PA German Dialect

Es Neinuhr Schtick

2-26-04

Ihr liewe Leit:

   Mer mache heit weider middem Buhneschtiehl seinre Schtori vum Butschersdaag. Villeicht meindt ihr noch ass graad wie's Waschtschtobbe aagange iss, hen die Buwe nausgeh misse fer's Vieh zu fiedre.

   "Uffem Weg naus noch der Scheier sehne mer die schwantz Katz uffem Biefwamber hocke, un die Hinkel schtehne rum uff eem Bee un waarde uff ihre Welschkann. Der Seischtall iss leer un der Hund hockt hinnedraa un fresst am Biefkopp.

   "Bis mer unser Hoi, Schtroh un Welschkann Fudder runnergschmisse hen ghatt, die Geil gedrenkt, un's Vieh gfiedert, dann waar der Gschpass so zimmlich veriwwer, un es Nachtese waar reddi: Brotwascht, Lewwerwascht, runde Kichlin un Ebbel Boi."

   "Un dennoh iss's Gschwetz aagange: 'Du hoscht die Wascht zimmlich gut gedroffe.'

"'Ya, sie hen awwer blendi Sals.'

   "'Ich meen sie hette ewennich meh Kayanner hawwe kenne.'

"Un so geht's um der Disch rum. Yeders hot sei sixpence zugewwe, un glei iss der Daag veriwwer - der Daag wu me runs schunn wocheweis gfreeht hen druff. Wu waar der Gschpass? Mer kann en net sehne. Un doch waar der Butscherdaag eens vun de groose Daage im Yaahr uff der Bauerei."

   Nau will der alt Professer eich gude Leser frooge was der Buhneschtiehl meent wann er sell Watt Metzelsupp benutzt? Was iss Metzelsupp? Iss es warricklich Supp - viel Brieh mit ebbes drin wie Nuudle un Schticker Fleesch? Lest mol was der Henry L. Fisher mol gsfchriwwe hot, so um 1878:

Es waar vor alders der Gebrauch,
   Wann mer gebutschert hen,
En Metzelsupp zu de Nochbere gschickt,
Noh hen mer aa als eeni grickt
   Wann sie gebutschert hen;
Brodwascht un Lewwerwascht, ei! ei!
Un aa noch Pannhaas waar debei.

So lang ass Metzelsupp iss kumme,
   Sin Metzelsupp gange;
Es waar so'n scheeni Fashion gwesst -
(So glaawich wie's in Englisch heesst) -
   Dass ebber kennt verlange;
Un so lang waar aa gewiss ken Schtreit
Bei so alt deitsche Nochbersleit.

   Es scheint ass Metzelsupp net warricklich Supp iss, awwer die verschiddliche Sadde Wascht ass der Bauer gemacht hot am - odder glei nochem - Butscherdaag. Die Wascht waar dann de Nochbere un Freinde gewwe, un mer hot nadierlich exschpekt ass mer aa widder Wascht grickt wann die Nochbere un Freinde gschlacht hen.

Macht's gut,
Der Alt Professer

Dear people:

   We are continuing today with Boonastiel's story about butchering day. Perhaps you remember that just as they were beginning to stuff sausage. The boys had to go out to feed the animals.

   "On the way out to the barn we see the black cat sitting on the belly of the cow, and the chickens are standing around on one leg and wait for their corn. The pig sty is empty and the dog is sitting behind it eating on the cow's head.

   "Till we had our hay, straw and corn feed thrown down, given water to the horses, and fed the animals, then the fun was just over, and supper was ready: sausage, liverwurst, little round cakes and apple pie.

   "And then the talking started in: 'You got the sausage pretty good."

   "'Yes, but it has plenty of salt.'

   '"I think it should have had a little bit more coriander.'

   "And so it goes around the table. Everybody gave his sixpence worth, and then the day is soon over - the day that we had been looking forward to for weeks. Where was the fun? You can't see it. And nevertheless butchering day was one of the big days in the year on the farm."

   Now the old Professor wants to ask you good readers what Boonastiel means when he used the word Metzelsupp? What is Metzelsupp? Is it truly soup - a lot of liquid with something in it like noodles and pieces of meat? Read what Henry L. Fisher once wrote, around 1878:

It was the custom in yesteryears,
   When we butchered,
To send a metzelsoup to the neighbors,
Then we later got one too
   When they butchered;
Sausage and liverwurst (pudding), oh! oh!
And along with it was scrapple.

As long as this meat gift came,
This gift of meat left;
It was sort of a nice fashion/custom-
(I think that's what it's called in English) -
   That anyone could ask for;
And that's how long there would be no quarrel
Among such old PG neighbor folks.

It seems that metzelsoup is not really soup, but the various kinds of meats that the farmer made on - or immediately thereafter - the butchering day. The meats were then given to the neighbors and friends, and one naturally expected that one would get sausage when the neighbors and friends butchered.

Take care,
The Old Professor

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updated 3-15-2007 paf