Pfannhaus
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In the Austrian Hallein , in the Salzkammergut , in Tyrol and in Bavaria, the building of a saltworks in which a " pan " was installed for salt extraction was referred to as the Pfannhaus . For example, "... in the first third of the 12th century the monastery of St. Peter" is mentioned, which "was already in possession of a (half?) Salt pan or pan at Gamp" and in 1401 the " phannhaus ze Hall im Jntal “, The Pfannhaus in Hall , documented. Towards the end of the 19th century, this technical term was replaced by the name brewhouse .
It is clear that a water line from the Dürrenberge had to be connected to this.
Work process
To get out of the experiences of the Laugwerken of salt mining brine, the brine or jelly to win, salt, it is necessary to evaporate the water content of about 75 percent by weight, thereby bringing the salt to crystallize. In view of the equipment required, the division of labor and the variety of tasks, the evaporation of the brine is assigned to industrial activities. This evaporation process took place in shallow open basins, the pans, the bottom surface of which was slightly inclined so that the salt crystals could be drawn to the edge of the pan and lifted out of the mother liquor. The salt was pulled together at regular intervals of two to three hours with crutches, which were wooden devices consisting of a handle and a board attached to it, and the rennet was "blown out" from the mother liquor. In order to produce 150 kilograms of evaporated salt, one cubic meter of wood had to be burned in the pancake houses of the Salzkammergut. Until the turn of the 19th to the 20th century, only form salt was produced in the Austrian pancake houses .
pan
The central production facility in the pancake house was the iron pan in which the brine (saturated saline solution) was boiled ( evaporated ). The size of the pans grew considerably in the course of development: in Hallstatt from 32 m² at the beginning of the 14th century to 361 m² in 1697. The large pans were made up of around two dozen “pieces”, each of which was riveted from 220 to 390 , about 26 × 52 cm sheets passed. Since the handcrafted sheets were irregularly thick, their joints had to be sealed with a mixture of lime and clay, which was supposed to prevent the sulze from flowing out. In order to protect the sheet metal parts from excessive heat and to prevent the metal from melting through, the pieces were also coated with clay on the fire side. The edge of the pan, which is about 0.5 m high, lay on a wall, while the bottom of the pan was supported by around 250 to 300 massive stone pillars called Pfannsteher, "whose two sorts of sorts: namely red: and white stain" were the red, iron oxide-containing stones so fire-resistant that they withstood the intense heat under the pan for several weeks, while the white stones in the fire were not stable, burned to lump lime (CaO), and "therefore, and especially the ones standing in front of the fire, vast every 8th day with white or other fresh stand “had to be exchanged. Under the action of the heating gases, the pillars were burned to lime, lost their load-bearing capacity and often had to be replaced. The introduction of more permanent "Pfannsteher" made of cylindrical brick drums took place in Hallstatt from the middle of the 18th century. The extreme heat stress also damaged the pan so severely that brewing had to be stopped about every five to seven weeks so that the pan could be repaired again by the "pan brewing", which lasted an average of one week.
"A mile away from the place / in the mountain / there is a salt mine / in which the salt stones / like another Ertz / are hewn out / and thrown into large pits made for them: Then such pits are filled with fresh water / the same for several months / bit the salt stone well melted / and the unclean has settled / stood on the ground; Then you try the water with a piece of wood prepared for it: If you find it too rich in salt / you leave more sweet water on it. When it is found right at the sample / it is carried in wooden ponds in the place of the salt pans in large wooden boxes / which are so high / that such water can furthermore easily be led into the pans. In this Saltzhaus there are four sturdy iron pans / each of which is eight and forty feet long / 34th wide / and 3rd deep. Is each / at all costs / until it is made / posted for three thousand guilders / and may be needed for about ten years / but it must always be mended / and mended / preserved. When to make the pans / so hit 15. Schmid especially on a nail / which is riveted. Such pans have wind ovens / which are about a shoe wide / and six high. All pans are supported by pillars / because of their enormous size. One of the four pans is left to rest for the 7th day / and only boiled in the 3rd and for Jacobi all pans are allowed to freeze for the 3rd week. It should be on the whole Werck / in the Bergwerck / by the Saltzgruben / in forests for wood cutting / for flötzen / in the hall to boil (for which the fuel wood should be brought to the Yhn Kan at low cost /) sampt all craftspeople and felchers / something has to do with this salt work / every day that a thousand people are needed. And should the Saltzwerck / which has already granted a good one over the three hundred years / of the year / over all expenses / bit in the 150,000 guilders surplus. "
literature
- Rudolf Erich: The monuments of the salt pans in Austria. Dissertation TH Wien, Vienna 1972, Volume 1.
- A. Fellner: Bergmännisches hand dictionary. Vienna 1999.
- Jean-Claude Hocquet: White Gold. Salt and power in Europe from 800 to 1800. Stuttgart 1993.
- Graf Caraffische Salzkammergut Visitations Commissions Relation 1697 . Hofkammerarchiv Vienna, manuscript collection No. 329, fol. 42.
- Obderennsisches Salzkammer Gut . Hofkammerarchiv Vienna, Fund 6, Salinen zu Hallstatt, red number 47, manuscripts from the years 1494–1710 ( inventory of the Hallsieden zu Hallstatt , 1540), fol. 108v.
- Upper Austrian mixed items. Hofkammerarchiv Vienna, red number 73 ( different relations from foreign Salczsiedung ), fol. 1833r.
- Franz Patocka: The Austrian salt system , an investigation into historical terminology . Vienna 1987.
- Carl von Scheuchenstuel : Idioticon of the Austrian mountain and hut language . Vienna 1856.
- Carl Schraml: Old brewhouses in the Salzkammergut. In: Heimatgaue . Journal for Upper Austrian history, regional and folklore, 9th year, Linz 1928, online (PDF) in the forum OoeGeschichte.at.
- Carl Schraml: The salt pans of the Ostmark, their history and technical development . In: Potash related salts and petroleum . Journal for the potash, rock salt and oil industries as well as saltworks, 38th year, issue 1, 1944.
- Franz Stadler: The saltworks in the Styrian Salzkammergut from 1760 to 1850 . In: The salt in legal and commercial history , Schwaz 1991.
- idam.at
- Salt production in Bad Reichenhall (history) on badreichenhallwiki.eu.
Individual evidence
- ↑ Zillner, Dr. Franz, Valentin: On the history of the Salzburg salt system. Economic reviews and local history explanations. Salzburg 1879. page 29
- ^ Hannes Obermair : Bozen Süd - Bolzano Nord. Written form and documentary tradition of the city of Bozen up to 1500 . tape 2 . City of Bozen, Bozen 2008, ISBN 978-88-901870-1-8 , p. 39, no.906 .
- ↑ Matthäus Merian: Topographia Provinciarum Austriacarum page 319. Frankfurter Kunstverein, Frankfurt on Mayn 1679. ( Wikisource )
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