The sun., 1900-11-04
THE JEWISH LAWS OF DIET.
THEl Wikr nam work FOR THE
OR7HODOA nor SGlyIfE.
They Have Tended a. Prevent Disease. Also
20 i,oiatr tho P'Uplr-Jcws Hi'tru'tcd
B-cnu.r Thy would not Eat Common Food
Long IL. OF lhings that are not Kosher.

-Loug IL. OF lhings that are not Kosher.
From he Humdni,dridn
In civilized countries the Jewish kitchen
T., after the vegetarian one. tho most mar
rowly confined n, .ar - selection goes There.
where IN all other kItchcn- the dcllcacl"s COM
m"ncc the bill of fare Il the jewish kitchen
has already come to an end. Prohibited ~
all game killed by the huntsmnn. prohibited
not only oysters, clviare and most salt water
fishes. but eel, and crabs and HOLSTERS Ihs
hog which plays such u great role In tho hGt-c-
hold of the maS-c- Of the people, is. " Il cell
known. excluded altogether from the Jewish
table Beside the hind quarters ~ all cattle
are prohibited, and the meat of all young calves,
nS well a the fn~h Of all animals that had a
d-cl~c. that wyre wounded or received fatal
injury. But with that the limitations are by no
means ended. The Jewish housewife may
not purchase al th" first shop piece OF beef
or lamb. "A tlno-lookins goose or duck or squab.
and bring it into her kitchen. These. a. well
~ animal, on the hooi, must b" slaughtered
according 10 ritual command. The slaughtered
animal must be carefully inspected. The meat
found ritually correct must be treated so as
to remove every particle Of blood, The eating
of blood no matter in what form. is an "aboln-
ination."
The meat being ready for kitchen. then the
real difficulties begin For cooking or roasting
of meat. vegetables and other condiments
with the meat. neither butter nor milk nor
cream must be used. All meat preparations
must be- kept IN special vessels, must be boiled
or roasted in special utensils aud served upon
special plates. Even spoons knives and forks
needed at the table for meats. or dI-he. pre-
pared with goose tat or beef suet must not he
used for food prepared with milk and butter.
For the Pa>sah festival other limitations exist.
The Passah kitchen is veritable burden for
the housewife For "a whole week an entire
new assortment of cooking utensils and plates
are required, and IN" di-hc, are In main
prepared from matzOth, egg>. meat aud soup-.
In which nothing lcav,ned must be used.
1t /, easily Understood that such limited
choice in tho preparation OF a menu must cause
no little embarrassment to the Jewish hou-c-
wife Further restrictions add to the Diff
Guilty of her task But IN the restrictions which
she must face she must show herself the artist
commanding the situation. she has to get along
with the material AT her command. Her needs
cnmp'' inventiyeue-S The first task OF the
JcwiA. housewife l. to manipulate the meat in
eve.y possible way not only because she has
no variety 10 select from, but also because ia
smaller Wn- she Clnnpt get even the meat
ately more expensive What in some prov
inces i thrown away Is tHrnei in the Jewish
kitchen into de.icacies what the Jewish cooH.
for instance make Of the mt and enrails
after special ritual treatment, consisting in
the excision OF skins and veins. evidenced
especially in the filed .ooseneckS, calls for the
highest commendation The filed entralls have
not NJ vet been properly appreciated by the
public At large and filed coo-eneck prop
ery prepared, Is highly esteemed by the most
fastidiou4 gourmand, Goo,cfat takes in the
Jewish household, 10 the largest extent, the
place of butter. Therefore, the goose
pecay the iattened goose, plays in the Jewish
Christian honse'od A. % meat eat il sc scarcs Tc and ex %
peISVe, great value j. placed upon ante and hv
dishes Fruits. l"HumeS and vegetables are
also relatively expensive, therefore rice. ost-
meal, peas, saso, farina and especially, pastry.
are much brought upon the table. The dis
por'ion over all lands and tho migration from
country, to country have largely favored tho
Egyptian "reminiscences.
The Jewe-s X enioined to honor the Sab
table. on sabbath meat. fish and wine nro
to be partaken of As rituay correct vino
provide "A substitute by the preparation of
raisin wine. But there are now new rest rictionS
SnH no ca Gnr TSM must be- done On The fe msn or
FRIDAY eyeplns p 81 and rl for The entire saobGih
N SS f1Is S aonr ' IKE meal arSady cSokad
Is placed near IT," fire on the hearth and kept
il certain natural thermophores. For the
fat pudding, and the coffee are sent To he baker
to be preserved n the oven until called for TO
is AT the same time a strict iasi day For twen-
ty-four hours the Jews are not allowed TO tasic
iooa % or tax" drink & Of Maier nor Is y nermiiSd
10 prepare the evening meal. which is expected
to be rich and plentiful cannot be easily done;
Therefore. on the day previous, every part of
the meal must be prepared 30 that the food can
be mnde ready for consumption by simply
That such a narrowly restricted and se-
yerey regulated diet must have an extraor-
dnary Influence upon health; cHs,umf.
The obligatory meat Inspection has guarded
the jews against many diseases The Jews
are compelled 10 resort 10 mixed diet by their
laws n diet which i considered the most sall-
hrlou~ 10y modern physicians Not less bene-
or unintendod moral effects Whatever might
be said about th" RI 'lal mode of slauRhtering-
as seen by the transactions in the German
Parliament, have pronounced II the best adapted
and least cruel mod" the humane reasons
which ndu' "i the Jewish practice of slaughter
ing, the tact that the slauRlteflnR Is not l"lt
t2 the butcher, bur tea rtually qualified Official.
y1o prononnce' blessing: has provided con-
IT, The sinlIl"~t jewl,h household grea, at
against tho numerous ritual law. Under cer-
tain circumstance their violation might prove
# wrong spoon " pot wcr" used, or the boil
ing milk -quirt- into a pot where meat is boil
ing, 9ir 10y a mistake piece Of butter = used
gradients intended To- be used with meat, th'n
in 1omr ca-"s III" food i altoeether forbidden
Therefore the housewife. on whose conscioii-
tior7 regard FOR the dietary regulations do
looked upon ~ a sort ui prl,-te~.- Of the hou-o-
hold. II is hut natural That the rous jew.
who has to pas 10y 80 many mic" things. aC-
Cu>iom"d himself to great ah-tomiousness and
seli-ruutrul.
Il he had meat for dinner he may not take.
before slN hours arc passed. hi> coffee with
cream, or a uI"' 'i cake prepared wit h m'lh.
Ro"au," and ihi, may srrv" ~ an illustration
Testament To- cook the kid in tho mo,hcr's
milk. From which 4 l. drduced that the cook-
inc Of meat with mix i In all ca~'~ forbidden,
and that until the digestion of the meat par
taken Of l. fully acComl lli-hed no food pre-
pared with milk must h" partlken Of. strangely
enough. eating Of meat after partakiug ~
milk 'ond l. not 80 mrch cared for, though GER
tam limits ar" also drawn here. II l. natural
tina IA" jews in thor travels were very greatly
embarrassed IL finding the uouriShmont thew
We're accustomed t". especially in small towns.
on" can imagine how they longed for home.
" hn can doubt that this regulation has grea<'v
contributed 10 further the family attachment
for " hiCh IN" jews receive such general praispS
And anot her virtue wa- the product ~ th.
ritual kitchen. the hospitality. The stranger
wa dependent altogether on sabbath and
festivals, upon ~" graC"S of his cOrel gonists
II Na~ considered religious duty and a nohls
oiIiDnm 10 iuv't" The stranger ON such DAYS
\ very serious effect Of the dietary laws
was III" isoiHtlou Of the Jews Considering