DAHS SOCIAL STUDIES GRADUATION PROJECT

PART IIBy: Alexander R. Deible

THIS IS THE GERMAN FLAG.

Yellow - a symbol of generosity Red - hardiness, bravery, & strength Black - Determination They are derived from the similar colors of

the Imperial coat of arms of the Holy Roman Empire

History of the German Flag

Map of Germany

Population: 82,282,988 Ranking 16th in the world for population

Life of total population: 80 years male: 78 years

female: 82 yearsRanking 20th in the world for life

expectancy

Population/ life expectancy

Germany’s main religion is Christianity

Basically Christianity is the belief of God and Jesus. Christmas is a holiday all over the world. This is the day of Jesus birth. Easter is a spring holiday of the Christian faith: the resurrection of Christ three days after his death by crucifixion. Easter is the oldest Christian holiday and the most important day of the church year. Easter is the most important holiday in the Christian faith (the day that humans were forgiven for all there sins).

Five basic phrases in German

Hello -hallo How are you -Wie geht es Ihnen Please- Bitte Thank you - Vielen Dank Do you speak English - Sprechen Sie

Englisch Good bye - Good bye

JULIGedenktag des Attentats auf Hitler 1944 Commemorative day of the assassination attempt on

Hitler in 1944 20. July – GermanyThis is more of an observance than an official holiday.

On July 20, 1944 an assassination plot against Hitler failed when a bomb placed by Claus Schenk Graf von Stauffenberg detonated but only injured the dictator slightly. Von Stauffenberg and his fellow conspirators were arrested and hanged. Today von Stauffenberg and the other plotters are recognized for trying to end Nazi terror and restore democracy in Germany.

One holiday celebrated in Germany

Traditional German dish Sauerkraut For best results weigh the cabbage and the salt using a ratio of 40 pounds of cabbage to 1 (one) pound of salt.

We use a kraut cutter and a crock which are over one hundred years old. You can use a bread or cutting board and a large knife to cut the cabbage.

Remove the outside green and dirty leaves. Cut the heads of cabbage in half and remove as much of the core that you can. Now is the time to weigh the head of cabbage. We keep a running total of the cabbage we use to make sure that we use the right ratio of salt to cabbage.

When we find out the total amount of cabbage we are using then we measure out the exact amount of salt needed. Shred the cabbage using either a kraut cutter or a knife. We use a kitchen scale to weigh the cabbage and salt.

Put about 5 pounds of cabbage and about 2 ounces of salt into a large bowl and mix with your hands. Put into a crock and pack gently with a potato masher and tamp the cabbage down until some juice comes to the top. The first batch may not bring up juice but, after putting in the second batch of cabbage and salt the juice should easily come to the top. Repeat until you have used up all the cabbage and the correct

amount of salt. You must not store your kraut in a metal container.

After the last shredded cabbage and salt are put in the crock work the cabbage with the potato masher until juice comes to the top. We use a piece of white cloth such as a piece of a sheet to cover the kraut. Then we put boards on the cloth and a stone to weigh the kraut down so the juice comes to the top. Some people use one or more large plastic bags filled with water to weigh the kraut down so it is under the juice.

If you use plastic bags make sure they are the kind that can be used with food. Garbage bags won't do.

During the curing process, kraut requires daily attention. Remove scum as it forms and wash and scald the cloth often to keep it free from scum and mold and wipe the side of the crock. Fermentation will be complete in about three weeks. The kraut should be kept in a place

where the temperature is in the mid 50s to low 60s. It needs just enough warmth to keep it working during the fermenting process. Yet not so hot that it will spoil.

Kraut works from the top down. To check to see if the kraut is ready wait about 2 weeks and dig down in the center of the kraut about 5 or 8 inches. Take a little out and taste it. The kraut should be firm but not crunchy and should have good kraut flavor. If it is not ready let it

sit for a few more days and then taste it again.

The following is for canning the sauerkraut. As soon as kraut is thoroughly cured, pack into clean canning jars, adding enough of the kraut juice, or a weak brine made by dissolving 2 tablespoons salt to a quart of water, fill jars to with 1/2 inch of top of jar. Put on cap, screwing

the band tight. Process in water bath for 15 minutes. This method cooks the kraut.

We use double bags (one bag inside of another) to pack the kraut in and then we put it in the freezer. When using this method to store the kraut you need to leave some space in the bags because the kraut will continue to ferment until it is frozen. (We learned this the hard way.

Had Kraut spill out into the freezer. It really smelled.) By freezing the kraut it is fresh when taken out of the freezer and has not been cooked. I find that cooking the kraut with the pork chops on a low temperature for three hours it turns out the best. Kraut tastes good raw

too.

Tourist attraction in Germany

The Berlin Wall Important because it is a historical

land mark. It separated Germany during the cold war from 1965 – 1975

before it was partially torn down. Also in Germany they have spots like

us they play a lot of soccer.

Pictures

http://www.appliedlanguage.com/maps_of_the_world/map_of_germany.gif

http://www.flags-flags-flags.org.uk/german-flag.htmhttps://www.cia.gov/library/publications/the-world-factbook/docs/history.html

http://german.about.com/library/blfkalender2.htmhttp://www.cdkitchen.com/recipes/recs/67/Homemade_Sauerkraut20293.shtml

http://www.religionfacts.com/christianity/holidays/easter.htm

Work sited