Church of England -- Sermons; Sanctification; Sermons, English -- 19th century
(1.) It implies complete surrender. Under the ancient law every
sacrifice was wholly given up to God. Whatever was brought to the altar
was given up without reserve. No part of it was taken back to the home
of the offerer. People might give what they pleased, but when it was
given it was no longer their own, but God’s. And so it is with us. If
we have given ourselves to the Lord, we are no longer our own: ‘Whether
we live or die, we are the Lord’s.’ There is, however, this difference
between the Jewish sacrifice and ours. In the case of the ancient
sacrifices, when the sacrifice was a living animal, it was always put to
death, and part of it burned as a sweet savour unto God: but it is not so
with us. According to this text, it is a living sacrifice that we are
called to offer; it is the continued life that we are to surrender. We
are not now called to die for Him, as martyrs and many of our
missionaries have done, but to live for Him in that state of life in
which it has pleased God to call us. The sweet savour that is to rise
from our sacrifice is to be the sweet savour of Christian holiness, the
holy fragrance of Christian character.
(2.) This sacrifice is well pleasing to God. The meat-offering was
described as ‘an offering made by fire of a sweet savour unto the Lord:’
so this sacrifice is said in the text to be ‘acceptable unto God.’ It
does not say that it can fulfil the law, or be perfect before God; for
there is a vast difference between that which can fulfil the law and that
which can please Him. Nothing imperfect can fulfil the law, but the
utterly imperfect service of a loving heart may be well-pleasing in His
sight. Thus it is that He declares our sacrifice to be acceptable to
Himself; and while we seek to yield all we have to Him, and for His sake
‘to do good and to communicate,’ we may have the delight and
encouragement of knowing that ‘with such sacrifices God is well pleased.’
(Heb. xiii. 16.)
Public-domain text, read in full here on John Shaqi.
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