Cohn, Jacob. The Royal Table - VWC: Faculty/Staff Web

MIXTURES OF MEAT AND MILK 95
necessary sixty annulling volumes.28 The same holds if
the drop falls on a piece of meat in that pot which is partially
submerged by the soup. When the piece of meat
is entirely above the level of the soup, that piece alone
must contain sixty times the volume of the drop; and in
case it is not so large, the piece becomes forbidden, and
must be annulled by sixty times its own volume.29 A drop
of milk falls less often in a pot of meat than on the out-
side of it. The spot where it fell should be noted. If it
is below the level of the contents, it is assumed that the
drop will find its way inside through the walls of the
vessel, and hence it must be annulled by sixty volumes;
but when it is above the level of the contents, only the
spot where the drop fell becomes trefak, and the proper
procedure is to let the pot cool, and then empty the contents
from the side opposite the trejah
30
spot An un-
covered dish of milk in an oven where meat is being roasted
renders the meat inedible, unless there is sixty times as
much meat as milk. The reason is obvious: the vapor
arising from the milk enters the meat, and since the amount
of vapor is inestimable, we must reckon with its possible
maximum,
8'1
the entire contents of the dish of milk.
Separate pots should be kept for cooking meat and milk
respectively. 82 Meat cooked in a pot in which milk had
been cooked less than twenty-four hours previously is in-
edible. If twenty-four hours have elapsed since its use
with milk, the meat may be eaten, inasmuch as any milk
which it may absorb from the pot after so long a time can
surely add nothing but a disgusting flavor.
28 Y. D. 92, 2.
89
Ibid.
w Ibid 5. According to Shack, who quotes Mahari as support.
81 Y. D. 92, 8.
Avodah Zarah 76b; Y. D. 93, \.