PRECIOUS MATZAH

Dear Family,

I hope everyone is well.

Mazal Tov to Chanan on his birthday this week. Wishing you an amazing year with much happiness, and many simchos Chanan, and in good health.

And also from Newton, Mazal Tov to Ariella on her birthday next week. Wishing you a great year Ariella with much achievement, and with joy!

Mazal Tov to another new American citizen. Well done Hirshy - michayil el Chayil!

I am part of a group learning one side of a Gemorra page, 5 days per week, and half an hour per day, on zoom

It is called Amud Yomi Chabad in English, and we have been learning the mesechta about Pesach.

This week many laws came up about MATZAH, and so I thought I would share some of them so that we can get a better appreciation of how much goes into the preparation of HAND-BAKED SHMURAH MATZAH. - (protected Matzah)

• Right from the time that the wheat (or any of the 5 species of grain) is harvested, the wheat is protected so as not to get wet. If water comes in contact with the grain after harvesting, it could become chametz ie become leavened. And it is forbidden to eat chametz on Pesach
• The people harvesting the wheat were told to have intention that this wheat would be used for the Mitzvah of matzos on Pesach, months in advance of its preparation.
• The chronicles of Jewish community life relate how the harvesting of the wheat for matzah always started at noon, long after the morning dew had risen.(to protect from water)
• From the time of harvesting until, and during, the making of the matzot, the wheat is guarded, with the specific intent for it to be used for the Mitzvah of eating matzah on Pesach.
• Similar precaution and intention was applied when grinding the wheat into flour.
• The water used for mixing into the flour for kneading, has to have 'rested for a day' -mayim shelanu. This is to keep the water cold ie it is drawn after sunset on the day before the matzos are to be baked (warm water causes quicker leavening, and is avoided)
• 18 minutes is allowed for the mixing of the dough, and shaping of the matzah etc prior to placing in the oven ie rapid preparation is needed to prevent leavening.
• Each and every matzah has to be made with the intention that it will be used for the Mitzvah of eating matzah on Pesach. And this is verbally articulated.
• One is not allowed to divert ones attention from the matzah, even for a moment, in those 18 minutes.
• The matzah is to be made thin so that it will be thoroughly baked, again to prevent the possibility of any moisture remaining.
• And I saw an article this week which stated that ' according to a survey conducted by Chabad.org, more than 1 million pounds of the handmade variety of shmurah matzah will be produced in the United States alone this year.'

BH! Torah observance continues to flourish world-wide!

Wishing everyone a Gut Shabbos, a Gut Chodesh, and happy preparations for Pesach