Having volunteered to present a genealogical record of the families of BALTHASAR BRUNGARDT and MARGARET nee SCHAMME BRUNGARDT for the 1985 Brungardt family reunion, I have spent many hours this past year corresponding and getting aquainted with family members. My husband Eugene J. Riedel is the direct descendant of the Brungardts, and since I am the writer in our family, I took it upon myself to compile this genealogy.
Some of my ancestral information was aquired from the GOLDEN JUBILEE OF GERMAN RUSSIAN SETTLEMENTS OF ELLIS AND RUSH COUNTIES OF KANSAS, 1926; THE VOLGA GERMAN HERITAGE OF KANSAS By Richard Keller for some of the superstitious listed; and the BRUNGARDT GENEALOGY by Helen L. Hall, church records, which I have found are not always correct; and last but not least, all the little tidbits remebered from grandparents growing up. Without these sources of information, this genealogy would not be possible.
To all the fine people who were so gacious to retun the family charts, for sending snapshots, and making telephone calls, I give my heartfelt thanks. Without you, I could not have completed this book.
To my husband Gene, who has been so patient during the many hours of silence while I sat at the typewriter inmy endeavor to complete this book on time, thank you for your patience.
Some of the families' records are not complete, simply becasue I could not locate them, or because I lacked information, or I did not receive any acknowledgement of my letters. It is with regret that I have to omit these families.
I wish to add at this point that if someone in the family wishes to explore the family history further, free access to my material will be granted so that our heritage MAY live on for future generations.
If errors have been entered, forgive me, they were not intentional. Good luck and I hope you enoy reading the book as much as I have enjoyed working on it.
Much research has been doen by members of the Brungardt family. Many aspects have been reached, some conclusive, however, as to the exact region in Germany where the Brungardts originateDIED Prospectity and spiritual unity was shattered in europe during the sixteenth century, when Martin Luther, a Greman Priest, launched a protest against the Pope and Holy Roman Empire. Luther's protestant movement gained him thousands of followers.
As a result of the movement, the terrible religious war, caused by Habsburg Emperors to suppress protestantism in Bohemia (now known as Czechoslovakia) and Germany, lasted for thirty years. The many years of constant wasr left Germany so devastated, that when Catherine the Great, Empress of Russia, offered what seemed to be a life of ease and plenty of land, the German people made great efforts to emigrate.
Our ancestors left their homeland with thousands of others in 1765 to trek across a vast domain, thousands of miles, with only bare necessities and much faith and endurance. Many perished on the way due to old age, illness, and exhaustion.
It is believed that the Brungardts were followers of Martin Luther since they were of the Luthern faith. However, upon reaching the steppes of Russia, our ancestoral grandparents made their home in the village of Herzog onm the Meadow-side of the Volga River, and converted to the Catholic faith. Only in our wildest dreams can we imagine the struggle and hardships they had to endure for the first ten years, beginnign with nothing, and then prospering for over hundreds of years.
After the death of the Empress Catherine, government laws in Russia changed drastically. The prosperity of the German people angered the Russians, and the era of self-adminsitration came to an enDIED Alexander III, ruler of Russia, met the crying need to reforMARRIED Stirring up unjustly harsh exercises of race against race and religion against religion. The governemtn passed the military law which subjected all men to military service.
One of the desirable still very much in existence are the delicious recipies used in the kitchens of our ancestral homemakers.It is unknown how far in the past that some of these recipies have been useDIED
Meat was not always available for the simple reason that it could not be kept very long without spoilage.The homemaker could prepare a meal without meat and it would be fit for a KING.All she needed were the basics of mil;k, cream, eggs, flour, sugar, potatoes, and onions.
Animals, mostly hogs, were butchered in early spring, the meat was fried down and put in large crocks or containers, covered with hot lard, and stored in the cellar or cave.Those who were fortunate to have an ice house could keep meat into the latter part of the summer.Thus wa the case of the John MARRIED Brungardt family.Pork put up in the fall of the year was salted down and kepty in a large wooden barrel.It sat outside on the north side of the house where the sun could not reach it, and was covered well with a heavy object to keep animals from getting inside.
Head cheese (Liverwurst) made from the head of the hog, when cooked, was trimmed and the meat ground with liver and heart and stuffed into cleaned entails.This was a delicacy, warmed, and eaten for breakfast.
Chickens were raised by the hundreds in the summer months from setting hens.When the egges were hatched, the little chickens were taken from the hen and the hen set on another batch of eggs.It took four weeks to hatch one batch of eggs.As many as twelve hens were setting on a batch of usually twelve eggs for each hen.Therefore, chicken was eaten often in the late summer months.
Noodles were made every few days.We still use many of the noodle favorites today, such as noodle soup made from either chicken stock or beef, noodles and beans, needle and bean soup seasoned with sour cream, and Kase nedle baked int he oven.These are only a few of the noodle dishes.No doubt, there were many more.
On busy days, another favorite and quick meal was the knebble and kartoffel (dumplings and potatoes), or schmarra made of flour, salt, water and eggs, then frieDIEDThe schmarra was made without potatoes.
Rivel soup, green nean soup, sauerkraut soup, bean soup.These are only a few of the sous that were always a treat and were eaten at lest once every day.
The delisious baked breads were baked at least every other day.Many varieties of mouth-watering breads came from the ovensof our ancestral homemakers.There were the kuchen and maldasch made with berries, such as the swartzberren brought from their homeland in Russia.The swartzberry, a small black berry, used in pies, kutchen, and maldasch as a desert, and are also cooked with knebble and kartoffel as a main meal.
The cellar was stored with vegetables, both canned and dried for winter use--potatoes and onions being on the top of the list.Then ther were the carrots, which could be buried in the ground or in a container filled with sanDIEDFlour, sugar and salt were purchased in towen and usually in fifty and hundred pound bags.
Then in the fall of the year came the trip tp town to purchase cabbage to make sauerkraut.It was shredded with a kraut cutterand put into a large stone crock, usually a twenty-gallon size.After the cabbage had fermented to the desirable taste, it was packed into jars and sealeDIEDMany a table was set with delicious sauerkraut soup, cooked with fresh pork.eas homemaker had her own special way of preparing a dish that carried down to the next genration.
Friday was always a ameatless day, because of the religious tradition.Therefore, the dishes of noodles and beans were always a favorite.Sometimes knebble and kartoffel were served for the noon meal.Since the noodles were made of mostly eggs, the protein content was high enough that meat was not necessary.The list of favorite main dishes goes on and on, but I have mentioned the most common ones, and don't they make your mouth water?
All bedding was made by the women in the householDIEDPillows large neough to fit the bed were made and filled with soft corn husks for the mattress.Sugar and flour sacks were sewed together to make sheets.
Old clothing made of wool was ripped apart and the best parts were cutout into squares and pieced together to make one large piece to fit the beDIEDSeveral layers of cotton batting was put on the wrong side and a piece of outing flannel to cover the batting, which wa the bottom side of the comforter.The sides were then sewn together and the comforter was tied with cord to holdit together.
Pillows large enough to cover the bed were made and filled with geese and duck feathers.This was a feather tick and wa used in the mid-winer months to coverup with.
Quilts wre made in the same manner as the comforter, only the materials used were light cotton with a light weight cotton batting between and then stitched by hand to make a pleasing design.
1. FAMILY OF