In the news1654
Demonstration of vacuum power
Otto von Guericke demonstrated the power of a vacuum in Regensburg using sixteen horses to pull apart two sealed hemispheres.
Munich, 1659 – Brussels, 13 Nov 1701
10 facts1 source
1659
Born in Munich
1681–1686
3 children are born
13 Nov 1701
Dies in Brussels
She lived through 6 decades. Pick one to hear and see what it was like around Munich.
General history, not a record about the family: each item says where it comes from.
In the news1654
Otto von Guericke demonstrated the power of a vacuum in Regensburg using sixteen horses to pull apart two sealed hemispheres.
Getting around
Mounted post speeds in Germany
Mounted postal services in Central Europe utilized horse relay stations to reach speeds of up to 84 kilometers per day, allowing the 422-kilometer journey between Cologne and Hamburg to be completed in five days.
In the news1650
The city of Antwerp introduced speed limits for wagons traveling within the city.
Daily life
Limited and seasonal schooling
Schooling was not compulsory, and rural children often only attended in winter because they had to work on farms during the summer. Instruction focused primarily on memorizing the Bible to learn how to pray and read scripture.
What people wore
Men's fashion favored comfort and leather boots
During the Thirty Years' War, men's fashion shifted toward comfort, featuring high-waisted doublets and wide, knee-length breeches that fell in loose folds. Soldiers and educated men alike popularized large leather boots that reached above the knee, which were often worn turned down or slouching.
Music
Village Dances Featured Bagpipes and Drums
At village festivals, ordinary people enjoyed dancing to the music provided by a bagpiper and a drummer. These gatherings were relaxed outdoor events where villagers would drink beer and socialize while watching the dance.
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.