Form salt

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Stacked salt cones underground in Dürrnberg

In Austria, shaped salt is table salt that was marketed in the form of geometrical bodies (briquette salt, Füderl).

to form

In contrast to the granular, loose, granular table salt commonly used today, known as “blank salt”, salt, shaped into geometric bodies, was used until the beginning of the 20th century. In addition to cubic bodies (for example in the form of briquettes ), “Füderl”, truncated conical salt domes weighing 28 to 35 pounds ( 15.7-19.6 kg), were put on the market. This production sector was called the “Füderlstructur” in the Austrian saltworks. The term "Füderl" is the diminutive of Fuder . "As far as the documented reports go back, the [...] salt [...] came out in the form of the 'naked Fuder' (carrada). These are first mentioned [...] for the Garsten monastery in 1192. "

Weight

In view of the fact that in Hallstatt the introduction of a new fuder form is documented for 1561, and the fuder weight had already risen to 150 pounds (= 84 kg) in 1753, it turns out that the weight of the fuder steadily increased over time has increased.

Exact conversions of the load sizes and weights are only possible in a timely secure context, as the known conversion factors for the load vary within a range from a minimum of 56 kg to a maximum of 84 kg. Until the last third of the 19th century, the production of frustoconical shaped salt, which was called Füderlsalz or Stöckelsalz in the Alpine saltworks, was predominant with a piece weight between 17 kg and 20 kg.

production

The actual salt production site was the pancake house . The most important prop in it was the iron pan with an area of ​​up to 300 m², in which the table salt was obtained from the saturated saline solution, the brine . In order to evaporate the water in the brine and make the salt crystallize, around one cubic meter of wood had to be burned to produce 150 kg of evaporated salt. The salt that formed in the pan was pushed together at intervals of two to three hours with crutches, which were wooden devices consisting of a handle and a board attached to it, and pulled out to the Pehrstatt, the place in front of the pan, "blown out".

The Füderl was produced by pounding the extracted, still hot salt into the prepared molds with the "Pehr flask". These shapes had the shape of a truncated cone, were made of wood and were called runners. After about two hours, the salt formed in this way was thrown out of the mold and then dried in the drying rooms , the pebbles . The hot smoke gases from the pans, with which the salt came into direct contact, were used for drying.

transport

If necessary, the Füderl porters, the “Anfrachtweiber”, took over the Füderl ready for dispatch and brought them to the “Anfrachthütte”, a covered ship berth. There the Füderl were loaded into Zillen and shipped across Lake Hallstatt to the Obertraun railway station .

See also

literature

  • Carl von Scheuchenstuel : Idioticon of the Austrian mountain and hut language. Vienna 1856, p. 86.
  • Carl Schraml: The Upper Austrian saltworks from 1750 to the time after the French Wars. Vienna 1934, p. 136.
  • Carl Schraml: The Upper Austrian saltworks from the beginning of the 16th to the middle of the 18th century. Vienna 1932, p. 214. See also the identical information from Ferdinand Krackowizer : History of the city of Gmunden in Upper Austria. 3 volumes. Gmunden 1898-1900, Volume II, p. 296.
  • On expertise and terminology: Franz Patocka: The Austrian salt system . An examination of historical terminology. Vienna 1987.

Web links

Individual evidence

  1. ^ Ferdinand Krackowizer : History of the city of Gmunden in Upper Austria. 3 volumes. Gmunden 1898-1900, Volume II, p. 296.
  2. ↑ Hofkammerarchiv Vienna, Obderensisches Salzkammer Gut, Fund 6, Salinen zu Hallstatt, red number 47, manuscripts from the years 1494–1710, fol. 1260r.