[112a - 32 lines; 112b - 14 lines]
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We recommend using the textual changes suggested by the Bach and the marginal notes of the Vilna Shas. This section is devoted to any OTHER important corrections that Acharonim have pointed out in the Gemara, Rashi and Tosfos
[1] Tosfos 112a DH Hilchesa הלכתא (that started on Daf 111b):
It seems that the words at the end of Tosfos
"Az Oso she'Hu Ben Yomo Mutar" אז אותו שהוא בן יומו מותר should read
"Af Oso she'Hu Ben Yomo Mutar" אף אותו שהוא בן יומו מותר (see Maharam)
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1a)[line 1]חורפיהCHURFEI- (O.F. aigres) its sourness, sharp flavor
b)[line 1]אגב חורפיה בלעAGAV CHURFEI BALA- because of its sharpness, it absorbs
2)[line 1]קישותKISHUS- cucumber
3)[line 1]גריר לבי פסקיה ואכילGARIR L'VEI PASKEI V'ACHIL- [one only need] scrape the area where it was cut and he may eat it
4)[line 2]קילחי דליפתאKILCHEI D'LIFTA- stalks of turnip
5)[line 2]דסילקאD'SILKA- [stalks] of beets
6)[line 3]פתךPASACH- (lit. mixed) if one were to cut the stalks of turnips while consecutively cutting stalks of beets
7)[line 5]כדאKADA- a pitcher
8a)[line 5]מלחאMILCHA- of salt
b)[line 5]כמכאKAMCHA- Kutach, a dip that is prepared by cooking whey with stale bread and salt
9)[line 6]חלאCHALA- vinegar [used for seasoning a pot of meat, that is next to a pitcher of Kamcha]
10)[line 7]לכי תיכול עלה כורא דמלחאL'CHI TEICHUL ALAH KORA D'MILCHA- (a) when you will measure out for me (as my payment) a Kor of salt, I will explain it to you (RASHI); (b) even if you consume a Kor of salt, you will not be able to equate the cases (RASHI to Shabbos 4a)
11)[line 9]בר גוזלאBAR GOZLA- a small bird (that had been slaughtered but not cut or spiced)
12)[line 16]חיCHAI- raw
13)[line 16]צליTZELI- roasted
14)[line 17]קליפהKELIFAH- peeling off the outer layer (that touched the Kutach)
15)[line 17]פיליPILEI- cracks
16)[line 20]דאסמיקD'ASMIK- that [the roasted meat] was still red (O.F. sancterud')
17)[line 20]דאבריהD'AVREI- that [the blood] penetrated through to the other side
18)[line 21]אסמכיהASMECHEI- viscous
19)[line 21]קלישתאKELISHTA- (lit. weak) a clear liquid
20)[line 25]אנינא דעתיהANINA DA'ATEI- he is fastidious of taste, easily disgusted
21)[line 26]חמר בשרCHAMAR BASAR- the "wine" of meat, i.e. gravy
22)[line 29]משתעלה תימרתוMISHE'TA'ALEH TIMRASO- from when it begins to emit steam
23a)[line 30]תתאה מטאTESA'AH MATA- the bottom of the meat became roasted
b)[line 31]עילאהILA'A- the top [of the meat]
24)[last line]גללי מלחאGELALEI D'MILCHA- lumps of salt
112b----------------------------------------112b
25)[line 1]משפייהMESHAFYEI- (O.F. coler) pour it off (the greasy gravy, which is permitted to eat, which floats on top of the blood)
26)[line 6]אינו מנוקבEINO MENUKAV- not perforated
27)[line 9]רפו קרמייהוRAFU KARMAIHU- their skin is thin
28)[line 10]קמיטיKEMITEI- (O.F. estreint) [their skins are] closed up (and it takes longer for the birds to discharge their blood)
29)[line 10]בתר דניחיBASAR D'NAICHI- after they stop discharging blood
30a)[last line]צירןTZIRAN- their juices
b)[last line]רוטבןROTEVAN- (O.F. glaire - a viscous, semi-fluid sticky substance) their jellied gravy (of meat)
c)[last line]קיפה שלהןKIPAH SHELAHEN- their particles of boiled meat and/or spices that settle to the bottom of the pot