The Work Year in the Village

I can only write about the work after the expropriation and „collectivization“ that is, the establishment of the LPG (agricultural production cooperative) what to write. It will probably not have been much different before.

Chronology
  • From the end of November until January was slaughtered and for the meat and sausage provisions for the coming year provided.
  • In the same period until the end of February or even early March, the manure was brought to the field (in the home garden) and thus ensured a good harvest. The field had to be frozen be, so that you do not break in with the horse and cart and get stuck.
  • Who could (my father could) the also in the dark winter days, in the stable, wicker baskets made (woven). The willows grew on the banks of the stream.
  • Small repair work around the house, for which in the warm season was no time.
  • From February to March was tilled. The soil had to be dry and not be too wet. In the Gärtel, (which was the piece of garden in the courtyard) since you could not plow because too small, one has dug around.
  • In March was started with the Angärteln . The first thing one has put the stuffing onions and garlic. After that (End of March) was the root vegetables (carrots, root parsley, parsnips) on it.
  • From mid-April, beans and peas were sown or even put (gsetzt). Then, from mid-May, the cucumbers sown and the tomatoes planted.
  • From May, the corn (Kukuruz, also Kukruz) was sown. and the beets sown, the potato (Krumbiere) staked. and the tobacco (Tuwak) planted.
  • From June, July to September, the most important work was making and bringing in hay.
  • An important and time-consuming work was the Praume raffe (plum gathering). This started at the end of June, beginning of July and ended in September. From September, the potatoes and corn were harvested, made wine.
  • In October, the beets were harvested and the corn stalks were cut (Kukruz Laab cut). The corn leaves were fed to the cows.
  • From October to November was Raki distilled (distilled liquor).

Throughout the year, the cattle had to be taken care of: three times daily feed, muck out stable, etc.. That was 1-2 cows, pigs, chickens, geese, ducks, turkeys. In addition dogs and cats.

Highlights

After cultivating (sowing), one had to strive that one also maintains the garden beautifully to get a good harvest. The Earth had to be kept free of weeds and as good as possible, loose possible. For this purpose, the beets were hoed twice and the corn once. and the second time it was hoed and heaped up so that it could withstand the often so that it survived the often strong summer storms and did not killed. For the same reason, the potatoes were twice times „heaped“. Very important was, since the Charlottenburg soil is very loamy, that one did not work in the wet. If one worked in the in the wet, clods formed, which could be very hard. could be very hard. Since it could not be avoided sometimes, I can still remember the Schollenkloppe . There one has with the hoe housing so long on the clods hit until they were smashed.

The most important work in the summer was the „make hay“. One received from the LPG every year a piece of meadow assigned (sometimes also that what was before the expropriation his property). From June it went off with with the mowing. Of course with the scythe and not with any grass mower (they were expropriated). The mowing was best done in the morning dew. That is why they mowed early in the morning (from about 4-5 o'clock until 10 o'clock at the latest). For a piece of cattle, as far as I can still remember can still remember about 10-15 Meter Hay (1 Meter = 100 kg). Since you only got a third (two thirds you had to give the LPG give), you had to mow and bring three times as much as needed. bring in. The haymaking went until the end of September. The first step was mowing. After that you had to hope for good weather and after a couple of days turn the hay after a few days. After the scythe cut the hay lies on mowing. After that the hay was turned. (Turning means that the hay is mown once, so that it dries on the side that has been down so far). also dries). After another few days as far as the weather cooperated one has the hay zammgemacht, collected, and Schober made, which then on the meadow remained until one had the time the hay bring in. Then in September was the second cut, the so-called Gromet. The grass was much more tender than during the first cut and and of better quality, but the quantities were much smaller.

The Raki brennenne (distilling liquor) was also a highlight. The mash, depending on when it was one's turn, was made from October to November to the Rakikessel brought and „burned“. It was non stop burned. Depending on how much mash one had, this could go over 24 hours and even longer go.

The season for the wild boar hiede (herd) (actually. it should be called Kukruz hiede), started as soon as the first cobs have formed, is called June-July and ended with the harvest, that is, September. It started at dusk and ended at dawn. dawn. So that it was a little cozier and you were not in cold night, they made a hut out of branches or straw bales. or straw bales built a hut in which one as after midnight, or in the early morning also fell asleep. If one had bad luck and the the dog(s) did not strike, the wild boars raged, and the herding and the herding was for the cat. One usually had a so-called carbide pipe, with which one böllerte and hoped that the pigs would be pigs would be frightened and stay away. But it was not always so. It could happen that at the other end, despite the noise, the cornfield turned into a battlefield. The pipe was about 1 m long and had a diameter of about 5-10 cm, closed at the lower end and 10-15 cm above it provided with a „ignition hole“. The pipe was driven a few cm into the ground, a piece of carbide into the pipe, some water over it and a few seconds until explosive gases (acetylene) were formed. Then a match or lighter was held to the ignition hole. There was a flash at the top of the pipe and a loud bang. The bang was louder the longer and thicker the pipe was.

The Kukruzlaab, corn leaves, cutting was not so easy. Since the corn leaves was rather rough and unpleasant on the skin one has this work done at night with full moon.

The Tuwak breche (tobacco harvesting) was not as exciting as the wild boar „hiede“ tend. It started with the assignment a plot of land from the LPG. The planting material also came from the LPG. In May was planted, then twice hoed and mounded. From July the harvest began. The leaves on the stem were broken from the bottom to the from the bottom to the top. The lower leaves were called „sand leaves“ because they were were dirty and sandy (the reason for this was the rain that hit the ground and and stirred it up). As soon as the first 3-5 lower leaves were nice and yellow one has started with the break . It needed 4-5 times Breche until all the leaves were harvested. The leaves were carefully stacked on top of each other so that no lrinkles or cracks formed, and with the wheelbarrow or the horse-drawn cart home. There they were promptly, at the latest the next day at the latest (so that they did not begin to ferment on the pile) on a on a 2-3 m long string. The next step was the hanging them in an airy and dry place (barn or also corn barn). The tobacco then spent 3 to 4 weeks, depending on the weather, slowly slowly dried and hopefully got a nice yellow color. After that it was pished, tufted that is. Formed bunches of about 20-30 leaves, which were then sorted by quality in bales were bundled. The bales had to be sold to the state to the state. For bundling, the leaves were not allowed to be very dry, so that they would not break. So you had to make sure that they were a little and become supple. If I remember correctly. We took the strings in the morning to the cellar or wine chamber . and in the evening, when the leaves were supple, we would tuft them night tufted.

Anyway, that's how it was at our house. Whether that was common practice, I do not know, but think so.

Anton (Anti) G.


Translated from german with www.DeepL.com