SP Musket Era Days of Yore; a daily life simulation.

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By the way feel absolutely free to use the new signature, made possible by the new forums (but you will have to insert the picture and the link to the thread yourself, sorry). It is a detail from a 1794 colourised etching by Francis and Philip Heger, depicting today's Jungmann Square in Prague. This copy is located in the Austrian National Library.
The rightmost structure is the Desfours palace, since then remodeled (a floor added) in the 1850s (as Porges palace). Going left, Thun-Salm palace, extra floor added in some 1860s, replaced by art deco Palace Adria in the early 1920s. Corner house with little tower is the House At the Golden Reichsapple (or less literally, At the Imperial Orb), which later subsumed the house on the further left, both since replaced by constructivist Palace Reunione Adriatica in the 1930s. Further left is the Franciscan monastery, leftmost is unknown baroque structure (replaced in 1900s by a neo-renaissance(?) tenement house). The trees form the beginning of the New Alley Avenue, since then Ferdinand Avenue and National Avenue.

Also, thanks for the SP/Musket era tags! :smile:

Eärendil the Mariner

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Also, thanks for the SP/Musket era tags!
You can add/edit them now by yourself if you think another setting is better. I only wouldn't do that now since the list with prefixes is still getting changed these days. I also noted that you make a good use of the tag function ^^


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And Days of Yore has been mentioned in an upcoming BL mods Youtube video! Thanks to @Rimiro for pointing it out.

Here are some relevant economic data for the 1780 start, as well as for the periodic outside influence on price levels (too early to speculate to what extent BL will make that possible).

Robert C. Allen: Prices and Wages in Vienna, 1439-1913 (disappointingly enough the 1800-1820 period of upheaval is empty)
Tomáš Cvrček: Austro-Hungarian prices and wages, 1827-1914
Dtto: Austro-Hungarian housing rents, 1827-1914
As well as data for some feasibly-close-enough distant trade destionations, like Krakow, Leipzig and Munich.

One other actually impeccable source is from the already aforementioned chronicle of the village literatus Vavák. In a 1793 entry he listed the price and wage evolution of 1750-1760-1780-1793 period and for actually quite a wide range of items.


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Because of interest regarding this mod at PDX forums, I helped myself with an illustrative map, which I might as well share here as well.

Early impression of the whole included area - couple of cross-border places (which is also an ersatz-Slovakia solution, because creating a pre-Czechoslovakia is at this moment a fair bit of hassle) and Vienna being singular off-campaign map scenes
Early impression of an example of one actual campaign map (being the rectangle, alternatively even the smaller rectangle within it), with connected off-campaign-map visitable locations.
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REALLY interesting idea, it's so unique! Look forward to following the progres once the tools are out :smile:
Also, do you hav a discordserver for the mod at the moment?


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Gaze into the thoughts of a Czech farmer in 1793, in an excerpt that in all likelihood has never had a chance to reach the English speaking audience:

Wet and rainy weather began in mid July, such that the rye and wheat, already cut, began to grow. Because of this the spiritual shepherds allowed bunching and bringing together of the grains on July 21, the ninth Sunday after Holy Ghost. Who had a lot, he began to do so; who had few, he let it be. Then until the end of harvest there was beautiful weather. Chiefly: This year’s yields are bigger than average, but not to the extent of last year – much smaller, especially in the granary and the grain’s kernel size. Wheat is most common for hay; rye, barley and oats are average, of flax there is more, hemp not much, fruit almost nothing, if there is something at some places, then only for someone and not for all.

Spring colds and frosts were the murderers of the fruit; also last year’s caterpillars took part in this catastrophe. As such fruit is sold dearer than last year: 4 small pears or apples for 1 Kreutzer, larger for 2. Raw plums were sold for 10, 12 and 15; around Saint Wenceslas (September 28th) they were for 25 and 30.

So that I would add something about the high prices of all sorts, also for my descendants, I will write down some items. Especially those ones, which the farmer needs for himself and for his farm. As such I will mark down how these items were priced 40 years ago, 20 years ago and now; first I will start from farm hands.

It was paid around year 1750-1760-1780-1793 in a large farm or estate:

-Granger (caretaker): 20 Gulden, 22, 24, 26

-Groom: 16 Gulden, 18, 20, 24

-Poorhouse farmhand: 10 Gulden, 12, 14, 16

-Plougher: 12 Gulden, 14, 16, 20

-Ox-man: 8 Gulden, 10, 12, 15

-Older girlservant: 7 Gulden, 8, 9, 10

-Younger one: 6 Gulden, 7, 8, 9


-Hat: 30 Kreutzer, 36, 45, 1 Gulden 15 Kreutzer

-Small cap: 20 Kreutzer, 30, 45, 1 Gulden

-Otter cap: 1 Gulden 15 Kreutzer, 2 Gulden, 3 Gulden 30 Kreutzer, 5 Gulden

-Big winter cap: 45 Kreutzer, 1 Gulden 15 Kreutzer, 2 Gulden 30 Kreutzer, 3 Gulden

-Thin shirt linen per ell: 15 Kreutzer, 20, 36, 45

-Thicker linen: 7 Kreutzer, 12, 24, 30

NB: One can judge the prices of other sorts of linen from this. When Zittau linen merchants were coming here, then the linen had been cheaper.

-Coarser cloth per ell: 20 Kreutzer, 36, 1 Gulden, 1 Gulden 15 Kreutzer

-Thinner cloth: 45 Kreutzer, 1 Gulden, 1 Gulden 24 Kreutzer, 1 Gulden 30 Kreutzer

-Cleaner Liberec flannel per ell: 15 Kreutzer, 30, 40, 1 Gulden

-One pair of hides for underpants: 1 Gulden 30 Kreutzer, 2 Gulden 15, 3 Gulden 15, 4 Gulden 15

-Whole underpants sewn by glovemakers: 2 Gulden, 2 Gulden 30 Kreutzer, 3 Gulden, 5 Gulden

-Pair of common stockings: 24 Kreutzer, 39 Kreutzer, 45 Kreutzer, 1 Gulden 12 Kreutzer

-Pair of thin (knitten?) ones: 40 Kreutzer, 54 Kreutzer, 1 Gulden 12 Kreutzer, 1 Gulden 30

-Pair of saddle shoes: 45 Kreutzer, 54, 1 Gulden 12 Kreutzer, 1 Gulden 30

-Pair of calfskin shoes: 54 Kreutzer, 1 Gulden, 1 Gulden 6 Kreutzer, 1 Gulden 45, yes even 2 Gulden nowadays

-Pair of thick boots: 1 Gulden 18 Kreutzer, 2 Gulden, 3 Gulden 30 Kreutzer, 5 Gulden 30

-Pair of thin boots: 2 Gulden, 3 Gulden, 4 Gulden 30 Kreutzer, 6 Gulden

-Woolen gloves (mittens?): 15 Kreutzer, 24 Kreutzer, 30 Kreutzer, 45 Kreutzer

-Leather gloves: 20 Kreutzer, 36, 40, 1 Gulden

-Ladies‘ fur jacket: 1 Gulden 15 Kreutzer, 1 Gulden 45, 2 Gulden 15, 3 Gulden 30

I will be quiet about all sort of ladies items like camelhair, “cajk” (cotton textile imitating woolen one) fustian, only adding that everything is more expensive per ell for: 30 Kreutzer, 45 Kreutzer and 1 Gulden or even 1 Gulden 30

-Wagon for pair of horses from a wheelwright: 6 Gulden, 8, 10, 12

-One for four horses: 8 Gulden, 10, 12, 15

And the same amount of money is given to the smith for his labour as well.

-One weight (?) of iron: 1 Gulden 15, 1 Gulden 30, 2 Gulden 5, 2 Gulden 24

-Plough, not wrought: 30 Kreutzer, 45, 1 Gulden, 1 Gulden 24

-Pair of harnesses: 10 Kreutzer, 12, 18, 24

-Pair of side strips (part of horse mount): 36 Kreutzer, 45, 1 Gulden 15 Kreutzer, 2 Gulden 15.

And likewise can other items be judged.

-Keg of salt: 3 Gulden 30, 5 Gulden, 6 Gulden 30, 7 Gulden 40

-Pound of ginger, pepper, saffron, mace, rice, little and big raisins, pound of sugar, tankard of honey, tankard of oil, pound of flax. And what about coffee, I would forget, it also had been… (Vavák just forgot to include any sort of prices in this list, they are added in the footnotes by the 1915 editor)

Fuel wood is also expensive, as such:

-Fathom of soft wood: 30 Kreutzer, 45, 1 Gulden, now 1 Gulden 30

-Fathom of hard oak wood: 1 Gulden, 1 Gulden 15, 1 Gulden 30, nowadays 2 Gulden 30 or 3 Gulden

-One “wagon oak” (to make wagons?): 1 Gulden, 1 Gulden 30, 2 Gulden, now 5, 6 or even 7

-One big oak for trough making: 3 Gulden, 4, 5 and now 12, 15 or even 20

But also cattle and horses are expensive. Not all farmers can keep an eye out and sell though. Some villages are happy to have pastures and cattle. In the last five dry years even there where there are pastures, cattle couldn’t be grazed and reproduced because there was no graze nor hay on the fields. As such a horse than once was for 40 Gulden is now for 80. Such that was for 50 Gulden, is now for a 100. Ox for 15 is now for 30, one for 20 is now 40. Yes, surprisingly the local Czech oxen on yearly markets as well as domestically are sold for 60, 70, 80 Gulden a piece. This is something our forefathers, nor we ourselves 40 years ago, how nor seen nor heard. Well such luck have one or two folks from village in a year.

Luck is not kind on everyone, more is of those, who are grinded by poverty

Not every sir goes in a fur, many are also poor

Every farmer doesn’t have everything, he is often poorer than a beggar

All doesn’t serve to everyone, everyone doesn’t yearn for the harp

Like this it happens and will happen after us

When much folk meets, always some of them is from Třešť (pun on being crazy)

The prices as collected by Jindřich Skopec in adverts of 1793 Prager Oberpostamtszeuting:

-Pound of preserved eel: 36 Kreutzer

-Pound of best Swiss cheese: 16 Kreutzer

-Pound of most delicate Brabant oil: 45 Kreutzer

-Mild table oil: 34 ½ Kreutzer

-Good olive oil: 24 Kreutzer

-Genuine red vine vinegar, large tankard: 5 Kreutzer

-Ditto white: 4 Kreutzer

-New well dried salami per pound: 38 Kreutzer

-True Trieste jelly rosoglio liquor per sealed bottle: 25 Kreutzer, larger 48, unsealed small 17, large 33

-Delicate true Viennese chocolate per pound: 22-40 Groschen

-True large Viennese semolina per pound: 8 Kreutzer

-Venetian (olive oil?) white soap per pound: 17 Kreutzer

-Genoese anchovies per pound: 27 Kreutzer

-New figs in wreaths per pound: 12 Kreutzer

-New raisins per pound: 14 Kreutzer

-Almonds per pound: 24 Kreutzer

-Ditto in shells: 40 Kreutzer

-Delicately rubbed cotton in paper per pound: 36 Kreutzer

-Kosmonosy chicory (recommended by the Faculty of Medicine) per pound: 17 Kreutzer

-Black thread of various strength per pound: 24-51 Kreutzer

-White ditto: 1 Gulden to 1 Gulden 30 Kreutzer

-Common black pencil: 2-12 Kreutzer

-Letter paper with envelopes per dozen: 7-12 Kreutzer

-Black ink per tankard: 10 Kreutzer

-Red ditto: 24 Kreutzer

-Cut quill in case: 1 Kreutzer

-Levantine aka Turkish (grain) coffee per Vienna pound: 1 Gulden 20 Kreutzer; per loth 3 Kreutzer

"A very tasty beverage, which can per local custom be drunk with cream or milk. This coffe is of great strength and taste, 1 loth is sufficient for a tankard of water."

-Westphalia ham per pound: 24 Kreutzer

-Nuremberg sausages per pound: 23 Kreutzer; per piece 3 Kreutzer

The goods is largely from Schönfeld magazine in Jesuit Street 492, opposite the Italian Chapel.


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Here's some Anglophone quarantine-time reading of past travels in the area. In this first part I tried to cover everything 18th century-related, more 1800-1850 stuff next time.

KEYßLER, Johann George. Travels Through Germany, Bohemia, Hungary, Switzerland, Italy, and Lorrain. Vol. IV. London: Keith, 1760.

Included mainly for the vivid descriptions and the relative fame of the author, it is obviously rather outdated.
Pages 219-240 describe parts of modern day Slovakia.
Pages 247-265 describe Czechia.

POCOCKE, Richard. A description of the east, and some other countries. Volume II. Part II. London: Bowyer, 1745.

Also quite outdated, but at the same time interesting remarks about the glass industry and other details.
Pages 236-239 describe Czechia.

MARSHALL, Joseph. Travels through Holland, Flanders, Germany, Denmark, Sweden, Lapland, Russia, the Ukraine and Poland. Volume III. London: Almon, 1772.

Pages 303-321 approximately.

RIESBECK, Johann Kaspar. Travels Through Germany, in a Series of Letters. Volume II. London: Cadell, 1787.

Pages 110-145 are Czechia, some modest notes about Bratislava at around 65.

KÜTTNER, Carl Gottlob. Travels Through Denmark, Sweden, Austria, and Part of Italy, in 1798 & 1799. London: Phillips, 1805.

Pages 129-133 on a brief part of voyage, however through an interesting route.

LUC, Jean André. Geological Travels in Some Parts of France, Switzerland, and Germany. London: Rivington, 1813.

Pages 262-322.

LEMAISTRE, John Gustavus. Travels After the Peace of Amiens: Through Parts of France, Switzerland, Italy and Germany. Volume II. London: Johnson, 1806.

Pages 371-380.

SALVI, Carlo di. Travels in the Year 1806: From Italy to England, Through the Tyrol, Styria, Bohemia, Galicia, Poland and Livonia. Troy, NY: Wright, Goodenow and Stockwell, 1808.

Pages 193-200 provide a brief but interesting description.

NEALE, Adam. Travels through some parts of Germany, Poland, Moldavia and Turkey. London and Edinburgh: Longman and Constable, 1818.

Pages 79-92 (Dresden-Vienna) and 115-126 (Vienna-Galicia), including illustrations.

Besides the travelogues there were also numerous encyclopedic entries on the topic in English literature of the era, here is a very detailed one in: BÜSCHING, Anton Friedrich. A New System of Geography. Volume IV. London: Millar, 1762. Pages 56-116.

Edit: Anglophone resources from the older OP:

I would like to once again stress that our team consists, besides yours truly (research-dialogues), of two great codders, but we would welcome anyone, but especially any sort of modeller or texturer, regardless of any sort of perceived lack of experience.
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Master Knight
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Im mostly interested in your 'stretching Scenes to incorporate the whole campaign map' idea -is that correct? Meaning you can travel the entire map thru scenes or basically live in the action world at all times? Will that mean civilians will be around when battles take place? very interested in that


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Thank you for your interest, froggyluv!

Im mostly interested in your 'stretching Scenes to incorporate the whole campaign map' idea -is that correct?
Yup. If we were to be pedantical, there is occasionally some rough inaccesible terrain that could be omited - mostly in the mountains - but that's a drop in the ocean.

Meaning you can travel the entire map thru scenes or basically live in the action world at all times?
That is also correct. Even with that in mind we won't of course ditch the campaign map, it would be a shame to rid ourselves of the economic sim options inherent in that. Also we haven't been able to investigate time progression in BL much so far and to what extent the day-night cycle/passing of days can happen in scene (player would perhaps have to be ejected out of the scene for short duration of time).

Also, player will definitely have the option to skip chores (imagine literally daily fieldwork, even if made more varied by all sorts of folk songs and chatting) mostly likely again through waiting on the campaign map as well as travel through the campaign map should he wish so.

Will that mean civilians will be around when battles take place?
Well it depends what battles are meant in this overhaul. Native mechanics will be relevant for criminal activity like waylaying, burglary, pub brawls. Also any sort of rioting. So yes, civilians present there as any of the victim-bystander-assailant roles. As for actual battles between regular combatants - Austerlitz and Kulm being especially relevant - no idea, that is a complicated extraordinary event to represent. We talked about this (well Austerlitz specifically) on the Discord actually and I brought up the newspaper coverage - after checking the sources found out that apparently the embarassment was mostly covered up and there was a culture of collective forgetting for several decades. However, rumours did spread, as is attested by latter travelers.


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Today we would like to present you with some new finds and an interesting personality. You might be aware of the Yiddish language and its culture in the Eastern Europe. You might as well be familiar with some facts related to the Jewish history of Czechia: MaHaRal, Golem and so on. Let’s say we combine these two. So yes, we will be talking about Western Yiddish and its Czech dialect.

First of all, forgive me for not giving you the whole linguistic evolution of Ashkenazi Jews, as I do not feel in the slightest qualified to do that. Therefore, skipping to 1780, the Jews of Czechia would be speaking Western Yiddish but with the Enlightenment (both the general movement and Haskalah) there would constant pressure for Germanisation – including from the government.1 Later on, this developed into a German-Czech-Jewish triangle.

We have been trying to collect any and all resources relating to the local dialect of Western Yiddish. Up until few days ago, we had not found any at least modestly scientific work of the era on the precise subject of the Czech dialect. There are a couple of dictionaries from roughly contemporary period to the mod start, or even earlier. There’s the 1733 one by the pseudonymous Philog Lotto (later identified as J. P. Lütke) published in Freiburg. Slightly later, Callenberg’s dictionary published in Halle.2 Both of these, as well as some literary fiction, were published within the borders of modern day Germany, ergo in a rather different dialect rich in /ou/ diphthongs and other features.3

Stressing the aforementioned requirement of a modestly scientific work of the era, we have in fact found the Jüdischdeitsche Monatschrift and some other works that include say a preface4 in what’s however mostly as close to standard German as possible, written in Hebrew alphabet. Later it’s mostly non-Jewish sources, oftentimes as part of stereotypical humour balancing outside and within anti-Semitism. They offer at least a partial quantitative analysis opportunities, qualitative one definitely less so.

See here, right column, fourth paragraph (Moravian Provincial Library in Brno):5

The groundbreaking source is the fairly popular, several times republished Pocket dictionary of Judeo-German language.6 So much in fact, that it was later plagiarised by J. H. Vollbeding.7 The true author was an interesting character: Prof. Dr. Leopold Tirsch, born 11 February 1733, died 30 November 1788,8 definitely an erudite scholar of the Hebrew language, but also an ex-Jesuit and strict censor of Hebrew literature. His dictionary however is a true treasure; just see the list included within introduction:

Hebrew: Emet dibbarti.
German: Ich habe die Wahrheit geredet.
Western Yiddish: Jach hab emes gedabert.
English: I have spoken the truth.

Hebrew: Ani schomea et tsaaka gedola. (the accusative particle et is only before definite subjects -Ido)
German: Ich höre ein großes Geschrei.
Western Yiddish: Jach hör ane godle zaike.
English: I hear a lot of shouting.

Hebrew: Kol sechorati belaila nigneva. (should use balayla -Ido)
German: Alle meine Waare ist mir in der Nacht gestohlen worden.
Western Yiddish: Alle meine S-choro ist mir in der Lailo geganfft worden.
English: All my goods were stolen from me at night.

„Rabbinic“: Umchallephon chad min chavreh. (or rather Aramaic, with the first word of the k.l.f root having the strange German-sounding prefix "um" -Ido)
German: Sie wechseln einer von dem andern.
Western Yiddish: Sie chilfenen ein jeder von seinen chawer.
English: You are switching the things around.9

Later on in the book he mostly focuses on the Hebrew words in Ashkenazi pronunciation used within the Yiddish dialogue. That may be expected to be primarily the dialogue of men, who have undergone at least some level of Hebrew and religious education, while women would be less exposed to this. Unfortunately Tirsch no longer strictly transcribes the Yiddish pronunciation of German words, such as the Jach (Yakh, just like in the poylish Yiddish)10 above. Some interesting examples:

Western Yiddish: Ich hab schon geleint.
German: Ich hab schon gelesen.
English: I have already read.11

Western Yiddish: Der baal dovor ist ein lokecher.
German: Der Mann ist ein Dieb.
English: The man is a thief.

Western Yiddish: Du hast diese Sache gewiß gelokeacht.
German: Du hast die Sache gewiß gestohlen.
English: You surely have stolen this thing.12

Western Yiddish: Wo der Chamor stehet, da ist er: stehet er im Keller, ist er Wein; stehet er im Stall, so ist er ein Esel.
English: Proverb (Where the Chamor stands, there it is: in the basement, it is wine; in the stable, it is a donkey)13

Western Yiddish: Hast du den Odom sohov gemischkelt?
German: Hast du den Dukaten gewogen?
English: Have you weighed the ducat?

Western Yiddish: Er hat schophech dam noki gewesen.
German: Er hat Unschuldiges Blut vergossen.
English: He has spilled innocent blood.

Western Yiddish: Der Schophet thut falsch mischpeten.
German: Der Richter richtet falsch.
English: The judge is judging wrongly.14

Western Yiddish: Der Schochet hat ein behemo geschochten.
German: Der Schächter hat ein Stück Vieh geschlachtet.
English: The shochet has slaughtered a head of cattle.15

Western Yiddish: Ich hab müssen beal korach meschallem sein.
German: Ich hab mit Zwang zahlen müssen.
English: They forced me to pay.16

Western Yiddish: Das war ein Isch tsadik olov hascholom aschre lo veaschre joladto.
German: Das war ein rechtschaffener Mann, Gott gieb ihm die ewige Ruhe; selig sein die, welche ihn gezeuget haben.
English: That was a righteous man, God gave him eternal rest; blessed are those who begat him.17

This will have to suffice for today, but do not hesitate to ask or request. Many thanks to Ido for great help with correction!

As a postscript, here is a sample of Tirsch's censuring work (Google Books):18

1 Brenner 1998, p. 392
2 Brisman 2000, p. 136
3 Beider 2015, p. 469
4 A reference to Fischer 1812, p. 9
5 Humoristické listy 23. 9. 1865, p. 344
6 Brisman 2000, p. 136
7 Brisman 2000, p. 308
8 Neues historisches Hand-Lexikon 1795, pp. 831-832
9 [Tirsch] 1782, pp. 6-7
10 Unger 2015, p. 195
11 [Tirsch] 1782, p. 85
12 [Tirsch] 1782, p. 87
13 [Tirsch] 1782, p. 56
14 [Tirsch] 1782, p. 158
15 [Tirsch] 1782, p. 149
16 [Tirsch] 1782, p. 78
17 [Tirsch] 1782, p. 25
18 Hoechheim 1786, title page

BEIDER, Alexander. Origins of Yiddish Dialects. Oxford : Oxford University Press, 2015.

BRENNER, Michael. Between Haskalah and Kabbalah : Peter Beer’s History of Jewish Sects. Jewish History and Jewish Memory : Essays in Honor of Yosef Hayim Yerushalmi. Hanover, NH : Brandeis University Press, 1998.

BRISMAN, Shimeon. A History and Guide to Judaic Dictionaries and Concordances. Volume 3, Part 1. Hoboken, NJ : KTAV, 2000.

FISCHER, Markus. Ḳorot shenot ḳedem. Prague : Straširipka, 1812.

HOECHHEIM, Elias. Sefer Yalde ha-zeman perush ʿal Beḥinot yolam. Prague : Diesbach, 1786.

Humoristické listy. Volume 7, issue 43. Prague : Vilímek, 23. 9. 1865.

Jüdischdeitsche Monatschrift. Prague and Brno: Elsenvanger, 1802-1803.

Neues historisches Hand-Lexikon : Oder kurzgefaßte biographische und historische Nachrichten. Volume 4. H-Z. Ulm : Stettin, 1795.

TIRSCH, Leopold. Fundamenta sacrae linguae : ad usum lectionis Hebraeae. Prague : Průšová, 1766.

[TIRSCH, Leopold.] Nützliches Handlexicon der jüdischen Sprache. Prague : Gröbl, 1777.

[TIRSCH, Leopold.] Handlexicon der jüdisch-deutschen Sprache. Prague : Schönfeld, 1780.

[TIRSCH, Leopold.] Handlexicon der jüdisch-deutschen Sprache. Prague : Schönfeld, 1782.

TIRSCH, Leopold. Grammatica Hebraea. Prague and Vienna : Schönfeld, 1784.

UNGER, Menashe. A Fire Burns in Kotsk : A Tale of Hasidism in the Kingdom of Poland. Detroit : Wayne State University Press, 2015.


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While it would be ideal to deal mainly with historical personalities, it definitely is not a priority in comparison to implementing say the daily life activities. As such, it will be necessary to have a pool of names (also for the post-start-date children). One such fascinating ready-made list of persons generally speaking adult at the 1780 start date is the list of subscribers in Kramerius's newspaper for his translation of Campe's Younger Robinson. It is one of many, but I chose a section easily accessible in full-text, there is definitely a possibility to do more of these.
293 Mr. Josef Strejček – Stará Paka
294 Mr. Matěj Fišer – steward in Starý Knín
295 Mr. Jan Musil - burgher in Prague
296 Mr. Pavel Novák – burgher in Prague
297 Mr. František Oesterreicher – first imp. roy. parson in Dolejší (=Dolní) Hbity
298 Miss Marie Anna Lexová – Prague
299 Mr. Václav Pesker – burgher in Hradec Králové
300 Mr. Jiří Košťál – burgher in Plačice
301 Mr. František Rößler – Svobodné dvory
302 Mr. Jan Buriánek – maltster in Rychnov
303 Mr. Jan Štěpán – school teacher in Jinín
304 Mr. Ondrej Markovič – Radvaň (Slovakia), 10 pieces
305 Mr. Ján Horčík – burgher in Banská Bystrica (Slovakia), 3 pieces
306 Mr. Václav Volák – parson in Hostěradice in Moravia
307 Mr. Josef Dvořák – parson, Zlatá Koruna
308 Mr. František Cajz – Zlatá Koruna
309 Mr. Jan Pařízek
Mr. František Lesouský
Mr. Florián Velebil, all in Městec Králové
310 Mr. Josef Nedbal - maltster in Zbraslav
311 Mr. Jan Petora – maltster in Žďár
312 Mr. Matěj Chromý – husbandman in Ostrov
313 Mr. Matěj Plička – Písek
314 Divine Mr. Petr Molnár, Krouna
315 Mr. Václav Netolický, Krouna
316 Mr. František Svoboda, school teacher, Krouna
317 Mr. Jakub Mouk, Vichová
318 Mr. František Kuber – Ruzyně
319 Mr. Matěj Sedláček – Bílá Hora
320 Mr. Jan Vaněček – Sněžné
321 Mr. František Fleiel – Solnice
322 Certain merchant in Dušník
323 Mr. Josef Klor – maltster in Brandýs
324 Mr. Karel Šultes – parson in Malšice
325 Mr. František Holešovský – Sadská
326 Mr. František Krátký – deputy maltster in Miřovice
327 Divine Mr. "G. D." ord. Prem.
328 Divine Mr. Jan Chocenský - Nyklovice in Moravia
329 Mr. Jan Kopřiva – Prague
330 Mr. Bernard Miller – burgher in Kutná Hora
331 Mr. Václav Šálek – Michle
332 Mr. Josef Pantůček – Hlinsko, two pieces
333 Mr. Václav Hřiba – actuary in Hlinsko
334 Divine Mr. František Pokorný – Budyně
Mr. Václav Bernášek – school teacher in Peruč
Mr. Matěj Hořejší – Skury
Mr. Václav Ulrych – Hospozín
335 Mr. Josef Rubeš – Kmetňoves
336 Mr. Josef Springer – school teacher in Červená Doubravice
337 Mr. František Hejda – Červená Doubravice
338 Mr. Kašpar Klaus – Heřmanův Městec
339 Mr. Václav Perner – maltster in Mladá Vožice
340 Divine Mr. Joachim Hlušička – Votice, two pieces
341 Divine Mr. Cyrillus Teska – Plzeň
342 Mr. Kalat – maltster in Chlumec
343 Divine Mr. Ján Molnár – Velká Lhota in Moravia
344 Divine Mr. Ondrej Lazáni – Horní Dubenky in Moravia
345 Mr. Vojtěch Kabeláč – Heřmanův Městec, two pieces
346 Mr. Tomáš Beran – Heřmanův Městec
347 Mr. Ján Podhradský – parson in Senica (Slovakia), twenty pieces
348 Mr. Ladislav Bartolomeides – parson in Ochtiná (Slovakia), twenty pieces
349 Mr. Benedikt Moučka – Rájov
350 Mr. Blažej Drbout – Dolní Střebonín
351 Mr. Karman – Prague
352 Mr. Jan Dvořák – maltster in Uhřice
353 Mr. Josef Marvan – Hradec Králové
354 Mr. Kašpar Strnad – Prague
355 Mr. Jan Hanzlík – burgher in Prague
356 Mr. Jan Ulip – (Německý) Havlíčkův Brod
357 Mr. Jan Kulhavý – royal post expeditor in Pardubice, two pieces
358 Mr. František Nedbal – maltster in Sázava
359 Mr. Martin Rečina – burgher in Chrudim
360 Mr. Filip Budějovský – burgher in Chrudim
361 Mr. Ján Glosius – parson in Roštár (Slovakia), ten pieces
362 Mr. Jan Vokůrka – maltster in Stránce?
363 Mr. Václav Kupf – miller
364 Mr. Jan Kůrka – maltster in Lobeč?
365 Mr. Matěj Rampouch – alderman in Mšeno
366 Mr. František Živný – wax-maker in Mšeno
367 Mr. Jan Bílý – parson in Libštát
368 Divine Mr. Václav Strnad – Loukov
369 Mr. Václav Kvarda – Božkov
370 Mr. Karel Čermák – parson in Kukleny
371 Mr. František Lajner – school teacher in Kukleny
372 Mr. Emanuel Pech – deputy maltster in Kounice
373 Mr. Martin Holub – parson in Podčepice
374 Mr. Matěj Hladký – Klecany
375 Mr. Jan Linke – Jilemnice
376 Mr. Jan Hrubý – Jilemnice
377 Mr. C. S. – two pieces
378 Mr. Antonín Pokorný – Vraňany
379 Divine Mr. Norbert Štěbral – Jistebnice
380 Mrs. Kateřina Tašková – steward’s wife in Jistebnice
381 Mr. Jan Král – economic scribe in Jistebnice
382 Mr. František Šindler – maltster in Jistebnice
383 Mr. Ferdinand Strnad – alderman in Jistebnice
384 Mr. Karel Krbec – Jistebnice
385 Mr. František Stelltsich – parson in Nadějkov
386 Mr. František Malec – Ostrý
387 Mr. Leopold Kasal – burgher in Polná, six pieces
388 Mr. František Žába – lottery collector in Miletín, nine pieces including:
Mr. Jan Laušman – burgomeister in Miletín
Mr. Josef Major – maltster in Miletín
Mr. Jan Vlček – Miletín
Mr. Jan Mikulka – Miletín
Mr. František Mesner – miller in Dolní Brusnice
Mr. Jan Bičiště – miller in Miřejov
Mr. Jan Voňka – Úhlejov
389 Divine Mr. Josef Peskr – Bělohrad
390 Mr. František Kozák – maltster in Bělohrad
391 Divine Mr. Jan Tylp – local chaplain in Skrýšov
392 Mr. František Špelda – Písek
393 Divine Mr. of the Order of the Knights of the Cross with the Red Star – Starý Knín
394 Mr. Růžička – burgher in Kutná Hora
395 Mr. Vojtěch Kysel – Zásmuky
396 Mr. Lipecký – miller in Břinkov
397 Divine Mr. Vojtěch Chocenský – Plzeň
398 Mr. Matěj Čech – fish-master in Litomyšl
399 Divine Mr. Josef Vašíček – Litomyšl
400 Mr. Josef Matějka – miller in Dráhy, three pieces
401 Mr. Jan Voňka – alderman in Lomnice
402 Mr. František Hybler – collector in Semily
403 Mr. Pavol Lovčáni – preacher in Peťany (Hungary)
404 Mr. Ján Hrdlička – preacher in Maglód (Hungary)
405 Mr. Ondrej Šimkovič – schoolmaster in Maglód (Hungary)
406 Mr. Ján Novák – notary in Maglód (Hungary)
407 Mr. Jozef Kadaši – schoolmaster in Uszód (Hungary)
408 Mr. Polevkovič – schoolmaster in Domony (Hungary)
409 Mr. Ján Bilský – preacher in Agárd (Hungary)
410 Mr. Ján Koreska – philosophy student at Pest university (Hungary)
411 Mr. Ján Kovalík – ditto
412 Mr. Matej Kováč – schoolmaster in Gemer (Slovakia)
413 Mr. Gabriel Peťan – parson in Ábelová (Slovakia), two pieces
414 Mr. Jan Samuelis – maltster in Mladá Boleslav
415 Mr. Antonín Borový – school teacher in Zlatá Koruna, four pieces
416 Mr. Martin Valkůny from Rohan???
417 Mr. Jakub Herrl – Chaplain in Budějovice
418 Mr. Václav Řehák – Prague
419 Mr. Josef S(t)řihavka – village mayor in Kostelec, Náchod seigneury
420 Mr. František Miller – Kostelec, Náchod seigneury
421 Mr. David Vikolčil – Kostelec, Náchod seigneury
422 Mr. Karel Kalina – Kostelec, Náchod seigneury
423 Mr. František Mach – Kostelec, Náchod seigneury
424 Mr. Petr Hůlek – Kostelec, Náchod seigneury
425 Mr. Jan Kejzlar – Kostelec, Náchod seigneury
426 Mr. Filip Středa – Kostelec, Náchod seigneury
427 Mr. Vojtěch Kejzlar – Kostelec, Náchod seigneury
428 Mr. Alois Rudl – Kostelec, Náchod seigneury
429 Mr. Josef Tachecí – burgher in Prague
430 Mr. Juraj Naď – student in Bratislava (Slovakia), two pieces
431 Mr. Martin Balašovič – student in Bratislava (Slovakia)
432 Mr. Hajfel – student in Bratislava (Slovakia)
433 Mr. Hvezdár – student in Bratislava (Slovakia)
434 Mr. Václav Macháček – miller in Pamětník
435 Mr. Čech – Hradec Králové
436 Mr. Holub – postmaster in Ostřetín
437 Mr. Tadeáš Želízko – chaplain in Nový Hrádek
438 Mr. Josef Petr – Nový Hrádek
439 Mr. Augustin Nyklíček – chaplain in Dobruška
440 Mr. Ignác Čámský – Nový Knín
441 Mr. Jan Šťastný – burgher in Prague
442 Mr. Karel Cerkaur – maltster in Koňojedy
443 Mr. Václav Bernášek – school teacher in Peruc, two pieces
444 Mr. Antonín Jech – Sedlec
445 Mr. Josef Tvrdý – economic bureaucrat in Hostouň
446 Mr. Josef Pátek – parson in Hostouň
447 Mr. Ignác Řešátko – České Heřmanice
448 Mr. Jan Procházka – school teacher in ditto
449 Mr. Václav Kout – mining foreman in Příbram
450 Mr. Josef Sýkora – Ústí nad Orlicí
451 Mr. Jan Štajgman – miller in Dašice
452 Mrs. Johanna Nedvědová – Slaný, seven pieces including:
Divine Mr. Rez – Slaný
Mr. František Lidický – Slaný
Mr. Filip Brožovský – Slaný
Mr. Jan Radnický – Slaný
Mr. Josef Adamec – Lunkov
Mr. Josef Danda – Drnov
453 Mr. Prokop Čížek – Polička
454 Mr. Mikuláš Záruba – Polička
455 Mr. František Martinů – Polička
456 Mr. Václav Procházka – sworn alderman in Mšeno
457 Mr. Jan Kozlík – village mayor in Mšeno
458 Mr. Jakub Willinger – merchant in Mšeno, two pieces
459 Mr. Václav Horáček – school teacher in Stěžery
460 Mr. Josef Wild – miller in Zbirov
461 Mr. Jan Vyzina – school teacher in Praskolesy
462 Mr. Václav Strach – Stránka
463 Mr. Antonín Bastel – philosopher in Prague
464 Mr. Antonín Ludra – miller in Ratiboř
465 Mr. Karel Mařík – Mírovice
466 Mr. Václav Kopecný – miller in Nový Bydžov
467 Mr. Václav Konárovský – Nový Bydžov
468 Mr. Josef Šefer (Schäfer) – soap-maker in Turnov
469 Mr. Daniel Zvěřina – maltster in Stražovice
470 Mr. Jan Lajdl – burgher in Písek
471 Mr. Vojtěch Kovář – Jilemnice
472 Mr. Josef Kolář – Jilemnice
473 Mr. Václav Hybner – miller in Byšice
474 Mr. František Krygler – Jaroměř
475 Mr. Gabriel Oppel – Prague
476 Mr. Karel Thám – Prague
477 Mr. Antonín Myšák – mayor in Vilémov
478 Mr. Jakub Rajser – Vilémov
479 Mr. Josef Maršálek – parson in Bílov?
480 Divine Mr. Longin Fišer – Bílov?
481 Mr. Václav Stulfa – barber surgeon in Hostomice
482 Mr. Dominik Brůžek – maltster in Suchomasty
483 Mr. Jan Krato(ch)vil – Prague
484 Mr. Ondřej Varhaník – Třebíč, two pieces
485 Mr. František Šiffer (Schiffer) – Kouřim
486 Mr. Jakub Loucký – miller in Klobouky
487 Mr. Mikuláš Ušler – miller in Dřísy?
(488 is skipped)
489 Venerable Mr. Deacon Jiřiček – Bučovice in Moravia
490 Divine Mr. František Haupt – Bučovice in Moravia
491 Miss Rozálie Franková – Bučovice in Moravia
492 Mr. Jan Latzl – parson in Milonice
493 Mr. Josef Zeman – Cerhonice
494 Mr. Jan Mencel – weaver in the village of Jablonec, ten pieces
495 Mr. Václav Srp – Radotín
496 Mr. František Rajn – Nová Paka
497 Mr. František Rajn – Nová Paka (sic!)
498 Mr. Jiří Tichý– school teacher in Líbeznice
499 Mr. Josef Hampejs – Trpoměchy
500 Mr. Jan Brzorád – Chrudim
501 Venerable Mr. Deacon Jan Pokorný – Vlašim
502 Divine Mr. Václav Hamon – Vlašim
503 Mr. Tomáš Kolovrátek – economic scribe in Hospozín
504 Mr. František Griner – miller from „the red mill“ near Unhošť?
505 Mr. Josef Bouček – arendator in Chlumec
506 Mr. Ludvík Teltšer (Teltscher) – maltster in Slaný
507 Divine Mr. Václav Zákora – Sluštice
508 Mr. Antonín Hanzelín – Mirešov
509 Mr. Josef Knobloch – parson in Černilov
510 Divine Mr. Jan Taichel – Černilov
511 Mr. Jan Šust – school teacher in Černilov
512 Mr. Jiří Kozák – pheasantry-keeper in Kaltouz, Černilov
513 Mr. Vojtěch Tichý in Lenešice
514 Mr. Matěj Ratajský – burgher in Kutná Hora
515 „certain honest Czech“, six pieces
516 Mr. Jan Holec – maltster in Dobřichovice
517 Mr. František Kulíšek – Dolní Chvatliny
518 Divine Mr. Josef Bayer – Kněževes?, two pieces
519 Mr. Václav Šolc – Chlumec

And so on up to at least 664.
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Best answers
Status report and roadmap of research for the pre-mod-tools period

Hello folks,​
this dev diary will attempt to summarize what has been done so far in the research field and more importantly, what are the most acute goals in this regard to be hopefully reached before we can finally mod the game to our hearts’ desire. Without further ado and arranged alphabetically:​
Agriculture: This core aspect has been unfortunately (except for the prices) left largely untouched. Sources would not be a problem; however reaching the exact conclusions is not always easy without deeper agronomic insight. The general tenets seems to have been “the finals years of the Three-field system,” kept alive by corveé, but with slow introduction of clover since the very start date, with alfalfa and potatoes coming later. There is some statistical data to calculate yields, but this necessitates further and thorough inspection.​
Artwork: A neglected and highly necessary entry especially considering the modeller and texture dearth, is to spam posts full of relevant artwork (say 1780-1815). Partly has been done in DoY Discord. There is sufficient amount of domestic sources of this, art of neighbouring countries may come to rescue when necessary as well. Overall we are aiming, as has been repeatedly stated, to deliver unique models whenever possible, whatever the cost of stylisation and cartoonish look. Took a liberty to produce a highly amateur sketch of a would-be flat model of a (mind, for player usually physically unreachable) baroque statue (Saint Adalbert of Prague). Mind that the column alone consists of some 15+ statues alone.​
Cuisine: I believe that resources have been amassed to all hearts’ content (I have in fact found a couple more cookbooks, even), but the necessary second step is to synthesise daily menus according to the 1) season, 2) economic means 3) regional and national preferences. As may be expected, the cookbooks overwhelmingly focus on bourgeois-to-aristocratic cuisine, but there are exceptions. Still, sometimes latter sourcing will be necessary. Namely the rural cuisine is consistently covered only throughout second half of 19th century. Domestic (as opposed to pretty reliable cookbooks from modern day Germany and also one from Bratislava) sources of Jewish cuisine are also predominantly of this latter date, except for some notes about earlier manuscripts. To cookery amalgamate also various other household chores as well as a modest sample of crafts – the bakers.​
Dialogues: The conversational side of the mod has received much deserved attention. In fact, the original purpose of the diary was to post another chunk of Pohl’s dialogues. Meanwhile however, I have been able to compare his dialogues with some newly found books, which means it will be possible to aggregate these resources as a corpus of the spoken language of those adult at the game start. I will still include the already translated dialogues below, without but the most necessary orthographic corrections, moreso to showcase the interesting subjects of the talk.​
The second and more important segment of the dialogue research will be, obviously, creating actual lines of continuous speech in format readily transcriptable to the game format. As such, with me as a native speaker it won’t be necessary to transcribe and translate the sources first before aggregating them.​
This necessitates a further note on J. V. Pohl and the work already cited. The first two editions I have been using exclusively, are expanding upon older grammars of Rosa and Jandyt. As much as some neologisms already sneak in (actually already in the deteriorating Baroque Czech of these earlier two gentlemen) and some latter critiques suggest Pohl in the German environment of 18th century Vienna slowly lost the grip of intricate fluency in the Czech language, it still has some value for the content. One criticism is the usage of vernacular (Common Czech) terminology, which is actually sort of a boon for the usage within our mod. In later editions (3rd to 5th) Pohl just went overboard with wildly and randomly making up neologisms to replace Germanic and Latin (and other) words in Czech, drawing strong criticism from Dobrovský. Even though a couple of Pohl’s neologisms actually survived, it damaged his reputation rather irreparably. It still has its worth for our project for the adult-to-elderly population of 1780. Most importantly, much can be reverse engineered to include the foreign words and compared with the usage in other literary works. But also for the occasion, when/if we will be able to earmark dialogues for special usage, since Pohl was definitely not alone and up to the end of the 19th century there would some amateur linguists and literati following in his footsteps. We could draw a line of real and fictional characters:​
J. V. Pohl => František Kozuri, the obscure editor of the only Czech newspaper in 1782-5 => postmaster Sýkora in Jirásek’s F. L. Věk => Jakub Hron Metánovský => Jára Cimrman
Finally, some dialectal dialogues for rural use, largely from latter sources, will be absolutely necessary.​
Economy: The prices are definitely one of the more complete aspects of the research as well. The wages and prices of services could still be obviously expanded, as well as sketching the general price indices for the first couple of years.​
Education: As one of the primary intellectual occupations, it is imperative to facilitate the existence of at least village schools in some simplified form very well. Sources should be generally available and the implementation should be easier than the social and health institutions that will be eventually very necessary as well.​
Law: So far untouched, we can only assume there will be players wanting to vent the lack of actual battles and much of the combat by punching the first pedestrian they see. A very rough sketch of criminal and process law will be necessary, generally speaking the sources are already known, picking out the barest minimum will be the fun part. Also to make the law enforcement happen for players of similar but slightly more muted persuasion as aforementioned.​
Maps: It would perhaps not be out of the question to handpick some interesting places for early mod locations, at least the sources are generally collected, covering the territory of the Lands of the Bohemian crown very well. The most critically important sources would be this (ticking Císařské otisky SK spojené and zooming in is sort of a preview) and this.​
News: These have been largely collected, same with weather sources. Next step would be actually cataloguing the entries for say November 29, 1780 to December 31, 1781, for starters. Same with the government edicts and decrees.​
Thank you for reading till the end, we are looking forward to any and all feedback. Many thanks to Scuba Steve for proofreading the Pohl dialogue translations.​


Best answers
The dialogues apparently didn't fit in.

Čtvrté rozmlouvání O snídáníFourth conversation about breakfastViertes Gespräch Vom Frühstücken
Co budem snídati?What will we have for breakfast?Was werden wir frühstücken?
Bylo by dobře, bychom snídali.It would be good to have breakfast.Es wäre gut zu frühstücken.
Nebo nezdravo jest, bez snídání vyjíti, jak pravějí lekařové.For it is unhealthy to go out without breakfast, as the doctors say.Dann es ist ungesund, ohne Frühstück auszugehen, wie die Ärzte sagen.
A jak všeobecní přisloví zní, první neštěstí jest vychod bez snídání.And, as the general saying goes, it is unfortunate to leave the house with an empty stomach.Und, wie das allgemeine Sprichwort lautet, ist es das Unglück, nüchtern aus dem Hause zu gehen.
Co se mně dotyka, nesnídávám zrána, nemám obyčej snídati.As for me, I don't have breakfast in the morning, I don't have the habit of having breakfast.Was mich anlanget, pflege ich des Morgens nicht zu frühstücken ich hab nicht die Gewohnheit zu frühstücken.
To nepochýbně proto činěji, by v poledne tim lepej mohli.You do so without doubt, so that you could do the better at lunch.Das tun Sie sonder Zweifel von darumen, damit Sie zu Mittag desto besser könnten.
Pravda jest, neb se snídáním oběd zkazí a jemu se zabavuje.It is true; because with breakfast, lunch is spoiled and obstructed.Wahr ist es; denn mit dem Frühstück wird das Mittagmahl verdorben, und demselben vorgebauet.
Však ale nečiním to z ty příčiny, nybrž, poněvá(d)ž tomu navyklý nejsem.But I don't do it for this reason, but because I am not used to it.Aber ich tue es nicht aus dieser Ursache, sondern, weilen ich hierzu nicht gewohnet bin.
Škodilo by jím to?Would it hurt them?Möchte es ihnen schaden?
Nikoliv, ale musel bych se nutiti.No, but I would have to force myself.Mit nichten, aber ich müsste mich nötigen.
Mně ale těšiti bude, když spatřím, že jedí a přitom jejich přijemma přitomnost.But I would be happy to see you eat, in addition to your pleasant presence.Mich aber würde es freuen, Ihnen essen zu sehen, und nebst deme dero angenehme Anwesenheit.
Nechceme nikoliv nutkati.We don't want to force anyone.Wir wollen keineswegs zwingen.
Ale přisloví obyčejné jest, že chuť k jídlu se nachází, když jiný jísti vidíme.But it is a common saying that when we see others eat, the desire to eat manifests itself.Aber es ist ein allgemeines Sprichwort, daß der Lust zum essen sich einfinde, wenn wir andere essen sehen.
A ostatní pání jakého minění jsou?And the rest of the gentlemen, what is your opinion?Und die übrige Herren, was für Meinung sind dieselben?
Co se mně tejka, tak časně jsem se neprobudil, ani nevstal, bych jíž snídati mohl.As far as I am concerned, I didn't wake up in time so I didn't get up to have breakfast.Was mich anbelanget, bin ich so zeitlich nicht erwacht, weder aufgestanden daß ich schon frühstücken könnte.
My ostatní ale bychom mohli do počtu vtažení byti.But the rest of us could be included in the number.Wir übrige aber könnten in die Zahl gezogen werden.
Jezme tehdy a pijme sklenici vína.So let's eat and drink a glass of wine.Essen wir demnach und trinken ein Glas Wein.
A pak, vynaložíme ten ranní čas k nejaké mal procházce až do poledne.And then we want to use this morning time for a little walk until noon.Und sodann wollen wir diese Morgens-Zeit zu einem kleinen Spaziergang anwenden, bis zu Mittag.
Jsem s tim spokojen. / Jsme s tim spokojení.We are happy with it.Wir sind damit zufrieden.
Však ale ať nejni takové, by za oběd prošlo.However, it should not be such a breakfast that it could pass for a lunch.Jedoch aber, daß es nicht ein solches Frühstück wäre, welches ein Mittagmahl gelte.
Naše strojna nejni tak zaopatřena, jak minějí.Our kitchen is not provided as you think.Unsere Kuchel ist nicht so versehen, wie sie vermeinen.
Aniž oumyslu jsem, tak dlouho se zdržeti.I am not planning to stay that long.Weder bin ich des Vorhabens, mich so lang aufzuhalten.
Stane se nám potěšení.It will be a pleasure for us.Es wird uns eine Freude widerfahren.
Máte co k snídaní? Přineste, ať se dáva.Do you have something for breakfast? Bring it, let it be served.Habt ihr was zu frühstücken? Bringet zu, man trage auf.
Tu jsou klobásky a čerstvé máslo.There are sausages and fresh butter.Da sind Bratwürste und frische Butter.
K tomu ještě přinesu roštěnku, která na uhly jest.To this I will bring the roast beaf, which is on the coals.Zu diesem werde ich noch das Rostbrädl bringen, welches auf den Kohlen ist.
Nezapomeňte citron sebou přinesti.Don't forget to bring a lemon.Vergesset nicht eine Lemonie mit zu bringen.
Zatim ale jezme klobásky dokuď teplé jsou.However, let us eat the sausages while they are warm.Indessen aber wollen wir essen die Bratwürste, in so lang sie warm sind.
Mam-li taky šunku přinesti?Should I bring ham too?Solle ich auch Schunken bringen?
Poroučej-li bych šunku přinesl?Do you order me to bring ham?Befehlen Sie, daß ich Schunken bringe?
Přineste jí, ať z ní skroječek sníme.Bring it so that we can eat a cut of it.Hohlet sie, daß wir davon einen Schnitt essen.
Pání! Nevím, zdaliž kdo z ních čerstve máslo rád jí.Gentlemen, I don't know if anyone of you like to eat fresh butter.Ihr Herren, ich weiß nicht, ob jemand aus ihnen frische Butter gerne esse.
Ten jsem já.I do.Der bin ich.
Neboť z rána zlato jest.Because in the morning it is gold.Denn des Morgens ist sie Gold.
Když jenom moc a přilišně se nepožíva.If only you don’t eat much of it.Wenn man nur nicht viel und überflüßig davon ißt.
Kdo tehdy chut má, ať jí.So if you feel like it, eat.Wer also Lust hat, esse.
Prostřete ručníček na stůl a podejte nože a vidličky, též jednu lžíci.Place a napkin on the table and take out knives, forks and a spoon.Decket ein Serviet auf den Tisch und langet Messer, Gabeln und einen Löffel.
Vyplachněte sklenice, by dokona čisté byly.Wash glasses that they are completely clean.Waschet Gläser aus, daß sie vollkommen rein sein möchten.
Přistavte sem stolici.Bring a chair.Stellet einen Stuhl her.
Ať sednou a se přiblížeji ke kamnum a blíž k ohní.Sit down and approach the stove and come closer to the fire.Setzen Sie sich, und nähern sie sich dem Ofen hinzu, und näher zum Feuer.
Mně nejni zima.I'm not cold.Mir ist nicht kalt.
Okusme jaké víno jest.Let's taste the wine.Kosten wir den Wein.
Podejte mi lahvici a sklenicí.Hand me the bottle and a glass.Reichet mir die Flasche und ein Glas.
Co mysleji o něm?What do you make of it?Was halten Sie davon?
Kterak jím chutná?How do you like it?Wie schmecket er Ihnen?
Nejní zlý, je velmi dobré a výborné.It is not bad, it is very good and exquisite.Er ist nicht übel, er ist sehr gut und auserlesen.
Jaké jest?What kind of wine is it?Was für Wein ist es?
Nevím, dostal jsem ho od jednoho mých známých.I don't know, I got it from one of my friends.Ich weiß nicht, ich hab ihn von einem meiner Bekannten bekommen.
Kde jest meštrejch a sůl?Where's the mustard and the salt?Wo ist der Senft und das Salz?
Ať jedí od těch žebírek, dokud teplý jsou.Eat from these ribs in as long as they are warm.Essen sie von diesem Riplein in so lang sie warm sind.
Doufám, že nebudou tvrdý.I hope they won't be tough.Ich hoffe, sie werden nicht hart sein.
Jíž jsem zadost učinil, jsou velmi dobrý a křehký.I've already tasted them, they're very good and crispy.Ich habe es schon getan, sie sind sehr gut und mürb.
Dejte mně píti, a nalejte sklenici plnou.Give me a drink and pour the glass full.Gebt mir zu trinken und schenket das Glas voll ein.
Jejich zdravi.Your health.Ihre Gesundheit.
Všech společně dobrý zdraví.Overall good health.Insgesamt gute Gesundheit.
Uctivě děkuji.I thank you politely.Ich danke höflichst.
Pijme zdraví pána N.Let's drink to Mr. N's healthTrinken wir die Gesundheit des Herrn N.
Nalejte!Pour in!Schenket ein!
Hlad jsem upokojil, ale žížeň mám.I quenched my hunger, but I am thirsty.Den Hunger habe ich gestillet, aber Durst habe ich.
Ty klobásky byly tůze slaný.The sausages were very salted.Die Bratwürste waren sehr gesalzen.
Z té příčiny mně velkou žížeň (z-)pusobějí.Because of that they cause me great thirst.Von dessentwegen verursachen sie mir großen Durst.
Ale řeknou mi, nenabývájí chuť, když nás viději s takovou pilnosti jísti?But tell me, don't you have apetite now that you see us eat with such diligence?Aber sagen Sie mir, bekommen Sie keinen Luft zu essen, wenn Sie uns mit solchem Fleiß essen sehen?
Z ty příčiny jsem taky tolik jedl, že na poledne ani nebudu moci obědvati.For this reason I have eaten so much that I will not be able to eat lunch.Aus dieser Ursache habe ich auch so viel gegessen, daß ich zu Mittag weder essen können werde.
Nic nejedli.You haven't eaten anything.Sie haben nichts gegessen.
Až přespřiliš jsem jedl.I've eaten too much.Ich habe zu viel gegessen.
Vzlaště od těch žebírek, ktery ani tvrdý ani tuhý, nýbrž dokona křehky byly.Especially from these ribs, which were neither hard, neither tough, but perfectly crispy.Insonders von diesen Riplein, welche weder hart, weder zäh, sondern recht mürbe gewesen.
Obvzlaště ale uctěn jsem byl s vínem tak lahodným a skvostným.In particular, I have been honoured with such delicious and excuisite wine.Insonderheit aber bin ich beehret worden mit so köstlichen und wohlgeschmackten Wein.
Ať odpustějí, že jsem je na tak špatné snídaní tak dlouho čekati nechal.Forgive me for having you wait so long for such an inadequate breakfast.Sie vergeben, daß ich Ihnen auf ein so schlechtes Frühstück so lang habe warten lassen.
Páté rozmlouvání o čase.Fifth conversation about timeFünftes Gespräch von der Zeit
Co chtějí, bychom nyni dělali?What do you want us to do now?Was wollen Sie daß wir anjetzo tun?
Budem dělati, co se jim líbí.We will do what you please.Wir werden tun, was Ihnen gefällig.
Chtějí, bychom se prošli?Do you want us to go for a walk?Wollen Sie, daß wir spazieren gehen?
Jest jim přiležito se projíti?Would you like to go for a walk?Ist es Ihnen gelegen, einen Spaziergang zu tun?
Pro mě, já jsem s tim spokojen.As of me, I'm happy with it.Meinetwegen, ich bin damit zufrieden.
Podivejme se, jaký čas jest.Let's see a little what the weather is like.Sehen wir ein wenig, was für Wetter sei.
Zdvíha se silný vítr.A violent wind rises.Es erhebet sich ein heftiger Wind.
Vjeje prudký vítr.A strong wind is blowing.Es wehet ein heftiger Wind.
Ale dle všeho pohledu (zdání) se brzy uloží.But, by all accounts, it will soon go away.Aber, allem Ansehen nach, wird er sich bald legen.
Odložme tehdy naší prochazku na jiný čas.So let's postpone our walk to another time.Verschieben wir demnach unsern Spaziergang auf eine andere Zeit.
Mám za to, že zlé neučiníme.I think it will not be bad.Ich halte dafür, daß es nicht übel sein werde.
Musíme se dle času řiditi.We have to behave according to the time.Wir müssen uns in die Zeit schicken.
Kterak ale to popolední a večer strávíme?But how are we going to spend this afternoon and evening?Wie werden wir aber diesen Nachmittag und Abend zubringen?
Nebo pošmourno jest a čas se mění.Because it is cloudy and the weather changes.Denn es ist trüb und das Wetter ändert sich.
Tmí se.It's getting dark.Es wird dunkel.
Nedobře jest pro pocestny.It is not good for the travelers.Es ist nicht gut für die Reisende.
Když takovej čas jest, tehdy nemohu doma zustati.If there is time, I cannot stay at home.Wenn solche Zeit ist, so kann ich nicht zu Haus bleiben.
Líbí-li se tehdy, pujdem k pánu N.If it is pleasing, we may go to Mr. N.Wenn es gefällig ist, so wollen wir zum Herrn N. gehen.
Bude tam kdo?Will someone be there?Wird jemand da sein?
Bude tam vyborné společenství?Will there be an exquisite society?Wird eine auserlesene Gesellschaft da sein?
Najdem tam své vyražení.We will find our pastime there.Wir werden alldorten unsern Zeitvertreib finden.
Myslím ale, že jim to nejni vzácné.But I think you are not unaccustomed to it.Ich vermeine aber, es seie Ihnen nicht seltsam.
Pravda jest, ovšem ze nejni.That is true.Es ist wahr, es ist freilich also.
A z toho nabývám největší potěšení.And this is where I get the greatest pleasure.Und hieraus schöpfe ich das größte Vergnügen.
Právo mají, neb nic nejní nad rozkošné tovaryšstvo.You are right, because there is nothing better than a delightful society.Sie haben recht, denn es ist nichts über eine ergötzliche Gesellschaft.
Chtějí tehdy po večeři na to určité místo jíti?So do you want to go to the specific place after the supper?Wollen Sie also nach dem Abendmahl auf den bestimmten Ort mitgehen?
Jak čas připustí.As time will allow.Wie es die Zeit zulassen wird.
Jestli jenom bouře se nezdvíhne a nebude hřmíti.If only there is no storm and it will not thunder.Wenn sich nur kein Wetter erhebt und nicht donnern wird.
Nebo jsem všechen bazlivý, když hřmí.Because I'm all scared when it thunders.Denn ich bin aller furchtsam, wenn es donnert.
A nepřijemno jest bouřce podvrženu byti.And it is uncomfortable to be subject to the storm.Und es ist unangenehm, dem Wetter unterworfen zu sein.
Aniž se věděti muže, kterak věc vypadne.Neither do you know how it will turn out.Noch kann man wissen, wie es ausfalle.
Blejska se.The lighting flashes.Es blitzet.
A přitom jest velmi parno.And it is extremely sultry here.Und es ist anbei heftig schwüllig.
Mohlo by lehce hromobití povstati.A thunderstorm could easily arise.Es könnte leicht ein Donnerwetter entstehen.
Bude jen pršeti.It will only rain.Es wird nur regnen.
V okolo jíti se pro ně zastavím asi k osmé hodině.I will come around around eight o'clock.Im Vorbeigehen werde ich mich um ihne aufhalten, etwann gegen acht Uhr.
Okolo třech čtvrti na osmou.At three quarters to eight.Um drei Viertel auf achte.
Pokudž kdy mají.If you have time.Wenn sie Zeit haben.
A ještě dost časně přijdeme.And we will come in time.Und wir werden noch zeitlich genug kommen.
Vítr se utišil.The wind has stopped.Der Wind hat sich geleget.
A zda se, na pohled, že zejtra pěkny čas bude.And it seems that tomorrow the weather will be fine.Und es scheinet, es hat das Ansehen, daß morgen schön Wetter sein wird.
Jasní se.It's getting light.Es wird hell.
Měsíc vychází, svítí.The moon rises, shines.Der Mond gehet auf, scheinet.
A mohlo by mrznouti, neb zima jest.And it could freeze because it's cold.Und es könnte gefrieren, denn es ist kalt.
Jsou-liž zimomřivý, že jím hned zima jest (že je hned zebe).Are you also sensible to cold, that you immediately feel col?Wie erfrohren sind Sie, daß Ihnen gleich frieret.
Nejinač, a dávám (nechávám) již topiti v mém přibitku.Not otherwise and I already let my apartment heat up.Nicht anderst und ich lasse bereits einheizen meine Wohnung.
Čas jest, bychom šli.It is time for us to go.Es ist Zeit, daß wir gehen.
Ovšem, jděme! Ve jménu Páně.Of course, let us go! In the name of the Lord.Freilich wohl, gehen wir! Im Namen des Herrn.
Děme při čerstvém povětří.Let's go in fresh weather.Gehen wir bei frischem Wetter.
Děme na hradby.Let's go to the battlements.Gehen wir auf die Schanzen.
Nepamatujou víc, že mně připověděli nějakou hezkou povidku pověditi.Do you no longer remember, that you promised to tell me a nice story.Denken Sie nicht mehr, daß Sie mir zugesagt, einige schöne Historie zu erzehlen.
Splním mou připověď.I will fulfill my promise.Ich werde meine Zusage erfüllen.
Dřív nemají pokoje ode mě, až své připovědi za dost učiněji.Rather, you will have no peace of mind from me until you fulfill this promise.Eher haben Sie keine Ruhe von mir bis Sie dero Zusage Genügen leisten.
Dnes ať mají strpení, ale zejtra povím dvě.Today you want to be patient, but tomorrow I will tell two.Heu/n/t wollen Sie Gedult haben, aber/oder morgen erzehle ich zwei.
Na zejtří nic, nýbrž dnes.Not tomorrow, but today.Auf morgen nichts, sondern heu/n/t.
Začina pršeti.It starts to rain.Es fanget an zu regnen.
Vo to je málo.That is nothing.Das hat nichts zu sagen.
To nic neškodí, ani nezanepraždnůje.It does no harm.Dieses tut nichts schaden, noch verhindern.
Začina se tmíti, čas bude domu se uchiliti.It's getting dark, it's time to go home.Es fanget an dunkel zu werden, es ist Zeit sich nacher Haus zu begeben.
Jest přes půl desátý.It's over half past nine.Es ist über halber zehne.
Musíme mysliti na to, co zejtra k činění máme.We have to remember what we have to do tomorrow.Wir müssen hieran gedenken, was wir morgen zu tun haben.
Mně se zdá, že mlha povstává.It seems to me that fog is rising.Mir scheinet, daß ein Nebel aufsteige.
Nemejlejí se, tak jest.You are not wrong, so it is.Sie irren nicht, es ist also.
Nebo po nejakej čas deštivý časy byly.Because it was rainy weather for some time.Denn es ist einige Zeit her regnerisches Wetter gewesen.
Nejní hrubě zdrávo v tom povětří pozustati.It is not very healthy to stay in this air.Es ist nicht sonderlich gesund in dieser Luft zu verbleiben.
Působí vlhkosti (vlhkotoky).It causes catarrhs.Es verursachet Flüsse.
A přináší kašel a rýmu.And brings cough and runny nose.Und bringt das Husten und die Strauche.
Skutečně, to jest velmi nezdravé povětří.Truly, it is very unhealthy weather.Wirklich, es ist ein sehr ungesundes Wetter.
Od několik neděl velmi nestálý čas jest.A few weeks ago the weather was very volatile.Von einigen Wochen her ist sehr unbeständiges Wetter.
Před rokem v ty doby byl krásný a přijemný čas.A year ago, at this time, there was nice and pleasant weatherVor einem Jahr, um diese Zeit, wäre schön und angenehmes Wetter
Co dělati, musíme spokojení byti s vůli a řízením toho, jenž čas pusobí.What to do, we have to be satisfied with the will and order of the one who causes the weather.Was ist zu tun, wir müssen zufrieden sein mit dem Willen und Ordnung desjenigen, der das Wetter verursachet.
Povida se, že ty dlouhobytný dešťové Labe velice vyduly.It is said that these protracted rains have dampened the Elbe very much.Man sagt, daß diese langwierige Regen die Elbe sehr aufgedämmet haben.
Tak že z břehu svých vystoupilo a s šírí dýly se rozlilo.So that it rose from its banks and poured itself out far and wide.Also, daß selbe aus ihren Ufern gestiegen, und weit und breit sich ergossen habe.
I taky že mnoho dobytka zahynulo.As well as that a lot of cattle would have drowned.Wie auch, daß viel Vieh ertrunken wäre.
Ale diky Bohu žádný člověk v skázu nepřišel.But, thank God, no one has perished.Aber, Gott sei Dank, kein Mensch ist in Untergang geraten.
V jiných zemích se to často přihazuje (stáva) a nic nového nejni.In other countries this is often the case and is nothing new.In andern Ländern ergiebt sich dieses des öftern und ist nichts neues.
Ten čas jest ourodný na všechno ovoce.The weather is fertile on all fruits.Das Wetter ist fruchtbar auf alle Früchte.
Pokudž dlouho trvati bude, budou ourodny žně na žíto a jiný obilí.If it lasts long, we will have a rich harvest of rye and other cereals.Falls es lang anhalten wird, so werden wir einen reichen Schnitt aufs Korn und anders Getreid haben.
A vzlaště na dobré víno.And especially a good wine.Und insonders auf einen guten Wein.
Tak doufám s vůlí boskou.So I hope with the help of God.Also verhoffe ich, mit der Hilfe Gottes.
Všechen zrůst již více poskočil, nežli jindy obyčejno jest.Everything has grown higher than is otherwise usual.Alles Gewächs ist schon höher geschossen, als sonsten gewöhnlich ist.
Bůh chraň od bouře a škodnic (sutku).God preserve us from storm and hail.Gott verhüte Wetter und Schloffen.
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And let’s get started on the artwork. The 1775-1790 period might be slightly leaner, when compared with the two following decades, but that’s all part of the fun. First of all, a repost from DoY Discord, but in the first case with higher quality images from Bavarian State Library.

Volume 2 of the [Complete description of Residential and Capital city Prague], published by Schönfeld in 1787, has some engravings of locals:

HANKE Z HANKENŠTEJNA, Jan Alois. [Library of Moravian State Studies.] Part 1 (there never was a part 2). Vienna : Johann David Hörling, 1786. This cited book also has several copper engravings:

Burgher-to-aristocratic furniture in the Josephinism part of [Map of Furnitures of Theresianism and Josephinism in Vienna]. Scholl : 1912.

Chair, transition from rococo to classicism. The curved lines of the backrests and seat frames stand in contrast to the straight, angular legs and the already antique motifs of the decoration. Beech wood, painted white, decorated in green. Straw wickerwork yellow, crossed with green threads.
Chair, transition from rococo to classicist. The curved lines of the backrests and seat frames stand in contrast to the straight, angular legs and the already antique motifs of the decoration. Walnut, waxed, new upholstery.
Chairs, beech wood, painted white, decorated with gray.
Wardrobe, walnut wood embedded. All the carvings are gilded. In the main forms, like the cupboards of the previous style period (Rococo): base and cornices profiled and console-like cranked, corners of the front beveled, upper end curved, raised towards the middle. In the decorative details already under the influence of the new antique flavor: laurel festoons, vase, pearl string, small-meshed wickerwork (entre lacs), the naturalistic rose garlands are, however, still of Rococo style.
Cabinet, walnut, partly recessed, partly polished carvings (vases, wreaths) painted white (capitals, rosettes, pearl beads, etc.) gold-plated.
Bookcase, veneered with cherry wood, polished. Sparse linear inlays made of dark-toned wood, frames of the glass panes: carved antique leaf string, gilded. (The glass panes may have been put in place of door fills that may have been there at some time. In any case, large panes were still a rarity in cupboards from the Classicist period.) In the curly upper outline of the cupboard and the cupboard doors, in which richly profiled, bracketed cornices still echo the Rococo shapes. They are in contrast to the straight surface of the doors and the vertical feet of the cabinet, which taper to the bottom.
Chair, beech wood, painted yellow, decorated with gold, floral motifs in natural colors. Cover and upholstery new.
Wardrobe, veneered with cherry wood, polished in style of the rococo cupboards. Legs and decorative accessories have an antique look, except for scattered Rococo motifs in the middle of the cupboard doors: small fields framed by elongated rocaille embellishments.
Bed veneered with walnut and polished inlaid with maple and dark wood. Carved dentil, vases and other decorative motifs. On the top of the headboard ink drawing (Annunciation) below the polish. Structure and decorative detail predominantly under the influence of the new antique style period, while side parts of the bed have Rococo motifs.
Sofa, partly veneered with cherry wood, partly carved from solid cherry wood. The curved lines of the backrest and armrests echo the shapes of the previous style period (Rococo). They stand in contrast to the straight line of the frame and the antique motifs of the decoration (small-meshed wickerwork and laurel garland carved, scale patterns and rosettes inlaid). Turned feet probably renewed in later times. Upholstery and cover new.
Wardrobe, veneered with cherry wood, polished. Marquetry and carvings. Pearl beads, dentil, lintel, cymatium gilded. Structure similar to that of the Rococo wardrobes (raised to the middle, curved, bevelled corners of the front). Details under the influence of the new antique taste.
Bed, veneered with cherry wood, polished. Inlay on the headboard and in the footboard inlaid with dark-toned wood, then ink drawings (medallions with allegorical representations) below the polish. Vases, festoons, rosettes, carved and gilded. The structure and the decorative detail are completely influenced by the new, antique taste.
Interior with furniture (except armchair) and tiled stove from the Josephinist style period. Curtains and covers new.
Bed, veneered with cherry wood, polished. Inlays carved from lighter wood, meander, dentil, laurel festons, rosettes and other motifs borrowed from classic art.

To be continued.

Sorry, this last entry has had some high levels of Google translate, but my German studies never quite went over the antique dealer/art historian part.


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OP has been updated. Anglophone resources migrated to April 26 dev diary, as it was bit heavy handed exposition that will be improved upon in the future, though perhaps moreso in the actual mod.


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Wow. This project sounds really, really interesting. I've taken a break from bannerlord until the mod tools come out, but will be watching this one closely! Keep it up!


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Thank you for your kind words!

Stumbled upon early 19th century description of life in Moravian Wallachia, actually as transcripts of unpublished manuscripts in scientific journals (referenced right below this introduction). It is very pleasant to see the materialisation of Czecho-Slovak togetherness by the shared cultural aspects, being very intense in these borderlands. For the moment focused on the Moravian Wallachian culinary nomenclature.

The list is mostly a translation of food lists from the article:
ŠTIKA, Jaroslav. Lidová strava na Valašsku v první polovině 19. století. Vlastivědný věstník moravský. 23(1). Pp. 44-49. Brno : Musejní spolek, 1971. ISSN 0323-2581.
One older source on the same topic is also:
KADLEC, Karel. Jos. Herm. Gallaše ztracený spis o Valaších v kraji Přerovském. Český lid. XV. Pp. 161-178, 209-225, 261-277. Prague : Šimáček, 1906.

-hubová - mushroom soup with millet porridge, which is poured into the hot soup
-kvočka z rezáncami - hen broth with noodles
-kmíněnka - simple caraway seeds soup
-varmuška - bread soup with cumin and garlic
-mrvenica - from sour milk and with flour mixed in
-pačkanica (-e) - buttermilk soup

Main dishes:
-prosná kaša - millet porridge
-pohančená kaša - buckwheat porridge (with bacon as a special treat)
-bérová kaša (=brovár) - foxtail millet porridge
-netyja - a flour meal boiled with millet porridge and with quark strewn on top
-vaječina - a sort of omelette, with kielbasa a treat
-nálistník - cabbage leaves with millet porridge
-sušená kvačka - a christmas treat, some sort of turnip chips baked in an oven

-koláč - pie, actually a treat
-osúch - a sort of common rye flatbread, with much salt and caraway seeds on top
-pagáč - a type of above from buckwheat (pagáček pohančený apparently sometimes eaten with honey) or oat flour, the daily bread; a cognate of focaccio
-opekance - small doughnuts from rye flour
-mazanec - pie with powidl or quark spread; in other regions the name is associated with something else.
-vdolky - pies, most popular being plum (trnčáky), pear (hruščáky), quark (syrníky) or cabbage (zelníky, a subtype being hlubovníky from chopped up cabbage stalks) ones, the generic term eventually evolved into frgál.
-podlistníky/podlesníky - unleavened pastry baked on a cabbage leaf in the oven

Actual bread was rare. Other pastry terms unexplained in the original sources: chlebovník, podpopelník, beléš, lopuch, lokeš, praskáč, makovník (with poppy seeds), lévanec, válanec, kotúč, zaviňák, poškrabek, baba, lámanec.

More data definitely incoming, including the sheep cheese production.


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And as promised, a translation of the sheep cheese production process from Kadlec 1906, p. 174.

The valaši shepherds get up early in the morning to milk the sheep, which are passed one by one over the strunga gate into a honanica enclosure. Milking is followed by breakfast, which consists either of oatmeal pagáč or a few salted potatoes [not really an option in 1780]. Usually, every shepherd also gets a piece of sheep’s quark and a čerpák mug of yesterday's žinčica in addition to his pagáč, which softens their hard food and is very relevant and beneficial for maintaining health. From whence the shepherds also look very healthy on their salaše mountain pastures and run and jump on the mountains like deer-men. Then they drive the sheep to pasture, of which there were sometimes four hundred or more, the number of which decreases from year to year, because the vrchaři owners are more concerned with the cattle, which benefit them more than the sheep. And for that reason, the cow pastures are managed so much that in Karlovice and Solánec the mountaineers kept 50 to 60, or up to 80 cows in their mountain pastures and bring the butter from them to Vienna with great benefit.

At that time, when the shepherds and the sheep left for grazing, bača chief shepherd laces the milked milk in the koliba hut with rennet [a calf stomach extract, in latter sources called glaga] and then covers it with a clean cloth so that it could curd and settle, which usually happens in a good half hour. On which, immediately, the raised quark is kneaded by hands until the cheese is formed, which is called brynza. Then, removing it from the butýra wooden container, he kneads it once more on the board until an elongated, rectangular lump is made from it. And this is the most excellent brynza, from which the bača must give the agreed part to the vrchář owner.

The sweet whey left over from the first processing is named žinčica, which is then boiled in a cauldron. During the cooking, a buttery fat called the bruda [or urda] appears on top, which the bača collects with a large wooden spoon, from which the sheep's butter is then chugged like a cow's one from cream, and this butter belongs to the bača.

Apart from the bruda, something of the quark floats on top and is called rak. It belongs to the shepherds and to the cattlemen.
And that's the end of the excerpt from Gallaš's description of Moravian Wallachia roughly from 1820s. All in all, many similarities to Slovak bryndza, but lesser diversification (Slovak Liptov, summer and winter varieties) and also much smaller scale production - there were in fact bryndza manufactories in Slovakia being founded soon after the mod's start date (Detva 1787, Zvolenská Slatina 1797). Eventually the Slovak production improvements (Teodor Wallo in 1882) created the softer bryndza known today and the Moravian Wallachian product fell into obscurity.

Next time the much needed absolute basics of the criminal law.