sorry - didn't mean to imply that this was a long drawn out process, though what I wrote is how it's done (yes, I've seen it done). The animal is raised by it's hind legs, throat cut, and is dead pretty much immediately. The carcass then continues to be bled (hung until done bleeding). I don't know whether or not the animal is always raised by it's hindquarters, but I'd imagine so. That's certainly how I saw it performed.
~Simon Simon Horwith Macromedia Certified Instructor Certified Advanced ColdFusion 5 Developer Fig Leaf Software 1400 16th St NW, # 500 Washington DC 20036 202.797.6570 (direct line) www.figleaf.com -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]] Sent: Wednesday, June 05, 2002 3:15 PM To: CF-Community Subject: RE: More Antisemitic Legislation in Europe Uh -- I don't think so. This is from _Kashruth_, a book published by Artscroll (an Orthodox Jewish publisher): "The mitzvah [commandment] requires that in animals both the trachea (windpipe) and esophagus (foodpipe) be severed by cutting in the prescribed area (zevichah [in Hebrew]). In fowl it is sufficient that either one of these be cut.The cut must sever either the entire or the major portion of the organ, and must be performed with continuous strokes, without pressure or hesitation." (I believe this is so that the cut is quick and the animal suffers as little pain as possible). "The blade used must be sharp and perfectly free of any nicks or imperfections on the cutting edge. These requirements are prescribed in the five basic disqualifications of Shechitah." Do you want me to quote that too? That's a much longer quote. "Before Shechitah is performed, it is necessary to be sure that he animal's neck area is clean, free of mud, pebbles, dirt and sand, that could impair the shechitah process. Unless the neck is properly hosed down, it is possible that the cutting blade will be nicked by such foreign matter, or that the pebbles, etc., may impede the knife's cutting motion, and be considered an interruption." There's also more here about the piety of the slaughterer. He has to be well-trained and a pious man (trustworthy). I believe the animal would be dead very quickly, not hanging for hours to bleed to death. However, once shechitah is done, the animal's carcass is salted, to get out all of the blood, as Jews are not allowed to eat blood at all. Judith >the animal is typically hung upside down, throat slit, and allowed to bleed >to death. > >~Simon ______________________________________________________________________ This list and all House of Fusion resources hosted by CFHosting.com. The place for dependable ColdFusion Hosting. Archives: http://www.mail-archive.com/[email protected]/ Unsubscribe: http://www.houseoffusion.com/index.cfm?sidebar=lists
