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Charles Augustus of Nassau-Weilburg

Weilburg, 27 Sep 1685 – Weilburg, 9 Nov 1753

9 facts1 source

Facts and their sources

A life in time

  1. 27 Sep 1685

    Born in Weilburg

  2. 16 Jan 1735

    A son is born

  3. 9 Nov 1753

    Dies in Weilburg, aged 68

During his lifetime

He lived through 8 decades. Pick one to hear and see what it was like around Weilburg.

General history, not a record about the family: each item says where it comes from.

The 1680s · Charles is born in Weilburg

In the news1685

Huguenot migration to Brandenburg

The Great Elector issued the Edict of Potsdam, inviting French Huguenot refugees to settle in Brandenburg and Berlin to help rebuild the economy.

Work

Common Jobs in Rural Villages

Most common occupations were in agriculture, including fullholders, smallholders, and landless laborers like cottars (Seldner) and day laborers who often combined farming with small-scale craft or wage work. Female labor was essential and included tasks like spinning, sewing, agricultural labor, and working as live-in maidservants.

What people wore

Men's multi-functional hat design

The Winkelmann hat for men featured an integrated fabric bag designed to carry items like a prayer book, bread, and a hip flask.

Daily life

Seasonal and limited schooling

There was no general compulsory schooling, and children often attended only during winter months because their labor was required for farm work in the summer. Instruction focused primarily on memorizing the Bible and learning to pray, with limited teaching of reading and writing.

News and letters

Chaotic cargo on post wagons

Post wagons often carried a chaotic mix of goods, including barrels, crates, and even unpackaged game like deer or pigs.

Music

Church and celebrations used town pipers

In early modern German towns, town pipers’ wind instruments were used at church services and also for special occasions such as weddings or house concerts.

At the table

Porridge was the primary warm meal

Porridge made from oats or millet was the most important warm meal, often prepared in large batches and reheated, which gave it a tough, semi-solid consistency. People typically ate directly from a common bowl at the center of the table using their hands or a wooden spoon.