The idea seems to have started very early in the practical history of
the human race, that the sacrifice and consequent deprivation of earthly
goods, or some terrestial enjoyment, would have the effect to mitigate
the anger, propitiate the favor, and obtain the mercy of an imaginary
and vengeful God. This idea obviously was suggested by observing that
their earthly rulers always smiled, and became less rigorous in their
laws, and milder in their treatment of their subjects, when they made
them presents of some valuable or desirable commodity. They soon learned
that such offerings had the effect to check their cruel and bloody mode
of governing the people; so that when their houses were shaken down,
or swallowed up by earthquakes, the trees riven by lightning, and
prostrated by storms, and their cattle swept away by floods, supposing
it to be the work of an angry God, the thought arose in their minds at
once, that perhaps his wrath could be abated by the same expedient as
that which had served in the case of their mundane lords--that of making
presents of property. But as this property could not be carried up to
the celestial throne, the expedient was adopted of burning it, so that
the substance or quintessence of it would be conveyed up to the heavenly
Potentate in the shape of steam and smoke, which would make for him, as
the Jews express it, "a sweet-smelling savor." Abundant and conspicuous
is the evidence in history to show that the custom of burnt-offerings
and atonements for sin originated in this way.
The first species of property made use of for burnt-offerings appears to
have been the fruits of the earth--vegetables, fruits, roots, etc.,--the
lowest kind of property in point of value. But the thought soon
naturally sprang up in the mind of the devotee, that a more valuable
offering would sooner and more effectually secure the divine favor.
Hence, levies were made on living herds of cattle, sheep, goats and
other domestic animals. This was the second step in the ascending scale
toward Gods.
Public-domain text, read in full here on John Shaqi.
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