In Hamburg, Germany, early 19th century, a unit of capacity for beer. It was the amount of beer that could be brewed from 20 sacks, or 80 Fasses of malt, which would weigh, including the sacks, 5050 Pfund. The result would be 8688 liters, occupying 50 barrels.
In the same place and time, a unit of capacity for vinegar, requiring 74 Fasses in 18½ sacks.
Kelly, page 171; Doursther, page 74.
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