Silent Victory

Total Page:16

File Type:pdf, Size:1020Kb

Silent Victory The Other Shore Prologue Page 2 CONCORDIA UNIVERSITY School of Graduate Studies This is to certify that the thesis prepared By: Leonard D. Eichel Entitled: The Other Shore and submitted in partial fulfillment of the requirements for the degree of Master of Arts (English) complies with the regulations of the University and meets the accepted standards with respect to originality and quality. Signed by the final examining committee: Terence Byrnes Chair Mikhail Iossel Examiner Marcie Frank Examiner Josip Novakovich Supervisor Approved by Chair of Department or Graduate Program Director Joanne Locke Dean of Faculty November 27, 2012 Date THE OTHER SHORE – Prologue Page 3 Prologue THE OTHER SHORE – Prologue Page 4 My friend Bill told me that writing all this down would be of benefit. He said I’ll get it all out of my system and then I’ll be able to die in peace. He winked at me then, so I knew he was kidding. Well, half kidding anyway. I’m 77 so the thought of dying occupies more of my thoughts than it used to. And what I did during the war, those memories I’ve kept bottled up inside for decades, well, they’re starting to come to the front of my mind more often now. They rise like morning fog in my dreams, all warped and distorted, and I wake up in a sweat. After so long, it’s still a wonder I dream about it. But I do. And then I sit in the easy chair by the front window staring out at the dark and I wonder more and more if it’s time to reveal what happened. Coming to Canada at the beginning of the 50’s, I was full of hope for my new life and not just for the chance to work in a job that I loved or to start a family in a new country. No, I thought I could also find a way to forget the last ten years of my life. As I boarded the Italia at the port in Hamburg in April, 1952, I couldn’t conceive of a time when I could return to Germany and that was fine with me. The Russians controlled half of what used to be my country. Berlin, the city of my birth and childhood, was divided, scarred like a pie cut raggedly down the middle by an unsteady hand, a narrow rail corridor connecting it with the West. All the places I grew up in were now verboten to me, all in the Russian Zone, soon to be another country ridiculously called East Germany. As a former Wehrmacht soldier, I couldn’t simply go there and pick up where I left off. The rumours about what they might do to ex-soldiers scared the crap out of me, thick as they were with stories of Gulags in Siberia or being conscripted to work in some manufacturing plant east of the Urals. Or worse, simply being shot. THE OTHER SHORE – Prologue Page 5 And so the decision of what to do was fairly simple. Find a way to leave and start anew. When the British released me from my POW camp in 1946, I’d decided then to finish my University studies in Forestry and take night courses in both Spanish and English. I know what you’re thinking. Here’s a Nazi who wants to flee to South America and join with the other secret cabals already in place and dream up ways to resurrect the Reich. Well, I’m sorry to disappoint but my reasons were more practical. I was simply hedging my bets so that I’d have more than one option to leave the country. There were plenty of trees in both Canada and South America and both places wanted educated Forestry experts to make sense of the resources they had. But after being captured by the Canadians and being made their prisoner for months, I have to tell you that I pretty much made my decision to go to Canada. My guards were kind, respectful boys who fed me three meals a day and gave me light tasks such as raking the grounds and repairing leather belts and harnesses to keep me busy. I also learned a bit of English from them, halting phrases to ask for cigarettes or to ask them where they were from in Canada. One of my guards, he just pointed to a table and then slid his hand across the surface. “My home, Jake,” he said, “in Madrid, Saskatchewan.” Jake. That’s me. Jakob Herrmann, really, but the guards found me more acceptable as a ‘Jake’ than a Jakob. I didn’t complain. Changing my name helped the process of forgetting, so I welcomed it. In 1950, when I was nearing the end of my studies, notices began to be posted advertising for trained immigrants for Canada, the United States and Australia. This was after Canada lifted the ban on German immigrants. Before then, we were enemy aliens. I THE OTHER SHORE – Prologue Page 6 was happy when I saw notices and, given where I was in my programme, I applied. In anticipation of getting a quick response, I gathered everything I thought I needed to live in another country – my books, clothes, money and a passport. As I thought, my acceptance arrived mere weeks after along with material from the Canadian authorities on where to apply for work. The choice was easy. Given what I read, the west coast of Canada looked like the most likely spot, so I applied for a posting with the BC Provincial Forest Service. Once they knew of my studies and that I’d been accepted by Canadian immigration, they hired me for a summer job doing forest inventory. When he heard the news, my uncle purchased a Settler’s ticket with the Canadian Pacific Railway for me – one way, Halifax to Victoria, 75 Canadian dollars. I had another problem. Well, not a problem. How can I describe this? A logistical issue? What am I saying? Ach! I’ll just tell it straight out. I met a girl in my English class. Frieda Kiel. She wanted to get out of Germany as well. Her ancestral home – like mine – was in the Russian Zone. Her parents and sister were leaving for the United States and she naturally was going with them until she met me and began to have second thoughts. We’d paired up as conversation partners. That first class was a hoot. We sat facing each other and after a couple of moments said ‘Hello’, the only English word we knew. And then there was a long silence. We smiled. We looked around at the others. We fidgeted. Finally, the instructor came around and tapped our learning material with a rigid finger, a stern look on her face. “Ja, ja,” I said. Frieda suppressed a giggle and we started by mouthing the expressions next to their German counterparts, struggling to pronounce the unfamiliar words. THE OTHER SHORE – Prologue Page 7 Four months later, I decided to approach Frieda’s father and ask for her hand. I was such a traditionalist. Frieda told me she’d prepare her family and her house for my visit. When I arrived, she was wearing a new dress for the occasion, pinched narrowly at the waist and flaring outward and down to mid-calf, made from a powder-blue fabric that shimmered in the light. She had carefully styled her hair, the dark curls tamed and swept back from her face, which was fresh-scrubbed and rosy, her green eyes clear and bright. She looked heavenly to me. I’d borrowed a suit from my Uncle that was a little big on my frame, but it was clean, the shoes polished, and I thought I cut a respectable figure. After a dinner where the conversation wandered from the war, the re-construction effort and our various plans to leave the country, Frieda’s father, Dieter, invited me into his study, alone. He poured me a glass of bourbon, offered me a cigarette and motioned for me to sit down on a two-seater sofa. “So. We both know why you’re here, Jakob,” he said. He flicked on a gas lighter and I approached, letting the tip of the cigarette be engulfed in the flame before inhaling. “American?” “Yes. Seems they’re everywhere now.” He picked the box up off the desk. “Lucky Strike.” “I’ve seen them, but never had one,” I said. I inhaled, and as I let the smoke out of my lungs, delicately spat out a tobacco strand. “Das is gut.” I took a sip of my bourbon. “You know we’re planning to go to the United States?” Dieter asked. I nodded, waiting to see where he wanted to go with this. “There are better opportunities for me there. DuPont seems keen. But for you, you want to go to Canada. Why?” THE OTHER SHORE – Prologue Page 8 “Well, I, uh, they have a lot of trees,” I said. I was nervous. And when Dieter didn’t say anything, I got more nervous. But I’d thought about this for a while, so I just kept talking. “As you know, I’ve finished my studies in Forestry. There are a lot of opportunities for foresters in Canada.” “I see. But what do you know about Canada?” I shrugged. “What does anyone know about Canada? We know so little. But I met Canadians when I was a POW. They’re good people. It gave me a good impression.” “They were our enemies.” “So were the Americans.
Recommended publications
  • Feeding the German Army.Pdf
    Notes on below article. The below article appeared in the New York State Journal of Medicine , July 15, 1941 (pp. 1471-1476) The official citation is: Gerson, M.: Feeding the German Army, NY State J Med, 41:13, pp. 1471-1476. July 15, 1941. Once again, I have tried to maintain the typography, if not the overall format, since the original was in two-column medical journal format, and in a font that I am not familiar with. But this is pretty close. FEEDING THE GERMAN ARMY MAX GERSON , M.D., New York City N RECENT reports the great efficiency of the German Army has been ascribed not only to its excellent I arms and the best of training but also to use of special methods of nutrition. It is important to know what parts of such reports are propaganda and what are the facts. It is the purpose of this paper to describe the nutrition of the German Army and the general directions in which it is further being developed. As a great deal of ground must of necessity be covered, one cannot go into many details or show many of the practical aspects involved. The science of nutrition had progressed at a rapid pace when the new German government began with the upbuilding of its conscripted army. A host of special problems appeared and were promptly submitted to the leading physicians. Special institutions for their study were established, while schools and courses were set up to distribute the new knowledge. In order to avoid costly mass experiments, physicians acted with extreme caution in the introduction of new methods.
    [Show full text]
  • Science and Charity: Count Rumford and His Followers*
    FRITZ REDLICH SCIENCE AND CHARITY: COUNT RUMFORD AND HIS FOLLOWERS* The topic of this paper might at first glance appear to lack interest. In fact, however, it is for many reasons of real significance. The men who brought about the set of achievements, to be discussed, and its migra- tion, respectively, played roles on the stages of history, science, and business; and a whole bundle of social and economic problems was solved by a concatenation of measures. Last but not least, we can study here almost step by step a case of eighteenth- and early nine- teenth-century institutional migration. Before we describe the exploits that are the subject of this paper we must throw some light on the star actor, Benjamin Thompson, Count von Rumford (1753-1814). His life data may not be familiar to the readers, although they are generally available.1 Benjamin Thompson was born in Woburn, Mass., and received what was for the time an education. He was trained for business; but, having taken some courses at Harvard College, he started his career as a teacher in what is now Concord, N.H., then called Rumford. In 1722, a judicious marriage with a middle-aged widow brought the nineteen-year old youngster a fortune and contacts with the New Hampshire colonial elite. As a result he became a commanding officer in the militia, an experience which before long would stand him in good stead. When political difficulties between the colonies and the mother country started, Thompson, who had aroused much antagonism, chose to remain loyal * The following essay is based on pertinent articles in contemporary periodicals and on pertinent contemporary imprints.
    [Show full text]
  • NERAL Ct N1-17..RNCE AKOMA PA WAS I+
    NERAL Ct N1-17..RNCE AKOMA PA WAS i+ WHY GIRLS SHOULD NOT SMOKE By Daniel H. Kress, M.D. of the cleverly written, misleading, and untruthful advertisements of the various tobacco concerns. De- ploring this, one editor, in a publi- cation devoted to music and drama, said: "I wonder if some artists are not going too far in yarawalla testimonial writing." Of a tenor, The finer touches in art cannot be given by those who are addicted to tobacco. whose name was attacked to two rival cigarettes, he said: "Each 14 HERE exists a craze among should do a little thinking before testimonial signed by this man was girls and young women to reduce, reaching for either a cigarette or so eloquent and extreme that you and maintain a slim and trim fig- a sweet. If they study into the wonder how he could endure an- ure. Tobacco companies have problem, one thing is certain, they other brand." This artist, like taken advantage of this in ad- will not reach for the cigarette. many of his colleagues of high mad vertising their favourite products. They may or they may not reach low degree, sold his name and The mode of advertising has been for the sweet instead. There is prestige for the sake of advertising. a success, for thousands of no objection to an occasional The editor said further, "I know thoughtless young women and in- sweet, since a sweet is a food. It of some endorsers of cigarettes nocent girls have, as a result, be- is not the most wholesome food who have never smoked in all came slaves to a habit which is and, therefore, should be used their lives." To give some idea ruinous to the complexion, ruin- sparingly.
    [Show full text]
  • The Buttery Bakery Guide
    THE BUTTERY BAKERY GUIDE For Questions: [email protected] For Sending Images: [email protected] For Custom Cakes: [email protected] For Custom Cookies: [email protected] For Wedding Info: [email protected] BUTTERY POLICY Expectations • In general every employee should contribute to the efficient and smooth operation of The Buttery through their customer service, attention to detail and positive attitude. We don’t ever want to hear “That’s not my job”, all the work needs to be done and it is the responsibility of all of us to see that it is done. • Never give away any products without authorization and never take anything for yourself without permission. • If you aren’t working, don’t walk through the back, come to the front of the counter. Dress Code • All team members must wear The Buttery apron, hat, and t-shirt. Keeping the uniform clean is the team members responsibility. If uniform is lost, employee is responsible for replacement. • No open-toed, “croc-style”, or backless/open heeled shoes at store. • No overly revealing clothes, including bare midriffs or leggings. • Pants must be worn at waist level, without underwear showing. • Skirts and dresses must be at least mid-thigh in length. Sick Policy If an employee calls in sick we want to ask them to try and call someone else to come in and work for them. If they cannot find anyone to work for them or if they can’t find anyone able to come in by the start of their shift we need to ask them to come in and work until we can find someone to cover them or until it becomes less busy and we can let them go home.
    [Show full text]
  • RED BANK REGISTER 7 Cents
    7 Cents RED BANK REGISTER PER COPY VOLUME LXXIII, NO. 37. RED BANK, N. J., THURSDAY, MARCH 15, 1951 SECTION ONE—PAGES 1 TO 16. Myers Opposes 8 Pages of Ada 10% Wage Boosts Board Has Change of Heart Singer to Open 2 RBCH Faculty 2-Party Battles Herald Opening Help Evaluations Davidson Brothers, grocery About Red Bank School System Making Payment store operators In Monmouth and Voted as Council Sewing Center Two members of the Red Bank Now Are Forming Middlesex counties for the past Catholic hlirh pfhool faculty have SHREWSBURY—An about face been Invited by the Association of On School Job 35 years, are carrying eight full Approves Budget in policy was experienced here Mon- On Broad Street Middle States and Maryland to In Sea Bright pages of advertising in this week's day night by the board of educa- Ventilation System Sea Bright Slates tion when it listened to a sugges- Eye Inspection Finn Is 100 Years Old; serve on visiting committees for Farrell-Kxauss Tiff Issue of The Beglster, heralding tion by Henry Petzal that it "be the evaluation of secondary schools. Needs Adjustments the opening of their new self-ser- Emergency Bill to good friends" with the Red Bank $10 Capital Slatted Sister Mary Agnese, teacher of For Mayor's Job; Big board of education. Program Coodc Spanish nnd Latin, spent three vice super market In the Malmone days of last week at Abraham But Board Pays Bill shopping center building, Pros- Pay Off the Cost Mr. Petzal, one of two recently A World Wide Fame Council Races Ahead elected members, opened the dis- Notices Bad Clark high school in Roselle.
    [Show full text]
  • A Recipe for Visual Stories
    ZDOK.10 PeterVisualisierung Kerekes: Aund Recipe Imagination for Visual Stories www.zdok.ch 1 Peter Kerekes A Recipe for Visual Stories I developed my taste for the moving images thanks to still images. My grandparents used to go to Yugoslavia for their summer holidays. In November, when the weather outside became intolerable, they would invite friends over for coffee. My grandmother made strong espresso in her small coffee-maker, and my grandfather showed his slides from their trip to the sea. In the living room of a flat in Košice, with the blinds down and a bed sheet thrown over the old pictures on the wall, we could see the image of the sea. And the slides COOKING HISTORY SK/A/CZ 2009, 88 Min. were accompanied by stories. Holiday adven- tures were followed by childhood memories, Military cooks – they are never mentioned in history memories of war, of lost loves or of friends all books and yet they have helped to influence the course over the world. There was the scent of coffee of history. Based on the recollections and personal and cake in the air and from the outside we destinies of these people, this film takes a look behind could hear the ringing bells of the street cars, the scenes of the < great > moments in time, otherwise signaling that time was passing by. I loved that known as conventional history, and introduces a new atmosphere and subconsciously, I have been trying to repeat it in my films. I like to present angle on twentieth century European history.
    [Show full text]
  • 71"Live CA-14 PAIGN 7N
    P C I b5o.0 I OARrb. e eu. e : 1 ' FROM THE 1 "AND-40 AC"71"liVE CA-14 PAIGN 7N N THE COMMAND AND GENERAL STAFF SCHOOL LIBRARY Class Symbol -------------------------------------- Accession Number--- -------- PLEAS3 DO~ NOT REkviOV~ SPEiCIAL BULLTINSS M21I D, W.30, os. 21 - 30 Bulletin No, 21: Characteristics of Soviet artillery weapons. (October 21, 1940) 22: Rations in the German Army. (October 24, 1940) 23: Characteristics of Soviet tanks and armored cars. (October 24, 1940) 24: Soviet infantry equipment, (October 29, 1940) 25: The Soviet infantry division, (October 31, 1940) 26: Attempt to capture The Hague by the 22d German Division, Air Infantry. (Continuation of Special Bulletin No, 9) (November 5, 1940) 27: The German Armored (Panzer) Troop School and Army Motorization School, (November 28, 1940) 28: Operations of the French Seventh Army, May 10 w June 24, 1940, (December 9, 1940) 29: Characteristics of German antiaircraft and antitank materiel. (December 14, 1940) 30: Characteristics of machine guIns used by Germany. (December 23, 1940) DECLASSIFIED mI3[/~SDSY$ SPECIAL BULLETIN MILITARY II7TELLIGEK CE DIVISION- No. 21 WJAR DEPARTMENT G-2/2657-231 Washington, October 21, 1940 NOTICE The information contained in this series of bulletins will be restricted to items from official sources which are reasonably confirmed. This document is being given an approved distribution, and no additional copies are available in the Military Intelligence Division. For provisions governing its re- production see Letter TAG 350.05 (9-19-40) M--B--M. CHARACTERISTICS OF SOVIET ARTILLERY JEAPONS SOURCE The information contained in this bulletin is based primarily upon the reports of official American observers and secondarily upon handbooks concerning the Red Army and other publications.
    [Show full text]
  • Vacuum Cooling Bread Optimizing Vacuum Cooling for Rudolph’S Bakery
    GEORGE BROWN COLLEGE Vacuum Cooling Bread Optimizing vacuum cooling for Rudolph’s Bakery Presented to Rudolph’s Bakeries Ltd. George Brown College Ontario Centres of Excellence By: Paulo Ejay Boongaling and Kit Zhou 5/21/2008 Technical advisor: Professor John Camarda Abstract Vacuum cooling is a rapid evaporative cooling technique, which is achieved through evaporating part of the moisture of a product by the creation of a vacuum. The vacuum cooling of breads requires that the pressure reduction rate be precisely controlled to avoid any adverse effect caused by the build up of pressure in areas of low vapour permeability. This means that the less permeable a type of bread is the slower the vacuum cooling process would have to be. As the cooling time becomes longer the advantages of using vacuuming becomes less. This paper proposes the possibility of simulating the behaviour of the pressure during vacuum cooling mathematically in order to control the pressure more precisely and to provide optimal pressure reduction rate. In addition this paper proposes two additional methods in controlling the pressure build up; however they would require modifications to the current vacuum cooling setup at Rudolph’s. Table of Contents 1 List of Figures......................................................................................................................... 4 2 List of Tables .......................................................................................................................... 4 3 Introduction............................................................................................................................
    [Show full text]
  • Nomen Dubium Respostari
    NOMEN DUBIUM RESPOSTARI LARA VERA PAU SAMPERA MONTSE CARREÑO TATIANA CHICO MONTSE GARRIGA ONA GRAU GALA VALLESPÍN CELMA HIL ELOI PUIG BORBALA RAMPAY IVET OLLER SERRA CRISTINA VILARÓ VERÓNICA RIVERA PROJECTES_2011-12_FACULTAT BELLES ARTS_UB 2 SUMARIO NOMEN DUBIUM. RESPOSTARI PRESENTACIÓN 3 CONTEXTO 4 ¿QUE SIGNIFICA UNA PREGUNTA? CONSIGNAS METODOLOGÍA Y PROCESO DE TRABAJO MENU 6 RECETAS LARA VERA 8 PAU SAMPERA 11 MONTSE CARREÑO 12 TATIANA CHICO 14 MONTSE GARRIGA 17 ONA GRAU 18 GALA VALLESPÍN 20 CELMA HIL 21 ELOI PUIG 22 BORBALA RAMPAY 24 IVET OLLER SERRA 26 CRISTINA VILARÓ 29 VERÓNICA RIVERA 30 PRESENTACIÓN MONTSE CARREÑO / ELOI PUIG NOMEN DUBIUM RESPOSTARI 3 Pabras clave: duda, miedo, pregunta, recetario, recetas, NOMEN DUBIUM. RESPOSTARI proyecto colectivo, Según la nomenclatura científica desde la rama de la Zoología, Nomen Dubium (nombre dudoso) se aplica arte, participación a los especímenes de clasificación imposible. El uso de este nombre implica desconocimiento o duda. Respostari (respuestario) surge de la unión de la palabra respuesta y recetario, siendo esta una nota que comprende aquello que debe componerse de una cosa, y el modo de hacerla: como es el caso de una receta médica o una receta de cocina. Una tercera acepción define la palabra receta como un método para conseguir algo: la receta del éxito. El título de este proyecto es el resultado de nuestros debates y especulaciones en torno a estos dos conceptos: la duda y el miedo, dos sentimientos a menudo asociados. La duda puede ser vista como la dificultad para elegir frente a diversas posibilidades, pero también es una herramienta propia de la investigación y dirigida a provocar la discusión de las ideas.
    [Show full text]
  • Science and Charity: Count Rumford and His Followers*
    FRITZ REDLICH SCIENCE AND CHARITY: COUNT RUMFORD AND HIS FOLLOWERS* The topic of this paper might at first glance appear to lack interest. In fact, however, it is for many reasons of real significance. The men who brought about the set of achievements, to be discussed, and its migra- tion, respectively, played roles on the stages of history, science, and business; and a whole bundle of social and economic problems was solved by a concatenation of measures. Last but not least, we can study here almost step by step a case of eighteenth- and early nine- teenth-century institutional migration. Before we describe the exploits that are the subject of this paper we must throw some light on the star actor, Benjamin Thompson, Count von Rumford (1753-1814). His life data may not be familiar to the readers, although they are generally available.1 Benjamin Thompson was born in Woburn, Mass., and received what was for the time an education. He was trained for business; but, having taken some courses at Harvard College, he started his career as a teacher in what is now Concord, N.H., then called Rumford. In 1722, a judicious marriage with a middle-aged widow brought the nineteen-year old youngster a fortune and contacts with the New Hampshire colonial elite. As a result he became a commanding officer in the militia, an experience which before long would stand him in good stead. When political difficulties between the colonies and the mother country started, Thompson, who had aroused much antagonism, chose to remain loyal * The following essay is based on pertinent articles in contemporary periodicals and on pertinent contemporary imprints.
    [Show full text]
  • Wheat Requirements in Europe
    TECHNICAL BULLETIN NO. 535 SEPTEMBER 1936 WHEAT REQUIREMENTS IN EUROPE (Especially pertaining to Quality and Type, and to Milling and Baking Practices) By J. H. SHOLLENBERGER Principal Marketing Specialist Foreign Agricultural Service Division Bureau of Agricultural Economics UNITED STATES DEPARTMENT OF AGRICULTURE, WASHINGTON, D. C. For sale by the Superintendent of Documents, Washington, D. C* Price 15 cents Technical Bulletin No. 535 September 1936 UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. WHEAT REQUIREMENTS IN EUROPE^ (Especially Pertaining to Quality and Type, and to Milling and Baking Practices) By J. H. SHOLLENBERGER, principal marketing specialist, Foreign Agricultural Service Division, Bureau of Agricultural Economics ^ CONTENTS Page Page Introduction 1 Requirement situation in individual coun- Concern of United States in European wheat tries 45 requirements Belgium 46 Requirement situation for Europe as a whole. British Isles 53 General characteristics of European Denmark 65 wheats France 73 General milling practices Germany 83 Type and quality of wheat required for Hungary 103 European trade Italy 115 History and present status of European Netherlands 122 bread consumption Norway 131 The breads of Europe Poland 138 Certain economic factors affecting the Portugal 141 European wheat-requirement situation- Spain 146 European bread-grain production Sweden _.._ 152 Government regulations affecting the Switzerland 163 wheat-requirement situation Literature cited 170 General conclusions regarding factors Appendix 171 affecting the future European demand for wheat ._ INTRODUCTION Europe has been for centuries the world's greatest consuming center for wheat. The inabihty of most of the countries in that part of the world to produce wheat in sufficient quantity or of satisfactory quality to fulfill domestic requirements has been the main incentive for the increase in production of wheat in the New World.
    [Show full text]
  • Gastronomiebegriffe Englisch-Deutsch Vom 16.08.2011 1
    Gastronomiebegriffe Englisch-Deutsch vom 16.08.2011 © 2011 by Uwe Oppermann, 42349 Wuppertal, Mastweg 129 Englisch Deutsch (bread) roll Semmel (Austria, someone Ger.) (bread) roll dough Brötchenteig (button) mushroom der Champignon (button) mushrooms Champignons (cabbage) Kohlrabi (concentrated) pear syrup Birnenkraut (drinking) straw Strohhalm (electric) kettle Wasserkocher (fatless) sponge Biskuit {m, n}, Biskuit (fish and) chips stall [Br.] Pommesbude (ugs.), Pommes-Frites-Bude (fish and) chips stand [Br.] Pommesbude (ugs.), Pommes-Frites-Bude (French) bean salad Bohnensalat (fruit) flesh Fruchtfleisch (hot) grog Grog (large/slicing) sausage die Wurst (leafy) greens Blattgemüse (male) cook der Koch (open) sandwich das Butterbrot, Schnitte (Peri)winkle Strandschnecke [zool.], Strandschnecke (printed) menu die Speisekarte (salt) boiled potatoes Salzkartoffeln (ship's) biscuit Schiffszwieback (small) sausages Würstchen (smoked) pork/beef sausage Mettwurst (Soft)Clam Sandklaffmuschel [zool.], Sandklaffmuschel (soup) stock Brühe (Wiener) schnitzel Wiener Schnitzel [mild, full-fat cheese] Butterkäse 1/8 litre white wine 1/8 l Weißwein a bad year for wine ein schlechtes Weinjahr a ball of ice-cream eine Kugel Eis a blob of mustard ein Klecks Senf a block of chocolate ein Riegel Schokolade a bottle of beer eine Flasche Bier a box of chocolate eine Schachtel Pralinen a box of chocolates eine Schale Pralinen a choc-ice ein Schokoladeneis a chocolate ein Stück Schokolade a clear soup with meat balls, Brühe mit Einlage dumplings etc. a crate of
    [Show full text]