Frankfurt-am-Main circa 1820
units of capacity

Dry capacity

     

Achtel, Malter or Getreidemalter

           

Simmer

4

         

Metze

2

8

     

Sechter

2

4

16

   

Gescheid

4

8

16

64

Mäßchen or Viertel

4

16

32

64

256

 

Schrott

4

16

64

128

256

1024

after Chelius

112
mL

.448
L

1.79
L

7.17
L

14.34
L

28.683
L

114.732
L

Liquid capacity, for wine, brandy and oil

This is the old measure.

           

Stück

         

Fuder

1 1/3

       

Ohm

6

8*

   

Viertel

20

120

160

   

Maaß

4

80

480

320

 

Schoppen

4

16

320

1920

2560

after Chelius, liters

0.448

1.79272

7.17

143.42

860.51

1147.34

*But in sales of a Stück of wine, the buyer usually received 8 Ohms plus 1 Viertel, the Viertel being an allowance for lees.

Liquid capacity, Jungmaaß

A newer system of units, used in bars, inns, public houses (hence the Maaß in this system was sometimes called the Schenkmaaß or Zapfmaaß), and also by dairies for milk and by apothecaries.

       

Ohm

     

Viertel

20

   

Maaß

90

 

Schoppen

4

18

360

after Chelius, liters

0.398

1.59352

7.17

143.42

Sources: Chelius (1808).

woodcut of Frankfurt

Cosmographiae Universalis, 1550, image courtesy historic-cities.huji.ac.il.

Frankfurt in the 16th century.

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