 The animal would then be slaughtered by a Shochet ("ritual butcher"), the blood carefully collected by the Kohen ("priest") in an earthen vessel and sprayed/thrown on the two outer corners of the Mizbeach ("altar"), while the fat, liver, kidneys, and caul, were burnt on the roof of the altar.On Yom Kippur—the Day of Atonement—some of the blood would be sprinkled in front of the veil covering the entrance to the Holy of Holies when the blood would be sprinkled in front of the mercy seat; this was done seven times.The remainder of the blood was poured out at the base of the altar, and the earthen vessel that had contained it would be smashed.