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Subject: [BURGENLAND-NEWSLETTER] BB News No. 172 dtd. Feb. 29, 2008
Date: Thu, 28 Feb 2008 08:35:25 EST

February 29, 2008
(c) 2008 G. J. Berghold-all rights reserved

Our 13th Year- Newsletter issued monthly as email by G. J. Berghold, BB
Editor and also available from


Current Status Of The BB: Members-1579*Surname Entries- 5186*Query Board
Entries-3860*Newsletters Archived-172*Number of Staff Members-15

EMAIL RECIPIENTS PLEASE READ: You are receiving this email newsletter because
you are a BB member or have asked to be added to our distribution list. To
subscribe or unsubscribe, use the change form available from our Homepage at You cannot send email to this newsletter. If
you have problems receiving the newsletter as email, it may be read, downloaded,
printed or copied from the BB Homepage. There is also an archive of previous

This first section of our 2 section newsletter concerns:

1. Burgenland Immigrant Neighborhood Entrepreneurs
2. English Language Burgenland History "Borderland" Long Out Of Print
3. Early Burgenland Railways
4. Gasthaus Csencsits In Harmisch Receives Culinary Award
5. Burgenland Immigrant Obit
6. Impressions Of The Burgenland


(ED. Note: If any of our members can supply similar neighborhood enterprises
operated by Burgenland immigrants in their enclaves of memory, please forward
as I'd be happy to publish them. Much of this phase of the Auswanderung has
been lost.)

Few Burgenland immigrants arrived with more than $20 to see them and their
families through the initial stage of emigration, many had less (my maternal
grandfather had $14.) Economic conditions at the time of heavy immigration were
such that this just might cover expenses for a few weeks. Getting a job quickly
was very necessary. Fortunately American mills and heavy industries were in
need of labor. Industry in the Lehigh Valley of Pennsylvania for instance, at
that time, was expanding rapidly.

A year or two in a mill, industrial site, brewery or construction firm often
provided incentive for some immigrants to establish a small business. Perhaps
a boarding house, franchise tavern or small neighborhood store or service,
catering to local ethnic immigrants was possible. Prior to the supermarket there
were many neighborhood stores and small service shops handy to neighborhood
residents. It's estimated that Allentown had over 600 stores in the early years
of the 1900s as well as 60 barbershops. Very few were prosperous but a living
could be obtained or a low paying job supplemented. By the late 1950's, most
neighborhood stores were a thing of the past.

My early Allentown neighborhood was an ethnic enclave in the Tenth Ward
vicinity of Jordan and Allen streets. I can remember many local businesses operated
by immigrants, some by Burgenlanders. A few follow and their names reflect
families to be found in southern Burgenland, from the districts of Güssing and

Heider Butcher, 500 block Jordan Street, later operated by Paul Biery. My
grandmother and others made daily trips to purchase meat and groceries for the
day. It was also a time to exchange gossip and speak German.

Fandl Butcher, 4th & Allen Streets, along with nearby Farkas and Zecky
(Hungarian) Butcher. These were noted for ethnic sausage products and also carried a
line of groceries.

Ring Family, 500 block Jordan Street-Mom & Pop Store, open early and late for
candy, ice cream, bread, or lunch products. Did not survive the Depression.

Berghold & Eder Coal Company (operating from 1920s -1960s. Coal yard at
Sumner Ave. Started by granduncle Josef Berghold (Poppendorf) in conjunction with
partner Eder (Rudersdorf area). Josef worked first in a local brewery, later
took over a brewery franchise tavern, and then opened a grocery, finally the
coal business.

Fiedler's Café (2nd & Gordan Streets)-earlier Golatz Café. Operated by
immigrant Fiedler from the Neustift by Güssing area, later operated by his son
Eddie, the building now turned into a parking lot. At first here were rooms for
newly arrived immigrants, later apartments.

Freeman's Dairy Home Delivery Man-500 block 4th St. If you needed dairy
product before next delivery, he'd supply it from a walk-in cooler behind his home.
Home delivery available until the
1960's. Name not known but family spoke Hianzisch.

Oberecker Bakery Home Delivery-Oberecker was from Heiligenkreuz. Great German
rye bread, Kaiser and Poppy Seed Crescent Rolls.

Jaindl Turkey Farm on the outskirts of Allentown-now a national business.
Started by Jaindl immigrant from the Rudersdorf area.

Ralph Denhardt's Luncheonette, 4th & Tilghman Streets. Great hotdogs, ice
cream, papers, etc. May not have been a Burgenlander but may have married one.
Many Burgenland customers.

Berghold Produce Market on Hamilton Street, still in business but now located
at the Fair Grounds farmers' market. Started by immigrant granduncle Franz
Berghold (Poppendorf) after exchanging a brewery job for a small farm in

Sorger Family (with a s story brick house) provided a small apartment for
immigrants just arriving.

There were others (shoemakers, tailors, notion stores, produce vendors,
taverns etc.) with names no longer remembered by me. I doubt if many are still in
operation but they all served as a step up for descendants.

The following are not Burgenlanders but figured prominently in neighborhood
immigrant business.

Joe (Giuseppe) Palladino-my barber, Jordan & Tilghman Streets. An
unforgettable gentleman, musician and a superb barber. An immigrant from Italy, he sang
opera and regaled me with Italian recipes while cutting my hair. His brother
Frank ran a tavern next door, their sister (Tessie) a grocery. Joe's daughter
Madeline went on to become a judge and state official.

Yocco's Hot Dog Shop-7th & Liberty Streets. Undoubtedly a Greek immigrant
(name Iococa-uncle of Chrysler's Lee Iococa) established the world's best
hotdog-still operated by family today with 5 shops throughout the Lehigh Valley.

A visit to other ethnic neighborhoods of Allentown would have found a similar

While no Burgenland immigrants known to me achieved professional status,
their first and future generations will now be found among educators, doctors,
accountants, the legal profession, etc. Five of my seven member "street gang"
went on to college. This was the promise of America.

Major purchases by immigrants were made in the large establishments at the
Hamilton Street shopping district, later supplanted by shopping malls and mostly
owned and operated by Pennsylvania German later generation immigrant
descendants. I wonder how many are now owned, operated or staffed by descendants of
Burgenland immigrants, the fruit from the earnings of an immigrant ancestors
first job or business.

An old German saying covers the first three "Auswanderer" generations:

"Der Erste hat den Tod
Der Zweite hat die Not
Der Dritte erst hat Brot"

The first dies, the second has need, the third first has bread. Lest we


Margaret Kaiser writes: I borrowed through inter-library loan (from Rutgers)
the Andrew Burghardt book Borderland. The book is scarce as hens' teeth
( I was unable to finish reading it before it went back - it
requires a slow read in stages. I looked around the Internet and duplicate copies
can be made for around $230 or so; occasionally an old copy comes up for sale.
Maybe someday when more is available to read on line, the prices will go
down. Anyway I'm wondering if you'd like to lend your copy to me. Think about it
and I'll call you in a few days. If I can read it someday, fine; if not, all
will still be well.

Reply: Margaret, You are referring to Andrew Burghardt's book "Borderl
and"-the only history of modern Burgenland written in English and long out of print.
I bought a copy from Books On Demand (a copy jobber) some time ago for $100. I
looked for it in order to send it to you and couldn't find it. I believe I
may have included it in the books I gave to Tom Steichen last April. If so
perhaps he still has it and will loan it to you. I'm copying him. Dr. Burghardt is
a retired Political Geography professor from Mc Andrew Univ. in Canada. He
wrote the book in the 1950's. I reviewed it in the BB newsletter some time ago.
I'm also publishing descriptions of the book's photos, which Burghardt sent me,
in the quarterly BG news (previously published in the BB newsletter).

The only other copy I know of is owned by John Lavendoski, our Croatian
sub-editor-some time ago he told me that he bought a copy. Perhaps he still
remembers the source? I'm copying him as well. Every member of the staff should have
a copy-it's on a par with the Dujmovits book, which I hope will eventually be
published in English.

John replies: I also got mine from UMI Books on Demand, but I got it back in
1996. I sent it up to Professor Burghardt in Canada, and he signed it and
dated it (1/24/1997) for me. I think the Bethlehem, PA library had one...if you
are close by. I don't remember what I paid, but it was kind of expensive even


In 1921 when the parts of Hungary that made up today's Burgenland were first
ceded to Austria, the portion originally comprising the area around Sopron
remained in Hungary as a result of an ethnic plebescite. Sopron was a large city,
much larger than any in the other ceded parts. It was a commercial center and
a transportation hub. Had it been included in the transfer, it undoubtedly
would have been named the capital of Burgenland as opposed to Eisenstadt. There
were many ramifications detrimental to the newly created Burgenland, but by
far the most important was the severing of major roads and railways, which
passed through Sopron. As a result there were no good transportation facilities
linking Burgenland with the rest of Austria. It was years before the situation
was remedied by the creation of a north -south autobahn and road modernization.

Margaret Kaiser writes: Thought this historic excerpt might be an interesting
topic since many wonder about the route their ancestors traveled to their
embarkation port. Maybe one of our Austrian members might want to comment on
whether this line operates today, and what other lines exist. Or maybe Hannes
might compare the age of "his" line to this one.

Oakland Tribune
Oakland, California
Tuesday, December 15, 1925, Page 22

Austria Completes Burgenland Railway

VIENNA, December 15. - When, in 1922, the Burgenland was adjudicated to
Austria by the powers, the necessity arose to construct a new railway line
connected with Austria. This was started in 1922, but, owing to financial and
technical difficulties, has not been finished until now. The new line traverses part
of the Styrian mountains, from Friedberg to Pinkafield, and in consequence of
one especially difficult tunnel the construction has taken very much longer
than was first anticipated....The other day, at the informal inauguration, the
Minister of Commerce pointed out that this was the first new railway line in
the Republic, and that it meant an economic and cultural link between Austria
and the Burgenland province.

Membership Editor Hannes Graf writes: This railway was original build from
Szombathely to Pinkafeld and after the breakdown of the K&K empire it was an
"only" Burgenland-railway from Rechnitz to Pinkafeld without any contact to the
"Austrian" railways. So the government had to connect it to the ASPANGBAHN from
Vienna to Graz. The connection needed some tunnels and bridges and a
turnaround (map) to take the train uphill to Friedberg:

So you can imagine, the small village Pinggau (Loweraustria) has two railway
stations at two different railways, 500meters apart. "Our" (Hannes is working
with a group which is rebuilding part of this line) Railway from Oberwart to
Oberschützen was also a part of this railroad. A big part of railroad is closed
ending at Oberwart, but now there are direct-trains to Vienna. We also
working to reactivate the whole line and connect to Szombathely. Now the Hungarians
would have to build this, because they destroyed it at the time of building
the iron curtain.

There are other Burgenland forgotten railways (Körmend-Güssing) or projects,
for example: monorail from Vienna to Eisenstadt and Neusiedl am See, 1920ies
200km per hour speed, 10 minutes to Eisenstadt, 17 to Neusiedl!!!

Our group (FrOWOS) will try to go Oberwart this year, and get permission to
carry passengers the whole distance. This requires ALL of my time. Every week I
work there 3 or 4 days and this will go on, till we finish in May. When home
I work at creating a new homepage for FrOWOS: (English as well
as German). Sometimes, when I am in southern Burgenland, I drive around,
taking pictures for upcoming pages.

If somebody has a special interest in Austrian railroads, one of our Members
produces movies and books. He has an English language Homepage at:


More and more we hear of national and international interest in Burgenland
cuisine. As we well know, Burgenland local specialties are in great demand with
visiting tourists. Almost every Gasthaus features one or more specialties.

Recently Gasthaus Csencsits in Harmisch received star from Gault-Millau-see
German article at:

5. BURGENLAND IMMIGRANT OBITS (courtesy Bob Strauch)

Karl Lang, 83, of Allentown, passed away on Monday, February 11, 2008 in
Whitehall Manor. He was the husband of Gisela "Stella" (Mayer) Lang . Born in
Deutsch Minihof, Burgenland, Austria, he was a son of the late Karl and Maria
(Fuchs) Lang. He was a member of Our Lady Help of Christians Catholic Church,
Allentown. Karl and a member of the Austrian-Hungarian Veterans Society.
Survivors include siblings, Robert, Ella Düh and Berta Drauch, in Austria.


In our desire to bring you pictures of the Burgenland and your immigrant
villages of origin, BB Vice President and Membership Editor Hannes Graf is
building new web pages called "Impressions Of The Burgenland." Click on the subject
BB Homepage index. Please wait for the pictures to load. With help from Robert
Bauer, Hannes and wife Elfie are touring the villages as they find time and
taking pictures, which are added to the web pages. A new group has just been
added. Hannes writes:

"Last week we had a ride from Königsegg in Lower Austria (10km from
Burgenland) following the Tauchental (Tauchen Valley) from its source to Neumarkt im
Tauchental, where we made many photos. Some of them I added for the
Impressions-page. See and enjoy:"

Newsletter continues as number 172A.

Subject: [BURGENLAND-NEWSLETTER] BB News No. 172A dtd. Feb. 29, 2008
Date: Thu, 28 Feb 2008 08:47:16 EST

(Our 13th Year- Issued monthly as email by )
February 29, 2008
(c) 2008 G. J. Berghold-all rights reserved)

(A Filled Grammelpogatscherl), By Chef Gerhard Windholz From Neusiedl am See
(from Bob Strauch)~

The second section of this 2 section newsletter includes:

1. Phonetic Spellings Can Be Very Misleading
2. Taste Of The Burgenland-Kipfels Again
3. Midwest Annual BB Picnic
4. Fastnacht Fervor
5. Burgenland Wines
6. Immigrant Correspondence
7. Allentown, PA German Sommerfest Changes
8. Typical BB Listing-Typical Reply


Correspondent writes: I found an entry in a 2001 BB newsletter - something
about immigrants living in New York? (ED. Addresses and villages of origin of
ethnic magazine subscribers.) Rosia Neubauer could be my grandmother - she was
from Chanigraben - does this mean that these people were residing at the
address with the person shown?

Newsletter Entry: KROBOTH, Engelbert, aus Chanigraben, und Rosia NEUBAUER,
aus Rabfiditsch, Ungarn. 326 E. 91. St. NY. NY.

Reply: Yes to your question, but the spelling of the village name was
phonetic. It actually is Tschanigraben (Hungarian name was Sandorhegy). Roman
Catholics attended church in Rönok (Hungary)and the municipal office was in
Rabafüzes. Today it is in the Burgenland of Austria in the district of Güssing.
Rabfidisch does not have a "t'. Correct spellings as you may know are extremely
important when using computer search engines.

You'll notice from below that the Neubauers have lived there since at least
the 1700's. Neubauer is a fairly common name in this area. My g-grandmother was
a Neubauer from nearby Lutheran Eltendorf.

Was a part of Inzenhof until ca. 1800. Spelling of the village name in the
church records: 1736 Schonagraben, 1765 Chanigram, 1789-1802 Sandorhegy
gewöhnlich (usually (called)) Sconagraben, then Tsonagraben, Csanagraben and
Tsanagraben. Very rarely mentioned pre-1789, therefore early surnames can be located
only from that time onwards.

Surnames of Tschanigraben 1789-1802: NEUBAUER, ARTINGER, STUIBER, KROBATH,

The FALUSI are known to have lived in Güssing throughout the 17th century.
The dead, like those of Inzenhof, were originally buried near the St. Emerich
church, and children went to school in St. Emerich (Szent Imre). Since 1893
Tschanigraben has its own cemetery. At that time, the school had been established
in house nr. 6.

First teacher was Godefried LOTH, who died 28 Apr 1858 aged 65. Further
teachers: 1858-62 Michael NEUBAUER (teacher of Tsch. and Inzenhof), around 1864
Michael GLÜCKSHOFER (only in Inzenhof). His successors were Ida KERSCHBAUM, Franz
JOST (after 1870), Johann SCHREDNER (in the 1880ies), MAYER, Andreas LOIKITS
(until 1895). From 1895 the children went to school in Inzenhof.

Inhabitants: 1812 - 151; 1929 - 189

Source: Dr. Josef Loibersbeck's series "Um den Eisenberg", published in "Volk
und Heimat" 3/1957; summarized and translated by Albert Schuch 10 Nov 1999


Correspondent writes: I found your site and I am not a member but I am hoping
you can help me. I misplaced my Kipfel recipe from my Aunt Hildegarde who is
89 years old. I am too embarrassed to call and ask for it and my family is
eagerly waiting for me to deliver these to them for Christmas. All the
internet site recipes are not the simple recipe. I know it has cream cheese, eggs,
flour and butter. Other recipes call for yeast, sour cream etc and I know her
recipe did not include those items. Can you help me?

Reply: There can be no Austrian or German recipe for Kipfels that uses cream
cheese-something not available in Austria. Philadelphia cream cheese is an
American product exclusively. It was probably substituted for sour cream at some
point and thus became a family recipe. I don't see why you couldn't
substitute equal quantities, although a cup might be a bit much. I'd try adding enough
to make a pliable dough. The following is from our newsletter no. 94.

Filled Kipfels
The legend is that these were first made by a Viennese baker following the
defeat of the Turks after the first siege of Vienna. They were formed in the
shape of the Muslim crescent to commemorate the end of the siege. We found it was
easier not to form the crescent (tubes break if not done just right) although
you can try it. Do not confuse kipfels with vanilla crescents which have no
filling, the dough containing crushed almonds. These are easy to form into

Here is our favorite recipe:
Cream: 1/2 lb Butter (can be half shortening), 4 Tbsp Sugar, 3 Egg Yolks-save
whites, Pinch Salt, Rind of 1 Lemon, 1 cup Sour Cream. (Try substituting 1/2
cup Phila. Cream cheese and 1/2 cup milk?) Add: 4 cups Flour, 2 tsps. Baking
Powder, 1 tsp. Baking Soda

Knead well and chill 20 minutes or longer. Make 4 balls and roll out in half
confectioners' sugar and half flour (about 1/8 inch thick). Cut rolled dough
into 2.5 inch wide strips. Fill center of each strip (lengthways), roll sides
together and seal, cut strips into about 3 inch lengths (size you want kipfel
to be). Place on cookie sheet with sealed side down (ends can be open if
filling is not too moist, or pinched shut). A nice touch is to brush with beaten egg
white and sprinkle lightly with sugar before baking. Traditional way is to
dust with powdered sugar before serving. (Do not store with powdered sugar-it
will take on moisture and pastry will get soggy). Bake 15 minutes at 350 degrees
or until golden brown.

Nut Filling:
1 lb. (more or less) English walnut meats (or almonds) ground with 2/3 cup
sugar (use fine grind). Add enough warm milk to make moist and hold together.
Spoon and form filling into center of dough strips using just enough to fill and
allow bringing sides together into a tube. Some variations include adding rum
or honey to the nut mixture instead of milk.

Marmalade Filling:
Use same dough as above but cut into 2.5 inch squares. Put 1/2 tsp stiff jam
(apricot is nice) in center of each square. Pinch 2 opposite corners
together, sealing with beaten egg white. Bake in 325 degree oven. If jam is too thin,
it will run out into sheet and may burn. To thicken, cook jam over a double
boiler or make a stiff filling using sugar and cooked dried apricots. You can
also fill with "Lekvar" (prune butter). Sprinkle with powdered sugar before
serving. Store in covered tin to keep from drying out. Should be soft inside, firm

Kipfel Variation (added for this issue)
The above recipe makes a small cookie size kipfel. They are small but you can
always eat more than one! On an early trip to Austria I went to an A&O store
to buy some picnic supplies and found some large kipfels, about six inches in
length with lots of filling. You only had to eat one and they had been made
from a raised yeast dough. I never found the recipe for this variation, but I
liked the larger size-made a great breakfast pastry. Recently I experimented
with the canned biscuits found in the supermarket dairy sections. By flattening
them to about 1/4 inch, brushing with melted butter, filling with canned nut or
poppy seed mix (Solo or Baker brand), forming into crescents, sprinkling with
sugar and baking per container instructions, a very nice large substitute
kipfel can be easily made. They resemble the A&O kipfels.

3. MIDWEST ANNUAL BB PICNIC (from Dean Wagner)

(ED. Note: Every year a group of our members from the mid west hold a picnic
near Minneapolis. It attracts a few dozen of our members who meet to discuss
family history, share ethnic food and enjoy an ethnic picnic. Unfortunately, I
have not been able to attend these functions and my present health precludes
my attendance this time. If you live within striking distance of the site, I'm
sure you'd enjoy the event.)

Member Dean Wagner writes: The date for the Burgenland Bunch Picnic has been
set. I reserved the pavilion at Trapp Farm Park in Eagan, Minnesota for
Sunday, August 10, 2008 from 10AM to 4PM.
I'll be out of town for the next month, so if you have any questions, I'll be
back in the beginning of March.

4. FASTNACHT FERVOR (courtesy Bob Strauch)

(ED. Note; Bob Strauch is a master of Burgenland things culinary and he again
shares local Lehigh Valley, PA articles concerning Fastnachts. Our own
Martin's (Food Fair) supermarket imported some from the Valley and I was able to
enjoy my annual dozen. See the following as copyright prohibits our publication.
This year's major point involved the use of lard for frying-article says only
lard provides the authentic taste. I've found Fastnachts all over Europe but
there they are called Krapfen. A raised unfilled doughnut by any other name
tastes just as good.)

"Fastnacht fervor",0,763535.story
(see also "Related Links")

"Real Fastnachts? Nix besser!",0,1481001.story

Fastnacht recipes:,0,5006107.story

Greek Fastnachts?:,0,4250798.

Fastnachts: It's all about fat,0,5575163.story


Member writes: The February 8, 2008 issue of the Wall Street Journal had a
feature page about the red wines of Burgenland. A visit to the library would
provide access to the issue. Sorry I could not advise sooner.


Few of our Burgenland immigrants had much education (the US sixth grade level
was probably about average) but they were not illiterate. As a result there
was correspondence with the homeland. The Burgenlandische Gemeinschaft (BG)
magazine has been publishing some of this correspondence but not many letters
have survived. Postcards with their pictures have had a better survival rate. The
problem with both is that they are often written in German script or
Hungarian-not easy to translate. Recently our BB editors have translated some old
postcards and notes written on the reverse of some old photos and were successful
in providing a few of our BB members with these translations. Another of our
editors has recently translated a letter (note the one recently forwarded by
Fritz). The next issue of the BB newsletter will feature this translation, as
it is a typical example of correspondence shared by immigrants and their
homeland families.

While the BB does not offer translation services, we would be interested in
receiving copies of this type of correspondence in the possession of our
members. If you scan or copy them (perhaps digital photos in jpg format) and email
them to me or BB president Tom Steichen, we'll consider them for translation
and then perhaps publish the results. Be sure that the material contains the
family surnames and the villages of origin. We will also share them with the BG
for publication in their magazine. Of course we would edit them in order to
remove sensitive matters. We cannot guarantee that all will be translated, nor
can we tell you how long it might take. By sending us this material you agree
to allow us and the BG to publish


Organizers of a previously reported festival honoring the area's German
heritage are scrapping plans for stand-alone festivities that will instead become
part of Allentown's annual Mayfair arts celebration.

Sommerfest was to highlight German music, food and crafts for four days in
June at Cedar Beach, less than two weeks after Mayfair ends its five-day run
there. Mayfair will take place May 22-26. It was decided that it made little
sense to schedule two events so close together. It's hoped that the German fest
may help boost Mayfair's attendance, which has suffered in recent years.


What can you expect when you list your data with the BB? Often you'll get a
reply like this one.

Original message
Subject: BB New Member Information
Sender_Name: Gregory (Greg) B. Kuzmits
From_Email_Address: gmkuzmits(a)
Town_State_Country: Bloomington, IN (Formerly from South Bend)
Surname_1: KUZMITS
Village_1: Kroatisch Minihof
Surname_2: FERENCY
Village_2: Kroatisch Minihof

Reply:Greg, Welcome to the Burgenland Bunch. I am one of the volunteers who
receives automatic information on new members.

The Austrian phone directory at lists 10 entries for
Kuzmits (including the alternative spelling Kuzmich) in Kroatisch Minihof, and has
one entry for the name Ferenczi.

The LDS have films with the Roman-catholic parish records of Kroatisch
Minihof. The records start 1871, apparently the year when Kroatisch Minihof became
its own parish. Previous recordings were in the nearby parish of Nikitsch,
which was also the place for civil recordings which started in October 1895.
Regards, Fritz Konigshofer, Bethesda, Maryland


NOTICE (Terms and Conditions) : The Burgenland Bunch (BB) was formed and
exists to assist Burgenland descendants in their research into their heritage and,
toward that end, reserves the right to use any communication you have with us
(email, letter, phone conversation, etc.) as part of our information exchange
and educational research efforts.
If you do not want your communication to be used for this purpose,
indicate that it is "confidential" and we will abide by that request.
Correspondents who communicate with the BB without requesting
confidentiality retain their copyright but give a non-exclusive license to the BB
allowing us to forward to BB members, publish in our monthly newsletter or on our
website, and/or subsequently and permanently archive all or parts of such

The Burgenland Bunch homepage (website) can be found at:

We can also be reached from the Burgenländische Gemeinschaft web site.

Use our website to access our lists and web pages.


BB NEWSLETTER ARCHIVES INDEX and threaded search facility (enter number of
newsletter) available from (also reached
via Home Page hyperlinks.)

Burgenland Bunch Newsletter (c) 2008 archived courtesy of, Inc.
P.O. Box 6798, Frazier Park, CA 93222-6798. Newsletter published monthly by
G. J. Berghold, Winchester, VA. Newsletter and List Rights Reserved.
Permission to Copy Granted; You Must Provide Credit and Mention Source.

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