Page:Keil and Delitzsch,Biblical commentary the old testament the pentateuch, trad James Martin, volume 1, 1885.djvu/883

 דּוּכיפת: according to the lxx, Vulg., and others, the lapwing, which is found in Syria, Arabia, and still more commonly in Egypt (Forsk, Russel, Sonnini), and is eaten in some places, as its flesh is said to be fat and savoury in autumn (Sonn. 1, 204). But it has a disagreeable smell, as it frequents marshy districts seeking worms and insects for food, and according to a common belief among the ancients, builds its nest of human dung. Lastly, העטלּף is the bat (Isa 2:20), which the Arabs also classified among the birds.

verses 20-23
Lev 11:20-23 (cf. Deu 14:19). To the birds there are appended flying animals of other kinds: “all swarms of fowl that go upon fours,” i.e., the smaller winged animals with four feet, which are called sherez, “swarms,” on account of their multitude. These were not to be eaten, as they were all abominations, with the exception of those “which have two shank-feet above their feet (i.e., springing feet) to leap with” (לא for לו as in Exo 21:8). Locusts are the animals referred to, four varieties being mentioned with their different species (“after his kind”); but these cannot be identified with exactness, as there is still a dearth of information as to the natural history of the oriental locust. It is well known that locusts were eaten by many of the nations of antiquity both in Asia and Africa, and even the ancient Greeks thought the Cicades very agreeable in flavour (Arist. h. an. 5, 30). In Arabia they are sold in the market, sometimes strung upon cords, sometimes by measure; and they are also dried, and kept in bags for winter use. For the most part, however, it is only by the poorer classes that they are eaten, and many of the tribes of Arabia abhor them (Robinson, ii. p. 628); and those who use them as food do not eat all the species indiscriminately. They are generally cooked over hot coals, or on a plate, or in an oven, or stewed in butter, and eaten either with salt or with spice and vinegar, the head, wings, and feet being thrown away. They are also boiled in salt and water, and eaten with salt or butter. Another process is to dry them thoroughly,