National Geographic : 1952 Oct
504 cllnora i. ieicn Pennsylvania Dutch Neighbors Play Spin-the-plate in a Barn near Allentown With their Folk Festival, held at Kutztown, the Pennsylvania Dutch keep alive a culture inherited from pioneer forebears. Here Dr. Harry Hess Reichard tries to seize the plate before it stops spinning, so that he may claim a kiss from Mrs. Paul R. Wieand (right). Her husband (front, center) conducts the festival's games. zippers, take the place of forbidden buttons. Amish women tie black aprons over their bright dresses and wear black bonnets and black shawls. Children's clothes are copies of those worn by grownups. Mennonite men usually are clean-shaven, but not so the Amishman. He wears a full beard and long hair. He always shaves his upper lip, however, since two centuries ago the mustache was the mark of a soldier. An other distinguishing feature of the Amishman is his high four-wheeled buggy, for most branches of the church forbid automobiles. But the austere Mennonite, the devout Dunkard, and the bearded Amishman were few at Kutztown. To see them in numbers it is necessary to move southwest into Lan caster and York Counties. The Plain People make up only about one-tenth of the Keystone State's "Dutch." Many visitors found their chief attraction in the side shows. Children rode live ponies or the prancing steeds of the merry-go-round (page 508). Thirsty folk swigged birch beer and orange juice. Grandmothers passed out dripping waffle sandwiches. Everyone sampled the cooking (page 511). The women from numerous churches and the Kutztown Grange served family-style dinners, each wide tent specializing in "Dutch" dishes, such as schnitz un knepp (dried apples and dumplings), hinkle bott boi (chicken potpie), or more Anglicized dishes like roast beef. Schnitz un Knepp Is Hearty Fare Schnitz un knepp is a sturdy dish for sturdy folk. The broth in which the apples are cooked and into which the dumplings later are dropped is from bacon or ham. Shoo-fly pie, a widely known favorite, is a delicious con coction of crumbs and molasses. While the women in their tented kitchens prepared food, each guest was presented with a red-and-white menu, with two pages of folk beliefs and proverbs, as preliminary food for thought.