Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: III. THE VARIOUS KJNDS OF SACRIFICE? THE METHOD OR RITUAL OF THE OFFERING OF EACH. Sacrifices were divided into two broad classes; namely, those in the presentation of which there was the effusion of blood, and those in which there was no effusion; the former were animal or blood sacrifices, the latter meat or bloodless. We will fiist consider briefly the bloodless sacrifices. These consisted of fine wheaten flour or of cakes made of the same, variously prepared with oil according to the culinary art of the Jews; sometimes of roasted ears of grain. To all these meat offerings pure olive oil and salt were added, and incense also if they consisted of flour or grain. The ritual was simple. The offerer brought his sacrifice to the priest at the brazen altar, who took a small portion of it and of the oil, with all the frankincense, and burnt these upon the altar, causing them to ascend like the prayers and alms of Cornelius, for a memorial, in the expressive words of the law, as if to bring God to a gracious remembrance of the worshiper. The remainder belonged to the priests. A drink offering of wine was sometimes added without special ritual. On some exceptional days, as Sabbaths and feast days, the whole of the oblation was burnt. The fruits of trees, such as almonds,, pomegranates, dates, and figs, upon which continuous labor had not been bestowed ill cultivation, were forbidden to be presented; so also were vinegar and honey. Other bloodless sacrifices were the show or face bread, the incense and oil of the Holy Place, various free will and votive offerings, tithes, and first-fruits. Mr. Cave maintains, as did Outram, B'ahr, Kurtz, and others, that all meat oblations were preceded by a preparatory blood offering. Thus was the lesson taught that there was no access to…
