To lead her astray, they distance her from Me; and she sacrifices to them and eats their sacrifices; she pours out for them and drinks the wine of their libations; she burns incense to them and smells the scent of their frankincense; and they command her, and she obeys them.
1 Meqabyan (also known as 1 Ethiopian Maccabees and 1 Ethiopic Maccabees) is canonical scripture for the Ethiopian Orthodox Tewahedo Church and Eritrean Orthodox Tewahedo Church. While “Meqabyan” is the Ge’ez equivalent of “Maccabees,” the content is completely different from 1 Maccabees. The only complete copies of 1 Meqabyan are available in Ge’ez (Classical Ethiopic), here used with permission by the Bible Society of Ethiopia.
The translation into English was provided by Haileyesus Woldemariam (UBS).
The Greek and Ge’ez that is translated as “sacrifice” in English is translated in Huba as hatǝmachi or “shoot misfortune.”
David Frank (in this blog post ) explains: “How is it that ‘shoot misfortune’ comes to mean sacrifice, I wanted to know? Here is the story: It is a traditional term. Whenever there were persistent problems such as a drought, or a rash of sickness or death, the king (or his religious advisor) would set aside a day and call on everyone to prepare food, such as the traditional mash made from sorghum, or perhaps even goat. The food had to be put together outside. The king or his religious advisor would give an address stating what the problem was and what they were doing about it. Then an elder representing the people would take a handful of that food and throw it, probably repeating that action several times, until it was considered to be enough to atone for all the misfortune they had been having. With this action he was ‘shooting (or casting off) misfortune’ to restore well-being to his people. As he threw the food, he would say that this is to remove the misfortune that had fallen on his people, and everybody would respond by saying aɗǝmja, ‘let it be so.’ People could eat some of this food, but they could not bring the food into their houses, because that would mean that they were bringing misfortune into their house. There is still a minority of people in this linguistic and cultural group that practices the traditional religion, but the shooting of misfortune is no longer practiced, and the term ‘shoot misfortune’ is used now in Bible translation to refer to offering a sacrifice. Aɗǝmja is how they translate ‘amen.'”
The Hebrew, Ge’ez, and Greek that is translated in English as “frankincense” is translated in Lokạạ as ebạạm yạ insẹnsii or “sap of incense.” (Source: J.A. Naudé, C.L. Miller Naudé, J.O. Obono in Acta Theologica 43/2, 2023, p. 129ff. )
Frankincense Boswellia sacra is a yellow or reddish gum produced by one of the fifteen aromatic species of Boswellia. It was probably imported into Israel from Arabia, Africa, or Asia. Egyptian pictorial records indicate that Queen Hatshepsut travelled to a place called “Punt” (possibly Somalia or even India) and brought back specimens that look like Boswellia trees, planting them in her palace garden. Some people call frankincense olibanum (a Middle Eastern word meaning “incense”), but it is possible that olibanum may properly refer only to Boswellia serrata from India, which has a lemon/lime smell as opposed to the orange smell of true frankincense.
Today the best frankincense is reputed to come from Oman, but Yemen and Somalia also produce a lot of it. The name olibanum may come from the Arabic al-lubán (milk) or from the equivalent of “oil of Lebanon.” The Hebrew word levonah can mean either “white” or “Lebanese.”
Boswellia trees are actually shrubs reaching 3 meters (10 feet) in height, with multiple trunks coming from the ground. They have pinnate leaves and small greenish or white flowers. The gum of Boswellia trees comes out by itself in little drops from the branches and twigs, but it can also be extracted by cutting through the bark of the trunk. The resin appears in globs and hardens.
Frankincense was an ingredient of the incense burned in the Tabernacle of ancient Israel, and it was prescribed as part of their cereal offerings.
A classifier will be useful if available (for example, “resin of”). Transliterations of the word for frankincense from Hebrew (labona, lebonahi), Greek (libano), French (bosweli, olibán), or Arabic (akor, mager, mogar) will be more readable than those from English (firankinsensi).
The Hebrew, Aramaic, Ge’ez, and Greek that are translated as “wine” in English is translated into Pass Valley Yali as “grape juice pressed long ago (= fermented)” or “strong water” (source: Daud Soesilo). In Guhu-Samane it is also translated as “strong water” (source: Ernest L. Richert in The Bible Translator 1965, p. 198ff. ), in Noongar as “liquor” (verbatim: “strong water”) (source: Warda-Kwabba Luke-Ang), in Hausa as ruwan inabi or “water of grapes” (with no indication whether it’s alcoholic or not — source: Mark A. Gaddis), in sar as kasə nduú or “grape drink” (source: Andy Warren-Rothlin), or in Papantla Totonac and Coyutla Totonac as “a drink like Pulque” (for “Pulque,” see here ) (source: Jacob Loewen in The Bible Translator 1971, p. 169ff. ).
In Swahili, Bible translations try to avoid local words for alcoholic drinks, because “drinking of any alcohol at all was one of the sins most denounced by early missionaries. Hence translators are uncomfortable by the occurrences of wine in the Bible. Some of the established churches which use wine prefer to see church wine as holy, and would not refer to it by the local names used for alcoholic drinks. Instead church wine is often referred to by terms borrowed from other languages, divai (from German, der Wein) or vini/mvinyo (from ltalian/Latin vino/vinum). Several translations done by Protestants have adapted the Swahili divai for ‘wine,’ while those done by Catholics use vini or mvinyo.” (Source: Rachel Konyoro in The Bible Translator 1985, p. 221ff. )
The Swahili divai was in turn borrowed by Sabaot and was turned into tifaayiik and is used as such in the Bible. Kupsabiny, on the other hand, borrowed mvinyo from Swahili and turned it into Finyonik. (Source: Iver Larsen)
In Nyamwezi, two terms are used. Malwa ga muzabibu is a kind of alcohol that people specifically use to get drunk (such as in Genesis 9:21) and ki’neneko is used for a wine made from grapes (source: Pioneer Bible Translators, project-specific translation notes in Paratext).
In some Hindi translations (such as the Common Language version, publ. 2015 ), one term (dākharasa दाखरस — grape juice) is used when that particular drink is in the focus (such as in John 2) and another term (madirā मदिरा — “alcohol” or “liquor”) when drunkenness is in the focus (such as in Eph. 5:18).
In Mandarin Chinese, the generic term jiǔ (酒) or “alcohol(ic drink)” is typically used. Exceptions are Leviticus 10:9, Numbers 6:3, Deuteronomy 29:6, Judges 13:4 et al., 1 Samuel 1:15, and Luke 1:15 where a differentiation between weak and strong alcohol is needed. The Mandarin Chinese Union Version (2010) translates that as qīngjiǔ lièjiǔ (清酒烈酒) and dànjiǔ lièjiǔ (淡酒烈酒), both in the form of a Chinese proverb and meaning “light alcohol and strong drink.” (Source: Zetzsche)
Click or tap here to see a short video clip about wine in biblical times (source: Bible Lands 2012)
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