sieve, and add over the flesh and boil. 
਀ഊLamb shoulder. Take lamb shoulder and stud, if you want, with cloves of garlic, and if not, just cut in it a little. Then take lard, chip small and fry in it chopped onions, or better fry the onions in fresh butter, and after you've fried, put on the shoulder with the lard or the butter in which you've just fried. Then take one part quince and another wild apples, both clean, and cut in slices, then place half of those under the shoulder and place the other half over, adding salt, pepper, small or large currants, wine to cover, and boil. And, if it is too sour, add a little meat stock or water. 
਀ഊAnother dish. Take flesh of cow (lamb intended) and cut in morsels and put in the pot. Then add 1/2 pint of white wine, 1/2 oca of meat stock and 1/2 of sweet (i.e. not sour) milk, salt, sugar and spices, and boil. And when you serve, serve over slices of fried bread and sprinkle cinnamon over. 
਀ഊAnother dish. Take ribs and put in the pot. Then add meat stock to cover by 3-4 fingers, then add a little fresh butter or sour cream and onions chopped small, dried cherries, salt, pepper, cinnamon, cloves, nutmeg, and boil, closing the pot well, and turning every now and then. And when you serve, sprinkle with cinnamon. 
਀ഊAnother dish. Take lamb ribs chopped small and boil with water and salt, then fry with fresh butter and onions chopped small. Then put in a pot and add meat stock, to cover by 2-3 fingers, and add 2-3 egg yolks beaten with this juice, adding salt and pepper, cinnamon and, closing the cauldron well, boil. And when you serve, add over ground cinnamon. 
਀ഊAnother dish. Take back ribs and fill with chopped lamb meat, ground almonds, egg yolks, fried onion, fragrant herbs, salt and spices, and boil with meat stock or water, if you don't have stock, with dried cherries, umbrella nuts or whole almonds and capers, and boil, Then, when it is about cooked, add a flask of rose vinegar, and close and let to start boiling. And when you serve, sprinkle with cinnamon and sugar.
਀ഊ21) Rabbit.
਀ഊTake hind legs and stud well with lard, both parts, and marinate in vinegar or verjuice or lemon juice, with ground pungent spices and salt. Then take thin slices of lard and add in the pot or a in pan to cover the bottom, then add the legs in the pot and put to fire until the lard will begin to melt by half. Then take half oca of white wine, mixed with water, and cover the flesh by more than 2 fingers, adding a whole onion, 4 ground cloves, salt, one dry laurel leave or 3-4 sage leaves, close  the pot and boil until it is cooked, turning them often, to boil well both sides. Then when you want to eat: without juice, let cool in the juice and then shake it dry in the plate, and when with juice, remove the onion and serve all in the plate. 
਀ഊAnother dish. Take rabbit, cut in morsels as you please. Then clean with 1/2 wine 1/2 water, and pass through a sieve this wash. Then put in a pot, add the liquid over, adding salt and butter and sage tips, as many as you want, spices and a lot of pepper, and boil. Then, when it is about cooked, take 3 egg yolks or more, after how much you cook, and as many slices of bread well fried, not burnt, dried on the fire, and grind to dust in a small mortar, then take a little stock and mix with bread and egg yolks, well, and put in the boiling pot, and boil until it is cooked. 
਀ഊAnother dish. Take rabbit, the front part, and cut small. Then clean in half wine half water. Then lay in the pot and add the liquid passed through a sieve, adding salt, pepper, cloves, ground cinnamon, a little fresh butter, some sage leaves and a little currants, sugar and dried cherries, and close well the pot and boil. And when you serve, if you wish to thicken the juice, do it with crushed almonds or with slices of fried bread soaked in mulled wine and in a little rose vinegar, and then crushed and passed through a sieve, and with these thicken the juice. 
਀ഊAnother dish. Take the rabbit, hind legs, and cut in morsels and boil with water and salt, then leave to dry of the water and fry with sour cream or with fresh butter, together with onions chopped small. And after you've fried well, put in the plate, adding onions above, then add mustard above, finely ground, sugar and ground cinnamon.
਀ഊ22) Young Dove
਀ഊTake young doves or young chicken, and boil in this manner: first grill them, stud with small morsels of lard, not too well. If they are as small as quails, leave whole; if they are large cut in four morsels, and put in the pot. Then add fresh butter or sour cream, salt, nutmeg, clove, cinnamon and lots of pepper, umbrella nuts and pistachios well ground, or almonds, whatever you have, and 5-6 egg yolks, beaten with a little lemon juice, to be slightly sour, and meat stock to cover by 3-4 fingers, and boil, often mixing with a spoon until the juice thickens and they are cooked. Then when you serve, sprinkle with white sugar and crushed cinnamon.
਀ഊ23) Chicken, Hen, Capon
਀ഊTake two capons or fat chickens and boil gently, and thicken the juice with egg yolks, beaten with a little almond milk and pass through a sieve. Then add a little fresh butter and let it boil well over the chicken. And when you serve, serve over slices of fried bread. 
਀ഊAnother dish. Take small young chicken, or large, if you don't have small ones; fill with rice, fried onions, currants, lamb or poultry liver, salt, pepper and other spices, and boil softly. And when you serve, sprinkle with cinnamon. 
਀ഊAnother dish. Take a fat capon fried or a chicken cut as usually, and serve with this sauce: 4 dram cinnamon, 2 dram of cloves, 15 dram sugar, 1/2 pint vinegar, all crushed as above and added to the vinegar in the pot, and boiled until it reduces a little. Serve warm with the capon. 
਀ഊAnother dish. Take 2 hens and fill under the skin and inside (=stuff) with currants, poultry liver, sugar and whole nuts, boiled softly with egg yolks or, to be sour, beaten with lemon juice, roots of parsley, onions and spices. 
਀ഊAnother dish. Take chickens and grill a little, then cut in 4 parts, and cut every part in many further parts, as you want. Then put in the pot and take a handful of cleaned and fried almonds, then a little bread crumbs, and 4 egg yolks, and crush with all these, but first crush the almonds and the bread, and then add the egg yolks. Then add two parts meat broth and one part vinegar and, mixing well, pass through a sieve and pour above the chicken, adding salt and spices, sugar, and boil. And as you want, add some saffron, mixing often with a spoon. 
਀ഊAnother dish. Take chicken and boil, in a stew, juicy, with chickpeas and grilled chestnuts  - whole, if small, yet if too large cut in 4, and spices. And when you serve sprinkle with cinnamon. 
਀ഊAnother dish. Take 2 grilled fat hens or chickens, if you have small ones, and put on the edge of the plate lemon slices moistened with rosewater and with sugar sprinkled over. 
਀ഊAnother dish. Take a capon or 2 hens and boil softly, thicken the juice with 2-3 egg yolks beaten in their juice and with well-crushed almonds and pass through a sieve, with spices, and serve over slices of fried bread, and sprinkle with cinnamon. 
਀ഊAnother dish. Take roasted chickens, filled with bread moistened in meat broth (meat juice) and crushed, mixed with salt, pepper, cinnamon, currants and with 2-3 egg yolks and a little fresh butter, and add over boiled capers, sugar, cinnamon after you've put it in the plate. 
਀ഊAnother dish, Have young doves or chickens and stuff, and after stew them with salted pork tongue and old (i.e. not green) whole small onions, or stew with kohlrabi. 
਀ഊAnother dish. Take poultry, or any other kind of meat and roast not entirely, then put in the pot with currants, plums, sugar, cinnamon, salt and water, or better meat broth, lard chopped small, if you want, or some butter, and boil, mixing now and then so it doesn't burn, then, when about cooked, add a flask of wine and 1/2 of vinegar, and boil until ready.
਀ഊ24) Eggs
਀ഊOmelette ["placinta" does mean a kind of pie - usually a strudel of thin leaves, with any filling - but, in this case, I believe 'omelette' is the best term for the dish.  Regionally, omelette is still sometimes called placinta]. Take 8 or10 eggs and beat well with 3-4 spoonfuls of sour cream and with salt and with 3 cloves well ground, or with a little laurel leaves well ground, and then put in a pan with enough butter, to fry and to make omelette. And when you serve it, pour over water of orange flower or rosewater and white sugar. 
਀ഊAnother kind. Take almonds and crush well, and mix with a little rosewater or orange flower water, and pass through a sieve, being careful to get a liquid thick enough, Then mix with eggs and beat well, adding some salt, and after fry to make an omelette. If you want, when you beat, add a little sugar, and over put sugar and cinnamon well ground or sugar and must of sour orange, depending on the flavour you prefer. 
਀ഊAnother kind. Take eggs and beat well with a little salt, then mix with anis, mint, marjoram, sorrel, the kind that grows among grass, and parsley, all well ground, and make in an omelette, adding over sugar, yet if in spring, instead of herbs add elder tree flowers. 
਀ഊAnother kind. Take 8 or 10 eggs and beat well with salt, then mix with a glass of cow or goat milk, the latter being the best, and with a little mint and marjoram well ground and with a handful of umbrella nuts soaked and well crushed, and then make in an omelette, turning, to bake well all sides, and over pour sugar, cinnamon and must of sour orange. 
਀ഊAnother kind. Take 8 eggs and beat well, then take 16 dram of lard without pigskin, and cut small, then mix with the eggs well and if the lard isn't salted enough, add a little salt, and then make an omelette. 
਀ഊAnother kind. Take 8-10 eggs and beat together with 3-4 spoonfuls of milk and with a little salt and with a spoonful of good flour, finely sifted, and make then omelette, turning once, and after frying, put on a clean wooden board and cut the omelette in slices, in angles, or in another way, as you please, and lay with order in a plate, pouring over rosewater and sugar. 
਀ഊAnother kind. Beat the eggs with salt well, then add umbrella nuts well ground, currants and dry lemon rind, finely ground, and all together, mix well and beat, pouring in a pan with warm butter, and make an omelette; when about to serve, to sweeten the dish, add sugar and a drop of rosewater or cinnamon. 
਀ഊAnother kind. Take 32 dram of fresh butter, and melt, then add 6 beaten eggs and salt as needed. Then, when it begins to thicken, add 40 dram of sour cream and fry to make omelette. And when you serve, add over rosewater and sugar. 
਀ഊAnother kind. Melting butter, take good pressed cheese, well grated, and beat together with eggs; and if already salted, do not add other salt, and if fresh, add as necessary. Then put in the pan and fry, to make omelette. 
਀ഊFried eggs in butter. Take a (metallic) plate or pan and put in sour cream or fresh butter and melt, then take eggs and break them in, adding a little salt, and cover the pan, adding coals above and below, and as the eggs begin to whiten, sprinkle with salt, sugar and cinnamon. If you want, squeeze a little must of orange or lemon over. 
਀ഊPoached eggs in water. Take water and boil it and, when it boils, break eggs in it, with white and all, and boil as you please, soft or hard-boiled. Then remove from the water with a spoon and put in a plate, over thin slices of bread fried in butter and soaked in verjuice with sugar and with cinnamon, and over the eggs add the verjuice that remains, or soak the slices of bread in a sauce made of fresh butter, water, sugar and spices, and over sprinkle with sugar, cinnamon and pressed cheese.
਀ഊAnother kind. Take fresh milk, passed through a sieve, and boil gently, and then break the eggs in and boil. Then take out of the water (milk was called for. It's a mistake in the original text) and put in a plate, over slices of bread soaked in the cream that collects over the liquid while cooking the eggs, and sprinkle with sugar and rosewater. 
਀ഊAnother kind. They can also be boiled in white wine and sugar and with cinnamon, serve over slices of bread fried in butter and sprinkle with sugar and cinnamon. 
਀ഊAnother kind. After you've boiled in water as above, put on slices of bread fried in butter and above a sauce made of orange or lemon must or verjuice with sugar, currants and fresh butter, boiled together and coloured with saffron, yet if in spring, instead of currants, use gooseberries, and serve warm the meal, sprinkling with sugar and cinnamon. 
਀ഊStuffed eggs. Take eggs and hard boil them, then put in cold water to stand a little and then remove the shell. Then cut in two along the length and take out the yolks and crush it with a little almonds, with raw egg yolks, sugar, cinnamon, a little salt, mint, marjoram, anis and well-boiled currants. And, crushing all of these well together, fill the white part and, after you've filled, put in a frying pan with the filling up and fry with sour cream or fresh butter, turning carefully, not to drop the filling out. And after frying, put in a plate and serve over a sauce made of fresh butter or sour cream, with crushed almonds, sugar, lemon juice, all boiled first, and serve warm. 
਀ഊAnother kind. After you've filled the eggs as above, put in a pan with sour cream or fresh butter, to cover halfway, and fry. Then, when you have almost fried them, make a sauce of crushed almonds, soft part of bread, raw egg yolk mixed with lemon juice or verjuice, sugar, cinnamon and put on the eggs in the pan and let boil all together. Then take out from the pan and put in the plate with this sauce over, tasting to make sure it is both sour and sweet, to be tasty, and sprinkle with sugar and with cinnamon.
਀ഊ25) Teaching about making many kinds of egg pudding in non-fasting days
਀ഊGreen pudding. Take hard-boiled egg yolks, boiled chicken or poultry liver, parsley, leaves of borage and other greens and ground well in a mortar, then put in a pot, add meat stock or water, salt and ground cinnamon and other spices, then boil well and make the pudding. 
਀ഊEgg pudding. Put in a pot of water salt and butter the size of an egg, and boil a little. Then cut slices of bread and put in a (metallic) plate, add a few parsley and sorrel leaves, and put on the coals. Then add over the bread the above boiled water mixed with a little verjuice or lemon juice, then break some eggs, as many as you consider may bake (i.e. depending on the size of the plate), and let the pudding boil a little until the eggs are cooked, keeping the plate well closed. 
਀ഊGreen (herb) pudding. Take lettuce, purslane, 'hatmatuchiu' (?), borage, beet leaves, sorrel and an onion chopped small. Then after you've washed the greens well, put in a pot, boil with a little water, salt and butter and, when they will be almost cooked, add meat stock with beaten egg yolks. If you would like it sour, add a little verjuice or lemon juice, otherwise only meat stock, and then boil well. 
਀ഊAnother kind. After you've boiled for a while, drained the water well, and chopped small the greens, fry them in fresh butter, with a little salt and ground nutmeg. Then after frying, add in the pot with meat stock and egg yolks, as above, and boil. 
਀ഊAnother kind. Beat the egg yolks with must of beet leaves and with a little almond milk, or with another kind of milk: cow, goat etc., and pass through a sieve. Then boil with a little meat stock, adding a little fresh butter. 
਀ഊAnother kind: Take meat stock, beat egg yolks with lemon juice or with verjuice, and a little sugar, then boil until it begins to thicken. 
਀ഊFennel pudding. Take fennel and clean in cold water, then boil and afterwards drain the water well and cut small. Then add meat stock, salt and boil. Then, when it is about cooked, add a little gooseberries and two spoonfuls of sour cream or butter, 16 dram of umbrella nuts soaked in rosewater and ground, 4 egg yolks, beaten with a little lemon juice, and boil until ready. And when you want to serve, serve over slices of bread fried in butter and sprinkle with cinnamon. 
਀ഊPudding of lettuce or endives. Take some lettuce heads and clean well, then put in cold water a little, and boil a little. Then remove the water and put fat meat stock, 1//2 of tops of asparagus, gooseberries, chicken liver soaked in butter, 4 egg yolks beaten with a little lemon juice, then boil. 
਀ഊMilk pudding. Boil milk with salt and sugar as needed, with a little cinnamon and 2-3 cloves, ground. Then after boiling a little, add 3-4 egg yolks beaten with milk, mix with a spoon quickly so it won't thicken, until it is cooked. Then serve over biscuits (lit: dried bread) or slices of bread. 
਀ഊBarley pudding. Boil the barley in water until it begins to crack and the stock thickens, then add some milk as you believe is needed, about 1/2 an oca, salt, sugar, cinnamon as you want, and boil until it is cooked. Serve over slices of bread and sprinkle with cinnamon.
਀ഊ26) Dishes of fruits dry and fresh, for fast days and meat days. 
਀ഊTake Dried plums or cherries or sour cherries; put to moisten a little in warm water, then remove, wash well and boil with water, with wine and sugar, with cloves and with nutmeg and cinnamon, all these ground together. And after you've boiled, when you serve, put on slices of fried bread and add sugar over. 
਀ഊPear and quince. Take pears, remove the skin and cut, then boil in water. Then remove from the water and boil with wine and ground sugar and clove, and with whole cinnamon, and when you serve, put on slices of fried bread and sprinkle with sugar. 
਀ഊApples, when they are fresh. Bake in hot ashes, then Remove the skin, then boil whole or sliced, as you like, and proceed as for the other fruits above. 
਀ഊCherries and sour cherries and ripe plums and peaches. Take cherries, preferably when they are rather sour, or sour cherries, remove the stalks, boil with wine, sugar, cinnamon and fresh butter, and after you've boiled, when you serve, put on slices of bread fried in butter and sprinkle with sugar. 
਀ഊPeaches. Ripe peaches, but not too ripe. Remove the skin and cut in slices, then boil in cherry or sour cherry juice, with a little white wine, sugar, cinnamon, and clove, and then do as above for cherries or sour cherries, but do not boil too much. 
਀ഊRipe plums, but not too ripe. Cut them in two if they are big, leave whole if they are small, and boil well with wine, sugar, cinnamon. And when you serve, put on fried bread and [add] sugar, as for the other fruits. 
਀ഊ27) Sauces. 
਀ഊRoyal sauce. Have a clay jar or a tin pot, in which you put 4 dram ground cinnamon, 2 dram ground cloves, 12 dram sugar, 8 dram vinegar, and cover the pot well with paper, then with the lid, to perspire well. Then put on hot embers to boil until it reduces by half. This warm sauce is to be eaten with all kinds of roasted meat, domestic as well as wild animals. 
਀ഊSauce of Pomegranate. Take seeds of pomegranate, squeeze the juice, 50 dram. Then put in the boiling pot on hot embers, covering well, until it reduces by half, put in a grain of musk, 24 dram of white sugar. This kind of sauce is eaten with all kinds of fowls. 
਀ഊSauce of sardines to be eaten with grilled fish and with roasted sheep and with roasted wild fowl. Take 6 sardines and clean well with white wine, then put in pot with oil in times of fast, fresh butter in times of meat, and melt on the fire. Then put 50 dram vinegar, 24 dram sugar, 2 dram whole cinnamon, and boil on a gentle fire, covering well. And when you serve it over the roast, remove the cinnamon. 
਀ഊSauce of lemon juice to eat with warm roasts, with partridge, young pigeons and chickens. Have orange, lemon or grapefruit flowers (50 drams), well ground in a mortar, then mix well with 36 dram of lemon juice, 12 dram of sugar, 1 dram of ground cinnamon, and pass through a sieve. Chill and serve over the roast. 
਀ഊSauce of butter, to be eaten with asparagus, fried mutton ribs and other things. Take 50 dram of fresh butter, melt in a pan, then add a fourth part of nutmeg and a little ground clove, with white sugar (16 dram), 3 egg yolks beaten with 12 dram of lemon juice. And serve warm with the meal. 
਀ഊSauce of juniper berries, to be eaten with wild hens, with thrush, blackbird, and other little birds. Take 8 dram of juniper berries, wash well in white wine and then let stand 2 days in the wine, shaking the wine twice a day. Then boil in a clay jar with 50 dram good vinegar, 28 dram sugar, a 1/4 dram (=tenchiu) cloves and 2 dram whole cinnamon, cover well so it doesn't breathe, until it reduces by a third. 
਀ഊGreen Sauce. Take leaves of parsley, tops of spinach, the kind of sorrel that grows among grass, anise and a little mint. Cut small and ground well, with ground almonds or ground nuts, and slices of fried bread. After you've ground, add ground pepper and vinegar. Therefore, if the herbs have been ground well, eat them so, and if not, pass through a sieve. 
਀ഊAnother Green Sauce. Take leaves of parsley, thyme, and a little mint and other fragrant herbs and ground well, then mix well with pepper, ground savory, salt, and mix with vinegar, and pass through a sieve. 
਀ഊSauce of dried plums. Take plums, and put to moisten in red wine, with fried bread, then drain, remove the kernel, and grind well [the plums], and with the wine it has soaked in, and with a little verjuice, mix well, add sugar, cinnamon and pass through a sieve. 
਀ഊSauce of fragrant herbs. Take basil, parsley (4 dram), cleaned and crushed umbrella nuts (8 dram) 2 slices of bread, fried and soaked in rose vinegar, and squeeze the vinegar out, ground all in mortar, add white sugar (8 dram) melted in a little vinegar, and lemon must. 
਀ഊPowdered sauce, to carry everywhere; and it keeps well. 16 dram cinnamon, 2 dram pepper, 1 dram clove, 2 dram nutmeg, 1/2 dram orange peel, fried bread, ground, then soaked in vinegar and dried again, for 24 dram, 24 dram sugar, 2 dram dried mint. Ground this powder, and when you want to serve mix with vinegar.
਀ഊ28) Teaching to make many kinds of salad, after the season
਀ഊSalad of lettuce, add over vinegar, oil and flowers of borage or of ox-tongue
਀ഊSalad of lettuce, cut in parts, put in a bowl and, in the middle, purslane and other good greens, and on the sides of the lettuce, flowers of borage or of ox-tongue and add over vinegar, oil, salt and sugar. 
਀ഊSalad. Mix lettuce, leafs of borage, purslane, dragon's head, fennel spears, mint, leaves of beans and herbs as you want, cut small, dress as for lettuce salad. 
਀ഊSalad of endives, boiled with water and salt and over with boiled capers or lemon slices, vinegar, oil and sugar. 
਀ഊSalad of boiled asparagus, add over vinegar, oil and sugar. 
਀ഊSalad of red beet, first boiled or cooked in hot ashes, wrapped in wet tow; cut in slices, add over boiled capers, rose vinegar, oil, salt and sugar. 
਀ഊSalad of boiled capers, add over currants, rose vinegar and sugar
਀ഊSalad of capers, moisten in vinegar, add over lemon slices, seeds of pomegranate, orange-flower-water or rosewater and sugar. 
਀ഊSalad of capers, first boiled, then marinated in strong vinegar, than remove out of the vinegar and put in a bowl. Add over slices of boiled red beets  and add oil only, without vinegar. 
਀ഊSalad of lemon slices, moisten a little in chill water, than drain well the water in put in a bowl, add over seeds of pomegranate, rosewater and white sugar. 
਀ഊSalad of root of chicory, boil with water and salt, add over currants, vinegar, oil, capers, sugar. 
਀ഊSalad of carrots, boiled with water and salt, cut in slices, add over salt, vinegar, oil and ground pepper.
਀ഊ29) Salted and smoked meats
਀ഊRump. After you've cut the pork, cut out the muscles, unbroken, with a knife. After that, put rows in clean bowl, salting it a lot, and after that add another row above these, that they are piled on top of each other, salt again generously on all sides and let stand in the salt 20 days. Then after this period, rinse well with water and put on a board, face-to-face, put another board above, and over the board put things very heavy as you want, a stone, an iron, or what you find, and leave thus for 10-12 days, to ooze all liquid. After this time, rinse well with water and put in wine, covering by 2-3 fingers, let stand for 24 hours. In wine, as you want, add ground spices and make spicy as desired. Then put in the sun or just in open air for 4-5 days. Then smoke in moderate smoke, to air more. When you will want to dry them in smoke, then in order that smoke will not permeate the rump, but make them nice and good in taste, wrapt hem up in waxed paper and tie loosely with thin thread, just to keep the paper on; and let stand 3 months, as much in smoke as in air. 
਀ഊTongue. Tongues are similar to bacon in making, only with that difference that the tongue ought to marinate for 15 days, then rinse well with water and after this smoke a couple of days. Then take them and tie in pairs and put to the breeze or in open air, to stay until they have dried well. 
਀ഊThick and short sausages called Frankish salami. Take lean meat from the leg of pork or other animal, 3 oca, and clean well with mulled wine or white wine, and, once rinsed, put under press, like (above) rump or tongue, to stand 24 hours, to remove all juice and humidity. Then take grease, again of pork, 1/2 oca, 16 dram pepper coarsely ground, 16 dram ground cinnamon, 5 dram crushed cloves, 40 dram salt; grinding the flesh and grease well in a marble mortar, mix spices with the flesh, sprinkling with mulled wine or just wine, and leave for 12 hours in the mortar, then fill the cleaned and well prepared guts. Then after you've filled tightly, yet not to split them open, tie them tight, pricking with a thin needle all over, and put to the sun or to air, and also in the third day put them to dry again / all of three days long to lay in the wind. 
਀ഊAnother kind of thick sausages. Take flesh of turkey, hen, or veal, suckling to the cow, one part each, then chop well and mix well with a little (pork) lard without skin, well chopped. Then add whole pepper, salt as necessary, a little caraway and whole coriander, some crushed laurel leaves and mix all well together, and take a thick gut from a cow and fill firmly, then let air in the wind 3-4 days. Then boil in water, but better in white wine, adding a little lemon rind or orange rind, cut in morsels, for the scent. After boiling well, let cool in wine and afterwards drain and keep, to be eaten cold, will keep for a week and for another. 
਀ഊLittle sausages. Take meat, lean and fat together, from the hind leg of a cow, without veins, in 2 halves of oca, and chop small, then take 40 dram of salt, but see yourself if it is salted enough, 16 dram of seeds of fennel crushed, 16 dram of largely crushed pepper, and mix the flesh well with these and leave to stand 12 hours. Then fill the guts, well cleaned, and prick with a needle, like the previous, and put then to smoke, to dry for the same time as tongue. When you eat, eat either raw, or warm, boiled in 1/2 wine 1/2 water. 
਀ഊAll salted meat, like rump, tongue, sausages, pemmican and other salted meat, after drying, should be kept in a place cool and ventilated, so not to spoil. 
਀ഊAnother kind. Take flesh and cut very small and ground spices of all kinds, and pepper, and caraway, and after prepare a pot (see upper note on 'copae') and put a row of flesh, layered up a finger's height, put it in the pot, little by little [rather obscure fragment.  It may mean a finger's thickness, instead of height.] And if you put a layer of flesh, put over it salt and spices, and again a layer of flesh, and again add salt and spices, and so on, and put thus all the flesh. Then warm an oca of wine or more, enough for the flesh, and after smear all the flesh with wine and knead by two men and stir in little by little the wine and knead, until it will make flesh like a dough, then leave covered until the next day, then fill guts and put outdoors under the roof and on the third day take it and flatten with the hand on a table, and again put outside, on the third day again, take and flatten with a rolling-pin, and in the same third day keep flattening it, until it becomes thin, then leave to stand outside until it begins to freeze. 
਀ഊHead of pork. After you have prepared well and nicely the head, to make it white, put in a large pot with the spout on top. Then add wine, vinegar, water to cover, sufficient salt and pepper, coarsely ground, and a dried twig of fennel, or a little crushed seeds, for the scent, and boil well, yet not until the flesh will fall down, for then it will have no taste at all, because often the flesh is too well boiled, but there is no taste!.  And after it has boiled, either warm or cold serve on the table with mustard in little plates (saucers, probably).
਀ഊ30) Wines
਀ഊMedicinal and Royal wine. Take 16 dram of roots of angelica, galingale, cardamom, oil of aloes, about 3 dram, lemon rind, orange rind, seeds of coriander about 4 dram, 8 dram juniper berries, 12 dram cinnamon, 2 dram cloves. All these grind coarsely and put in a satchel of thin, loosely woven cloth and tie the opening loosely. Then hang in a barrel with 10 vedre of must and let stand until spring, when wines are decanted, and then remove the satchel, and it is to be drunk as new wines are usually drunk. 
਀ഊAnother kind. Take grapes and put to dry in the sun 4-5 days, picking out the rotten berries. Then squeeze it to obtain must and take 10-12 vedre of this must and put in a barrel and add in it, in the barrel of must, these: 80 dram of angelica cut in morsels, 40 dram of whole coriander, 3 dram of cloves and leave inside to ferment the must with these. 
਀ഊAnother kind: take 36 dram of rosemary, 60 dram of juniper berries, put in 10 vedre of must and prepare the wine as above. 
਀ഊAnother kind. Take flowers of wild grapes well dried in the shade, 2 handfuls, flowers of elder tree, again dried, 2 handfuls, coriander ground coarsely, 3 handfuls, put in a satchel of thin, loosely woven cloth, and hang inside a barrel of 10-12 vedre of must, reaching halfway, and let ferment for 10-12 days, wringing out the satchel into the must, every evening, then remove and close well the barrel. 
਀ഊAnother kind. Take rosemary, sage, mint, wormwood, about 2 handfuls, and put in a barrel with 10-20 'vedre' of red wine, to boil with them being put in a satchel, as above for the other wines, and after it has boiled, remove the satchel with herbs and fill the barrel with wine, to be full.
਀ഊAnother kind. 3 dram angelica, galingale and 'calamoromatico' (ginger? cardamom?) both 1 dram, 4 dram cinnamon, cubeb, laurel leaves, 'caculea', all 1/2 dram, orange and lemon rind, both 1 dram, 1/2 oca of sugar, 3 oca of wine. All these, coarsely ground, put in wine to stand 5-6 days. Then pass this through "Hyppocrates' sleeve," (i.e. a special cloth filter) and make of this wine a morning drink (lit: a soup), and drink a glass instead of coffee, for it is very good, strengthening both the head and stomach, or after you eat, drink a glass instead of vodka (cordial).
਀ഊAnother kind. Take 3 'vedre' of wine, 20 dram ground cinnamon, 3 1/2 pints sugar, 1 handful of lemon leaves, make a long satchel and put cinnamon in it and put in a barrel, not to reach the bottom, and let stand 4 days, while the sugar and the leaves must be put inside, in the barrel, Then drink from it. 
਀ഊAnother wine, called 'elder'. Take 1 vedre of wine, 20 dram of cinnamon, 2 dram of savory, all these grind coarsely, 1 dram of 'caculea', not ground. Put in a barrel that is not full, so that you can shake it every hour and, having closed it well, let stand for 3 days.  Then take 2 oca of honey, 1/2 oca of wine and boil with the wine, removing the foam and, after this, let cool, then add in the barrel and shake the barrel well, to mix, all day. Then let stand, not moving (the barrel) at all, and it is ready. 
਀ഊAnother kind. Take 1 'vedre' of wine, 10 dram of cinnamon, 2 dram of cloves, 5 dram of pepper, 2 dram of savory, 40 drams of 'caculea', put in a barrel and stir for 3 days. Then add 2 oca of clean honey and let stand. 
਀ഊAnother kind. Mulled wine. Take sweet must, 30 vedre, and boil until you've lowered by 10 vedre, removing the scum often, then let cool well and put in a barrel, leaving an empty space, for fermentation, of 3-4 fingers, then put in it 50 dram of cinnamon and 8 dram of cloves. 
਀ഊIpocras. Take red or white wine, 12 vedre, 20 dram of cinnamon, 4 dram of cloves, 3 dram of savory, all as above crushed, and put in wine and let ferment the wine with them. And after it has fermented close the barrel well so it doesn't breathe.
਀ഊ31) Vodka 
਀ഊCordial of Juniper berries. Take good white wine, strong, 10 oca, 20 dram of juniper berries, leave in the wine 24 hours, then distil the vodka. Add 4 dram crushed juniper, not ground, with 5-6 grains of musc and put in the cordial for 4-5 days in a bottle, then pass through the 'sleeve of Hyppocrates' (a cloth sieve). After sieving, sweeten as you wish, add syrup at length, made with orange-flower water or rose water, and let stand 8-10 days to stand still. Then strain until it is not cloudy, and it is done. 
਀ഊCordial of cinnamon. In good white wine, 10 oca, add 30 dram cinnamon, do as above for juniper, but after you've distilled the vodka, add 10 dram crushed cinnamon. 
਀ഊCordial of grapefruit and lemon. In 10 oca of wine, add 30 dram of grapefruit or lemon peel, do the cordial as above, then add 10 or 20 dram more, then afterwards as the others. 
਀ഊCordial of orange peel: in 10 oca of wine, add 30 dram of orange peel, do the cordial like the others, then add 5 dram of peel. 
਀ഊCordial of angelical: In 10 oca of wine, root of angelica cut in morsels, 30 dram, do the cordial, add [another] 10 dram. 
਀ഊCordial of daisy-flower. In 10 oca of wine, add 4 handfuls of flowers, do the cordial, add 2 more handfuls. 
਀ഊCordial of roses. In 10 oca of wine, add 8 handfuls of rose flowers, do the cordial, add 2 more handfuls. 
਀ഊCordial of anise. in 10 oca of wine, add 40 dram of anise, do the cordial, then ad 20 dram crushed anise. 
਀ഊCordial of cloves. In 10 oca of wine, add slightly crushed cloves, 8 dram. Put in the wine and leave 24 hours, closing the bucket well, then distil the vodka as usual and sweeten with long syrup (most likely, a specification on how thick the syrup may be), as it pleases you to do.
਀ഊCordial useful for the stomach and the head. In 10 oca of wine, 'calamo' aromatic, angelica, galingale 3 dram, pieces of aloes (1 dram), cinnamon 8 dram, cloves, laurel leaves, half dram, and let infuse for 2 days, then distil the vodka. After, sweeten with syrup of lemon peel and 5 grains of musc.
਀ഊ32) How to color cordials
਀ഊTake whatever cordial, 1 oca, 2 dram pokeroot, well ground, and add in the cordial to stand 4-5 days on a warm stove, stirring often during the day, then strain and put in glass vessels. 
਀ഊAnother way. Red. Have red, ground sandalwood, 3 dram, and do as above. 
਀ഊAnother way. yellow. Have ground root of thistle, 4-5 dram, Do as it were above. 
਀ഊAnother way. Have yellow sandalwood, 8 dram, do as above. 
਀ഊGreen cordial. Have leaves of cheirantus cheiri (wallflowers) 27 dram, do as for the others. 
਀ഊFrench Brandy. Take wine brandy, without dregs, 1/2 oca, and put in a bottle with narrow neck. Then add white pepper (4 grains) long pepper (2 grains), laurel leaves (1 dram), 12 dram cloves, 1 dram savory, anise, 30 grains of 'caculea' all crushed and put in the bottle, closing it well, and let stand in a cold cellar, in coolness, 24 hours, then pass through the Hyppocrates' Sleeve, sprinkling a little lemon when you strain it. Then take 150 dram sugar and boil (the liquid) a little with the sugar and 
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਀刀攀搀 䜀漀漀猀攀戀攀爀爀礀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 爀攀洀漀瘀攀搀 琀栀攀 猀琀愀氀欀猀Ⰰ 戀漀椀氀 猀甀最愀爀 漀爀 栀漀渀攀礀Ⰰ 琀栀攀渀 瀀甀琀 琀栀攀 最漀漀猀攀戀攀爀爀椀攀猀 愀渀搀 戀漀椀氀Ⰰ 甀渀琀椀氀 椀琀 昀漀愀洀猀 眀攀氀氀 ⠀愀渀搀 爀攀洀漀瘀攀 琀栀攀 昀漀愀洀⤀⸀ 吀栀攀渀 氀攀愀瘀攀 琀漀 挀漀漀氀 愀渀搀 漀渀挀攀 椀琀 椀猀 挀漀漀氀攀搀Ⰰ 戀漀椀氀 甀渀琀椀氀 挀漀漀欀攀搀Ⰰ 挀漀渀猀椀搀攀爀椀渀最 琀栀攀 猀甀最愀爀 漀爀 栀漀渀攀礀 琀漀 戀攀 挀漀漀欀攀搀 愀猀 椀琀 猀栀漀甀氀搀⸀ ഊ
਀䈀氀愀挀欀戀攀爀爀椀攀猀⸀ 䤀渀 琀栀攀 猀愀洀攀 洀愀渀渀攀爀 挀漀漀欀 戀氀愀挀欀戀攀爀爀椀攀猀 眀栀攀渀 琀栀攀礀 愀爀攀 焀甀椀琀攀 爀攀搀ഊ
਀倀氀甀洀猀⸀ 吀愀欀攀 瀀氀甀洀猀 眀栀攀渀 琀栀攀礀 戀攀最椀渀 琀漀 爀椀瀀攀渀Ⰰ 琀栀愀琀 椀猀 愀氀洀漀猀琀 爀椀瀀攀Ⰰ 琀栀攀渀 瀀爀椀挀欀 琀栀攀洀 愀渀搀 瀀甀琀 椀渀 眀愀爀洀 眀愀琀攀爀Ⰰ 愀搀搀椀渀最 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀Ⰰ 挀氀漀猀攀 琀栀攀 瘀愀猀攀 眀攀氀氀⸀ 吀栀攀渀 瀀甀琀 琀漀 琀栀攀 昀椀爀攀 愀渀搀 栀攀愀琀 琀栀攀 眀愀琀攀爀 眀攀氀氀Ⰰ 渀漀琀 戀漀椀氀椀渀最⸀ 吀栀攀渀 眀栀攀渀 琀栀攀礀 戀攀最椀渀 琀漀 琀甀爀渀 最爀攀攀渀 琀愀欀攀 愀眀愀礀 昀爀漀洀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 琀栀攀洀 挀漀漀氀 椀渀 琀栀攀椀爀 樀甀椀挀攀⸀ 䄀昀琀攀爀 琀栀攀礀 栀愀瘀攀 挀漀漀氀攀搀 椀渀 琀栀攀 愀氀眀愀礀猀 挀氀漀猀攀搀 瘀愀猀攀Ⰰ 琀愀欀攀 琀栀攀洀 漀甀琀 漀昀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 吀栀攀渀 戀漀椀氀 猀甀最愀爀 漀爀 栀漀渀攀礀Ⰰ 愀渀搀 挀氀攀愀渀 琀栀攀 瀀氀甀洀猀 眀攀氀氀 漀昀 眀愀琀攀爀 愀渀搀 搀爀漀瀀 椀渀 猀甀最愀爀 愀渀搀 戀漀椀氀 漀渀 愀 栀漀琀 ⠀猀琀爀漀渀最⤀ 昀椀爀攀⸀ 䄀昀琀攀爀 椀琀 昀漀愀洀猀 眀攀氀氀Ⰰ 琀愀欀攀 愀眀愀礀 昀爀漀洀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 挀漀漀氀⸀ 吀栀攀渀 戀漀椀氀 甀渀琀椀氀 挀漀漀欀攀搀 漀渀 琀栀攀 猀琀爀漀渀最 昀椀爀攀Ⰰ 甀渀琀椀氀 琀栀攀 猀甀最愀爀 漀爀 栀漀渀攀礀 椀猀 挀漀漀欀攀搀 愀猀 椀琀 猀栀漀甀氀搀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 琀栀攀 瀀氀甀洀猀 愀渀搀 瀀甀琀 椀渀 愀 瀀漀琀⸀ ഊ
਀倀攀愀挀栀攀猀⸀ 䈀漀椀氀 瀀攀愀挀栀攀猀 椀渀 眀愀琀攀爀 甀渀琀椀氀 琀栀攀礀 戀攀最椀渀 琀漀 氀漀漀猀攀 琀栀攀椀爀 猀欀椀渀⸀ 吀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 昀椀爀攀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 伀渀挀攀 琀栀攀礀 愀爀攀 挀漀漀氀Ⰰ 爀攀洀漀瘀攀 琀栀攀 猀欀椀渀猀Ⰰ 愀渀搀 瀀氀愀挀攀 琀漀 搀爀愀椀渀 漀昀 眀愀琀攀爀⸀ 吀栀攀渀 戀漀椀氀 猀甀最愀爀 漀爀 栀漀渀攀礀 愀渀搀 愀搀搀 椀渀 琀栀攀 昀爀甀椀琀猀Ⰰ 愀渀搀 戀漀椀氀 昀漀爀 愀 眀栀椀氀攀 漀渀 愀 猀琀爀漀渀最 昀椀爀攀⸀ 吀栀攀渀 氀攀琀 挀漀漀氀Ⰰ 琀栀攀渀 戀漀椀氀 愀猀 渀攀挀攀猀猀愀爀礀Ⰰ 甀渀琀椀氀 琀栀攀 猀甀最愀爀 漀爀 栀漀渀攀礀 琀栀椀挀欀攀渀猀⸀ ഊ
਀唀渀爀椀瀀攀 最爀愀瀀攀猀⸀ 吀愀欀攀 最爀愀瀀攀猀 眀栀攀渀 琀栀攀礀 戀攀最椀渀 琀漀 爀椀瀀攀渀Ⰰ 眀椀琀栀漀甀琀 猀琀愀氀欀猀Ⰰ 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 吀栀攀渀 戀漀椀氀 猀漀洀攀 漀琀栀攀爀 眀愀琀攀爀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀 琀栀椀猀Ⰰ 挀氀漀猀椀渀最 琀栀攀 瀀漀琀 眀攀氀氀Ⰰ 愀渀搀 戀漀椀氀 漀渀 愀 最攀渀琀氀攀 昀椀爀攀Ⰰ 甀渀琀椀氀 椀琀 眀椀氀氀 戀攀最椀渀 琀漀 氀漀漀猀攀 琀栀攀 最爀攀攀渀 挀漀氀漀爀 ⠀洀愀礀 愀氀猀漀 洀攀愀渀㨀 琀栀攀 最爀攀攀渀 猀欀椀渀⤀⸀ 吀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 挀漀漀氀⸀ 吀栀攀渀 琀愀欀攀 漀甀琀 漀昀 琀栀攀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 吀栀攀渀 戀漀椀氀 猀甀最愀爀 漀爀 栀漀渀攀礀 愀渀搀Ⰰ 搀爀愀椀渀椀渀最 眀攀氀氀 琀栀攀 最爀愀瀀攀猀 漀昀 眀愀琀攀爀Ⰰ 愀搀搀 椀渀 琀栀攀 猀甀最愀爀 愀渀搀 戀漀椀氀 甀渀琀椀氀 琀栀攀 猀甀最愀爀 漀爀 栀漀渀攀礀 琀栀椀挀欀攀渀猀⸀ ഊ
਀儀甀椀渀挀攀⸀ 䴀愀欀攀 焀甀椀渀挀攀猀 椀渀 琀栀椀猀 洀愀渀渀攀爀Ⰰ 愀搀搀 愀昀琀攀爀眀愀爀搀猀 愀 氀椀琀琀氀攀 最爀漀甀渀搀 挀氀漀瘀攀 漀爀 漀爀愀渀最攀 爀椀渀搀⸀ഊ
਀䌀栀攀爀爀椀攀猀⸀ 吀愀欀攀 挀栀攀爀爀椀攀猀Ⰰ 渀漀琀 攀渀琀椀爀攀氀礀 爀椀瀀攀Ⰰ 愀渀搀 爀攀洀漀瘀攀 琀栀攀 猀琀愀氀欀猀Ⰰ 琀栀攀渀 戀漀椀氀 猀甀最愀爀 漀爀 栀漀渀攀礀Ⰰ 愀渀搀 愀昀琀攀爀 椀琀 栀愀猀 戀漀椀氀攀搀 瀀甀琀 琀栀攀 挀栀攀爀爀椀攀猀 椀渀 猀甀最愀爀 琀漀 戀漀椀氀 昀漀爀 ㄀⼀㐀 漀昀 愀渀 栀漀甀爀⸀ 吀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 挀漀漀氀Ⰰ 愀渀搀 琀栀攀渀 戀漀椀氀 愀最愀椀渀Ⰰ 甀渀琀椀氀 琀栀攀 猀甀最愀爀 琀栀椀挀欀攀渀猀⸀ ഊ
਀䜀爀攀攀渀 ⠀甀渀爀椀瀀攀⤀ 愀瀀爀椀挀漀琀猀⸀ 倀甀琀 愀瀀爀椀挀漀琀猀 椀渀 挀漀氀搀 眀愀琀攀爀 琀漀 挀氀攀愀渀 琀栀攀洀⸀ 吀栀攀渀 栀攀愀琀 眀愀琀攀爀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀 琀栀椀猀 眀愀爀洀 眀愀琀攀爀Ⰰ 愀搀搀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀Ⰰ 挀氀漀猀椀渀最 琀栀攀 氀椀搀 眀攀氀氀Ⰰ 琀栀攀渀 戀漀椀氀 甀渀琀椀氀 琀栀攀礀 琀甀爀渀 最爀攀攀渀⸀ 吀栀攀渀 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 挀漀漀氀⸀ 吀栀攀渀 搀爀愀椀渀 漀昀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀Ⰰ 琀栀攀渀 戀漀椀氀 琀栀攀 猀甀最愀爀 猀漀洀攀眀栀愀琀 愀渀搀Ⰰ 搀爀愀椀渀椀渀最 琀栀攀 愀瀀爀椀挀漀琀猀 眀攀氀氀 漀昀 眀愀琀攀爀Ⰰ 漀甀琀 椀渀 猀甀最愀爀 愀渀搀 戀漀椀氀 漀渀 愀 栀漀琀 昀椀爀攀Ⰰ 甀渀琀椀氀 琀栀攀 猀甀最愀爀 椀猀 挀漀漀欀攀搀 愀猀 椀琀 猀栀漀甀氀搀⸀ ഊ
਀䜀爀攀攀渀 最漀漀猀攀戀攀爀爀礀㨀 䤀渀 琀栀椀猀 洀愀渀渀攀爀 洀愀欀攀 最漀漀猀攀戀攀爀爀椀攀猀Ⰰ 氀椀欀攀 愀瀀爀椀挀漀琀猀⸀ഊ
਀㌀㐀⤀ 匀眀攀攀琀猀ഊ
਀匀欀椀渀 漀昀 漀爀愀渀最攀 愀渀搀 氀攀洀漀渀⸀ 吀愀欀攀 琀栀椀挀欀 猀欀椀渀猀 漀昀 氀攀洀漀渀 愀渀搀 挀氀攀愀渀 漀昀 瀀甀氀瀀 漀爀 眀栀椀琀攀 猀欀椀渀⸀ 吀栀攀渀 瀀甀琀 椀渀 眀愀琀攀爀Ⰰ 氀攀琀 㐀 搀愀礀猀 愀渀搀 㐀 渀椀最栀琀猀Ⰰ 挀栀愀渀最椀渀最 琀栀攀 眀愀琀攀爀 琀眀椀挀攀 攀瘀攀爀礀 搀愀礀Ⰰ 琀栀攀渀 瀀甀氀氀 漀甀琀 漀昀 琀栀攀 眀愀琀攀爀 愀渀搀 瀀甀琀 椀渀 戀漀椀氀椀渀最 眀愀琀攀爀Ⰰ 戀漀椀氀椀渀最 甀渀琀椀氀 椀琀 椀猀 猀漀昀琀Ⰰ 琀栀攀渀 瀀甀氀氀 漀甀琀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀 昀漀爀 ㈀ 搀愀礀猀Ⰰ 猀琀椀爀爀椀渀最 漀昀琀攀渀 攀瘀攀爀礀搀愀礀 琀栀攀 眀愀琀攀爀Ⰰ 琀栀攀渀 琀愀欀攀Ⰰ 昀漀爀 攀愀挀栀 ㄀⼀㈀ 瀀漀甀渀搀 漀昀 猀欀椀渀Ⰰ ㌀⼀㐀 瀀漀甀渀搀 漀昀 洀漀氀琀攀渀 愀渀搀 挀氀攀愀渀攀搀 猀甀最愀爀 愀渀搀 挀氀攀愀渀攀搀 愀渀搀 瀀甀琀 琀栀攀 猀欀椀渀猀 椀渀 猀甀最愀爀 愀渀搀 猀氀漀眀氀礀Ⰰ 猀氀漀眀氀礀Ⰰ 戀漀椀氀 昀漀爀 愀渀 栀漀甀爀Ⰰ 猀挀漀漀瀀椀渀最 琀栀攀 猀挀甀洀⸀ 吀栀攀渀 琀愀欀攀 漀昀昀 琀栀攀 昀椀爀攀 愀渀搀 氀攀愀瘀攀 椀渀 猀甀最愀爀 㠀 搀愀礀猀Ⰰ 眀愀爀洀椀渀最 漀渀 栀漀琀 愀猀栀攀猀 漀爀 挀漀愀氀猀 漀渀挀攀 攀瘀攀爀礀 搀愀礀Ⰰ 猀漀 琀栀攀 猀甀最愀爀 瀀攀渀攀琀爀愀琀攀猀 琀栀攀 猀欀椀渀 眀攀氀氀⸀ 䄀昀琀攀爀 琀栀攀猀攀 搀愀礀猀Ⰰ 瀀甀琀 椀渀 愀 瀀漀琀 愀渀搀 瀀爀攀猀攀爀瘀攀⸀ ഊ
਀伀昀 漀爀愀渀最攀⸀ 匀椀洀椀氀愀爀 琀漀 洀愀欀攀Ⰰ 猀欀椀渀猀 漀昀 漀爀愀渀最攀Ⰰ 漀渀氀礀 琀栀愀琀 琀栀攀礀 洀甀猀琀 猀琀愀礀 椀渀 眀愀琀攀爀 昀漀爀 洀漀爀攀 琀椀洀攀 愀渀搀 戀攀 戀漀椀氀攀搀 椀渀 琀眀漀 眀愀琀攀爀猀Ⰰ 愀琀 昀椀爀猀琀 愀 氀椀琀琀氀攀Ⰰ 愀渀搀 氀攀愀瘀椀渀最 漀昀昀 琀栀椀猀 眀愀琀攀爀Ⰰ 琀栀攀渀 瀀甀琀 椀渀 琀栀攀 漀琀栀攀爀 眀愀琀攀爀 愀渀搀 戀漀椀氀 洀漀爀攀Ⰰ 甀渀琀椀氀 瀀爀漀瀀攀爀氀礀 猀漀昀琀攀渀攀搀Ⰰ 愀渀搀 琀栀攀渀 瀀爀漀挀攀攀搀 愀猀 昀漀爀 氀攀洀漀渀 猀欀椀渀⸀ ഊ
਀䄀渀漀琀栀攀爀 眀愀礀Ⰰ 氀攀洀漀渀 愀渀搀 漀爀愀渀最攀⸀ 吀愀欀攀 氀攀洀漀渀猀 愀渀搀 漀爀愀渀最攀猀 愀渀搀 瀀攀攀氀 琀栀攀 猀欀椀渀 琀栀椀渀Ⰰ 漀爀 猀挀爀愀瀀攀 琀栀椀渀氀礀 眀椀琀栀 愀 最爀愀琀攀爀Ⰰ 樀甀猀琀 琀漀 琀愀欀攀 漀昀昀 琀栀攀 甀瀀瀀攀爀 礀攀氀氀漀眀 猀欀椀渀Ⰰ 礀攀琀 搀漀 渀漀琀 猀瀀漀椀氀 琀栀攀 眀栀椀琀攀 昀氀攀猀栀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 挀氀攀愀渀椀渀最Ⰰ 挀甀琀 琀栀攀 猀欀椀渀 椀渀 㔀ⴀ㘀 瀀愀爀琀猀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 瀀甀氀瀀Ⰰ 琀栀攀渀 戀漀椀氀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀搀搀椀渀最 漀渀攀ⴀ琀眀漀 瀀甀氀瀀猀 漀昀 氀攀洀漀渀猀 樀甀猀琀 挀氀攀愀渀攀搀Ⰰ 眀栀漀氀攀Ⰰ 樀甀猀琀 搀爀愀椀渀 昀椀爀猀琀 愀 氀椀琀琀氀攀 樀甀椀挀攀 椀渀 琀栀攀 眀愀琀攀爀 眀椀琀栀 琀栀攀 猀欀椀渀猀 愀渀搀 戀漀椀氀 愀猀 渀攀攀搀攀搀⸀ 䄀昀琀攀爀Ⰰ 爀攀洀漀瘀攀 琀栀攀洀 昀爀漀洀 琀栀攀 眀愀琀攀爀 眀栀攀爀攀 琀栀攀礀 挀漀漀欀攀搀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀Ⰰ 琀漀 猀琀愀礀 甀渀琀椀氀 礀漀甀 戀漀椀氀 猀甀最愀爀 琀漀 琀栀攀 挀漀渀猀椀猀琀攀渀挀礀 ∀氀漀渀最 猀礀爀甀瀀Ⰰ∀ 琀栀攀渀 挀氀攀愀渀 漀昀 ⠀猀甀瀀攀爀昀氀甀漀甀猀⤀ 猀欀椀渀猀 愀渀搀 漀昀 漀琀栀攀爀 嬀椀洀瀀甀爀椀琀椀攀猀崀 愀渀搀Ⰰ 眀攀氀氀 眀愀猀栀攀搀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀 眀椀琀栀 猀礀爀甀瀀 琀漀 戀漀椀氀 愀 焀甀愀爀琀攀爀 漀昀 愀渀 栀漀甀爀 嬀䤀 眀漀甀氀搀 爀愀琀栀攀爀 猀愀礀 椀琀 洀攀愀渀猀 ∀甀渀琀椀氀 琀栀攀礀 愀爀攀 愀 焀甀愀爀琀攀爀 挀漀漀欀攀搀∀崀 琀栀攀渀 瀀甀琀 椀渀 愀 ⠀最氀愀猀猀⤀ 樀愀爀 昀漀爀 ㈀ 搀愀礀猀 愀渀搀 ㈀ 渀椀最栀琀猀Ⰰ 漀爀 氀漀渀最攀爀Ⰰ 琀栀攀渀 挀氀攀愀渀 琀栀攀 猀甀最愀爀 愀渀搀 戀漀椀氀 愀 焀甀愀爀琀攀爀 漀昀 愀渀 栀漀甀爀 嬀猀攀攀 渀漀琀攀 愀戀漀瘀攀崀 漀爀 洀漀爀攀Ⰰ 琀栀攀渀 瀀甀琀 愀最愀椀渀 漀瘀攀爀 琀栀攀 猀欀椀渀猀Ⰰ 挀漀氀搀Ⰰ 氀攀愀瘀攀 昀漀爀 漀渀攀 洀漀爀攀 搀愀礀Ⰰ 琀栀攀渀 戀漀椀氀 眀椀琀栀 琀栀攀 猀甀最愀爀 琀漀最攀琀栀攀爀 昀漀爀 愀 眀栀椀氀攀 愀渀搀Ⰰ 眀栀攀渀 挀漀漀氀攀搀Ⰰ 瀀甀琀 椀渀 愀 樀愀爀 愀渀搀 椀琀 椀猀 搀漀渀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 眀愀礀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 挀氀攀愀渀攀搀 漀爀愀渀最攀猀 愀猀 愀戀漀瘀攀Ⰰ 戀漀椀氀 琀栀攀洀 眀椀琀栀 眀愀琀攀爀 昀漀爀 愀 眀栀椀氀攀Ⰰ 琀漀 戀攀 挀漀漀欀攀搀Ⰰ 甀渀琀椀氀 琀栀攀 瀀甀氀瀀 爀攀洀漀瘀攀猀 昀爀漀洀 琀栀攀 猀欀椀渀Ⰰ 琀栀愀渀 琀愀欀攀 漀甀琀 愀渀搀 瀀甀琀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 吀栀攀渀 挀甀琀 漀昀昀 琀栀攀 戀漀琀琀漀洀 眀椀琀栀 愀 欀渀椀昀攀 愀渀搀 栀漀氀氀漀眀 漀甀琀 眀椀琀栀 愀渀 椀爀漀渀 琀攀愀猀瀀漀漀渀Ⰰ 爀攀洀漀瘀攀 愀氀氀 琀栀攀 瀀甀氀瀀 愀渀搀Ⰰ 愀昀琀攀爀 爀攀洀漀瘀椀渀最Ⰰ 嬀椀琀 椀猀 渀漀琀 挀氀攀愀爀 眀栀攀琀栀攀爀 琀栀攀 瀀甀氀瀀 椀猀 琀漀 戀攀 戀漀椀氀攀搀 昀甀爀琀栀攀爀Ⰰ 漀爀 琀栀攀 猀欀椀渀Ⰰ 漀爀 戀漀琀栀崀 瀀甀琀 琀漀 戀漀椀氀 愀最愀椀渀 椀渀 琀栀攀 眀愀琀攀爀 琀栀攀礀 栀愀搀 戀漀椀氀攀搀 戀攀昀漀爀攀Ⰰ 甀渀琀椀氀 挀漀漀欀攀搀Ⰰ 愀渀搀 琀栀攀渀 搀漀 愀猀 愀戀漀瘀攀 眀椀琀栀 琀栀漀猀攀 挀甀琀 椀渀 猀氀椀挀攀猀⸀ ഊ
਀䄀渀漀琀栀攀爀 眀愀礀⸀ 吀愀欀攀 猀欀椀渀猀 漀昀 氀攀洀漀渀 愀渀搀 漀爀愀渀最攀 愀渀搀 最爀愀瀀攀昀爀甀椀琀 愀渀搀 瀀甀琀 椀渀 眀愀琀攀爀 昀漀爀 㠀ⴀ㄀　 搀愀礀猀Ⰰ 挀栀愀渀最椀渀最 琀栀攀 眀愀琀攀爀 攀瘀攀爀礀 搀愀礀 漀渀挀攀 愀 搀愀礀Ⰰ 甀渀琀椀氀 琀栀攀 猀欀椀渀猀 愀爀攀 猀栀椀渀椀渀最 愀渀搀 挀氀攀愀渀 愀渀搀 渀漀 氀漀渀最攀爀 戀椀琀琀攀爀Ⰰ 琀栀攀渀 搀爀愀椀渀 琀栀攀 眀愀琀攀爀 愀渀搀 搀爀礀⸀  吀栀攀渀 琀愀欀攀 栀漀渀攀礀Ⰰ 戀漀椀氀 椀琀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 猀挀甀洀㬀 眀栀攀渀 氀甀欀攀眀愀爀洀Ⰰ 挀漀瘀攀爀 琀栀攀 猀欀椀渀猀 愀渀搀 攀瘀攀爀礀 搀愀礀 眀愀爀洀 琀栀攀洀 漀渀挀攀Ⰰ 甀渀琀椀氀 琀栀攀 栀漀渀攀礀 眀椀氀氀 瀀攀渀攀琀爀愀琀攀 眀攀氀氀Ⰰ 琀栀攀渀 戀漀椀氀 琀栀攀 栀漀渀攀礀 眀攀氀氀 愀渀搀 瀀漀甀爀 漀瘀攀爀 琀栀攀 猀欀椀渀猀 愀渀搀 椀琀 椀猀 搀漀渀攀⸀ 䄀渀搀 椀昀 礀漀甀 眀漀甀氀搀 氀椀欀攀 琀漀 瀀爀攀瀀愀爀攀 椀琀 眀椀琀栀 猀甀最愀爀Ⰰ 戀漀椀氀 猀甀最愀爀 愀渀搀 瀀漀甀爀 漀渀 琀栀攀 猀欀椀渀猀⸀ഊ
਀㌀㔀⤀ 刀漀猀攀眀愀琀攀爀⸀ ഊ
਀䠀愀瘀攀 爀漀猀攀 昀氀漀眀攀爀猀Ⰰ ㈀ 瀀愀爀琀猀Ⰰ 愀渀搀 攀氀搀攀爀戀攀爀爀椀攀猀Ⰰ 搀爀椀攀搀 椀渀 琀栀攀 猀甀渀Ⰰ ㄀ 瀀愀爀琀⸀ 䰀漀瘀愀最攀Ⰰ ㄀⼀㈀ 瀀愀爀琀Ⰰ 挀甀琀 琀栀攀洀 猀洀愀氀氀 愀渀搀 瀀甀琀 椀渀琀漀 愀 戀漀椀氀椀渀最 瀀漀琀 眀椀琀栀 最爀漀甀渀搀 挀氀漀瘀攀 愀渀搀 挀椀渀渀愀洀漀渀Ⰰ 㐀　 搀爀愀洀 攀愀挀栀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 猀甀渀 昀漀爀 㠀 搀愀礀猀⸀ 吀栀攀渀 瀀漀甀爀 椀渀 愀 戀甀挀欀攀琀 愀渀搀 搀椀猀琀椀氀 琀栀攀 眀愀琀攀爀Ⰰ 愀渀搀 瀀甀琀 洀甀猀挀 漀爀 洀礀爀爀栀 漀爀 ∀猀琀漀爀愀挀攀 氀椀焀甀椀搀愀∀ 愀琀 琀栀攀 攀渀搀 漀昀 琀栀攀 搀椀猀琀椀氀氀椀渀最 瀀椀瀀攀⸀ ഊ
਀䄀渀漀琀栀攀爀 眀愀礀⸀ 吀愀欀攀 爀漀猀攀 昀氀漀眀攀爀猀 眀椀琀栀 琀栀攀椀爀 椀渀琀攀爀椀漀爀 礀攀氀氀漀眀 昀氀漀眀攀爀Ⰰ ㄀ 漀挀愀Ⰰ 㠀 搀爀愀洀 挀氀漀瘀攀猀Ⰰ 㐀 搀爀愀洀 洀礀爀爀栀Ⰰ ㄀㈀ 搀爀愀洀 挀椀渀渀愀洀漀渀Ⰰ 愀氀氀 琀栀攀猀攀 眀攀氀氀 最爀漀甀渀搀 愀渀搀 洀椀砀 眀椀琀栀 爀漀猀攀 昀氀漀眀攀爀猀 愀渀搀 瀀甀琀 椀渀 琀栀攀 搀椀猀琀椀氀氀椀渀最 椀渀猀琀愀氀氀愀琀椀漀渀 愀渀搀 搀椀猀琀椀氀 琀栀攀 眀愀琀攀爀Ⰰ 漀渀 愀 最攀渀琀氀攀 昀椀爀攀Ⰰ 甀渀琀椀氀 椀琀 眀椀氀氀 搀爀愀椀渀 愀氀氀 栀甀洀椀搀椀琀礀 昀爀漀洀 爀漀猀攀 昀氀漀眀攀爀猀⸀ 吀栀攀渀Ⰰ 琀栀攀 漀戀琀愀椀渀攀搀 爀漀猀攀眀愀琀攀爀 洀甀猀琀 戀攀 瀀甀琀 椀渀 琀栀攀 猀甀渀 琀漀 猀琀愀渀搀 昀漀爀 愀 洀漀渀琀栀 琀漀 挀氀愀爀椀昀礀 愀渀搀 礀漀甀 眀椀氀氀 猀攀攀 栀漀眀 渀椀挀攀 椀琀 眀椀氀氀 戀攀⸀ ഊ
਀㌀㘀⤀ 䄀挀挀漀爀搀椀渀最 琀漀 琀栀攀 琀攀愀挀栀椀渀最 漀昀 䘀椀漀爀愀瘀愀渀琀椀⸀ 吀愀欀攀 漀愀欀最愀氀氀猀Ⰰ 最爀椀渀搀 挀漀愀爀猀攀氀礀 愀渀搀 瀀甀琀 琀漀 猀漀愀欀 椀渀 眀愀琀攀爀 昀漀爀 ㈀㐀 栀漀甀爀猀⸀ 吀栀攀渀 戀漀椀氀 甀渀琀椀氀 椀琀 眀椀氀氀 爀攀搀甀挀攀 戀礀 愀 琀栀椀爀搀 愀渀搀Ⰰ 愀昀琀攀爀 琀栀椀猀Ⰰ 昀漀爀 攀愀挀栀 ㄀⼀㈀ 瀀椀渀琀 漀昀 琀栀椀猀 眀愀琀攀爀 愀搀搀 ㄀㘀 搀爀愀洀 漀昀  ∀栀漀爀猀攀猀✀ 猀琀漀渀攀∀ 嬀洀漀猀琀 瀀爀漀戀愀戀氀礀Ⰰ ∀栀漀爀猀攀猀✀ 猀琀漀渀攀∀ 椀猀 愀渀漀琀栀攀爀 渀愀洀攀 漀昀 䘀攀匀伀㐀 ⠀✀挀愀氀愀椀挀愀渀✀⤀⸀  䤀 洀甀猀琀 愀搀洀椀琀 琀栀攀爀攀 椀猀 渀漀 挀漀渀猀椀猀琀攀渀琀 氀攀砀椀挀漀最爀愀瀀栀椀挀 瀀爀漀漀昀Ⰰ 琀栀漀甀最栀⸀  䈀甀琀 最椀瘀攀渀 琀栀攀 愀猀猀漀渀愀渀挀攀 漀昀 琀栀攀 琀眀漀 渀愀洀攀猀 昀漀爀 琀栀攀 猀甀戀猀琀愀渀挀攀 愀渀搀 琀栀攀 昀愀挀琀 琀栀愀琀 䘀攀匀伀㐀 眀愀猀 椀渀搀攀攀搀 愀 挀漀洀瀀漀渀攀渀琀 漀昀 椀渀欀Ⰰ 䤀 眀漀甀氀搀 漀瀀琀 昀漀爀 琀栀椀猀 攀砀瀀氀愀渀愀琀椀漀渀崀Ⰰ 㐀 搀爀愀洀猀 漀昀 ✀挀漀洀椀搀✀ 嬀挀漀洀椀搀 搀攀爀椀瘀攀猀 昀爀漀洀 琀栀攀 刀甀猀猀椀愀渀 ∀欀愀洀攀搀Ⰰ∀ ⴀ 最甀洀 ⠀漀昀 琀爀攀攀Ⰰ 攀⸀最⸀ 挀栀攀爀爀礀⤀崀Ⰰ 愀渀搀 戀漀椀氀 甀渀琀椀氀 戀漀琀栀 琀栀攀 ∀栀漀爀猀攀猀✀ 猀琀漀渀攀∀ 愀渀搀 琀栀攀 最甀洀 洀攀氀琀Ⰰ 琀栀攀渀 瀀愀猀猀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀Ⰰ 昀漀爀 椀琀 椀猀 爀攀愀搀礀⸀ 䤀昀 琀漀漀 琀栀椀挀欀Ⰰ 愀搀搀 爀漀猀攀眀愀琀攀爀⸀ ഊ
਀吀愀欀攀 㐀　 搀爀愀洀 漀昀 漀愀欀最愀氀氀猀 挀漀愀爀猀攀氀礀 最爀漀甀渀搀Ⰰ ㈀㐀 搀爀愀洀 漀昀 最爀攀攀渀 ∀栀漀爀猀攀猀✀ 猀琀漀渀攀∀Ⰰ ㄀㘀 搀爀愀洀猀 漀昀 最甀洀Ⰰ ㄀ 搀爀愀洀 漀昀 猀愀氀琀Ⰰ 瀀甀琀 愀氀氀 椀渀 愀渀 挀氀愀礀 樀愀爀Ⰰ 眀椀琀栀 ㈀ ㄀⼀㈀ 瀀椀渀琀 漀昀 猀琀爀漀渀最 眀栀椀琀攀 眀椀渀攀Ⰰ 愀猀 眀愀爀洀 愀猀 昀椀琀 琀漀 戀甀爀渀 嬀漀戀猀挀甀爀攀⸀ 倀攀爀栀愀瀀猀 椀琀 洀攀愀渀猀 ∀愀猀 眀愀爀洀 愀猀 琀栀攀 挀氀愀礀 樀愀爀 洀愀礀 爀攀猀椀猀琀∀崀Ⰰ 挀氀漀猀椀渀最 眀攀氀氀 琀栀攀 瀀漀琀Ⰰ 愀渀搀 椀渀 猀甀洀洀攀爀 氀攀愀瘀攀 椀渀 琀栀攀 猀甀渀Ⰰ 愀渀搀 椀渀 眀椀渀琀攀爀 瀀甀琀 漀渀 琀栀攀 猀琀漀瘀攀Ⰰ 琀漀 猀琀愀渀搀 ㄀㔀 搀愀礀猀Ⰰ 洀椀砀椀渀最 眀椀琀栀 愀 瀀椀攀挀攀 漀昀 眀漀漀搀 攀瘀攀爀礀 搀愀礀⸀ ഊ
਀吀愀欀攀 ㈀㐀 搀爀愀洀猀 漀昀 漀愀欀最愀氀氀猀Ⰰ ㄀㘀 搀爀愀洀猀 漀昀 ∀栀漀爀猀攀猀✀ 猀琀漀渀攀∀Ⰰ 㐀 琀漀 㘀 搀爀愀洀猀 漀昀 最甀洀Ⰰ ㌀㌀ 漀甀渀挀攀猀 漀昀 眀栀椀琀攀 眀椀渀攀⸀ 䜀爀漀甀渀搀 琀栀攀 漀愀欀最愀氀氀猀 愀 氀椀琀琀氀攀 愀渀搀 瀀甀琀 椀渀 眀椀渀攀 琀漀 猀琀愀礀 㠀 搀愀礀猀Ⰰ 洀椀砀椀渀最 琀眀椀挀攀 愀 搀愀礀Ⰰ 愀渀搀 攀瘀攀渀 洀漀爀攀 琀椀洀攀猀Ⰰ 戀甀琀 搀漀 渀漀琀 瀀甀琀 椀渀 攀椀琀栀攀爀 猀甀渀 漀爀 昀椀爀攀Ⰰ 琀栀攀渀 瀀甀琀 琀栀攀 最甀洀 琀漀 猀漀愀欀 椀渀 琀栀攀 眀椀渀攀 洀攀渀琀椀漀渀攀搀 愀戀漀瘀攀Ⰰ 琀漀 挀漀瘀攀爀Ⰰ 氀攀愀瘀攀 愀猀 氀漀渀最 愀猀 琀栀攀 漀愀欀最愀氀氀猀Ⰰ 洀椀砀椀渀最 攀瘀攀爀礀 搀愀礀Ⰰ 甀渀琀椀氀 椀琀 眀椀氀氀 洀攀氀琀Ⰰ 琀栀攀渀 猀琀漀瀀 洀椀砀椀渀最 猀栀愀瘀椀渀最猀Ⰰ 樀甀猀琀 瀀愀猀猀 琀栀爀漀甀最栀 愀 爀愀最 愀渀搀 洀椀砀 琀栀攀 眀椀渀攀 眀椀琀栀 琀栀攀 最甀洀 眀攀氀氀⸀ 吀栀攀渀 愀昀琀攀爀 愀搀搀 琀栀攀 最爀漀甀渀搀 ∀栀漀爀猀攀猀✀ 猀琀漀渀攀∀ 愀渀搀 瀀甀琀 椀渀 琀栀攀 瀀漀琀 愀最愀椀渀Ⰰ 琀漀 猀琀愀渀搀 㐀 洀漀爀攀 搀愀礀猀Ⰰ 漀爀 攀瘀攀渀 氀漀渀最攀爀Ⰰ 洀椀砀椀渀最 愀最愀椀渀 攀瘀攀爀礀 搀愀礀Ⰰ 愀渀搀 琀栀甀猀 礀漀甀 洀愀欀攀 椀渀欀⸀ഊ
਀㌀㜀⤀ 匀椀氀瘀攀爀眀愀爀攀⸀ ഊ
਀吀愀欀攀 昀椀渀攀氀礀 最爀漀甀渀搀 猀愀氀琀 愀渀搀 搀爀礀 礀攀愀猀琀 昀爀漀洀 琀栀攀 挀愀猀欀 ⠀椀⸀攀⸀ 眀椀渀攀 礀攀愀猀琀⤀ 愀渀搀 洀椀砀 眀攀氀氀Ⰰ 洀愀欀攀 椀渀琀漀 愀 昀椀渀攀 搀甀猀琀Ⰰ 愀渀搀 眀椀琀栀 琀栀椀猀 搀甀猀琀 爀甀戀 眀攀氀氀 琀栀攀 猀椀氀瘀攀爀眀愀爀攀Ⰰ 琀栀攀渀 眀椀瀀攀 眀攀氀氀 眀椀琀栀 愀 搀爀礀 爀甀最Ⰰ 漀爀 戀攀琀琀攀爀 眀椀琀栀 愀 琀栀椀挀欀 眀漀漀氀氀攀渀 挀氀漀琀栀⸀ ഊ
਀䄀渀漀琀栀攀爀 眀愀礀⸀ 吀愀欀攀 猀椀昀琀攀搀 愀猀栀攀猀 愀渀搀 挀爀攀愀洀 漀昀 琀愀爀琀愀爀 愀渀搀 洀愀欀攀 瘀攀爀礀 猀琀爀漀渀最 氀礀攀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 礀漀甀 眀愀渀琀 琀漀 挀氀攀愀渀 猀椀氀瘀攀爀眀愀爀攀Ⰰ 洀愀欀攀 昀漀愀洀 眀椀琀栀 猀漀愀瀀 愀渀搀 眀椀琀栀 琀栀椀猀 氀礀攀 愀渀搀Ⰰ 眀椀琀栀 愀 爀愀最Ⰰ 爀甀戀 琀栀攀 猀椀氀瘀攀爀眀愀爀攀 眀攀氀氀⸀ 䤀昀 礀漀甀 眀愀渀琀 椀琀 琀漀 戀攀 猀栀椀渀礀Ⰰ 洀愀欀攀 漀昀 猀琀攀攀氀 氀椀欀攀 愀 昀愀渀最 漀昀 愀 搀漀最Ⰰ 愀渀搀 猀漀愀欀 椀琀 椀渀 琀栀攀 氀礀攀Ⰰ 愀渀搀 眀椀琀栀 琀栀椀猀 瀀漀氀椀猀栀 猀椀氀瘀攀爀眀愀爀攀⸀  ഊ
਀吀椀渀 瀀漀琀猀⸀ 䴀愀欀攀 瘀攀爀礀 猀琀爀漀渀最 氀礀攀Ⰰ 眀椀琀栀 愀猀栀攀猀Ⰰ 愀渀搀 戀漀椀氀 眀攀氀氀Ⰰ 愀渀搀 椀渀 琀栀攀 氀礀攀 挀氀攀愀渀 琀栀攀 瀀漀琀猀Ⰰ 琀栀攀渀 眀椀瀀攀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 礀漀甀✀瘀攀 眀椀瀀攀搀㨀 琀愀欀攀 愀 猀挀爀愀瀀 漀昀 昀攀氀琀 漀爀 漀昀 搀爀礀 琀栀椀挀欀 眀漀漀氀氀攀渀 挀氀漀琀栀 愀渀搀 爀甀戀 眀攀氀氀Ⰰ 琀甀爀渀椀渀最 焀甀椀挀欀氀礀 琀栀攀 瀀漀琀猀 愀爀漀甀渀搀 琀漀 洀愀欀攀 琀栀攀洀 猀栀椀渀攀⸀ ഊ
਀䈀爀愀猀猀 愀渀搀 䌀漀瀀瀀攀爀⸀ 吀愀欀攀 瘀攀爀礀 猀琀爀漀渀最 氀礀攀 愀渀搀 瀀甀琀 椀渀 攀愀挀栀 ㄀⼀㈀ 瀀椀渀琀 漀昀 氀礀攀 㠀 搀爀愀洀 漀昀 愀氀甀洀⸀ 吀栀攀渀 琀愀欀攀 愀 爀愀最 愀渀搀 猀漀愀欀 椀琀 椀渀 琀栀攀 氀礀攀 愀渀搀 爀甀戀 眀攀氀氀Ⰰ 愀渀搀 愀昀琀攀爀 礀漀甀 栀愀瘀攀 挀氀攀愀渀攀搀 眀攀氀氀 漀昀 猀琀愀椀渀猀Ⰰ 眀愀猀栀 愀渀搀 眀椀瀀攀 眀攀氀氀Ⰰ 琀栀攀渀 愀昀琀攀爀 礀漀甀✀瘀攀 眀椀瀀攀搀Ⰰ 琀愀欀攀 攀愀爀琀栀 漀昀 琀栀攀 欀椀渀搀 瀀漀琀猀 愀爀攀 洀愀搀攀 ⠀椀⸀攀⸀ 挀氀愀礀㼀⤀Ⰰ 愀渀搀 洀愀欀攀 椀渀琀漀 愀 昀椀渀攀 搀甀猀琀Ⰰ 琀栀攀渀 琀愀欀攀 愀 爀愀最 愀渀搀 猀瀀爀椀渀欀氀攀 椀琀 眀攀氀氀 眀椀琀栀 琀栀椀猀 搀甀猀琀 愀渀搀 爀甀戀 琀栀攀 瀀漀琀猀 眀攀氀氀Ⰰ 甀渀琀椀氀 琀栀攀礀 愀爀攀 挀氀攀愀渀 愀渀搀 猀栀椀渀椀渀最Ⰰ 愀渀搀 猀攀攀洀 琀漀 戀攀 渀攀眀⸀ ഊ
਀䄀渀漀琀栀攀爀 眀愀礀⸀ 䜀爀漀甀渀搀 渀攀眀 戀爀椀挀欀猀 昀椀渀攀氀礀 愀渀搀 戀椀渀搀 椀渀 愀 爀愀最 漀昀 氀椀渀攀渀Ⰰ 愀渀搀 眀椀琀栀 琀栀椀猀 爀甀戀 戀爀愀猀猀 愀渀搀 挀漀瀀瀀攀爀Ⰰ 愀 眀愀礀 琀漀 洀愀欀攀 琀栀攀洀 氀漀漀欀 渀攀眀⸀ഊ
਀㌀㠀⤀ 䌀甀爀椀渀最 眀攀愀瀀漀渀猀 昀爀漀洀 爀甀猀琀ഊ
਀吀愀欀攀 挀爀礀猀琀愀氀Ⰰ ㌀ 瀀愀爀琀猀Ⰰ ㈀ 瀀愀爀琀猀 昀氀椀渀琀Ⰰ 愀渀搀 洀愀欀攀 椀渀琀漀 愀 搀甀猀琀⸀ 吀栀攀渀 琀愀欀攀 愀 洀漀爀猀攀氀 漀昀 栀椀搀攀 漀爀 漀昀 琀栀椀挀欀 挀氀漀琀栀 愀渀搀 猀瀀爀椀渀欀氀攀 昀椀爀猀琀 眀椀琀栀 氀椀焀甀椀搀 最氀甀攀Ⰰ 漀昀 挀栀攀爀爀礀ⴀ琀爀攀攀 嬀椀琀 椀猀 愀戀漀甀琀 琀栀攀 最氀甀攀⼀最甀洀 琀栀愀琀 挀漀氀氀攀挀琀猀 漀渀 琀爀攀攀猀✀ 琀爀甀渀欀猀Ⰰ 氀椀欀攀 挀栀攀爀爀椀攀猀Ⰰ 愀瀀爀椀挀漀琀猀 攀琀挀⸀  䰀椀焀甀椀搀 最氀甀攀 眀愀猀 瀀爀漀戀愀戀氀礀 琀栀椀猀 猀甀戀猀琀愀渀挀攀 搀椀猀猀漀氀瘀攀搀 椀渀 眀愀琀攀爀崀 漀爀 愀渀漀琀栀攀爀 欀椀渀搀Ⰰ 琀栀攀渀 猀瀀爀椀渀欀氀攀 眀椀琀栀 琀栀攀 搀甀猀琀 洀愀搀攀 愀戀漀瘀攀Ⰰ 愀渀搀 氀攀愀瘀攀 琀漀 搀爀礀 愀渀搀Ⰰ 漀渀挀攀 椀琀 椀猀 搀爀礀Ⰰ 眀椀琀栀 琀栀椀猀 洀漀爀猀攀氀 漀昀 栀椀搀攀 爀甀戀 琀栀攀 爀甀猀琀 漀渀 琀栀攀 眀攀愀瀀漀渀⸀ 䄀昀琀攀爀 琀栀椀猀Ⰰ 琀愀欀攀 㘀 搀爀愀洀 漀昀 愀氀甀洀Ⰰ 洀愀最渀攀琀Ⰰ 瀀甀洀椀挀攀 猀琀漀渀攀Ⰰ 爀漀猀椀渀Ⰰ 㐀 搀爀愀洀 ✀戀甀琀琀攀爀 漀昀 猀挀漀爀瀀椀漀渀✀Ⰰ 㐀㔀 搀爀愀洀 漀昀 猀琀愀最 最爀攀愀猀攀⸀ 䄀昀琀攀爀 礀漀甀✀瘀攀 洀愀搀攀 搀甀猀琀 眀椀琀栀 琀栀攀 猀漀氀椀搀猀Ⰰ 洀椀砀 眀椀琀栀 ✀猀挀漀爀瀀椀漀渀 戀甀琀琀攀爀✀ 愀渀搀 猀琀愀最 最爀攀愀猀攀Ⰰ 愀渀搀 猀瀀爀椀渀欀氀攀 愀最愀椀渀 眀椀琀栀 琀栀椀猀 琀栀攀 愀昀漀爀攀猀愀椀搀 洀漀爀猀攀氀 漀昀 栀椀搀攀 愀渀搀Ⰰ 搀爀礀椀渀最 椀琀 愀猀 渀攀攀搀攀搀Ⰰ 琀栀攀渀 爀甀戀 琀栀攀 眀攀愀瀀漀渀猀⸀ ഊ
਀伀琀栀攀爀眀椀猀攀⸀ 圀栀攀渀 爀甀猀琀 瀀攀渀攀琀爀愀琀攀猀 眀攀愀瀀漀渀猀Ⰰ 愀渀搀 礀漀甀 挀愀渀渀漀琀 爀攀洀漀瘀攀 椀琀Ⰰ 礀漀甀 洀甀猀琀 渀漀琀 猀瀀漀椀氀 琀栀攀 眀攀愀瀀漀渀 戀礀 猀挀爀愀瀀椀渀最Ⰰ 戀甀琀 愀渀漀椀渀琀 椀琀 昀椀爀猀琀 眀椀琀栀 挀爀攀愀洀 漀昀 琀愀爀琀愀爀Ⰰ 氀椀欀攀 愀 氀椀焀甀椀搀 愀渀搀 氀攀琀 猀琀愀渀搀 猀漀洀攀Ⰰ 琀栀攀渀 爀甀戀 眀椀琀栀 眀栀愀琀 眀愀猀 搀攀猀挀爀椀戀攀搀 愀戀漀瘀攀⸀ഊ
਀㌀㤀⤀ 倀爀漀琀攀挀琀椀渀最 眀攀愀瀀漀渀猀 昀爀漀洀 爀甀猀琀ഊ
਀吀愀欀攀 愀 瀀椀攀挀攀 漀昀 戀甀爀渀琀 琀椀渀Ⰰ 瀀甀爀攀Ⰰ 眀椀琀栀漀甀琀 氀攀愀搀Ⰰ 㠀 搀爀愀洀猀㬀 ㌀㈀ 搀爀愀洀猀 漀昀 漀椀氀Ⰰ 㠀 搀爀愀洀猀 漀昀 搀椀猀琀椀氀氀攀搀 眀愀砀 挀爀攀愀洀 嬀愀挀琀甀愀氀氀礀 ✀戀甀琀琀攀爀✀崀Ⰰ 洀椀砀 眀攀氀氀 愀渀搀 氀攀琀 猀琀愀渀搀 㠀 漀爀 ㄀　 搀愀礀猀⸀ 吀栀攀渀 瀀甀琀 椀渀 眀愀爀洀 栀漀爀猀攀 搀甀渀最 昀漀爀 㐀　 搀愀礀猀Ⰰ 琀栀攀渀 搀椀最 甀瀀 愀渀搀 搀椀猀挀愀爀搀 琀栀攀 氀椀焀甀椀搀 愀渀搀 栀攀愀琀 琀栀攀 眀攀愀瀀漀渀猀 漀渀 琀栀攀 昀椀爀攀Ⰰ 猀琀爀漀渀最Ⰰ 戀甀琀 渀漀琀 猀洀漀甀氀搀攀爀椀渀最Ⰰ 愀渀搀 漀椀氀 眀椀琀栀 琀栀椀猀 挀爀攀愀洀Ⰰ 猀漀 琀栀攀礀 眀椀氀氀 渀漀琀 爀甀猀琀⸀ ഊ	Cream of distilled wax alone prevents very well metal from rusting. 
਀ഊAnother way. Take ground cerussite (white lead ore) and mix with tar and oil the weapons with this, to very well protect from rust. 
਀ഊAnother way. Take pork grease, oil, new wax, 'biaca', that is cerussite, mix all together and melt on gentle fire. Then with this grease anoint the weapons so that they shine and are cured of rust.
਀ഊ40) Gunpowder. 
਀ഊTake 190 dram saltpeter, 23 dram sulfur, 27 dram coal of Ligustrum vulgare (European privet) or Daphne mezereum (Daphne, spurge laurel) ["lemn cainesc" is a popular name for both], pound it as usual for gunpowder. 
਀ഊAnother way: 10 parts saltpeter, coal and sulfur, 1 part each, and make gunpowder as customary.  
਀ഊAnother way: 3 '1/2 pint' saltpeter (1 1/2 pound) cleared with boiled water, with the herb called camphor, 32 dram sulfur, 48 dram coal of filbert, 4 dram camphor and make gunpowder, as customary.
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਀䌀漀瀀礀爀椀最栀琀 ㈀　　㌀ 戀礀 倀愀琀爀椀挀欀 䰀攀瘀攀猀焀甀攀Ⰰ 㰀瀀攀琀爀甀瘀漀搀愀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀⸀ 倀攀爀洀椀猀猀椀漀渀 椀猀 最爀愀渀琀攀搀 昀漀爀 爀攀瀀甀戀氀椀挀愀琀椀漀渀 椀渀 匀䌀䄀ⴀ爀攀氀愀琀攀搀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀爀漀瘀椀搀攀搀 琀栀攀 愀甀琀栀漀爀 椀猀 挀爀攀搀椀琀攀搀 愀渀搀 爀攀挀攀椀瘀攀猀 愀 挀漀瀀礀⸀ഊ
਀䤀昀 琀栀椀猀 愀爀琀椀挀氀攀 椀猀 爀攀瀀爀椀渀琀攀搀 椀渀 愀 瀀甀戀氀椀挀愀琀椀漀渀Ⰰ 䤀 眀漀甀氀搀 愀瀀瀀爀攀挀椀愀琀攀 愀 渀漀琀椀挀攀 椀渀 琀栀攀 瀀甀戀氀椀挀愀琀椀漀渀 琀栀愀琀 礀漀甀 昀漀甀渀搀 琀栀椀猀 愀爀琀椀挀氀攀 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀⸀ 䤀 眀漀甀氀搀 愀氀猀漀 愀瀀瀀爀攀挀椀愀琀攀 愀渀 攀洀愀椀氀 琀漀 洀礀猀攀氀昀Ⰰ 猀漀 琀栀愀琀 䤀 挀愀渀 琀爀愀挀欀 眀栀椀挀栀 愀爀琀椀挀氀攀猀 愀爀攀 戀攀椀渀最 爀攀瀀爀椀渀琀攀搀⸀ 吀栀愀渀欀猀⸀ ⴀ匀琀攀昀愀渀⸀ഊ
਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S.Harris	Romanian-ckbk-art	Page 33 of 33
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