Just in interest ,the Orthodox manner of slaughter is very kind .
The animal, according the televised programme about the Orthodox Jews of North Manchester ,is kept in a dim stall.
It is fed from a hay holder above its head that is higher than its head.
It is raised a little each day.
On the day of slaughter it’s head is very high.
The Rabbi or official slaughterer hones a knife so sharp he can take off one layer of his own skin without pain .Like a sheet of tissue paper.
This was all demonstrated in the programme.
Because its head has been raised for a good while the animal is quite woozy yet calm.
It’s throat is bent ,presented almost, as it’s head is already raised and with just one swift movement it is dispatched.
It seemed as merciful as possible .
Not possible on a big scale sadly.
The kosher chickens were killed in the part of Manchester where the first Jews settled, there is an account in a lovely book “Sunrise to Sunset “ about life in Angel Meadow,a very short distance away,by Mary Bertenshaw.Born 1894.
She lived in Crown Square opposite St Michael’s Church.
Even salt used in cooking has to be Kosher for an Orthodox Jew.
I can remember girls at school telling us the kitchen at their home was being taken out ,put in storage and a new one put in for I think Passover.
After the specified time the Passover kitchen is taken out ,put in storage and the original one put back ,observing the rules of one side meat,the other side dairy and the two never mixed up. Different utensils ,cloths ,sink etc.
It is insulting to cows if their offsprings’ birthright of milk is mixed in the slightest way with beef.
Fascinating , and must be very hard to be completely Orthodox in a country where yours is a minority religion .
Viktoria.
despatched
