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Sukah 35

1) [line 1] SHE'TA'AM ETZO U'FIRYO SHAVEH - the taste of its wood or bark and of its fruit is the same

2) [line 2] PILPELIN - peppercorns
3) [line 9] NINKOT CHADA - [if a person should] hold one [peppercorn]
4) [line 13] HA'DIR - the corral
5) [line 21] (IDUR) [HIDOR] - (Gk. Hydor) water
6) [line 27] SHE'EIN BAH DIN MAMON - it has no monetary value (because it is Asur b'Hana'ah)

(a) The Tana'im argue as to whether Ma'aser Sheni (see Background to Sukah 34:15) produce is Mamon Gavo'ah (the property of HaSh-m's estate) or Mamon Hedyot (the property of its [mortal] owner (Kidushin 54b).
(b) According to Rebbi Meir, who rules that it is Mamon Gavo'ah, Ma'aser Sheni is not personal property. He is only given custodianship of the produce, along with the right to eat it, drink it or (in the case of oil) rub with it (Rashi Kidushin 24a, Yevamos 73a). According to the Rabanan who rule Mamon Hedyot Hu, Ma'aser Sheni is like any other personal property, except that the Halachah requires that it be eaten in a specific manner and place (see Background to Sukah 34:15).

8) [line 52] CHALAH
Whenever a person kneads a dough made from one of the five species of grain (wheat, barley, oats, rye or spelt), he must separate a small portion to be given to the Kohen, as specified in Bamidbar 15:17-21. This portion is called Chalah. The requirement to separate Chalah with a Berachah only applies to a dough made from the volume of 43.2 Beitzim of flour (about 10 1/2 cups or 2.48 liters). An amount about half that much requires Chalah to be separated without a Berachah. A baker must separate 1/48 of his dough as Chalah, while a normal homeowner must separate 1/24.


9) [line 12] SHE'MACHSHIRAH (He makes it capable to become Tamei: Hechsher)
(a) Foods may become Tamei if they touch a source of Tum'ah only if they were wetted at some point in their history. Making foods wet in a manner that enables them to become Tamei is called "Hechsher." From then on, even after they dry, they can become Tamei. Wetting food with either of seven liquids, water, dew, oil, wine, milk, blood, and honey, can enable the food to become Tamei.
(b) The common practice was to store the Lulav, Hadasim and Aravos in water when they were not in use so that they did not dry out. Therefore, when they were held together with the Esrog the Hechsher of the Esrog was inevitable.

10) [line 13] SHE'KARA ALEHA SHEM - he designated it as Terumah
11) [line 22] ACHSANYA - (a) a Jewish army (RASHI Pesachim 35b and in Berachos 47a); (b) a Jewish guest (TOSFOS Berachos ibid. DH u'Ma'achilin, RAMBAM Hilchos Ma'aser 10:11); (c) a non-Jewish army (TOSFOS Berachos ibid. and Eruvin 17b DH v'Es)

12) [line 33] RABEINU HA'GADOL - our great teacher, Rav (Rashi 33a)
13) [line 37] MENUMAR - speckled

14) [line 42] CHOTMO - (a) the girth of the Esrog at the point before it begins to taper off upwards towards the Pitam (RASHI); (b) the entire area starting from the point where it begins to taper off upwards towards the Pitam, including the Pitam (ROSH); (c) the stem of the Pitam (RABEINU CHANANEL, RIF and RAN) See Insights to 35:3 and Graphic.

15) [line 44] BUCHNASO - its "pestle," i.e. (a) the Pitam (RABEINU YAKOV, cited by RASHI); (b) the ball-like part of the Ukatz (stem) that is sunken into the Esrog (RABEINU YITZCHAK HA'LEVI, cited by Rashi, RABEINU CHANANEL) See Insights to 35:4.

16a) [line 45] D'AGLID - that was peeled
b) [line 45] K'AHINA SUMKA - like a red date

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