Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1903-05-15
Good Housekeeping.

Iu the light OF recent developments,
observation has revealed re-
markable facts concerning the sanitary
value of the Jewish food. This discov-
cry has been corroborated by the his.
tory of the Jew himself. Despised by
his fellowmen, oppressed by his neigh
bors and prosecuted by the nations
throughout the ages Israel has out
lived all its obstacles and stands to-day
a living testimony of an indestructible
vitality.
The immunity OF the Jews from GER
tain infectious diseases and their un.
usual longevity has long been recog.
nized. Even to-day. the writer is in
formed by some life insurance men
that their respective companies still
regard the Jew, because of his pro-
longed age, as an excellent risk. Since
most authorities agree that this re.
markable endurance of the Jew is due
to the nature OF his food and to his
mode of living, it may be OF interest to
some to glance for q moment upon the
cookery of a people who for centuries
have realized the fact that nothing is
90 important to the sense OF happiness
as perfect health and nothing more
essential to the development and main
tenance of the latter than hygienic
food.
The fundamental principles OF the
Jewish cookery are based upon the
dietary laws mentioned in the Penta-
tsuch and elaborated in the Talmud,
the commentary of the Bible. Foods
that have been prepared according to
the ordinances of this law are known
in the Jewish household as 4" Kosher"
i. e, clean, and those not 80 prepared
are Trefah," g. unclean. This dis
tinction. however, does not apply to
vegetables, as their uses are unlimit-
ed; the only precaution that the
housewife must take is to see to it
that all vegetables used as food are
free from the slightest tendencies of
decay. The sanitary importance of
this rule is particularly notable when
We realize the fact that among the or.
thodox the minute examination ex-
tends even to every leaf of the cabbage.
The species OF the animals sanc.
toned for use are based upon these
general classifications; quadrupeds
must chew the cud and be cloven.
footed, fowls must he clean and not
BIRDS of prey, fish must have fins and
scales. Because of the cleanliness oil
the animals found in these three
groups their food is unreservedly Of a
healthful character. For example,
among the qusdrupeds, such animals
as the rabbit and the hog are forbid
den. The former is said to be full oil
bacteria and the latter, because OF his
filthy and loathsome habits, is by ma.
ture q scavenger and is regarded by
prominent physicians as unfit for food
Ravenous birds among the fowls are
excluded because the eating of theil
flesh tends to develop voracious ami
NAL appetites. The classification ol
fish having fins and scales is good
one, as it permits only the use of such
excellent fish as trout, pickerel and
mackerel, and prohibits the eating o
all shellfish.
Not only is great stress put upon
the selection OF the animal, but also
its preparation. All animals. except
fish, must be put to death according te
prescribed method, known as She
chita." This must be done by the
" Shochet," who has studied the art
thoroughly and is fully conversan'
with all the details OF operation, which
consists mainly in cutting the throat