Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-06-01
The PretzeI Industry-Its Anteceden,
and Growth.

The PretZel InduStry-Its Antecedents
and Growth.
In north Germany the pretzel is much less
frequently seen than in the south. It is there
known under the special name of krengel OF
kringel. On Holy Thursday there is large
pretzel made Of finer dough than usual, which
is known as the -Donnerstag Pretzel,
and with which the people of the north are
familiar. Except with this particular variety
very many of the north German emigrants
make their first intimate acquaintance with the
pretzel after their arrival in America Indeed
its use is much more general here than in
Germany, it's birthplace. The free lunch pro-
pensities of the thirsty American have led him
to seize upon the pretzel with avidity, and its
presence on the bar, in company with pumper-
nickel and other TeutOnic delicacies, is looked
upon as indispensable. In Germany, where the
OF the pretzel with the beer saloon are much
less intimate 1t is eaten more frequently in
the morning with coffee than with lager. OF
the pretzel industry in Baltimore the Neaos OF
that city says:
The first pretzels baked in Baltimore came
from the ovens Of a German baker named John
HorniRg, who opened an establishment in the
city more than fifty years ago. After passing g
few years In Baltimore HOrning removed to
washington, and no more pretzels were baked
here for several years. About forty years ago
Mr.. Sickel, the Oldest living pretzel-baker now
in Baltimore, opened an establishment at No. SO
Exeter street, where, for a long time, all the
pretzels used In this city were baked. When
Mr.. Sickel began business he only found occa-
sion to bake on three days during the week, but
the growing demand for the toothsome pretzel
soon compelled him to extend his operations,
and he finally found it necessary to bake three
or four times every day. In the course of time
others entered the business and now there are
eight or ten establishments, the principal
business Of which is to supply the demand
pretzel is attended with great deal
of trouble. After the dough is made up and
beaten, it is shaped into the invariable pretzel
form and is boiled in kettle of lye for FIVE min
utes. 1t is then spENkled with salt or aniseed
or both, and then is placed in an oven to bake.
The oven must be very hot and the pretzel Is
allowed to bake for two minutes, when it is re-
moved and allowed to DOL off. It is then ready
to be packed in largebaskets, which are placed
In the bakers wagons, and distributed to retail
dealers. 1t Is singular fact that the wholesale
price Of pretzels has never varied since they
were first made in this city, the uniform charge
for them having been 100 for one dollar. Mr..
Stckel says that during SchuetZenfest week,
some years ago, he manufactured and sold over
40, 600 pretzels, and that the pretzels which he
baked during the time he wash business would
sufiice to pave large portion of the city. The
pretze is made Of different Sizes but most OF those
manufactured in Baltimore are Of the common
One-cent size. Some Of them are made larger,
however, and retail for two cents. There is also
a small imported pretzel which comes from Ger
many and is sold by fancy grocers. These are
principally sold to private families, many per-
sons having learned to relish them with beer,
ale or coffee. Occasionally pretZels are made of
cake dough in Baltimore. but this practice is
not as common here as it Is In Germany, where
on some occasions the sweet pretzels are dis
tributed with the compliments Of special seasons
by the people to their friends, and by lovers to
their sweethearts, etc. The demand for the
America to completely outstrip the German use
Of it, and it is possible that the time will come
when the claw Of the American eagle will clasp
the singularly- piece of unleavened bread
as national emblem