Duke Franz Joseph in Bavaria

Duke Franz Joseph in Bavaria was a Duke in Bavaria and member of the House of Wittelsbach. He was the fifth and youngest child of Duke Karl Theodor in Bavaria and Infanta Maria José of Portugal. Franz Joseph was the brother of Duke Ludwig Wilhelm in Bavaria and sisters Duchess Amalie in Bavaria, Duchess Sophie Adelheid in Bavaria, Duchess Elisabeth in Bavaria and Duchess Marie Gabrielle in Bavaria.

Distinctive vests signaled marital status in Betzingen

In Betzingen, married men wore black velvet vests, while unmarried men wore red cloth vests with twelve silver buttons. Bachelors also traditionally displayed a red handkerchief from their pocket when searching for a bride.

Rural and urban wedding attire customs

In rural areas, brides traditionally wore black dresses that could be reused for other festive occasions, while white wedding dresses became popular in cities late in the century. Brides traditionally wore a white veil with a myrtle wreath as a symbol of virginity.

Costs for attending local festival banquets

Citizens often paid an entry fee of 20 to 30 Pfennig to attend local festive banquets, which featured patriotic music, choral performances, and speeches.

Diverse musical repertoires in cities

Musical life was diverse, blending folk music and rustic dances with military band repertoires that featured marches, operetta tunes, and original works.

City carriage travel rates

Local carriage travel in cities like Barmen and Elberfeld was common, with a non-stop ride costing 50 Pfennig for up to two people, or 1 Mark for a half-hour ride.

Steamship travel on the Weser River

By the late 19th century, steamships on the Weser river were a popular tourist attraction, with the upstream journey from Hamelin to Münden taking 15 hours and 30 minutes, and the downstream journey taking 8 hours and 29 minutes.

Access to running water varied by class

Working-class homes often lacked running water, requiring water to be heated in cooking pots, while wealthier, modern homes featured hot-water heaters and running water in the kitchen and bathroom.

Compulsory primary education was six hours daily

Children attended primary school for six hours daily, often sitting four to a bench; primary education became free of charge in 1891.

Meat was a luxury for working families

In working-class households, meat—often cheap sausage or ground meat—was a luxury, frequently reserved for Sunday meals, and sometimes stretched with breadcrumbs to make meat-like dishes like fake rabbit. Men, seen as the primary providers, often received the largest portions of meat, while wives and children ate significantly less.

Simple breakfasts and rare egg treats

Breakfast typically consisted of brown rye bread and a watery brew of coffee and barley, as milk and sugar were considered expensive luxuries. Eggs were an extremely rare delight, and one worker noted that it was amazingly rare for him to even get one.

Weekly earnings for working-class families

Manual workers commonly earned around 12 to 15 marks per week, while some skilled industrial workers like lathe operators could earn 20 to 30 marks weekly.

Prices of furniture and staples

Furniture was affordable compared to food; a simple chair cost about 3.75 marks and a matching table was 8.75 marks. In contrast, butter was expensive, costing about 1 mark per pound or up to 1.86 marks per kilogram.

Extremely long working hours

Working days were grueling, often lasting 14 to 18 hours, especially for retail clerks and agricultural workers during the harvest season.

Monotonous diet of peas

Farm worker Franz Rehbein recalled that while working at a brickyard for 20 marks a week, his daily diet consisted almost entirely of peas, which left him feeling nauseous for years.