The Savannah morning news. (Savannah, Ga.) 1900-current, 1900-11-14
THE STRICT JEWISH LAWS or DIET
They Have Tended 90 Prevent Dis-
ease. Also Go Isolate the People.

roWy confined cas- Gar as selection goes.
There whore iu an other kitchens the del
ilacies commence. the biHl ~ fare Of che
jewish kitchen has already come 20 an
end Prohibited h. an game killed boy the
huntsmAn. prohibited not only oysters
cayiare and most salt water fishes, but
cells aui crabs and HOLSTERS The hos.
bitch PLAYS such a great role in tho
household 90 the masses 81 che people is.
as is well known. excluded altogether
from The Jewish table Besides tho hind
quarters OF an cattle are prohibited. ana
tne meat ~ an young calves. as well as
the flesh OF an animals taut had dis
ease that We're wounded or received a
fatal INJURY But with that tine limitations
are hy 10 means ended. The Jewish house
wife may not purchase AZ the FIRST shop
a piece of beef or lamb hnc-lookns
goose or duck or squad. and bring % into
her kitchen These. as Wei as animal
on the hoof must be slaughtered accord
ing 60 RITUAL command The slaughtered
animal must be carefully Inspected Tue
meat found rttually correct must be treat
"a so as 90 remove every particle % HOOD.
The eating % blood no matter lei what
f0rm is an Accumulation.
The meat being ready Tor Kitchen, then
tine real difficulties begin For cooking or
roasting OF meat vegetables and other
condiments with the meat neither butter
nor milk nor cream mus be used All
meat preparations must De kept iu spe-
cial vessels must be boiled or roasted ln
special utensils ana served upon special
plates Eyen sroons knives ana forks
needed az The table for meats. or dishes
prepared with goose Cat or beef suet must
not be used for food prepared with milk
0nd butter For ths Passah festival oihe-
limitations exist The passah kitchen is a
a. alb Fnr ha
whole week an entire new assortment
~ cooking utensils and plates are reQuir-
a. and the dishes are ia main prepared
from mntzoth eggs meat ana soups. W
which nothing leavened must b. used
~ Is easily understood that such lin
tod choice In the preparation OF a menu
must cause no little embarrassment to the
Jewish housewife Further restrictions
add 20 the dinicWty Of her task But IN
tho restrictions which she must face she
must show heraeF the artist commanding
the situation. shc has 90 GET along with
the material M her command Her needs
compel inVcutlveuess Tho hrsf task ~
the Jewish housewife g 60 manipulate
the meat 800 every possible way not only
because She has no variety 20 select from.
but also because iu smn Ter towns me can
not got even the meat which she may
use and q is also proportiouateiy more
thrown away IS turned in the Jewish
kitchen into delicacies. What The Jewish
cook as. for instance. makes o. the mih
and entrails after special ritual tres tmeut.
consisting 30 fhc eXcision az skins aud
veins. evidenced especially in tho oiled
cooseneeks calls Tor the highest COM
mondatlon The di'cd entralls have no, as
vct been properly appreciated ny tho puh-
llc az large and nnei eooseneek. prop
most fastidlous gourmRud Goufstat tnkes
in the Jewish household 10 me largest eV-
tent the place ~ butter Therefore. tho
goose especially tho flftenod goose playt
in the Jewish kitchen the same roe as
tho hog does in the Christian household
As meat Is scarce ana expensive. great
value IS placed upon ante ma by dishes
Fruits. legumcs and vegetables are uot
subject 90 any restriction. But a. these
arc nlso relatively expensive. therefore.
rice. oatmeal peas sago farinH and cs-
pecial,F pastry, are much brousht upon
Tho table The dispersion over all lands.
and the migration from country 10 coun-
try. nave largely favored the accumula-
zion Of the kitchen recipes. Onions and
garlic are Spanish. Oriental and probably
Egyptian. reminlscences.
The Jewess is cujolnol 60 honor tho Sab
bath and festive days with richly pro
vded table. on sabbath meat fish ana
wines are 60 be pariaken Of A. ritualiy
correct vino cannot d. easily procured.
the jews have 10 provide a subs l.ute ny
the preparation Of nl.in wine. bur there
are now new restIl lions which call ior
now means. on the sabbath day no cook
INK must boz done. The uEa.s Tor Friday
evening and for the entire Sabbath must
Doe cooked on Friday For Friday ercnlug
t Is easy 20 get along. The meal al
ready cooked is placed near The fire IN
the hearth aud kept in certain natural
thermopaores For The sabbath, the sha-
let meat and the kugel a very IA pud-
ding aud thc coffee are sent g. the baker
10 De preserved .n the oven until calico
for % use "a the meals. The Day "
Atoucmeut Is az the same time strict
fast day. For twenty -four hours the
Jews are not allowed - taste fool or take
drink of water nor 81 o. permitted -
do any work. AMI certainly nor az the
hearth. To prepare the evening meal
which .s expected Go De- rich urd plentiful.
cannot b. easily done Therefore. on me
day previous. every part ~ the meal must
be prepared 30 that the fool can BE- made
ready for consumption hy simply warm
ing H.
That such narrowly restricted and Sc
Vcrely regulated diet must have an cN-
traordiuary influence upon health, cos-
tune. economy and social life o. easily
ccmprehended. The obligatory meat In-
.pcctlou has guarded the Jews agaiuFt
many diseases The Jews are compelled
10 resort 20 mixed diet by their laws