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Maximilian William of Brunswick-Lüneburg

Iburg Castle, 14 Dec 1666 – Vienna, 27 Jun 1726

10 facts3 sources

Facts and their sources

A life in time

  1. 14 Dec 1666

    Born in Iburg Castle

  2. 27 Jun 1726

    Dies in Vienna, aged 59

Family

See the tree

Parents

During his lifetime

He lived through 7 decades. Pick one to hear and see what it was like around Iburg Castle.

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

The 1660s · Maximilian is born in Iburg Castle

In the news1660

Invention of the berlin carriage

The carriage known as the berlin was developed in Berlin, quickly becoming the most popular horse-drawn vehicle of the century.

Getting around

River travel from Regensburg to Vienna

Starting in 1696, boats called 'Ordinari' transported passengers down the Danube from Regensburg to Vienna, a distance of about 450 kilometers that took at least one week.

In the news1669–1670

Expulsion of Jews from Vienna

Emperor Leopold I expelled all Jews from Vienna, converting their former ghetto into a settlement known as Leopoldstadt.

Daily life

Dark and smoky rural homes

Rural homes often lacked chimneys, causing smoke from open hearths to fill living areas with poor air. Many houses were dark, with only small windows or simple peep-holes.

What people wore

Eleven caps for one woman

In Scheessel, a woman possessed about eleven different caps for various occasions, with five reserved exclusively for mourning. These caps were stored in colorful painted hatboxes.

Music

Town Musicians Performed on Diverse Instruments

Town musicians, known as Stadtpfeifer, performed on instruments like the cornett, sackbut, and various flutes at civic festivals, weddings, and funerals. They often used sets of instruments in different sizes, called consorts, including discant, alto, tenor, and bass versions.

At the table

Daily Porridge Habits

Because meat was expensive and rarely eaten, families often relied on a thick, long-cooking grain porridge as their primary warm meal. To stretch the food, they frequently reheated it, resulting in a thick, semi-solid consistency.