(Permission is granted to print and redistribute this material
as long as this header and the footer at the end are included.)


brought to you by Kollel Iyun Hadaf of Har Nof

Ask A Question on the daf

Previous daf

Eruvin 29

ERUVIN 26-29 has been sponsored by Rabbi and Mrs. Eli Turkel of Ra'anana, Israel

1) [line 7] D'YASIV A'BEI TAFEI - when it is sitting on the opening of the stove or oven (the hottest part)

2) [line 8] V'AVID TOCH TOCH - and it makes a sound like "Toch" "Toch" (i.e. it is thoroughly cooked)

3) [line 8] HAREINI K'VEN AZAI B'SHUKEI TEVERYA - (a) I can keenly answer any question put to me, just like Ben Azai who taught Torah in the marketplaces of Teveryah. Ben Azai had a greater power of reasoning than all other sages of his day (RASHI); (b) I am renowned for my knowledge of the laws of Eruvin, just as Ben Azai who was renowned for his wisdom in the marketplaces of Teveryah (RABEINU CHANANEL); (c) I can answer any question put to me, just like Ben Azai did in the marketplaces of Teveryah (RABEINU GERSHOM to Erchin 30b, RASHI to Kidushin 20a)

4) [line 10] TAPUCHIM - (a) apples; (b) wild apples (RITVA)

The Chachamim decreed that a person who eats a half-Pras (2 Beitzim) of food which is Tamei may not eat Terumah. He makes Terumah Pasul if he touches it

6) [line 12] CHATZI PRAS - half of a loaf of wheat bread; that is, 1 1/2 Beitzim according to Rebbi Yochanan Ben Berokah, Eruvin 8:2 (and the Rambam), or 2 Beitzim according to Rebbi Shimon, (ibid. and Rashi).

The minimum amount of Tamei food required to make other food and drinks Tamei is a Beitzah (the size of a chicken egg without its shell)

8) [line 21] UCHLA - one eighth of a Litra
9) [line 22] LITRA - a measure of volume, a Lug (a quarter of a Kav)
10) [line 23] AFARSEKIN - peaches
11) [line 28] KUSMIN - spelt (a species of wheat)
12) [line 28] GROGEROS - dried figs
13) [line 28] MANEH - a weight (the equivalent of 100 Dinar
14) [line 28] DEVEILAH - a rounded cake of pressed figs
15) [line 28] PRAS - half of a Maneh
16) [line 31] U'MAI ULMEI D'HAI ME'HACH? - and why is that better than this?
17) [line 40] CHAMRA MEVASHLA - wine that has been cooked
18) [line 44] ARDISKA - probably a Persian name for Damascus; a place near Tzipori
19) [line 45] L'TIV'IN - in order to go to Tiv'in, near Damascus; alt., probably Tubun, west of Tzipori

20) [line 46] IMAHOS - the bulbs of the onions


21a) [line 1] IVTZIL ZEIRTA - the bulb has grown to the length of a Zeres
b) [line 1] ZEIRTA - (a) the distance between the tips of the thumb and the smallest finger in a spread hand, or half of an Amah, approximately 24 cm (9.45 in) or 28.8 cm (11.34 in), depending upon the differing Halachic opinions (RAMBAM Klei ha'Mikdash 9:6); (b) others say that a Zeres is 1/3 of an Amah, approximately 16 cm (6.3 in) or 19.2 (7.56 in), depending upon the differing Halachic opinions (R. Eliezer ha'Kalir quoted by TOSFOS Eruvin 21a D.H. Echad)

22) [line 3] LO ISHTI SHICHRA - he did not drink beer
23) [line 5] NACHASH SHE'BO - the poisonous fluid in the onion

24) [line 9] POSEL ES HA'MIKVAH
(a) Drawn water is called Mayim She'uvin. Only water which never entered a vessel (non-drawn water) may be used to fill a Mikvah.
(b) Once there are already 40 Se'ah of non-drawn water in the Mikvah, drawn water may be added. However, if before there are 40 Se'ah in the Mikvah three Lugim of drawn water fall into it, they render the Mikvah invalid.

25) [line 16] TREIN RIV'EI (MEASUREMENTS) - two quarters of a Kav, i.e. two Lugin

  • 1 KUR = 30 SE'AH
  • 1 EIFAH = 3 SE'AH
  • 1 SE'AH = 6 KAV
  • 1 KAV = 4 LUG
  • 1 LUG = 6 BEITZIM
26) [line 17] KEDEI MEZIGAS HA'KOS - the amount of undiluted wine necessary such that it will achieve the proper dilution when water is added

27) [line 18] KOS SHEL BERACHAH - the cup of wine used for Grace after Meals
28) [line 20] ROVA REVI'IS - 1/4 of a Revi'is, which in turn is 1/4 of a Lug (see Rashi Shabbos 77a DH Tanina)

29) [line 22] KOL CHAMRA D'LO DARI AL CHAD TELAS MAYA - all wine that is not diluted with three parts water to one part wine

30) [line 24] SHOFCHIN - foul-smelling water
31) [line 25] HACHA NAMI, AL CHAD ARBA - here too, the amount of beer needed for an Eruv should be four times the amount of wine needed for an Eruv. Since Rav said on 29a that we need two measures of a Revi'is (of a Lug) of wine for an Eruv, we would need two Lug of beer to make an Eruv

32) [line 28] PANYA - evening
33) [line 28] V'SAMCHEI ILAVAIHU - and it suffices for them

(a) After a crop is harvested, and brought to the owner's house or yard, he must separate Terumah from the crop, which he gives to a Kohen. Kohanim and members of their households are allowed to eat Terumah, as long as they are Tehorim.
(b) If a non-Kohen eats or benefits from Terumah in a normal fashion, he must pay the amount that he benefited to the Kohen who owns the Terumah, plus an additional fifth of the value, which is given to any Kohen (Terumos, 6:2). The payment for the original amount must be made in the form of a food which can itself become Terumah (i.e., it is not already Ma'aser etc.) If he benefited in an abnormal fashion, such as drinking olive oil, he only pays the value of the object destroyed (i.e., the normal Halachah of damages applies to him.).

35) [line 36] GERIVA - a Se'ah
36) [line 40] D'LO KAFITZ ALEI ZEVINA - that people do not desire to acquire
37) [line 41] SHESISA - (a) a food made from flour that was ground from oven-dried unripe grain and which is mixed with honey (RASHI); (b) boiled flour mixed with water or other liquids (RAMBAM Hilchos Berachos 3:3)

38) [line 41] SHARGUSHEI - (a) spoonfuls (RASHI); (b) a known small measure in Pumbedisa (RABEINU CHANANEL)

39) [line 41] KISANEI - roasted grain
40) [line 42] BUNEI - a known measure that was in Pumbedisa
41) [line 42] MA'ALU L'LIBA - they are beneficial for the heart
42) [line 42] U'MEVATLEI MACHSHAVTA - and dispel worry
43) [line 43] CHULSHA D'LIBA - faintness of the heart
44) [line 44] D'ATMA YEMINA D'DICHRA - of the right thighbone of a ram
45) [line 44] KEVUYEI D'RA'AYASA D'NISAN - excrement of cattle cast in Nisan
46) [line 45] SUGYANEI D'ARVESA - willow wood chips
47) [line 45] V'NIKABEVEI - (a) he should char them and roast the meat over them (RASHI); (b) he should roast the meat [over them] (ARUCH)

48) [line 45] CHAMRA MARKA - diluted wine
49) [line 46] LIFTAN - a relish
50) [line 47] BASAR CHAI - raw meat
51) [line 49] TAVHAKEI - pieces of roasted meat

52) [last line] BIGDEI ANIYIM (MIDRAS)
(a) A Zav, a man who emits Zov two or three times, whether it is emitted in one day or in two or three consecutive days, is an Av ha'Tum'ah. Zov is a clear discharge with the appearance of the white of a sterile or spoiled egg, in contrast with semen, which has the consistency of fresh egg white. Zov can also be a pus-like discharge resembling the liquid from barley dough or soft barley batter.
(b) A woman who has a show of blood for three consecutive days during her 11 days of Zivah, becomes a Zavah Gedolah, and is also an Av ha'Tum'ah.
(c) A Zav and a Zavah, like a Nidah and a Yoledes, can cause objects that are *under* them to become Avos ha'Tum'ah whether they touch them or not. The objects become Tamei Midras (lit. an object that is treaded upon), otherwise known as Mishkav or Moshav ha'Zav/ha'Zavah (or the *Tachton*, of a Zav or Zavah.) An object under a Zav or a Zavah becomes a Midras only if it was made for lying, sitting, or leaning upon.
(d) A cloth must be at least three Tefachim square in order to become a Midras. A cloth that is smaller than this is Tahor due to its insignificance. Earthenware objects (Klei Cheres) cannot become Midras.
(e) A person who *touches* (Maga) or *carries* (Masa) either a Midras or a Zav or Zavah themselves, along with the clothes he is wearing and other utensils (except for earthenware utensils) that he is touching at the time, get the status of Rishon l'Tum'ah.
(f) Utensils or clothes which lie *above* the Zav or Zavah also get the status of a Rishon l'Tum'ah, whether they touch them or not. These are called the *Elyon* of a Zav or Zavah.

Next daf


For further information on
subscriptions, archives and sponsorships,
contact Kollel Iyun Hadaf,