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

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depth that it will easily bleed to death.
1t is found that this method OF slaugh-
ter is superior to others, both from a
humane and hygienic standpoint.
The blood contains many poisoned
bacteria, and when it is drained off the
greatest danger of infection to the hu-
man system is avoided. This method
also produces greater tenability in
the meat. DIR. /. A. Dembo of Russia,
who has recently tested in his labora-
tory the physical and chemical prop.
critics of meats slaughtered by the sew
eral methods, has found in his analysis
that the process OF decay sets in much
sooner in meats slaughtered by non-
Jewish methods. As a result of his
investigation many European cities
are already adopting this method Of
| slaughtering. The writer has had oc.
casion to visit the largest slaughtering
establishment in New York city where
only this method is in vogue and
learned from the management that it
has among its patronage not only
Jews but many of the leading hotels
Of the cily which have developed
taste for Kosher killed beef.
The process succeeding shechita is
that OF the Bedika," i. e, the examin-
alton OF its chief organs, done by in
flating the lungs and testing the per-
lection OF their expansion under wa.
ter. This procedure is so exact that
the slightest suspicion of diseased
lungs will cause the rejection OF the
whole carcass and thus the danger OF
the transmissibility OF disease is avoid.
ed. 1t is to this vigilant and delicate
method OF examination that the Jew
largely owes his immunity from tuber-
culosis, fact recognized throughout
the world and lately demonstrated by
DR.. Morris Fishberg to exist also in
this country.
The principal veins are next re-
moved by the butcher, and the meat is
then sold to the consumer. Because of
the complcxity of the veins in the
hip sinews and the great difficulty in
removing them they are not ordinarily
used. The final process is accomp-
lished by immersing the meat in cold
water for half an hour and it is then
left, sprinkled with salt, for an hour.
This produces satisfactory results, as
the water removes any poisonous mat
ter that might have accumulated by
handling, and the salt process acts as
a good purifier and antiseptic and be-
sides adds to the flavor. We must not
lose sight OF the fact that the Jewish
meat is always fresh, as it must be
consumed within few days after it is
slaughtered. This, on the whole, gives
better results than meat kept for any
length of time.
In an interview, Rev. DR.. H. Pereira
Mendes. NJ. d., rabbi of the Shearith
Israel Spanish and Portuguese) con.
gregation of New York and President
Of the Board of Jewish ministers. had
the following to say, after close OBJ
servatiOn of fifteen years upon this
subject:
"The dietary laws are designed,
first, as a means OF spiritual discipline,
to help to keep all animal appetites
in check, to keep both soul and body
pure and free from disease. The rea-
son for them is obvious, especially in
the light of modern medical science,
which emphasizes the importance OF
food in relation to the health of the
consumers thereof. This law forbids
all shellfish or other scavengers of the
sea. These flourish especially in or
near rivers or on coast lines where
the sewerage of cities is washed out.
To such food has been traced out
bearers of typhoid due to typhoid
germs found therein. The connection
of such food with certain bodily all
ments, especially certain skin diseases.
is recognized. How far Holsters, crabs,
mollusks, oysters, etc., are scavengers
of the sea is another point to be con-
sidered.
"a disease from which an animal
suffers may be transmitted to the con-
sumer. The communicability of the
diseases Of animals to human beings
eating their flesh is recognized to-day
as among the most serious causes OF
our i'll health.
"When meat is carried to home it
is placed in cold water for at least hall
an hour, according to its size; it is then
left, sprinkled generously with salt, 10,
an hour, washed off and only then
considered ready for cooking.
1.-The immersion in water loosens
coagulation and any contamination
from handling. The salt kills any
noxious germs that may have lodged
upon its surface, and the final washing
removes them. Orthodox Hebrews re-
frain from using milk or food made
from milk with the meat OF an animal
"These dietary laws have given the
Jews their tremendous constitution
without which they would have been
crushed out of existence"
DR.. A. E. Isaacs of the Beth Israel
hospital, an institution in New York
city which adheres to the dietary law
when asked for his opinion on the SUBJ
ject said:
j 1.-THE Jewish food is very healthful