From where was the oil brought for the menora and the meal offerings? Which olives could be used? How were they prepared? There is a difference between the oil that needed to be used for the menora and the one that could be used for meal offerings. From where were the grapes for the wine libations brought?
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Can the Omer and Shavuot offering come from produce from outside of Israel? How does one bring from the new crop on the Sabbatical year? What is the source that the Omer has to come from the new crop? The mishna in Bikurim says that the new fruits can’t come from fruits that are not good quality. There is an amoraitic debate regarding the status of bad fruits that are anyway brought – are they sanctified or not? The gemara brings sources to question one of the opinions.
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From where does Rabbi Akiva derive the halacha that obligatory sacrifices can’t be brought form maaser sheni? What are the rules regarding what produce the mincha offerings (and possibly also from what animals) can be brought from?
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In what situations and in which way can items for the toda offering be purchased from maaser sheni money or items? Obligatory offerings cannot be brought from maaser sheni – this is learned out from Pesach. But where from Pesach is this halacha derived?
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Several suggestions are brought to try to find a resolution to a problem that Rabbi Chiya raised- a situation in which a toda and its tmura got mixed up and one died. No resolution is found. Another issue is raised regarding the wording used for one’s commitment to bring a toda and/or its bread (several different wordings are brought) and how that wording is interpreted.
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Various situations in which a replacement offering is brought (the animal got lost and another was brought in its place and in the meantime the first animal was found), or the offspring of an animal designated for a toda or a tmura, would one bring bread with it or not? Does it depend on whether it was a voluntary or obligatory toda?
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If something goes wrong with the slaughtering of the animal, what is the status of the bread and libations? Can they be used for another offering?
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What were the amounts used in the breads that were brought with the thanksgiving offering? How much flour? How many loaves? How were these laws derived?
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How many loaves in each bread offering? What amount of the crop needed to be reaped in order to get to the proper measurement of flour for various offerings? How many times was the flour sifted?
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How exactly were the meal offerings prepared – step by step details are discussed. What are the differences in the process between the different types as relates to the adding of the oil and the breaking up into pieces? Does one make hamotzi or mezonot on a kugel baked with chunks of bread inside? How is the halacha potentially derived from the laws of meal offerings?
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