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Dedication This songbook is dedicated to the memory of my father
Stephen Conrad Bladey. These songs were his gift to me and have helped
to enrich my life and to provide inspiration.
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Conrad Bladey's Oktoberfest
A Free Public service of Hutman
Productions Learn more about us For our main page |
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| To return to the top of this page click here All songs are transcribed from fests and performance so they may differ from printed versions slightly. |
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Das Wandern ist des Müllers Lust Sound: click Das Wandern ist des Müllers Lust; das Wandern
ist des Müllers Lust; das Wandern.
Vom Wasser haben wir's gelernt, vom Wasser haben
wir's gelernt, vom Wasser.
Das seh'n wir auch den Rädern ab, das seh'n
wir auch den Rädern ab, den Rädern,
Die Steine selbst, so schwer sie sind, die Steine
selbst, so schwer sie sind, die Steine,
O Wandern, Wandern, meine Lust, o Wandern, Wandern,
meine Lust, o Wandern!
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Du,
du liegst mir im Herzen
Du, du liegst mir im Herzen,
So, so wie ich dich liebe,
Doch, doch darf ich dir trauen,
Und, und wenn in der Ferne,
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Mein
Vater war ein Wandersmann
Mein Vater war ein Wandersmann und mir steckt's auch
im Blut.
Warum singt dir das Vögelein so freudevoll sein
Lied,
Drum trag' ich's Ränzlein und den Stab weit
in die Welt hinein
]
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Muß
i denn
Wie du weinst, wie du weinst, daß i wandere
muß
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sound click Deutschland, Deutschland über alles,
Deutsche Frauen, deutsche Treue,
Einigkeit und Recht und Freiheit
N.b.: Nur die dritte Strophe wird gesungen, wenn überhaupt. Text: August Heinrich Hoffmann (von Fallersleben)
(1798-1874), "Lied der Deutschen" ("Deutschlandlied"; 1841)
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Bier
her, Bier her, oder ich fall um, juchhe!
Wein
her, Wein her, oder ich fall um, juchhe!
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1.
Ein Bier, das macht den Durst erst schön,
Wir
trinken mit Freuden ein Bier
2.
Wir trinken Bier nach Männerart,
3.
Wer je den Durst mit Bier gelöscht,
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Im
Himmel gibt's kein Bier,
Sicher
muß der Wein vom Rhein
Jeder
Mensch hat seinen Tick
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In
München steht ein Hofbräuhaus
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1.
Da, wo die grüne Isar fließt,
3.
Wenn auch so manche schöne Stadt
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1.
Hab' ich einen Durst, Durst, Durst,
2.
Mein Bierkrug ist leer, leer, leer,
3.
Mein Bierkrug ist leer, leer, leer,
4.
Hab' ich einen Durst, Durst, Durst,
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Trink,
Brüderlein Trink
Das
Trinken, das soll man nicht lassen,
Trink,
trink, Brüderlein trink,
Das
Lieben, das Trinken, das Singen
Trink, trink, Brüderlein . . . . . .
Der
Moses, der hat, gar nicht übel,
Trink, trink, Brüderlein . . . . . .
Wenn
du erwachst am Morgen
Trink, trink, Brüderlein . . . . . .
Bei
Freunden, Frau'n und Liedern
Trink, trink, Brüderlein . . . . . .
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Ein
Prosit, ein Prosit
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Rosamunde
Warum
läßt sie mich nur schmachten, immer lächelt sie von
ferne,
Aber
heut' bestimmt, geh' ich zu ihr,
Sagt
sie dann noch nein, ist mir's egal,
3
mal singen:
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2.
Postillon in der Schenke
3.
Flöten hör ich und Geigen,
4.
Sitzt einmal ein Gerippe
5.
Hoch auf dem gelben Wagen
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Trink'n wir noch ein Tröpfchen For sound file click here
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Auf Wiederseh'n Auf Wiederseh'n bleib nicht so lange fort denn ohne dich ist's halb so schoen darauf hast du mein Wort Auf Wiederseh'n, Auf Wiederseh'n das eine glaub mir; Nachher wird es noch mal so schoen, das Wiederseh'n mit Dir! Anneliese For sound file click here
Mein kleiner grüner Kaktus steht draußen am Balkon, holari, holari, holaro. Was brauch ich rote Rosen, was brauch ich roten Mohn, holai, holari, holaro. Und wenn ein Bösewicht, dann ungezogen spricht, dann hol ich meinen Kaktus und der sticht, sticht Wochenend und Sonnenschein und dann mit dir im Wald allein, weiter brauch ich nichts zum Glücklichsein - Wochenend und Sonnenschein. Über uns die Lärche zieht - sie singt genau wie wir ein Lied, alle Vögel stimmen fröhlich ein - Wochenend und Sonnenschein. Anneliese, ach Anneliese - warum bist du böse auf mich Anneliese, ach Anneliese - du weißt doch, ich liebe nur dich. Anneliese, ach Anneliese - warum bist du böse auf mich Anneliese, ach Anneliese - du weißt doch, ich liebe nur dich. Ich wollt ich wär ein Huhn, ich hätt nicht viel zu tun, ich legte täglich nur ein Ei und Sonntags auch mal zwei. Mich lockte auf der Welt kein Ruhm mehr und kein Geld und fände ich das große Los, dann fräße ich es bloß. Ich bräuchte nie mehr ins Büro, ich wäre dämlich, aber froh (Drum hab ich mir gedacht) Der Theodor, der Theodor, der steht bei uns im Fußballtor. Wie der Ball auch kommt, wie der Schuß auch fällt, der Theodor der hält. Die Männeraugen werden wach, die Mädchenherzen werden schwach Wie der Ball auch kommt, wie der Schuß auch fällt, der Theodor der hält. Dann kommt der Angriff in unsern Strafraum, dann kommt die Flanke und Schuß und (Tooor!) Das kann doch einen Seemann nicht erschüttern - keine Angst, keine Angst Rosmarie Wir lassen uns das Leben nicht verbittern - keine Angst, keine Angst Rosmarie und wenn die ganze Erde bebt und die Welt sich aus den Angeln hebt. Das kann doch einen Seemann nicht erschüttern - keine Angst, keine Angst Rosmarie Mein kleiner grüner Kaktus steht draußen am Balkon, holarie, holarie, holaro. Was brauch ich rote Rosen, was brauch ich roten Mohn, holarie, holari, holaro. For sound file click here Der Nachbar's Franzl denkt grad dran er möcht so gern ein Weiberl hab'n. Kurz darauf kommt ihm in den Sinn er geht zur Meierin. Wia er kommt zu ihrem Haus steigt er glei' über's Loaterl rauf. Gierig schaut er beim Fensterl rein und schreit: Oh mei oh mei! Frau Meier Frau Meier hat gelbe Unterhosen an mit rote Mascherln d'ran mit rote Mascherln d'ran. Frau Meier Frau Meier hat gelbe Unterhosen an mit rote Mascherln d'ran ja das is' schön! Der Reiz der war so riesengroß beim Franzl war der Teufel los. Bei dem Fenster muaß er nei' egal wie es auch sei. Frau Meier macht an lauten Schrei und jauchzt vor Freud' a grad herbei: Da bist du ja mei liaber Franz komm mach ma glei' an Tanz! Frau Meier ...
SCHNAPS DAS WAR SEIN LETZTES WORT Schnaps das war sein letztes Wort- Dann trugen ihn die Englein fort. Schnaps das war sein letztes Wort- Dann trugen ihn die Englein fort. To return to the top of this page click here
Alt Manheim Anti Hitler Version Ich muß heut' an Dich schreiben,
Original German lyrics from a poem The Song of a Young Sentry by World War I German soldier, Hans Leip born 22.9.1893 in Hamburg, died 6.6.1983 in Fruthwilen, near Frauenfeld (Thurgau), Switzerland. He wrote these verses before going to the Russian front in 1915,. The name of his girlfriend, Lili (the daughter of a grocer), was combined with that of a friend's girlfriend or by a wave given to Leip, while he was on sentry duty, by a young nurse named "Marleen" as she disappeared into the evening fog. The poem was later published in a collection of his poetry in 1937. The poems was discovered by Norbert Schultze , who set this poem to music in 1938. It was recorded by Lale Andersen, broadcast by German Forces Radio but was quickly banned in Germany. It was broadcast daily by Radio Belgrade from Yugoslavia to the Afrika Korps in 1941 when Rommel indicated he liked it. British songwriter Tommie Connor had an English version in 1944. Anne Sheldon's English hit record started the songs popularity with the Allied countries. Vera Lynn sang it over the BBC to the Allied troops. The British Eighth Army adopted the song. Marlene Dietrich featured The Girl under the Lantern in her performances. The song is said to have been translated into more than 48 languages, including French, Russian and Italian and Hebrew. Tito in Yuogoslavia greatly enjoyed the song. More of an American favorite than a Munich O’fest standard.
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A German Version J. F. Lentner, 1850 1. Lebt, so lang die Jugend schäumt,
Another German Version.... nach Johann Christian Günther 1717 1. Brüder laßt uns lustig
sein, 2. Unsres Lebens schnelle Flucht 3. Wo sind diese, sagt es mir, Wer nach unsern Vätern forscht, Unterdessen seid vergnügt, To return to the top of this page click here
The
Chicken Dance
How to do the Dance:
Do the Chicken Dance Form in a circle or do in large group formation Rules: lst sequence --- Four snaps ( thumb and fingers up in air) 2nd sequence --- four flaps (arms go up 6 down, elbows bent) 3rd sequence --- four wiggles (hips and knees bend low) 4th sequence --- four claps Lock arms together and skip around in a circle or--skip around the circle when the music changes to the slower beat, then repeat the steps above when the music changes back to the first sequence.
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But first... Are You Drinking Munich Beer With Your Music? If not then????? Here is a list of Munich Beers: Paulaner Spaten Franziskaner Brau Hacker Pshorr Löwen-Bräu Isar bräu Hofbräu Unions-Bräu Haidhausen Schnaps-Schnapps Many Oktoberfest celebrants and organizers forget all about schnaps. This grand drink is an important part of the true Oktoberfest. It is generally provided by vendors who carry bottles of schnaps in buckets of ice. They will wait as you drain your measure! Schnaps provides strength and vitality as well as many trace elements dereived from herbs. Don’t celebrate without it. The usual measure is two centilitres. In Bavaria it is called a "Stamperl" (a shot glass). If need be it can also be served as a double - that is 4 cl (centilitres). Here are a few popular ones- Enzian-From the Alps Kirschwasser-Cherry Doppelkorn-Grain The Proper Container The proper container for the Oktoberfest is the Maßkrug. It is the only one that can hold the proper measure that is the Mass or One Liter. It is sad that so many only serve Bier in smaller measures. This means that waitresses have to make many more trips and that one runs out of bier way before it is time! If you can not deal with a full liter of bier at a time…..the answer is clear! Practice makes perfect. How then do I get It filled with Bier? Not hard to tell! Just say: Ein Maß Bitte After that it’s Noch ein Maß
The Bavarians are Celts When one reads the word "Celt" today one tends to think of Ireland, Scotland, Wales or maybe Brittany. In these the Celtic languages have been spoken recently. At one time the Celts occupied almost all of Europe. Someone walking today through the forests south of Munich, Bavaria, Celtic monuments such as earth walls, ditches, and burial mounds. Celtic princes, noblemen and warriors have been found in burial mound cemeteries, often with equipment. There were even Celtic cities in Bavaria. The Celts initially settled in Central Europe. Bavaria was part of the original Celtic heartland. Celtic Bavaria existed during the following times defined by changes in art styles. Hallstatt Era 750-450 BCE La Tène Era 450-100 BCE Late Celtic Era 100-15 BCE The Celtic tribe most often associated with Bavaria was known as the Bauvarian. Their goddess was Bavaria. When you think of it Ireland and Bavaria have in Catholicism, Celtic Culture, and the love of beer, something in common!
Two important symbols of Bavaria– the Lion and the blue and white checkerboard are found in the arms of Maximilian of Bavaria. The blue and white checkerboard symbolizes the beautiful sky created by the effect of the winds coming over the alps onto the plain. This is a wondrous drinking environment. From: Encyclopédie published in France by Denis Diderot and his co-authors in the 1750s Above: Arms of Maximilien Duke of Bavaria About the Munich Oktoberfest
It began with the wedding of the Bavarian crown prince Ludwig (later known as King Ludwig the first) to princess Therese from Saxony-Hildburghausen, (hence the name of the Theresienwiese or Therese's green), on October 12, 1810. Five days later, the National Guard organized a large public horse race to ensure that the Bavarian folk could also partake in the wedding celebration. It was decided that the festival should be repeated at the same time the following year, which marked the birth of the "October-Festivals." To return to the top of this page click here
It is essential to have the right food to go with the bier and in turn with the music. Take the time to explore these important, yet easy, recipes! Kaiser Semmeln Real Kaiser Rolls. These must have a crisp crust. No other will ever do! For sponge 2 cups of boiled water 1 cake of compressed yeast (1 tbsp. dried) 1 teaspoonful of salt 1/4 cup of lukewarm water Between 6 and 7 cups of flour About 3/4 cup of flour White of 1 egg or less Soften the yeast in the 1/4 cup lukewarm water, mix thoroughly, then stir in the flour; knead the little ball of dough until it is smooth and elastic. Make a deep cut across the dough in both directions (see illustration page 297). Have the boiled water cooled to a lukewarm temperature and into this put the ball of dough. It will sink to the bottom of the dish, but will gradually rise as it becomes light. In about fifteen minutes it will float upon the water, a light, puffy "sponge." Into this water and sponge stir the salt and between six and seven cups of flour. Knead or pound the dough about twenty minutes. Let rise in a temperature of about 70 deg F., until the mass is doubled in bulk. Divide into pieces weighing about three ounces each (there should be about fourteen pieces). Shape these into balls. When all are shaped, with a sharp knife cut down into each, to make five divisions. Set the balls into buttered tins, some distance apart, brush over the tops generously with melted butter, and set to bake at once in a hot oven. Bake twenty or twenty-five minutes. When nearly baked, brush over with the beaten white of an egg, and return to the oven to finish baking. Bake the biscuit as soon as they are cut and brushed with butter. Only by this means can the shape and fine texture of this form of bread be secured. This recipe is said, by those who have eaten the bread in Vienna, to give a near approach to this justly famous Vienna bread. The Hungarian wheat used in Vienna makes a difference in flavor, which cannot be exactly duplicated in this country. The Best Oktoberfest Sausage Bratwurst Munich Style 1 cup fresh white bread crumbs ½ cup milk 2½ lbs lean veal, preferably shoulder 2½ lbs pork belly or fatty pork butt 1 tbps. plus 2 tsp salt 1 tsp freshly ground white pepper 1½ tsp freshly ground nutmeg 8 yards prepared casings, about 4 oz. 2 tbsp melted salted butter 1. In a small bowl, soak the bread crumbs in the milk. 2. Grind the veal and pork belly together, first coarsely and then finely. Place the meat into a large bowl. Add the salt, nutmeg, white pepper and softened bread crumbs. Mix well with your hands until thoroughly blended. 3. Work with about one-quarter of sausage filling at a time (cover the rest and refrigerate the remainder). Stuff the casings loosely with the sausage filling. Pinch and twist into 4-inch links. Refrigerate the first ones while doing the rest. 4. To cook, prick the sausages all over to prevent the skins from bursting. Place as many sausages in a skillet as will fit in a single layer without crowding. Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid. Add butter to the pan and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes. Best roasted over a wood fire. Bayerischer Kartoffelsalat (Bavarian Potato Salad) Keeping things simple is an art. In Bavaria one rarely finds anything more than the wonderful basics. Serves 6-8 2 lbs new potatoes 2 onions, finely chopped Dressing: ½ cup oil 2 tbls lemon juice salt freshly ground black pepper ½ teaspoon sugar # Boil the potatoes, making sure that they are not too soft. Cool them and peel. # Cut them into slices and place them in a mixing bowl with the chopped onions. # Prepare the dressing by vigorously mixing all the ingredients together. # While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature. Gebrante Mandeln These are absolutely essential! Place them into blue and white checked paper cones. Makes 2 Pounds Ingredients: 2 cups sugar, 1/2 cup water, teaspoon or more cinnamon, 1lb. unblanched almonds. Instructions: Place sugar and water in pot over slow heat . Stir constantly. Boil the syrup rapidly. When clear and falls in heavy drops from a spoon, add the almonds. Stir the nuts till well coated. Remove candy from the heat and stir on a marble slab or cold bowl until nuts are dry. Sift to remove extra sugar. Add a little water to the sifted sugar with additional cinnamon and red food coloring (optional). Boil this water and sugar into a syrup till clear. Add nuts and stir them till well coated. Drain and dry. Bavarian Pretzels Yield: 12 Servings INGREDIENTS— 1/2 cup, Water,-Warm,110-120 Degrees 1 Each 1 1 Tsp Salt 1 Egg;,Large, Beaten Coarse Salt DIRECTIONS----- Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Makes 12 6-inch pretzels. Other Favorites Spit Roasted Chicken Fish roasted over charcoal on stick The White Radish Radi An important side dish is the Radi. Great with Bier. These are spiral cut paper thin. They keep the thirst going!
MUNCHENER SENF (Munich Style Mustard) Please! Do not use anything else, it will ruin everything if you do! None of that yellow stuff is permitted! 6 tablespoons mustard seeds, black preferably, but yellow is acceptable 1/2 cup dry mustard 1/4 cup cider vinegar or white wine vinegar 1/2 cup water 3/4 cup pale Bavarian beer 1/4 cup brown sugar 1 teaspoon salt 2 medium cloves garlic, minced 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/4 teaspoon fresh tarragon 1 tablespoon honey Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 cup beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 cup beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator. If it gets dry, add white wine to moisten it. To return to the top of this page click here
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