Shnayim Yomi - Vayikra - Sheni - #2 5782

[Music] the parsha continues by discussing an ola if a person wants to bring a carbon ola but he doesn't have money to afford he can't afford an ox or even a sheep or a goat he can bring a carbon olaf from a bird either a tor urban aiona a turtle dove or a young dove the process was very interesting that the coein used his nail to cut the back the nape of the bird a process called malika the ola of was completely offered on the mizbayach and it could not be eaten because there has to be shrita for an animal to be eaten but this was a carbon and this was the unique process the blood was squeezed out the coin cut out the crop because birds tend to eat from what's stolen so the crop which is where the bird digests his food was cut out and that was not put on them his back to symbolize because a bird so to speak steels and the body was split open and it was burnt together with its feathers feathers not a pleasant odor has a different definition of what's beautiful than we do he wanted that that smell that smell should waft through the mishkan through the basal mitosis so that it should make an impression that the poor person thinks i'm just bringing a bird no i couldn't respond who says let the smell linger let that powerful odor be there the next carbon that the torah discusses is a carbon mineral carbonyl is a person who's so poor that he can't even afford a bird all he can afford is flower oil and a little bit of frankincense lavona which is which is granules made from sap from a tree the posix says the nephesh sacrifice soul because says again to other people might look like ah what kind of carbon is it's just a little bit of flour it's the basic ingredients who says i look at it as if he brought his entire soul there's different levels different types of carbon carbons which has all of them the most important step of a carbon mineral is the kimizo which is a three-finger fist full there's no way to translate that into english the coin takes his hand and brings it through and the part that's in between the three fingers he flushes on the bottom and on top and the part that's in the middle goes on the goes on the fire on the mesbah and the rest depending on the middle most were eaten by the kohanim there's a minho mathetano which was baked in an oven which had two different types of gargalows which were fluffy and higher and rakikin which were lower and flatter and there's the minchal machadas which was a wide and shallow pan where the oil would burn away and it would leave hard and flat cakes and those are the first three minojos that are discussed in shaney [Music] you