A German unit of dry capacity in the range of 1.1 to 2.3 liters, and bearing a large number of alternative names, including Maessel, Maessle, Maessli, Maesslein, Mässel, Mässle, Mässli. Regarding this term, Doursther remarks
Le maessel et le maesschen, tous deux diminutifs de mass (mesure), sont deux expressions analogues que l'on emploie quelquefois l'aune pour l'autre.
The Maessel and the Maesschen, both diminutives of Mass (measure), are two similar expressions that are sometimes employed one for the other.
This entry deals only with locations where we know the spelling Mässlein was used (although other spellings may also have been used in that location.)
In Switzerland, a unit of dry capacity, A "Bemerkung" in the Konkordat of 1835 says the Mässlein = ¹⁄₁₆ Viertel. The Viertel being 15 liters, the Mässlein = 937.5 milliliters.
In using the Masslein the Swiss often distinguished between two categories of crops: glatte Fruchte and rauhe Fruchte (literally, smooth and rough fruits). The latter includes oats and legumes and generally was measured with a larger Mässlein; the former other grains and fruits.
|old market Mässlein||1.215|
|oats and beans||1.387|
|the market Mässlein||1.195|
|Stein||wheat and fruit||1.413|
|oats and beans||1.925|
In Bavaria = 1/16 Metze = 2 Dreissiger = 2.316 liters. In cities such as Augsburg and Munich.
In Württemberg, 19th century after 1806, = 2 Ecklein = 8 Viertelen = ¹⁄₁₆ Simri, about 1.385 liters.
In the Grand Duchy of Baden, e.g., Karlsruhe, = 1/10 Sester = 10 Becher or gobelets = 1.5 liters.
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Last revised: 24 May 2016.