Newspaper Page Text
Poqe Eight
THE SOUTHERN ISR AJUTE
Tridoy, April 23, 1954
The Southern Israelite
Publiihed Weekly by Southern Newspaper Enterprises, 627H Peachtree St., N. E.,
A'lanta 3, Georgia. Elgin 8249, Elgin 8240. Entered os second class matter at the post
o*flce, Atlanta, Georgia, under the Act of March 3, 1879. Yearly subscription three dol
lars. The Southern Israelite invites literary contributions and correspondence but is not
to be considered as sharing the views expressed by writers. DEADLINE is 12:30 P. M.,
TUESDAY but material received earlier will have a much better chance of publication.
Member, American Association of English-Jewish Newspapers
ADOLPH ROSENBERG, Editor and Publisher
, ADVERTISING DEPARTMENT
- GUSTAV OPPENHEIMER MARGARET MERRYMAN
MEMBERS OF ADVISORY BOARD
Meyer Balser Hymon Jacobs Berry Rittenbaum
Sol Benamy Edword Krick Meyer Rosenberg
Dr. Nathan Blass Sam levy Phil Schwartz
Dr. Jock ftieich Irving libowsky Dove Slonn
Joe Cohen Thomas Makover Harry Spitzer
Reuben Cohen Ben Massell A. D. Srochi
Frank Garson Borney Medintz Kalman Sunshine
Abe Goldberg Hyman Morris Arthur Weiss
Dr. Irving Goldstein Eugene Oberdorfer Sam Weinberg
Horry Harrison Gustav Oppenheimer Paul Wolkin
PASSOVER AND ITS THEME
By MARTIN SILVER
It might serin like an enormous, leap from baseball to Pass-
over, and toe htnnbli/ beg the pardon of anyone who might he
offended; toe ask the sensitive to remember, however, that our
sages often used the homeliest type of analogies to stress the
sublimest of ideas. We don't know how sublime our idea is, but
it occurs to us whenever we sit down to a Passover Seder that we
ore, in a sense, approximating the injunction in the call which one
hears outside of baseball stadia: "You can't tell the players with
out a score-card.’’ ‘
When tee sit down to our Seder, we are given a llaggadah.
Without the llaggadah, tee would not know what the import of
tin occasion teas. According to Dr. Philip Birnbaum, the amazing
young Orthodox scholar who has just re-translated and annotated
the llaggadah, that Passover "table-book" has been In use for
mam/ centuries. For all these hundreds of years, Jews sit around
a festive board and they are handed a book. Indeed, whenever
Jews gather for serious jmrposcs, they take up a book. It is taken
for granted that a Jew is literate. Indeed, an illittcrate Jew is re
garded as an incomplete Jew. Ours is a profile which “knows the
players" and it might be added, tee can also "keep score.”
It is not only universal literacy which characterizes our people.
We must also be reminded at Passover time that we are a people
which is everlastingly committed to study and learning. Any
other people woidd be content with a feast, as a way of com
memorating a great eecnt. But tee sit around the table, with the
odor of the food tantalizing us, and tee engage in a round of in
tellectual exploration. Win/ is this night different? What is the
significance of the bitter herbs? What does the simple son ask?
The food heats, while the lesson unfolds. And, after the food is
consumed, there is no revelry. Gaiety, yes. Music and song, yes.
But in a restrained fashion. And once more tec return to our in
quiries. Who knows One?
We are told that the Seder enables every Israelite to recap
ture the vicissitudes of his ancestors. We re-live the anguish of
slavery, the trepidation caused by Pharaoh's vacillation, the flight
to the Red Sea, the thrill of emancipation, as though we ourselves
were involved. It is true that the Seder is the dramatization of
these stirring episodes. It is also true that the Seder is the eapside
epitome of the Jew functioning at his highest: learning and being
refined.
It is well that so much preparation and attention is given to
the Seder and to all the other observances of Passover. It is weH
that special additions are made to the worship service in honor of
the great festival. It is even well that more and more people, non-
Jews as well as Jews, are becoming aware of the towering signifi
canee of the Pesach holiday. It is well that all these mark the ad
vent and presence of our holiday because the more eclat, the
greater highlighting is given to the central theme of the holiday:
freedom.
** To paraphrase the Dayyenu. had tjir love of liberty broken
the shackles of the ancient slat e, it woidd have been enough. If
the blazing fire of freedom engendered by Moses and his followers
had ignited only one outbreak against tyranny, it would have been
enough. If the example of the uprising against Egypt had only
inspired the Pilgrims, it would have been enough.
How much the more should we be grateful for the events
which led to the first Passover inasmuch as it has again and again
stirred people to toil for freedom and to this vert/ day provide us
with hope that men who groan under taskmasters mat/ yet be
freed. How much the more should we be grateful for the impact
and the impetus of the first Passover when we remember that its
fury and its faith is being duplicated in the Holy Land in our
times, too. The battlers for freedom in Israel are re-sanctifying the
soil of that land as they prove to the world that the vitality and
the validity of the Jewish yearning for independence still prevail
Passover, then reminds us that as Jews we are perennial pti
jyils, eager devotees of joyful occasions, and slaves only to the
cause of human freedom. For all these let us give thanks and be
glad
A MERCHANT PRINCE MOVES ON
Passing of H. Mendel in Atlanta this past weekend removed
iijQin the South an individual whose lifetime and career had to
many been a symbol of his times.
| may still be broiled for human
’ .. tnr i nr | lvvrrl consumption even though cooking
He came to these shores as a young man, worked hard,
ii i f l f *i isn t permitted,
carved out a successful career, reared a large and useful family Question:*Why is it that meats
and lived an inspiring life. which are broiled are not subject
But more important was the part he and the*firm played in to the same regulations of soaking
the commercial lives of other families—manv of them Jewish— and salting.
in this area. For the wholesale firm he created and developed A " 5 ""; J he „ b , roi , li " B proces ?
helped many another merchant to go into business and weather j the blood }ugt as the soaking and
salting process does. Thus, if the
meat is broiled in such a way that
the blood can drip down away
from the meat, it is considered as
good as salting. It is, however,
customary to sprinkle some salt
upon the meat before broiling.
After broiling it is customary also
the hurdles of making a living in accordance with the times and
personal capacity and perspicacity.
Many a hopeful immigrant came to Mendel s and got goods
on credit for a small shop or for the wagons and carts they drove
from village to hamlet, from whistlestop to remote farm in one
phase of their career in a new country. Later when these same
men established stores in specific communities, H. Mendel & C.o.
continued to be of service. As well known as he was in Atlanta, j to r i nse w hatever blood may
..... c.t . . . i I have collected on the surface of
in many a community within the Southern states he was even ^ ^ ^
better known as a by-word in the mercantile trade. •
He contributed wisely and sincerely to Jewish communal
affairs and many another worthwhile movement... To his family
we express condolence. To his memory, we humbly express a
salute of appreciation for the positive traditions he created and
fostered.
AiWy?
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Question: Why is it customary j did happen that the meat was
to soak meat in water before salt- neither soaked nor properly wash
ing it according to Jewish Dietary ed within this three-day period, it |
Laws? * . |
Answer: A number of reasons
are offered for this requirement.
One of these reasons offered by the
great Rabbi Nissim states that the
chief object of the soaking is to
soften the meat so that the blood
will be easily drawn out during
the salting process. Another opin
ion states that the purpose is to
wash off the blood which ordinari
ly adheres to the surface of the
meat, lest the salt which is applied
become drenched with this blood
and fail in its purpose of drawing
out the inner blood.
Still another opinion is offered
by the Great Book of Command
ments which claims that unless
the meat is subjected to a pre
liminary washing, the ensuing
salting process will create an ef
fect opposite from the one desired
and that instead of removing the
inner blood it will enable the sur
face blood to be absorbed by way
of its mineral reaction. The meat
is therefore washed off and soaked
for a half hour before salting.
Question: Why is it that if the
meat is not soaked within three
days after the slaughter of the * *
animal, it cannot be cooked for
human consumption?
Answer: If the meat is left with
out soaking or proper washing for
more than three days after the
slaughter or after the last wash
ing, the blood will become con
gealed to such an extent that it
will no longer be possible to re
move it by salting the meat. If it
MR. HOWELL
MR. DEL
THE COLETTE'
Call EXchanga 9533 lor Appointment
DEL AND HOWELL HAIH DRESSERS
lalaalaalaala Jaalaaleoletlealo — T— a
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