See also:

• KOSHER, or KASHER (Hebrew clean, right, or fit)

KOSHER, or KASHER (See also:

• HEBREW

Hebrew clean, right, or See also:

• FIT

fit)  , the Jewish See also:

• TERM

term for any See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food or vessels for food made ritually See also:

• FIT

fit for use, in contradistinction to those pasul, unfit, and terefah, forbidden . Thus the vessels used at the See also:

• PASSOVER

Passover are " See also:

• KOSHER, or KASHER (Hebrew clean, right, or fit)

kosher," as are also new See also:

• METAL
• METAL (through Fr. from Lat. metallum, mine, quarry, adapted from Gr. µATaXAov, in the same sense, probably connected with ,ueraAAdv, to search after, explore, µeTa, after, aAAos, other)

metal vessels bought from a See also:

• GENTILE
• GENTILE, C

Gentile after they have been washed in a See also:

• RITUAL (from Lat. ritus, a custom, especially a religious rite or custom)

ritual See also:

• BATH
• BATH, THOMAS THYNNE
• BATH, WILLIAM

bath . But the term is specially used of See also:

• MEAT

meat slaughtered in accordance with the See also:

• LAW
• LAW (0. Eng. lagu, M. Eng. lawe; from an old Teutonic root lag, " lie," what lies fixed or evenly; cf. Lat. lex, Fr. loi)
• LAW, JOHN (1671—1729)
• LAW, WILLIAM (1686-1761)

law of See also:

• MOSES (Gr. Mwvo c, Mcoo-i3s)
• MOSES, ASSUMPTION OF

Moses . The schochat or See also:

• BUTCHER

butcher must be a devout See also:

• JEW, THE WANDERING

Jew and of high moral See also:

• CHARACTER (Gr. xapareri7p, from xap&crew, to scratch)

character, and be duly licensed by the See also:

• CHIEF (from Fr. chef, head, Lat. caput)

chief See also:

• RABBI

rabbi . The slaughtering—the See also:

• OBJECT

object of which is to insure the See also:

• COMPLETE

complete bleeding of the See also:

• BODY

body, the See also:

• JEWS
• JEWS (Heb. Y8hudi, man of Judah; Gr. 'Iovbaiot; Lat. Judaei)

Jews being forbidden to eat See also:

• BLOOD

blood—is done by severing the See also:

• WINDPIPE

windpipe with a See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long and See also:

• RAZOR (O.F. razor, mod. rasoir, from racer, to scrape, rase, Late Lat. rasare, frequentative of radere, to scrape)

razor-See also:

• SHARP, GRANVILLE (1735-1813)
• SHARP, JAMES (1618-1679)
• SHARP, JOHN (1645-1714)
• SHARP, RICHARD (1759-1835)
• SHARP, WILLIAM (1749-1824)
• SHARP, WILLIAM (1856-1905)

sharp See also:

• KNIFE (0. E. cuff, a word appearing in different forms in many Teutonic languages, cf. Du. knijf, Ger. Kneif, a shoe-maker's knife, Swed. knif; the ultimate origin is unknown; Skeat finds the origin in the root of " nip," formerly " knip "; Fr. canif is a

knife by one continuous stroke backwards and forwards . No unnecessary force is permitted, and no stoppage must occur during the operation . The knife is then carefully examined, and if there be the slightest flaw in its blade the meat cannot be eaten, as the cut would not have been clean, the uneven blade causing a thrill to pass through the beast and thus See also:

• DRIVING (from " to drive," i.e. generally to propel, force along or in, a word common in various forms to the Teutonic languages)

driving the blood again through the See also:

• ARTERIES (Gr. ap-rnpia, probably from a"spew, to raise, but popularly connected by the ancients with ai7P, air)

arteries . After this every portion of the See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal is thoroughly examined, for if there is any organic disease the devout Jew cannot See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste the meat . In See also:

• ORDER
• ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
• ORDER, HOLY

order to soften meat before it is salted, so as to allow the See also:

• SALT (a common Teutonic word, cf. Dutch zout, Ger. Salz, Scand. salt; cognate with Gr. &Xs, Lat. sal)
• SALT, SIR TITUS, BART

salt to See also:

• EXTRACT (from Lat. extrahere, to draw out)

extract the blood more freely, the meat is soaked in See also:

• WATER

water for about See also:

• HALF

half an See also:

• HOUR

hour . It is then covered with salt for about an hour and afterwards washed three times . Kosher meat is labelled with the name of the slaughterer and the date of killing .