® Volume Dedicated by The Kleinman Family ® “CSIMAN 35 }* THE LAWS OF CHALLAH CONTAINING 9 SE"IFIM §1 The Mitzvah / §2 The Amount of Dough / §3 Loaves Become Combined by the Vessel / §4-5 Sourdough / §6 Dough Intended To Be Cooked / §7 Dough Kneaded With Fruit Juice / §8 Challah: The Woman's Mitzvah / §9 If One Failed To Set Aside Challah Before Shabbos he Torah (Bamidbar 15:17-21) commands that when kneading dough, one must set aside a portion of the dough to be given to the Kohen. This portion is called challah."" In order for the challah to be eaten by the Kohen, the challah, as well as the Kohen, must be tahor (in a state of ritual purity). Challah that became tame (ritually impure) may not be eaten and must be burned, Since nowadays we are unable to maintain the required level of purity, the challah must be burned after it is set aside from the dough. Biblically, the mitzvah of challah applies only in Eretz Yisrael and only when all of the Jewish people reside there, Nevertheless, the Sages extended the requirement to separate challah to apply in all places and at all times (Yoreh Deah 322:2) §1 }37 PR NAY MEY — A dough that has been kneaded from one of the five types of grain ” mma nam — is subject to the obligation of setting aside challah.” paqan myn pwrsnw onp — Prior to the separation of challah, one recites the blessing: Wx dpa bn TSN TADS 73. mon wend any) rmyna uwiap — Baruch Atah Ado-noy, Elokeinu Melech HaOlam, asher kideshanu bemitzvosav, vetzivanu lehafrish challah, Blessed are You, HASHEM, our God, King of the universe, Who has sanctified us with His commandments and has commanded us to separate challah." mpy7} ya 13 P9vta] — One then takes from the dough a piece the size of a kezayis, © wxa mix patw) — and burns it in the fire. onda nx ow wey Tana ADWwd aM — The custom is to burn it in the oven where they will bake the bread. " §2 rpya ww mg — What is the amount of dough mbna aynmw — that is subject to the obligation of setting aside challah? rnp my3) nwany nyyw bs — Any dough that has been made from five reva’im of flour. 7y%3 whim) mya ya 123 BT] — This is equivalent to the volume of forty-three and one-fifth eggs." (777119 7px m9d3a PW] — See Kelalim, Definition of Terms , for instructions on how to measure egg-volumes.)"* §3 If two doughs were kneaded separately, each one containing less than the minimum amount for the challah requirement, and were subsequently joined together, they are subject to the challah requirement." This se’if introduces a ramification of this law pertaining to bread that was already baked. nosy peixw mix — The matzah that is baked for Pesach is also subject to the challah a8 moxy vp2 Moy Saaw 1B Sy yx — Even though the size of each dough kneaded for ‘matzah on its own contains less than the minimum amount that subjects it to the challah obligation, "" mug %3 71nd [Nix PW qs BIpA ban — nevertheless, since after baking the matzos, they are placed into one vessel, 197¥! 9371 — the vessel combines them into one g Notes 2.P Volume Dedicated by The Kleinman Family @ unit, M02 parm] — and thus, they all become subject to the challah obligation. "" p> 431 oan pina minyva miw7 93 yw mawity — Care must be taken to ensure that all the matzos are placed within the vessel. "! »9a9 yin nyyia Anyp3 937 TNA AyIT pe Nypw os Sy AN) — Even if part of the matzah is in the vessel and part protrudes outside of the vessel (i.e., above the walls of the vessel), nipqy¥x} }3 Da — they also combine together. wy p72 Mnyw Nadw nis ox Sax oan pina xd) — However, if there are entire matzos situated only above, but not within, the vessel, nia qyyn ]x — they do not com! set aside challah. 39 XY mana JOIN mp3 HN] — Even if he covered them all with a cloth, it is not effective to combine them." rTPA MwA Mp Bx bax — Nevertheless, if he places all of the matzos in a sheet, P7971 DY 73 D3 JNIX M391 — and also covers them with the sheet by folding the sheet over the matzos, }p7¥%91 *3 123 [797 AWN] — then the sheet has the effect of a vessel, and combines them, m1 yyvaxaw 48) — even if they are uncovered somewhat on top, in the center, where the ends of the sheet do not reach. 131039 yin m>w ay N¥N XdW TTY pI — But he should be careful that an entire matzah not protrude from the covering. 1e with the others for the minimum amount required to §4 In Kitzur's time, bakers would leave a portion of dough unbaked, whereupon it would become very sour (fermented). This dough (which is known as sourdough, or starter dough) would be used as a leavening agent for subsequent batches of dough. This se'if addresses the proper manner to comply with the challah obligation with regard to this dough. mya pa pooiw 1xw — Sourdough that is taken from the dough, nInx Mp 12 yam? 2 — so as to be used to make another dough leaven, M9nn Pw sw OTP Np pany — must be taken before the challah of the dough it is taken from is set aside. |"! 13 ynny pounw xe bax vwixa pripw mpwie — However, sourdough that is being taken to be used to ferment the beverage called “borscht” nbn wren anx> np pany — must be removed from the dough only after they have set aside challah."! §5 On Pesach, the Torah prohibits owning all chametz (leavened grain products), including sourdough. Therefore, in order to bake bread after Pesach, the baker must acquire sourdough from a non-Jewish source. This affects the procedure for separating challah, as will be explained in this se’: nop anxd — After Pesach, Mp yi 12 yam pay~ IX’ PmpIdw — when we purchase sourdough from an idolater to use for leavening the dough, 7775 pany — we must be careful non wnen> cixwT MmTW M212 MMA Int — to set aside as challah a portion of dough larger than the size of the sourdough. \" §6 noy nwiy — One who makes dough 73409 1x mwa "13 — for the purpose of cooking it or frying it 27a xba mn 12” pw Ey — separates challah from it, without reciting the blessing. " nga nyp nipx> pwiy Bx — If one makes the dough intending to bake a portion of it, 737 1D yi — even if he intends to bake only a small portion, 73722 79n 127 pwns — he must set aside challah from this dough with the blessing. g Notes 2.T Volume Dedicated by The Kleinman Family ® §7 nye m2 1swa Ix aa Wid MPT DX — If the dough is kneaded with eggs or other fruit juices, |" nyppp maa tp w — there are a number of uncertainties regarding its challah obligation. apa syd 71 1291 — Therefore, one must mix into the dough mw" nywa — at the time that it is kneaded mr paw ts ,PLAN DNS WaT Is ,29T I8 DM NP — a bit of water, milk, bees’ honey, wine, or olive oil, 1373 Mn wan Pwr Ht — For then, if one of these liquids is an ingredient in the dough, one must certainly set aside challah from this dough, and do so with the blessing. “! §8 Although the mitzvah of challah is incumbent upon the owner of the dough, he may appoint another adult Jew to perform the mitzvah on his behalf. One may not, however, perform the mitzvah on behalf of the owner without being specifically appointed. In this se’if we will see an exception to this rule. man ndya nwxad maew mdm nw pn ny — The mitzvah of setting aside challah belongs to the woman who is the lady of the house. ™ maa myx NWI DX 3s — However, if the woman is not at home, noy7 Spopnn xanw Tvs 12 wind ws — and there is reason for concern that by the time she comes home, the dough will spoil, w5T Ms DTS 1k AN IWIT Da Mts) yy — then the Jewish maidservant, or another person may set aside challah. §9 nay aqya nbn wend maw — If one forgot to set aside challah on Erev Shabbos (i.e., Friday),!”" yusy nyia — then, if the dough was kneaded outside of Eretz Yisrael, nawa posts — ‘one may eat from it on Shabbos even before challah is set aside.”! nous nnn prow — However, one must leave over one piece, naw ryt nbn nye Pwrpia — and separate challah from it after Shabbos has ended. ™ poin “Hy nya Nw) dM Apa wed TS ANN NANW MME — The piece left over must be large enough so that one can set aside challah from it, and some will still remain that is fit for non-sacred use. }2¥37 — For we require P13" Tw ww — that the portion that remains after challah has been set aside be identifiable. "" nawa nim dow np 211 — If, when Erev Pesach falls on Shabbos, naw 7135 1x mbna pa nbn wend mw — they forgot to set aside challah from the loaves that they baked in honor of Shabbos, 73139 713 w? mia — there is a great dilemma regarding how to resolve this issue.” smd wer S3 yy TD dy naw ava — Therefore, each person must take care on Erev Shabbos mn nw1s7 dy vam — to remind his household about the requirement of setting aside challah ("yp 3° HYD Papo Py] — see further, end of Siman 115 )." g Notes 2.® Volume Dedicated by The Kleinman Family ® <0 SIMAN 36 i THE LAWS OF SALTING CONTAINING 28 SE'IFIM Soaking Before Salting / §6 The Vessel Used for Soaking / §7 After Soaking / §8 The Salt / §9-11 The Salting Process / §12 Rinsing After Salting / §13 Removing the Head / §14 Utensil Used for Salting / §15 Salting the Head / §16 The Bones / §17 The Legs / §18 The Heart / §19 The Lungs / §20-22 The Liver / §23 The Spleen / §24 The Rectum and Intestines / §25 Milk in the Calf’s Stomach / §26 Eggs Found in Poultry / §27 Meat That Has Sat for Three Days / §28 Singeing Poultry |: is prohibited to consume blood of both animals and poultry. This prohibition applies to any blood that has either emerged from the meat at one point or has pooled in some of the animal's blood vessels, but does not apply to blood that had been absorbed and remained absorbed in its place in the meat of the animal. In the process of cooking, blood emerges from the meat and from the blood vessels. This blood is prohibited, and if reabsorbed into the meat, can cause the meat to become prohibited. In addition, some of the blood may become absorbed into the utensils in which the meat is cooked, and cause those utensils to be prohibited for further use. To prevent this, before cooking meat, one must extract all the blood that is absorbed within the meat. The Sages determined that proper salting of meat prior to cooking, when accompanied by thorough rinsing, effectively extracts blood. Alternatively, the meat can be roasted over a , which also draws out the blood. These procedures, known as kashering, and the laws that are relevant to this process, are outlined in this Siman. §1 oy nx proww op — Before salting meat, oy22 75) 7p) INIx NTT pay — one must rinse it extremely well in water. ! nyw xn JIy> ya InN yw — To accomplish this, one must soak it in water for approximately half an hour, "wart 93 103" oyaTW y>¥1— and it is necessary for this process that the water cover the entire piece of meat. "wan Sy pya Dy ww oIpya — Where there is visible blood on the surface of the meat, Mp7) TWA Ma IBweWd pony — one must rub it with the water in which it is being soaked, and remove the blood. ntpiya 13) — Similarly, before salting poultry, nynwa nipna ayy AwEW> Pay — one must rub the place of the slaughter (i.e., the cut in the neck) well to remove all blood. py3 07 wey nipwa DDR 13) — Similarly, one must rub the internal meat surfaces where there is visible blood. xyia3 nmyDy mya tx w3a — Sometimes there is found, within meat or poultry, 73% Mama D7 1 TI DIP —a spot where blood has coagulated under the flesh as a result of a wound. ptipaa qin? pay mywn otp mod) mt — In this case one must cut open this spot, and remove the gathered blood before soaking the meat.” ‘Tina DP DTW — When the water to be used for soaking is very cold, on Dipa Aynn omy yp — one should first place the water in a slightly warm spot, nx y73 PNww OTP ny POT “Ww — in order to lessen the coldness of the water before soaking the meat in it. * — For if this is not done, py2aw NYWIpT NoMa — as a result of the coldness of the water "wa7 Mwpm — the g Notes 2.@ Volume Dedicated by The Kleinman Family @ meat will harden, m—?.aa O77 19 WX X¥7x9] — and the blood will not come out afterward when it is salted (oY ma — Beis Yosef, Yoreh Deah §69 s.v. 1x73). §2 inaw ox — If they forgot to remove the meat ny> nyy ova Iwan mWwI — and the meat soaked in the water for twenty-four hours, 71x 1537 031 wai — both the meat and the vessel in which it soaked are forbidden. “! nyb ny nw23 Aww Taz) — If liver has soaked in water for twenty-four hours, 53" n>xw nwy — one must consult a competent halachic authority. “! §3 >xap 1 pxw naw sya — When, on Erev Shabbos (i.c., Friday), one does not have enough time to soak the meat for a half-hour before salting, due to the impending arrival of Shabbos, 1x mpiny mywaw ms paya — or in another situation when there is time pressure, nx IVT WOW? 1 py W371 — it is sufficient to rub the meat thoroughly while rinsing it with water, bya 7s Tw bya — and then soak it in water for only a short time; nya nyaw}s pxw>1 — once no redness remains in the water with which one is rinsing the meat, tntx mba pois — they may salt the meat. §4 mnw> nos nnn inn mw ans ox — If, after the soaking, they cut one piece of meat into two, NN BIR av NWT pry — they must rinse the place of the cut very well before salting, BY 1awrY DTT "BY — because of the blood that is present in that area.” §5 “yp mann wip3w wa — Regarding meat that has become frozen due to the cold, pany Www maway — care must be taken to ensure that it is thawed before it is salted." my Xd Dax poinw van 5yx — However, one should not place it near a heated oven. 7 poi pra nywa1 pqwip oma inMnw4 — In pressing situations, one may soak it in warm water. "! §6 -wWa nw TMM 1437 — The vessel that is designated for the soaking of meat wanwad px Saxn Sw anx 127 12 — should not be used for any other food-related purpose. ” §7 non ian tpond pay qwan mwaw mx — After the meat has soaked, one must allow the water to drip off of it before putting salt on the meat na pa ndwa vy» xbw 713 — so that the salt should not be dissolved by the remaining water. ny nx xx? xd) — For if the salt dissolves, it cannot extract the blood. "39 "wan warn xbw mawind pari — However, care must be taken to ensure that the meat does not become fully dry, roy nbn 51a» xdw 19a — in order that the salt should not fall off of it. §8 mapa 7x02 pT xP xb nd7 — The salt used should not be very fine, like flour, 7172 093 ]2 D7 By ha 1x) WaT 9y — for if it is so fine, it will immediately dissolve upon the meat, and will not extract any blood. 71x12 Da x7 Xd O31 — It should also not be very coarse, Syn Sin) XW ‘wa — for if it is too coarse, it may fall off the meat. *3273 NT” Xpx — Rather, it should be of average- sized crystals, wa “7 Sy nwyIw Ndi 13 — similar to the salt formed when saltwater is cooked. avn W1ENw w> xT — It should also be dry, so that it should spread well. g Notes 2.P Volume Dedicated by The Kleinman Family ® §9 priya 52a qwan Sy mba 71pd pany — One must spread the salt upon the meat on all sides, mb *ba npg Dw 1Xw? XW — so that no spot remains without salt. "” payy mi7 1351 a" [mx mnad — Therefore, when salting poultry, one must open the fowl well, 1nd Sayw "13 mypan7 D3 AYyT — in order to be able to salt them properly, even inside. '" §10 mtd yy ,ndia twat — One must place the salt- covered meat 19 nI7 Sarw nips ‘20°71 19” — in a position where the blood can drain from it well. 2) — Therefore, when salting meat in a basket, ypqp °23 Sy Twan ny Som nx say xb — one should not place the basket containing the meat upon the ground, 30" ato on S3v xd 13 — for the blood will not be able to drain well. ‘”! anyon yyw indwa wan mw Taaw Inx> Dx} — Even after the meat has remained in its salt for the amount of time required for proper salting, "° mq TIP — as long as the salt is still on it, before it has been rinsed a second time (see se'i/ 12), PXW BIpIA IHN Xb ave and 512) BIT — one should not put it in a place where the blood cannot drain well. '! 7 2a Sy pm>ziawa1 — When salting upon a board, yipwa in pay — one must place the board on an incline ay7 aw 13 — so that the blood can drain well. 12 YapRew Nya 1 MIP dW) “yy — When using a board one must also ensure that there is no groove in the board into which the brine (i.e., the salt-blood mixture) can gather. "! mgbw rT ix ,nipiy mdvam — One who is salting poultry or an entire side of an animal Sip mai qin 1 wry — that has an interior that can function as a receptacle, mum Syn ty 71579 > ¥ — must turn the open side of the hollow downward, ay aw) no 931w "12 — in order that the blood can drain properly. |" x7 — The meat should remain in the salt for an hour. nyw> §11 nyw aw indns nim Ww: pown v2 "1 pra — However, in a pressing situation, it is enough to leave it in the salt for twenty-four minutes. '” §12 sywa india mma Iwan mw aMxd — After the meat has remained in salt for the required amount of time, ap%7 197 1291 ypy — one should brush off the salt well, ovyD ‘3 INIX pre av"n apn o%2 — and rinse the meat with water three times, extremely well. Ym nas mex — The woman who fears God 1w3a noya Sy Maxya awa) my w— should herself supervise the rinsing of the meat, nyayn oT NX XN Ana Wx NWT oyDd x2 — for sometimes, the maidservant, who carries the water on her shoulders, will skimp and not use the amount of water necessary to properly rinse the meat, a7 W0Xd oIdw) on Nad poion — and they can thus come, God forbid, to violate the prohibition of eating blood. 779 p> ¥1 — One must also be careful mm %a x2 JIna WaT nx md xbw — not to place the meat into a vessel without water oT mv — before it has been rinsed from the salt." §13 mistya a9 pany — One must take care, when salting poultry, TWH OTP WNIT Nx YOTD — to remove the head before the soaking. ™! wre ny q1y77 m3 DX} — If the bird was salted with the head attached, nan ndxw my: — one must consult a competent halachic authority how to g Notes 2.Volume Dedicated by The Kleinman Family proceed. mama Ma 779 Pay 13} — Similarly, one must be careful about this when salting an animal. §14 tnix an xd pry nda xbw wa — One should not place meat that has not yet been salted ny ow wo myDdw Mpa — in a spot that sometimes contains salt. nnd wad 2 annd wn — It is proper to designate a vessel specifically in which to put meat salted, 12 X¥W3) NTS 1x MIP AT 32 MIT Xbw — and not to place in this vessel any vegetables or fruit or the like, 7 xba diaxd jovqw on37 — ie., items that are eaten without prior rinsing. *33 p37 waz pa DT 13 — For blood from the meat may adhere to the vessel, 773 p273 37 [a1 — and from the vessel, it may adhere to these foods.” before it §15 mw op iongd payy - weit — The head must be cut into pieces before it is soaked. yoyw ornpa nx yop: mam nx npr — And one is required to take the brain and tear the membrane that is on it, ‘yy ‘22 Indy: inmwd) — and to soak it and salt it by itself (i.e., separately from the head).”! pinay pupa ind~d pariy wit nx} — And one must salt the head both on the inside and on the outside,“ niwyw7 by pa indi pois — and one can salt it even upon the hairs. “ §16 mim ya ww niayy — The law with regard to bones that have marrow within them is as follows: WW3B NIpIIT YT PTY BX — If the bones are still attached to the meat, Wan BY Tdi Aw ta2 TM — one may salt them as is, together with the meat. 1w3m pa 11752 ox Sax — However, if they have become separated from the meat, mi¥y ‘393 onbR? — one should salt them separately, 1wa7 5¥x jnna Ing xb) — and they should not remain alongside the meat while in their salt.“ §17 nyaa »3x9 — When salting the legs of animals, mmawn mttp meder we qinnd pans — ‘one must cut off the tips of the hooves before soaking them, om 319 o77 951 Jyn9 — so that the blood can drain from them. amy nq Sav yea pox mid pari — Furthermore, one must position them in a manner that will enable the blood to drain. nmyw7 by na indnd phism — ‘One may salt a leg even by placing the salt upon the hairs of the leg. §18 mmwr op vnpd poy - 291 — One must tear open the heart before the soaking, xxv un DT — so that the blood should come out of it. ”” §19 mann y2 Da pam - AX — It is the custom to also cut open the lung, nappa mnsdy aw nibraa — and to open its larger tubes mwa DTIp — before soaking it.' §20 ny 397 13 wi 73377 — There is much blood in the liver. by Ywa> mypn wb px dns 7d mmr 111 — Therefore, initially, “” it cannot be made fit for cooking by the salting process; Xx wn by amy pay — rather, one must roast it over the fire." ayym nannd onipy pay Sax — But one must first cut it well, wx 5y mpimma And) — and place it with the cut side over the fire, maw O77 53 aM WNT ANW? yd — so that the fire properly draw out all the blood that is g Notes 2.Volume Dedicated by The Kleinman Family within it. wx Sy AMX Prem DTP ANIX prema — One is to rinse the liver before placing it over the fire, ! nyp ow amix pdm wea Sy nnavaws1— and salt it a bit while it is placed over the fire. l pbyax) a7 NINW Ty ANIK ptx}] — One then roasts it until it is fit to be eaten. 43 70x) rybey D 7D pa mp2 ANIx prem — Afterward, one rinses it well, to clean it from the blood that it has discharged. nya a rita TAP wN — One should take care to rinse it three times, 1x) mbwad poiar 13 — after which one may cook it as he wishes. §21 wx dy xprt amtbyd apd pavy — One must be careful to roast the liver only over the fire, qy773 wana xd} — and not in a “shoveled out” oven (i.e., an oven that has had the coals cleared out from it). 7} ANd¥d ya ANI 13731 Xd 131 — Similarly, they should not wrap it in paper and roast it like that (i.e., while it is wrapped), (WBXD Orda) yy 3a YBNI — even in poor- quality paper. “! (a3Wwn *NND IDV PY — See sefer Pischei Teshuvah 73:1.) §22 sw pndww 712 M>y¥ OTP Ta2 Md px bax — However, one may not salt the liver before roasting it, in the manner that one salts meat, ‘ ama 73 oy Ta3 Mad prw yaw S21 — and certainly one should not salt liver together with meat. §23 awa Nw 1 - Sinvit — The halachah of the spleen is the same as that for other cuts of meat, Yoyw DMPA Nx MMW OTP 2 VOT payy p11 — except that before soaking it, one must remove the membrane from upon it, 39n Iw» “1OXW — as the membrane is prohibited, because of the prohibition against eating cheilev (i.e., forbidden fats)."” (y-part Bn [7p Paw oa — One must also purge it of the membrane’s sinews.) “" ini wa Pat wR Svta — One takes the top of the sinew and pulls it, tainaw porn a tay payin — and the three strands that are within the spleen come along with it. vin pw pros: xow and y¥1 — One must be careful that no strand of the membrane breaks, w3ns w3w> 7 ¥ pp Dx) — and if it does break, one must root it out. §24 o»yn axywi nbindoit — When salting the rectum and the rest of the intestines, t¥a podm BY 7127 }PWHy p77 — one salts them on the outer side, where the fat adheres to them." °x pore NYT Wa SNZT Ww — The laws of the preparation of the udder are found in Yoreh Deah, Siman 90. “! §25 a5n 12 xynay bay Sw 1397 — Regarding the stomach of a calf in which milk was found, mw op an nx paptw — one must pour out the milk before it is soaked, ‘“! awa 7NW> NIT IT — and then it is treated like other meat. §26 nisi Ina wynaw mya — Eggs that are found inside birds after they are slaughtered, [2 yam dp oy rad maw pa 71K” OVP OW — regardless of whether they are very small, or fully developed, including their shell, aN ANY MAW Party — require soaking, salting, and rinsing. ‘9 swam Syx mdi: xb Sax — However, one should not salt them near meat that is being salted. Awan po DIT ody mn xbw ops on xbx — Rather, he should place them in a spot where the blood discharged from the meat that is being salted will not flow upon them. '* rox 75 Dy g Notes 2.P Volume Dedicated by The Kleinman Family ® soma Tpax9 “Hx 7229 TIBA2 — These eggs, even if fully developed when found inside the bird, may not be eaten with milk. “” §27 ny} nyn a navw Wa — Meat that has sat for three full days (i.e., seventy-two hours)'*! without being salted Sw» twox — may not be cooked even if it was subsequently salted, BX XOX DAY 7W3 13 — unless it had been soaked in the interim. ‘* §28 mipiya pag — It is the practice when preparing fowl, }NIN PaqamMs nwa Yow Inxdw cnxa — that after the feathers are removed, one singes the birds with fire, wwwat NY ETD — in order to remove the stubble that remains. ™ ~zp> pay — However, one must be careful xbw y20 wp dw nandwa ox »3 yaa — not to singe them with any flame besides the flame of burning hay or straw, m>ta nambw wy» xb) — and not to make a large flame. pind IM max} Tax nipiyy7 — They should also be careful to move the birds back and forth within the flames, warann? 935 — so they should not become heated. g Notes 2.Volume Dedicated by The Kleinman Family <0 SIMAN 37 i THE LAWS OF IMMERSING UTENSILS CONTAINING 13 SE'IFIM §1 The Mitzvah / §2 Immersing in Rivers / §3 Wood, Earthenware, and Porcelain Utensils / §4 A Nonkosher Utensil / §5-7 Situations of Halachic Doubt / §8-9 The Utensils Function / §10-11 ‘The Immersion / §12 A Minor / §13 Immersing on Shabbos and Yom Tov §1 no ayn mpypy oaewit mda mpi — When someone purchases utensils whose function relates to a meal, '" from an idolater, Dw O93 Dit Dx — even if they are new utensils, and there is no concern that they were used for nonkosher food, ma131 1x Mian Sw on Ox — if they are made of any type of metal or glass," wawn mw [712 wanwit? TX — he is forbidden to use them for any food purpose, }21¥a 195% — even for cold foods, pyna yx poaww Ty — until he immerses them in a spring, 773 TWX N'Avd WY DIpEa MPpNa 1x — or in a mikveh (ritual bath) that is valid for the immersion of a woman who is a niddah."! pray by inxmwn wy W 713 — This immersion is required, so that the utensils will emerge thereby from the spiritual impurity of having been owned by an idolater, Sxsqw Sw inwrt?y — and enter into the holiness of being owned by a Jew. p2tan m:av7 otp! — Before the immersion, one is to recite a blessing. “ms 42 Sy — When. immersing one utensil, one recites: "> nd»ay Sy wx) PNA WIP Wr” — Baruch Atah Ado- noy, Elokeinu Melech HaOlam asher kideshanu bemitzvosau, velzivanu al tevilas keli, Blessed are You, HASHEM, our God, King of the Universe, Who has sanctified us with His commandments and has commanded us regarding the immersion of a utensil. ps732 ANY 1s HAW dy) — When immersing two or more utensils one recites the following blessing: 12)3) Pniyiaa YIP Ws" ob nzvav by — Baruch Alah Ado-noy, Elokeinu Melech HaOlam, asher kideshanu bemitzvosav, vetzivanu al tevilas keilim, Blessed are You, HASHEM, our God, King of the Universe, Who has sanctified us with His commandments and has commanded us regarding the immersion of utensils. §2 xprt ndsay pony dan 17> — Since utensils require immersion specifically Ww3w DIp22 pw} nbvavd — in a place that is valid for the immersion of women, 7 parry 139 — therefore, one must be careful ntv7q32 }y:au7> xbw — not to immerse them in rivers moma jw Awa maby mwpm omawan — when they are swollen from rain or melting snow. ov\p Tix Mw 7M nee — This is a very common situation before Pesach, niv1a niqaw — when the rivers are swollen, Y93 ny pny) — and people immerse utensils there; 1123 1] — however, it is not a proper practice. 3”Dp pa" ap9 MY — See below, 162:12 ."" §3 aap pany 1px yy 3 — Wooden utensils do not require immersion. »pwr oP>y w2 ON} Sima — However, if they have iron hoops on them maya Xba may pany — they require immersion, but without reciting the blessing. 79°39 P3N¥ JN 12 Da DIN 3 — Earthenware g Notes 2.Volume Dedicated by The Kleinman Family utensils, too, do not require immersion. 73%3 D393 PSIn Ox) — However, if they are coated only on the inside with lead, “ wrrryba ppw — which they call “glazeert,"" 7372 Xba AA pIny — they require immersion without reciting the blessing. x75 »b3 }3] — The same applies to utensils of porcelain. §4 yw 15D don DX — If it is an old (ie., used) utensil, p»yq 12 weNWIY — which the idolater had used W371 y>1¥W ypIKa — in a manner that would require that it be rendered fit for kosher use © ab ax nb: 12 — by either hagalah (purging with hot water)" or libun (fire-purging),!"" mnpn Mw375 pay — one must first render it fit for kosher use, 92y> 3 1081 — and then w immerse it. §5 nay 3 Iw 1x Sxw ox — If one borrowed or rented a utensil from an idolater, M371¥ AP mdvay — it does not require immersion. | Sequim mds Taw 1x dew ox — However, if one borrows or rents utensils (made by an idolater) from a Jewish shopkeeper, 7372 Xba Nay pa — they require immersion without reciting a blessing. | 3 nx Map Mad NXY yYTP MINT — And the shopkeeper should inform whoever will later purchase the utensil that it has been immersed previously, with a blessing "(ry — Turei Zahav, Yoreh Deah 120:10) 23 yw 3Mday xXdw — in order that the purchaser not immerse it a second time §6 meaiat°>3 ow peiyw yor primer dx qu — If a Jew has a factory in which glass utensils are manufactured, o°7177 DpX oF o>ytsM — and the workers are not Jews, Paw May oyyIW Odo m3qa xb2 mbav — then the utensils that are manufactured there require immersion, without reciting the blessing. !" §7 onay paxd nism yn Nw 1x ADD THIW Sx Ww — If a Jew gave silver, or other types of metal, to an idolatrous craftsman, »9> 19 nwy1w — to make a utensil for him ayp3 MW °>> 1 pw 1X — or to repair for him a utensil that had developed a hole, my»39 pra m7 x51 — and the vessel in its broken state could not hold a revi’is,"” n33 Xba m9:ay 3 Da PI¥ — then, upon completion, this utensil also requires immersion without reciting the blessing. '"" §8 nay yy px — There is no need to immerse all utensils that come into contact with any food; d>xrab 13 owrnwnw 3 xbx — rather, only a utensil that is used for food tyaxd 1x7 NINW cma bax "x7 NNW TH — that is ready to be eaten immediately, 1 p7"N OW ra — without any further preparation, requires immersion." nym nx 12 DpNaw mS 27 43x — However, the iron utensils with which the unbaked matzos are prepared, nyt ns 2 paninw1 — and with which the dough is cut, snvwa ma Poptnw vem — and the needle with which stuffed birds are sewn before being cooked, 12 N¥13} — and the like, Mbvay pary [PX — do not require immersion.” mymw dw pao 938 — But a slaughtering knife, 12 porwsraw P3p) — or a knife used for skinning animals, waaaw Sasa m papa wanwnd WWEXW [P32 — since such a knife could be used for prepared food, miy12 orby mnenaw (Paya) DYDD 13] — and similarly the trays upon ma xba nay pany — require which unbaked matzos are placed during preparation, + g Notes 2.Volume Dedicated by The Kleinman Family immersion without reciting the blessing. "! 7770 nx YOY PIMYRY DIB” — Regarding a tripod upon which the pot is placed while cooking, the law is 1a yaa tayva Saxi7 PR [2 — that since the food itself does not come in contact with it, may 7>7¥ PX — it does not require immersion. -wa ydy poizw misma Sw tisw bax — However, an iron spit, upon which meat is roasted, 77¥ 3932 m5:av — requires immersion, with a blessing. ™ nibvta mat 137 OK w1 — Some authorities say that large glass utensils (yur ywxdp — i.e., jugs and bottles) }21na pnw pry — from which one does not drink, mixpwan nx ya PPT p? — but people use to hold beverages in them, ntoiaz 71nd ya Nd — and to pour from them into cups, 93 ~»wn Xd nbvav pay pxi mo — are not considered “utensils that pertain to the meal,” and do not require immersion. nbvay p3n¥7 OVX Wy — Other authorities say that they do require immersion (ov15x Ty — see Yad Efraim, Yoreh Deah 120:1). 7372 Xda PrawTd wy — Therefore, one should immerse them without reciting the blessing. ”' §9 msno7 own md:av yy posds Sw om — A peppermill requires immersion because of the metal blades.”! oan nx Sapaw yinnn Sax — However, the lower section (i.e., the receptacle), which receives the ground spice, Ad*av 7I¥ PX yy bv XW IPI — since it is made from wood, does not require immersion. 7372 Xba diav> wr ynxp dw oN — A coffee-grinder should be immersed, without reciting the blessing ™ (n Bp ppyp MaWwN NN py — see Pischei Teshuvah 120:8 for further discussion) §10 »73 527 xMw ndvayT OTP maw pany — One must take care to ensure that before the immersion the utensil is clean, 79m ws TAb3> dIw Woy xm xd) — and that there is no dirt or rust on it. (7dr OWN yx — However, a mark left by rust that has been removed, NMNW 1 xipoya — or a mere presence of blackness, »9Y PSP! PX) 133 127TY — which is normal and is not objected to, p™9 tmx — does not interfere with the immersion.) nix pypa * 3:7 53 Staub poy1— One must immerse the entire utensil at once, D293 119 NW — so that all of it is in the water. 17.19 ww x21 — A utensil that has a handle “w7 ny nen yy py2 11> nx nyBa — must be submerged in the water in its entirety at one time, with the handle. ra raz m1x1 batw7 Ds — The person who is immersing the utensil, and holding it in his hand, 531» ximw oipa 1 Mdm diavd yyy — must first dip his hand into the water where he will immerse the utensil, mda %937 nx rime xb) — and he should not grasp the utensil with force, *31°2 p1a’ta Xdx — but rather with an average grip. »a7 nx pwipw map dy pda ox bana — Similarly, if they are immersing by means of a rope tied to the utensil, "waa poawy ya2 — for example, if they are immersing in a well, 15) WwpT Mw Mawnd pany — they must see to it that the knot is loose, *9371 nip 93a xa nT 1>a"w — so that the water can come over the entire surface of the utensil. §11 ny opay m2 dai ox — If one is immersing utensils with narrow openings, mawa> yy my ixdanw ty ona yw — he must take care to ensure that they remain in the water until g Notes 2.Volume Dedicated by The Kleinman Family they become filled with water, yinani oa * 37 Sy ongT ININW PI ¥ 12 — for it is necessary that the water cover the entire surface of the utensil, both inside and outside. §12 yz — A boy who is less than thirteen years old 73¥p1 — and a girl who is less than twelve years old (o |PYD 1" TD Jap MY — see below, 67:9 ) ™ ods ndray Sy pye2 [PX — are not trusted regarding the immersion of utensils. §13 aw oy) nawa x2 SyavTd ox — It is prohibited to immerse a utensil on Shabbos or Yom Tov (festival day).' npn Yavm> naw ox} — Therefore, if one forgot to immerse the utensil before Shabbos or Yom Tov, wg WNW} WIM] MyAPA 7133) TaN — he should give it to an idolater as a gift, and then borrow it from him. "! (rv yop (py aM MV PY — See Turei Zahav, Yoreh Deah 120:18 . ™) nm 13 Nad MX QW 15D NIN OX) — If the utensil that was not immersed before Shabbos can be used to bring water, 9y>v> In mw oIpi2a — then, if it is in a place that one may carry on Shabbos,” 17a 737) D1) 13 SXwW? — he may draw water with it (immersing it totally in the water), and bring it home, thus in effect also immersing the utensil. Say "1M X97 — This is permitted, as it does not appear as though he is immersing the utensil for halachic reasons.” by 3737 1 — However, he should not recite a blessing over the immersion. g Notes 2.