Recruits in Zittau
Letter generously translated by 'hardpapier'; penned on 26.3.1917 in Lallaing, Northern France, the author writes to a friend - "Dear Ernst be glad that you are not in the field yet because it's not so good here and I don't like it at all so far." Photogr. Ernst Berka, Zittau O./L.
Recruits belonging to an unidentified Saxon infantry regiment photographed inside their barracks room possibly a year or two before the postcard was mailed.
The recruit seated on a box in the centre of the photograph is slicing a chunk from a loaf of Kommißbrot, a dark type of bread, baked from rye and other flours and known for its long shelf life. During the war, sawdust was sometimes added to compensate for shortages of flour.
Recruits in Zittau
Letter generously translated by 'hardpapier'; penned on 26.3.1917 in Lallaing, Northern France, the author writes to a friend - "Dear Ernst be glad that you are not in the field yet because it's not so good here and I don't like it at all so far." Photogr. Ernst Berka, Zittau O./L.
Recruits belonging to an unidentified Saxon infantry regiment photographed inside their barracks room possibly a year or two before the postcard was mailed.
The recruit seated on a box in the centre of the photograph is slicing a chunk from a loaf of Kommißbrot, a dark type of bread, baked from rye and other flours and known for its long shelf life. During the war, sawdust was sometimes added to compensate for shortages of flour.