Communion host size

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desn

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Just wondering if anyone can tell me why some parishes use small round communion hosts while others use large ones that are then broken up and then distributed at communion? I have noticed this when visiting different parishes in New Zealand. Thanks
 
desn said:
Just wondering if anyone can tell me why some parishes use small round communion hosts while others use large ones that are then broken up and then distributed at communion? I have noticed this when visiting different parishes in New Zealand. Thanks
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Just preference. There should be one “larger” Host used for the elevation. A large number of Large hosts being broken up produces a large amount of particles usually. Not such a good idea.
 
So quick question for Br. Rich, I went to a Benedictine University and they used bread they made, in large rounds about an inch thick and quite soft. Obviously this creates a lot of crumbs so probably not a great idea, but I was wondering if monastic communities have more leway in this. (as they make it, etc…) They used the normal small rounds for the student and Sunday Masses, it was just daily mass (I think).

Thanks,

Pax
 
jilly4ski said:
So quick question for Br. Rich, I went to a Benedictine University and they used bread they made, in large rounds about an inch thick and quite soft. Obviously this creates a lot of crumbs so probably not a great idea, but I was wondering if monastic communities have more leway in this. (as they make it, etc…) They used the normal small rounds for the student and Sunday Masses, it was just daily mass (I think).

Thanks,

Pax
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As long as the bread was made according to rubrics–that is, of only wheat and water, with no leaven–then they are fine to use, however as you said, lots of crumbs are not the ideal, which is why wafers are normally used.
 
jilly4ski said:
So quick question for Br. Rich, I went to a Benedictine University and they used bread they made, in large rounds about an inch thick and quite soft. Obviously this creates a lot of crumbs so probably not a great idea, but I was wondering if monastic communities have more leway in this. (as they make it, etc…) They used the normal small rounds for the student and Sunday Masses, it was just daily mass (I think).

Thanks,

Pax
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The celebrant would be responsible to insure that all the particles are carefully consumed.
 
Fr. David did something at Easter Vigil that I’d never seen Fr. Terry or Fr. Gene do: sprinkle a little of the host in the Blood of Christ.
 
SenorSalsa said:
As long as the bread was made according to rubrics–that is, of only wheat and water, with no leaven–then they are fine to use, however as you said, lots of crumbs are not the ideal, which is why wafers are normally used.
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That is only true in the Latin Rite of the Church.
 
George_C said:
Fr. David did something at Easter Vigil that I’d never seen Fr. Terry or Fr. Gene do: sprinkle a little of the host in the Blood of Christ.
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Every celebrant does this. It’s called the Fraction Rite. A small piece of the main Host is placed in the Main chalice.
 
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