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and used olive oil for frying, and mixed
with herbs for medicinal purposes.

#11) The most common spice men-
tioned in the Torah is salt, which early
Jews both mined and secured from evap-
orated sea water. Other spices cited in the
Torah are cumin, black cumin and
coriander.

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#13) You've no doubt heard not just
Jewish mothers, but medical experts rec-
ommend a steaming bowl of chicken
soup for whatever ails you.
But did you know that God, speaking
to Moses on Mount Sinai, directed Jews
to abstain from eating 19 different kinds
of fowl — but not chicken.

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#14) According to Jewish tradition, you
can ward off evil spirits by frequently
dining on honey.

#15) The most popular drink among
East European Jews at the turn of the
century was seltzer, which they brought
when they immigrated to the United
States.
Seltzer, made of filtered water infused
with carbon dioxide, was enjoyed plain
and served as a key ingredient in both a
wine spritzer and an egg cream, which
has nothing to do with eggs, but was
probably the most popular drink on the
Lower East Side during the 1930s and
1940s. Feeling nostalgic? Here's how you
can make your own egg cream:
Ingredients:
1Y2 oz. chocolate syrup
seltzer water
V2 oz. milk
Directions:
Place chocolate in bottom of glass.
Add seltzer until glass is about 3/4 full.
StirIvery gently, then add milk to top.

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#12) Ever wonder what Noah fed all
those animals on the ark? Most scholars
believe that he had come prepared,
bringing straw for the camels and barley
for the donkeys, for example.
Others suggest Noah, his family and
all the creatures ate dried figs.
According to one tradition, Noah was
not certain what to feed one of the ani-
mals, a creature known as the zikit (gen-
erally believed to be a chameleon).
Then, as Noah was opening a pome-
granate, a worm popped out, which the
zikit promptly devoured. Noah had his
solution.

#16) Ever wonder why fish is such a
popular dish among Jews?
In Genesis, we read "and God blessed
them" when speaking of God's creation
of fish, Shabbat and man, forever bond-
ing all three. Another reason is the link-

Fact-A-Day

ing of fish with procreation.

#17) If you've got a toothache, the
Talmud, in Gitten 69a, recommends
using the top of garlic ground with oil
and salt. Just place this concoction on
the painful spot, then top with a layer of
bread dough.
(NOTE: Following use of this pun-
gent treatment, please wait a bit, or
enjoy several rinses with strong mouth-
wash, before seeing your dentist.)

#18) According to the People's Almanac,
pizza is actually a Jewish-Roman dish,
created when Roman soldiers topped
matzah with olive oil and cheese.

#19) Some Jewish cooks have the cus-
tom of making challah in the shape of a
bird's head. This was inspired by Isaiah
31:5, which states, 'As birds hovering, so
will the Lord of Hosts protect
Jerusalem."

#20) Among the fabulous finds men-
tioned in Jewish texts is the "barnacle
goose." The barnacle goose was
described as a "bird" that grows from its
bill onto trees. It wasn't only Jews fasci-
nated by the barnacle goose; Shakespeare
wrote of it, as did Aristotle, and you'll
find it mentioned in the Thousand And

One Nights.
Jews, however, had a specific concern:
was the barnacle goose kosher? Just in
case you come across one, consult with
your rabbi; there has never been a defini-
tive answer to this vital issue. Some rab-
bis would advise you not to partake
because it resembles the forbidden shell-
fish. Others, however, would tell you
b'taiavon, bon appetit — the bird-
shaped "barnacle goose" that grows from
a tree, not to be confused with a real
bird, is actually a fruit.

#21) Tradition states that the food for
which the hungry Esau traded his
birthright to brother Jacob was lentil
soup.

#22) Halachah (Jewish law) directs
Jewish farmers to leave alone the grain at
the corners of their fields, so that the
poor might come to eat.

#23) Want to enjoy a typical Israeli
breakfast? It has nothing to do with cere-
al or waffles. Instead, try serving up a
plateful of any of the following: yogurt,
bread, cheese, hard-boiled eggs, sliced
vegetables like cucumbers, tomatoes and
onions, pickled herring and olives.

#24) One of the most frequent objects
Halachah uses to describe measurement
is an egg (such as when discussing the