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.
Weilburg, 27 Sep 1685 – Weilburg, 9 Nov 1753
9 facts1 source
27 Sep 1685
Born in Weilburg
16 Jan 1735
A son is born
9 Nov 1753
Dies in Weilburg, aged 68
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.
In the news1685
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.