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William VIII, Landgrave of Hesse-Kassel

Kassel, 10 Mar 1682 – Rinteln, 1 Feb 1760

9 facts3 sources

Facts and their sources

A life in time

  1. 10 Mar 1682

    Born in Kassel

  2. 14 Aug 1720

    A son is born

  3. 1 Feb 1760

    Dies in Rinteln, aged 77

During his lifetime

He lived through 9 decades. Pick one to hear and see what it was like around Kassel.

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

The 1680s · William is born in Kassel

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

Memorable Facts: Wages and Quotas

Female servants often earned very low wages, with a 1631 list showing they received only about 3.8 Gulden annually, which was 42 percent of the average male servant's wage. Additionally, compulsory labor duties often included specific quotas, such as women being required to spin 6 pounds of flax per year.

What people wore

The Tiphoike hooded cloak

The Tiphoike was a distinctive black hooded cloak worn over the head that functioned as a status symbol, with length and adornment varying between social classes.

Daily life

Difficult and contaminated water access

Getting drinkable water was labor-intensive, often involving fetching it from ditches or rivers that were also used for sewage disposal. Nearby wells were frequently contaminated by sewage as well.

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

Popular wedding dance needed the fiddle

In Weseke, a record from 1662 calls a local musician “Fidicen” (violinist) whose fiddle provided the energy for festivities, and wedding celebrations were incomplete without dancing.

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.