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Christian II, Count Palatine of Zweibrücken-Birkenfeld

Q113172057, 22 Jun 1637 – Birkenfeld, 26 Apr 1717

8 facts3 sources

Facts and their sources

A life in time

  1. 22 Jun 1637

    Born in Q113172057

  2. 7 Nov 1674

    A son is born

  3. 26 Apr 1717

    Dies in Birkenfeld, aged 79

During his lifetime

He lived through 9 decades. Pick one to hear and see what it was like around Q113172057.

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

The 1630s · Christian is born in Q113172057

In the news1631

First French newspaper is founded

Théophraste Renaudot founded La Gazette in 1631, which became the first newspaper in France.

Getting around

Water travel was cheaper and standard

Water travel was common and cheaper than land, with a journey from Paris to Bordeaux taking roughly fifteen days by mid-century.

In the news1626–1632

Great plague outbreak kills one million

Between 1626 and 1632, a devastating plague outbreak killed approximately one million people, causing many towns to lose one-third to one-quarter of their inhabitants.

Daily life

Living conditions in modest urban homes

Ordinary homes in cities were often tall, narrow buildings where upper floors were darker and difficult to heat, with limited light due to overhanging structures. A single room often served multiple purposes, including cooking, sleeping, and childcare.

What people wore

Clothing for feast days vs daily life

Common villagers typically wore the same basic garments daily, while the more prosperous members of the community had specific outfits reserved for Sundays and feast days.

Music

Pipe and tabor in rural festivities

Common people danced on Sundays to the sound of the pipe and tabor, a practice defended by some clergy as a necessary relaxation after a week of labor. These instruments were also used to celebrate local events, such as the lighting of the Saint John's fire.

At the table

Stale bread soaked in soup

Ordinary families relied heavily on a bread-based diet, often consuming stale loaves by soaking them in liquid to make soup. Because bread was baked in large batches to last weeks, it was kept dense and sturdy.