“ The knife is then carefully examined, and if there be the slightest flaw in its blade the meat cannot be eaten, as the cut would not have been clean, the uneven blade causing a thrill to pass through the beast and thus driving the blood again through the arteries. After this every portion of the animal is thoroughly examined, for if there is any organic disease the devout Jew cannot taste the meat. In order to soften meat before it is salted, so as to allow the salt to extract the blood more freely, the meat is soaked in water for about half an hour. ”