[AHALINI ; KOPHER ; QETZIA ; Q1DDAH ; QIN NAMON] ; but whether they used any of these with food is uncertain.
II. The early acquaintance of the race with the use of fire renders it probable that from the beginning men used some process of cooking in the preparation of their food, except in the case of such products as are more agreeable to the palate in a crude than in a concocted state. The cereals were sometimes eaten raw (Lev. xxiii. 14 ; Deut. xxiii. 25 ; 2 Kings iv. 42 ; Matt.
xii. i) ; but from an early' period it was mary to roast the grains, and so prepare them for food (Lev. 1 14 ; comp. Robinson, B. R. ii. 394).
This received the name of N.p, more fully m+3N +ap and A. V. parched corn ;' and was eaten either dry or formed into a sort of por ridge, perhaps something after the manner of the pitazy in the East at the present day. This was not peculiar to the Hebrews ; even as late as the time of Virgil roasting was a recog,nised method of preparing corn for use (Georg. i. 267), though this may have been only preparatory to bruising it (comp. Servius on i. 179; Plin. N. H. xviii. 18, 23). For the preparation and kinds of bread in use among the Hebrews, see I3READ and MILL.
Vegetables were cooked by boiling, and seem to have been made into a pottage (TR, the niph.
part. of -nr, to boil, Gen. xxv. 3o, 34 ; 2 Kings iv. 3S, 39), probably strengthened by the addition of some oily substance, such as butter or fat, or by having bones and gristles boiled down with them as is still customary in the East (Shaw, Travels. p. 125, cited by Jahn, Arelurol. I. p. 19o).
When animal food was to be used, the animal was killed in such a way as to allow all the blood to leave the carcase, in order scrupulously to ob serve the prohibition, Exod. xxii. 31. Among the modem Jews, this is accomplished by cutting the throat of the animal quite through, and then sus pending the carcase so as to allow all the blood to run out; the entrails with the fat are removed, the nerves and veins extracted, and strict search is made lest any drop of blood should be allowed to remain in any part (Buxtorf, Syn. Yuri. c. xxvii.) The flesh thus prepared for cooking was com monly boiled in water (9:m. Pih. of 94),* pro bably also sometimes in milk as is still the case among the Arabs. Before being put into the pot, the flesh freed from the skin appears to have been cut into small pieces, or perhaps this was done during the process of cooking (Mic. 3, comp. Hitzig, in ke.) The broth and the flesh were served up separately (Judg. vi. 19), and both were eaten with bread. Salt was used to season the food, spices were also occasionally introduced, and highly flavoured dishes were sometimes prepared (Ezek. xxiv. to ; Gen. x_xvii. 4 ; Prov. xxiii. 3)• For boiling, the caldron or pot was used [CALDRoti]; and the fuel was commonly wood, especially thorns (Eccles. vii. 6; Ps. lviii. 9 ; Is. xliv. 16 ; Ezek. xxiv. to), sometimes the dried excrement of ani mals (Ezek. iv. 15), a species of fuel still much used in the east (Irby's and Mangles' T'ravels, p.
172; Rae Wilson's Travels,ii.156; Hue s Travels, passim). Food was also prepared by roasting.
oiy). This was regarded as the more luxurious mo'Cle of preparation, and was resorted to chiefly on festive occasions. The paschal lamb was to be roasted whole (Exod. xii. 4, 6), but it does not appear that this was the usual method of roasting flesh; it is more probable that the ancient He brews, like the modern Arabs, roasted their meat in small portions, by means of short spits of wood or metal placed near the fire, and turned as the process of cooking required (comp. Odyss. 46t et sale ; i. 465, etc.) Birds were roasted whole on such a spit The Persians roast lambs and calves entire, by placing them in an oven (Tavernier i. 269; Chardin hi. 88), and this may also have prevailed among the Hebrews. Among the poor, locusts were eaten roasted, as is still common among the Arabs, whose method of cooking them is as follows : the feet and wings having been plucked off, and the entrails taken out, the body is salted, and then roasted by means of a wooden spit, on which a row of bodies simi larly prepared are strung. Fish were usually broiled (Luke xxiv. 42; John xxi. 9),but it would seem that they were sometimes cured, or at least brought into a state in which they could be used without further cooking (Matt. xiv. 17, 19; xv. 34, 36). In either case they were eaten with bread.
In primitive times, the mistress of the house presided over the cooking of the food, as the master of the house charged himself with the slaughtering of the animals required (Gen. xviii. 6, 8; Judg. 19; comp. II. xxiv . 622, and Odyss.
3o0). Among the Egyptians, servants who were professional cooks took charge of preparing the food (Wilkinson AIM. EWE., 382 ff.) ; and in later times among the Hebrews, similar func tionaries were employed, both male and female (nzu, I Sam. ix. 23, 24; rinr.D, I Sam. viii. 13).
The culinary utensils were ',rip, a deep pan (Num. xi. 8; Jud.g. vi. ; I Sam. ii. ; ; -1,11 ; nnk [c...N]; a basin or pan (Exod.
xxx. 18; I Sam. ii. 14); rtr6V; Mimi; n21:0?, an iron pan ; rli...7:r.n/D, a frying pan ' (Lev. ii. 5-7 ; vii. 9) ; pans (I Chron. ix. 3 t ) ; a fork or flesh-hook with which flesh was drawn from the pot (I Sam. ii. 13, 14), and per- 1 haps the flesh separated front the bones in the pot (Mic. 3) ; 0+-on, a word of doubtful signifi- .
cancy, rendered by the LXX. xurpbrolles (Lev. xi. 34), by the Syr. 1 • of pots, by Gesenius rave far pats, by Fiirst hearth for cool:- , ing, consisting of two rows of stones meeting at an angle, by Rosenmiiller a place in the hearth under which was fire, and on the surface of which were orifices, ovei which pots were placed, a.nd by Kno bel an earthenware stew-pan (Ravius, .De re ciboria vet. Heb., Traj. ad Rhen. 1768 ; Pareatt Ant/gut-fa: Hebr. p. 388 ff.; Jahn Arehavlogie, Th., Bd. ii. p. 167 ff. ; Wilkinson, Ancient Egltiaitt, II. ch. 5-7).—W. L. A.