PASSOVER OBSERVANCES: (Ex. 12:43. Num. 9:12, 14 2 Chron. 35:15)

• Preparations for the festival were to begin on the 10th day of the first month. 
  
  
  • Abib (Deut. 16:1; later the Babylonian name of Nisan was substituted--Neh. 2:1; Esth. 3:7).
    
    
• A Passover lamb was selected according to the number in the household. 
  
  
• The lamb was to be without blemish, a yearling and male. 
  
  
• The animal was to be kept under special care until the 14th day of the month, when it was to be killed "between the evenings" -Ex. 12:6 (margin), Lev. 23:5 (margin). 
  
  
  • This is understood to mean "in the evening at the going down of the sun" (Deut. 16:6). 
    
    
• The blood of the animal was to be smeared upon the two doorposts and the lintel of the house. 
  
  
  • A later development was to have the blood sprinkled on the altar or poured at its base (2 Chron. 35:11; Jub 49:20; Pes. 5:6) 
    
    
• The flesh was to be roasted by fire with its head, legs, and inner parts.
  
  
• No bone was to be broken. (Ex 12:46; Num 9:12)It was not to be eaten raw or boiled with water.
  
  
• The roasted meat was to be eaten with unleavened bread and bitter herbs.
  
  
  • Nothing was to be left over until the morning; any remains were to be burned (Ex 12:10; 34:25). 
    
    
• The meal was to be eaten in haste, with loins girded, shoes on, and staff in hand. 
  
  
• Israelites who were prevented from keeping the feast for reasons of Levitical uncleanness or travel were to celebrate a month later (Num 9:10ff; Pes 9:3). 

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