Tan cheese

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The Thurnher family from the Traube inn ("Trubowirts") in Dornbirn ( Vorarlberg , Austria ) - at the "lohrkäsa" (production of tan cheese from the remains of the cider). The picture was probably taken around the time of World War II. In the background you can see the tan cheese racks and the tan cheese ready for drying. The photo was taken by Ida Mark and made available and approved by the city ​​archive in Dornbirn
Lohkäs restaurant in Strasbourg

The Lohkäse (also: Lohkuchen , Lohballen , Lohsteine ) was bales or cake (or similar to a cheese loaf ) formed and dried Gerberlohe to z. B. to use for firing. In some cases, the Gerberlohe and the tan cheese were used as fertilizer (tart manure) and in folk medicine .

In the central Hessian district of Gießen , the term Lohkuchen is also known for a dish, in Strasbourg there is a Lohkäs ( Lohkas ) restaurant .

As a proverb, Schwätz koin Lohkäs ( Swabian dialect ) means that someone shouldn't tell nonsense.

Tanned cheese as fuel

Emergence

During the tanning process in the tanneries that mainly use bark or wood for tanning, the tanning agents were leached out of the tan and this could no longer be used for the tannery. In this state, the tan consisted largely of flexible plant fibers with a water content of 60 to about 80%, was piled up on the tan square and formed large piles. The still moist tanner tan was tamped into round or square shapes (tan shape) by workers, tanner apprentices or assistants ( tan cheese trippler) and dried on a frame (tan cheese frame) (until a water content of about 35 to 50% was reached), mechanical tart cake presses were also built in the 19th century. In the production of the tan cheese by pounding, around 1000 to 1200 pieces could be produced per day. About 500 to 600 pieces per hour could be produced by machine. One cubic meter of dry tannery made from plant fibers weighs about 125 kg loose  , and about 250 kg when pressed.

Other raw materials

Other vegetable fibers could also be used to make tan cheese, e.g. B. those from the pressing process in cider mills or from viticulture or brandy production . The plant fibers from cider mills were z. B. mixed with sawdust, pressed together and dried. The pomace , solid residues that remain after the juice of the plant components has been pressed out, was used in viticulture (also known as pomace cheese).

Use and burn

Tanned cheese as a fuel was largely unprofitable in terms of the effort and cost of production and compared to other fossil fuels , but the tannery heaps had to be dismantled in some way. Accordingly, tan cheese was known to be a fuel for the poor and the health impairments caused by burning it. Several attempts have also been made to convert the large ovens in the tanneries for the use of tan cheese, which were technically unsuccessful or economically unsustainable because of the high water content.

Air-dried tannery made from plant fibers has also lost a considerable amount of volatile, flammable substances during the drying process. After air drying, the water content was still more than 35%, mostly around 50%.

Due to the low calorific value of the tan cheese, which was slightly above the peat, they burned, forming their own form of flame. Blazing fire, when the water content was low, was a strong fire, a flaming fire. The outer tip of the flame, mixed with hot smoke, is also understood by the fire. (the word blaze is said to come from tan ).

The tart cake or tart cheese was also used by butchers for smoking and in viticulture to avoid frost damage through misting / smoking (see: Frost damage (viticulture) ).

literature

  • Walter Kremp: Der Lohkäse , in the Heimatbuch des Landkreis St. Wendel: a folk book for local history, nature conservation and monument preservation , St. Wendel 1977/1978, Edition Schaumberg, vol. 17, pp. 151–154.
  • Jean Claude Eugêne Péclet: Péclet's complete handbook on heat and its application in the arts and trades for physicists, miners, metallurgists, factories and civil engineers, mechanics, manufacturers, farmers, etc , Ed: Carl Hartmann, translated from 3rd edition 1862.
  • August Wagner, Johannes Paessler: Handbook for the entire tannery and leather industry , Leipzig 1925–1937, German publishing house.

See also

Individual evidence

  1. ↑ Johann Georg Krünitz : Economic-Technological Encyclopedia, or general system of state, city, house and agriculture , Volume 80, Berlin 1807, 2nd edition, p. 200 ff ( google books ).
  2. ↑ According to Johann Christoph Adelung in the Grammatical-Critical Dictionary of High German Dialect , Vienna 1811, Lohe is understood as the bark of oak, alder, birch and spruce peeled off and pounded into powder, as used by tanners to prepare leather ( also Gerberlohe or Gärberlohe).
  3. ^ Johann Christoph Adelung, Grammatical-Critical Dictionary of High German Dialect , Vienna 1811, search term: Lohballen (Lohrkäse).
  4. ^ Johann Georg Krünitz: Economic-Technological Encyclopedia, or general system of state, city, house and agriculture , Volume 80, Berlin 1807, 2nd edition, pp. 201 ff ( google books ).
  5. ↑ Agriculture of an emigrated farmer or economic-practical remarks about a better, generally applicable tree, grapevine and garden culture after diverse experience from a clergyman in Alsace , 1795, p. 71 ( google.books ).
  6. ↑ G. Braun: Mein Heimatland, 1935, Volume 22, p. 268 ( google books )
  7. ^ Johann Georg Krünitz: Economic-Technological Encyclopedia, or general system of state, city, house and agriculture , Volume 80, Berlin 1807, 2nd edition, p. 208 ( google books ).
  8. ↑ Gerber-Curier of February 1, 1873, No. 5, 14th year, p. 1 ( google books ).
  9. ↑ The practical technician of the modern times in all areas , monthly for industrialists of all kinds , p. 209 f ( google books ).
  10. ^ Friedrich Georg Wiek's Deutsche Illustrierte Gewerbezeitung, Berlin 1869, 34th volume, p. 270 ( google books ).
  11. ↑ Werner Matt: Dornbirner Gemeindeblatt of July 20, 2018, City Archives, p. 18. In this article, the tan cheese is referred to as Lohrkäse .
  12. ↑ Conversations from the natural history of Gottlieb Tobias Wilhelm , Vienna 1871, p. 419 ( google books ).
  13. ↑ Centralstelle des Landwirthschaftliche Verein zu Stuttgart: Wochenblatt für Land- und Hauswirthschaft, Gewerb und Handel , Volume 3, Stuttgart 1836, S. 164 ( google books ).
  14. ↑ Johann Carl Franz Eisfeld: Very newest manifolds: a non-profit weekly publication , Volume 1, Berlin 1782, p. 544 ( google books ).
  15. ↑ Nikolaus Joseph von Jacquin : Des Herr Abbot Jacquins Treatise from Health , p. 52 ( google books ).
  16. ↑ Wagner / Paessler in a manual for the entire tannery and leather industry.
  17. ↑ Calorific value on average around 30,000 to 70,000  kWh , depending on the degree of drying. See also: Wagner / Paessler in a manual for the entire tannery and leather industry.
  18. ^ Margaretha Kranich, Mechtild Maier: The well-advised housewife in town and country , Lindau 1864, Stettner Verlag, p. 427 ( google books ).
  19. ^ Johann Georg Krünitz: Economic-Technological Encyclopedia, or general system of state, city, house and agriculture , Volume 80, Berlin 1807, 2nd edition, p. 208 ( google books ).
  20. ^ Johann Christoph Adelung, Grammatical-Critical Dictionary of High German Dialect , Vienna 1811, search term: Lohe
  21. ↑ Johann Georg Krünitz: Economic-Technological Encyclopedia, or general system of state, city, house and agriculture , Volume 80, Berlin 1807, 2nd edition, p. 207 ( google books ).
  22. ↑ Anton Hegele: Göppinger stories: von Menschen, Events und Bauwerken , Göppingen 2005, Stadt Göppingen, p. 211 ( google.books ).
  23. ^ Johann Georg Krünitz: Economic-Technological Encyclopedia, or general system of state, city, house and agriculture , Volume 80, Berlin 1807, 2nd edition, p. 208 ( google books ).