ECONOMY OF FARMING. 5 



and in place of board receive a certain quantity of means oi support, with a year's 

 wages, who keep their own stock, and for the most part are married. The^.e are 

 called gebroedte Dienstleute^ or Deputatists. 



3. Those who dwell in the farm buildings, and receive yearly wages, but instead 

 of board, have daily an equivalent in money. 



4. Those who have board and day's wages but do not dwell in the farm-house. 



5. Those who receive a year's wages and money for support but do not dwell in 

 the farm-house. 



6. Those who dwell in the farm-house, and have board, but instead of a year's 

 wages have only day's wages, and are reckoned with every week, according to the 

 number of their day's work." 



Leaving out the sixty-eight Sundays and feast days, and also shrove-tide, passion- 

 week, the anniversary of the consecration of tlie church, harvest-home, and cases of 

 sickness, at least seven other days 5 there remains, says Veit, only two hundred and 

 ninety days for labor, in the year. The wages of the Dienstboten are usually paid 

 once in a quarter, and vary according to their occupations, but the general average 

 is about forty-five florins, or about twenty-three dollars a year. The cost of board 

 also varies in different countries. Veit has given some estimates on this subject, 

 which may he added as acquainting the reader with the condition of the laborers 

 abroad. He says " in many farms it is usual to allow : 



For breakfast one-half to two-thirds of a maas, (a maas is nearly a quart) of skim- 

 med sour milk, with barley meal at the rate of one pound, (nearly a pound and a quar- 

 ter English.) for 8 persons ; or, with bread in place of meal, porridge, or water gruel 

 with black bread, half a pound per head. 



For dinner — dumplings, (Rohrnudcln) of wheat flour, two persons to two-thirds of a 

 pound, or boiled balls or dumplings of wheat flour, barley meal, and white bread, 

 with sldmmed milk, or baked pellets of a portion of rye meal, from one-half to three- 

 quarters of a pound of meal to a head, and half a pound of wheat bread with pulse, 

 peas, potatoes, plums, beets, cabbage, &c. If meat is given three-quarters of a pound 

 is reckoned to a head, with pulse, with bread, cither with or without soup, or meat 

 dumplings of white bread, and one-third of a pound of meat to the head." 



Howitt, in his Rural and Domestic life in Germany, mentions the peasants near 

 Heidelberg, dining under the trees in the fields, and says — " The dinners seemed 

 principally contained in two large pans or dishes, one of soup, and one of small 

 puddings called noodles, (Kncedel.) floating in sauce, or something of a pudding kind 

 in a fluid state. Some of these puddings were little balls of flour and potatoes, dotted 

 with little lumps of fried black bread, and which to a lanciful eye looked like raisins." 



For supper. — Meal soup in skimmed milk to two pounds of wheat-meal, for ten 

 head ; then one-half to three-quarters of a quart of skimmed milk, and about a 

 pound and a half of potatoes to a person ; or water gruel and potatoes ; or a soup 

 of skimmed, sour milk, with black or white bread, also a spoon-meat, or meat one 

 quarter to one-half a pound the person. 



On a feast day, for the evening meal, also, usually broiled pork or veal, one poimd 

 to a head, with sallad and a quart of brown or white beer." — Tr.] 



4. As many domestics (Dienstboten,) are necessary in a household as 

 can be constantly and usefully employed by the business of the farm 

 throughout the year. 



5. Those kinds of occupations only are exclusively fitted for the domes- 

 tics (Dienstboten,) which continue the same throughout the year, to which 

 belongs the care of beasts of labor, and other domestic animals 



The foddering and careful attention to the beasts necessary for the management 

 of husbandry, is a species of labor which remains the same throughout the whole 

 year, which keeps busy always in the same manner the laborers appointed to it : on 

 which account in England, where there is a surplus of day-laborers, or in any coun- 

 try where the whole labour of a nobleman's estate is performed by soccage men, 

 (FrOhner) domestics are employed, particularly in taking care of domestic animals. 



6. The whole household will be carried on by domestics (Dienstboten,) 

 where the soccage principle does not prevail, and the land is not divided 

 into too Icirge or too small possessions. 



