Johann von Mansfeld-Hinterot

At the table

Regional bread preferences in Germany

In northern regions, dark sourdough rye bread was the staple food, while in the south, laborers expected lighter bread made from wheat.

What people wore

Women's Stockings and Garters

Peasant women wore stockings that reached above the knee, which were held in place by garters tied above the calf. These were often made from wool and cut at a 45-degree angle to the grain to ensure they were stretchable and fit tightly.

Getting around

Traveling primarily on foot

Most ordinary people traveled on foot, covering about 20 to 30 kilometers per day, as they could not afford horses or carriages.

What it cost

Meat prices and daily wages

A daily wage for a laborer in Augsburg was equivalent to the value of 5 to 6 pounds of the best meat. In Bavaria, one pound of the best beef cost 2 pfennige, while a day laborer earned 18 pfennige daily.

Music

Rural Music and Dance Instruments

Travelers often brought diverse instruments to rural areas, including the dulcimer, hurdy-gurdy, shawm, and bagpipes to accompany community festivities. In these settings, people often danced in circles, sometimes singing traditional songs without instrumental accompaniment.

Daily life

Central hearths for light and cooking

The primary source of light, heat, and cooking in many homes was a central indoor campfire, as open hearths were common in smaller dwellings. Wealthier urban households sometimes had their own wells and used specialized kitchen equipment like bronze mortars for grinding spices and three-legged Dutch ovens, known as Grapen, for roasting or stewing.