HaShoneh Halachos emails include two halachos per day, seven days a week (emails for Shabbos and Yom Tov are sent in advance). Material is based upon the Kitzur Shulchan Aruch, with occasional elucidation from the Mishnah Brurah abd other sources. The text is not a direct translation but a paraphrase into easy-to-read, conversational English.

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248. Non-Jewish Craftsmen
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37:6 If glassware is made by non-Jews in a factory owned by a Jew, purchasers should immerse these utensils without reciting the blessing. 37:7 If a Jew gave silver or other metals to a non-Jewish craftsman to make into a utensil for him, or to repair a vessel with a leak that keeps it from […]
247. Immersing Borrowed Utensils
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37:4 If a utensil was previously used by a non-Jewish owner in a way that requires it to be kashered with boiling water or fire, it must be kashered before immersion. 37:5 If one borrows or rents a utensil from a non-Jew, it need not be immersed. If one borrows or rents utensils from a […]
246. Immersing Wood or Ceramic
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37:2 Since utensils must be immersed only in a place that is suitable for a woman’s immersion following her monthly period, one should make sure not to immerse utensils in rivers that are overflowing because of rain or melting snow. This is a common problem before Pesach as rivers tend to swell at these times […]
245. Immersing Utensils
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36:28 The practice with poultry is that after the feathers have been plucked, the birds are singed to remove any stray feathers remaining. One must be careful to use only a low flame so as not to scorch the bird. It should likewise be moved back and forth over the fire so that it does […]
244. “Fleishig Eggs”
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36:26 Eggs that are found in birds must be soaked, salted, and rinsed regardless of the stage of their development. However, they should not be salted together with meat. Rather, they should be placed where blood from the meat will not run onto them. Even if these eggs are fully developed, shell and all, they […]
243. Other Innards
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36:24 The intestinal membrane and other entrails should be salted on the outside, where the fat adheres to them. 36:25 If milk is found in a calf’s stomach, it must be poured out before soaking. After that, the stomach is treated like any other meat.
242. The Spleen
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36:22 One should not salt liver the way one does meat before roasting it; it should go without saying that it must not be salted together with meat. 36:23 The spleen is treated the same as other meat but the membrane around it must be removed before soaking since it is a forbidden fat. It […]
241. Roasting Liver
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36:20 The liver contains so much blood that it cannot rendered fit for use by salting. Instead, it must be roasted in fire. Before roasting, it must be sliced thoroughly and the pieces placed on the fire. It should be washed before being placed on the fire. While on the fire, the liver should be […]
239. Bones with Marrow
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36:16 If bones with marrow in them are still attached to the meat, they may be salted together with the meat. However, once they have been separated from the meat, they must be salted separately and not in the same utensil as the meat. 36:17 An animal’s hooves must be removed before soaking so that […]