The Jews here have a slaughter house of their own. Indeed, they kill all of the cattle of Jerusalem, serving the Gentiles free of charge, in order that there may be no danger of sinning by eating animals improperly killed. The city abattoirs are on the road to Jericho across the valley of Jehoshaphat, on the southern slope of the Mount of Olives. The cattle and sheep are brought there and passed upon by the Jewish rabbis. They are then killed and skinned according to the Mosaic law, and the meat is stamped by the rabbis before it is offered for sale in the cities. A special stamp is placed on all that supplied to the Jews, and such meat, strange to say, brings about twice as much per pound as that sold to the Gentiles. If the meat is good to eat it is known as _kosher_. If not killed according to the regulations, it is called _tarif_, and no Jew will touch it. The killing is done by the rabbinical butcher, who cuts the animal’s throat with one stroke of the knife, going just deep enough not to touch the bones. The law provides not only that the meat must be healthy, but that no bone must be scratched, cut, or broken, and if the butcher’s knife slips and cuts off a bit of bone, even though it be no thicker than a sheet of paper, the whole carcass is regarded as bad and fit only for the Gentiles. The Jews eat cattle and sheep, but they will not touch the meat of pigs or game. Said one of the sportsmen of Palestine to me: “If the Jews ate game they would clean out our partridges and other birds in a season. But as it is, there is always good shooting.” Most of the Jews here will not eat the hind quarters of any animal, and the hind legs and loins are sold to the Gentiles. The Spanish Jews say that those who eat pork will be damned, but they get around eating rump steak by pulling out the white sinews or scraping off the red particles of the meat and making what we know as Salisbury steaks from them.