File:Das Handwerk der Hamenmacher. Teil 2- Zuschneiden, Nähen und Füllen des Hamenleibes.webm
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Original file (WebM audio/video file, VP9/Opus, length 35 min 55 s, 1,920 × 1,080 pixels, 1.81 Mbps overall, file size: 465.85 MB)
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Deutsch: Das Handwerk der Hamenmacher. Teil 2: Zuschneiden, Nähen und Füllen des Hamenleibes
Morsbach / Sieg 1985 –38 min Aufnahme: Alois Döring; Schnitt/Kommentar: Berthold Heizmann Der für das Zuggeschirr des Pferdes benötigte Hamen besteht aus Hamenleib, zwei Hamenspänen und verschiedenen Kleinteilen. Das Leder für den Hamenleib wird aus der Vachette geschnitten. Das Zusammennähen der einzelnen Teile und das Füllen des Leibes mit Langstroh und Rosshaar dauert mehrere Stunden. Der fertig gefüllte Leib wird bis zur Weiterverarbeitung auf Lager gehängt. |
| Date | |
| Source | YouTube: Das Handwerk der Hamenmacher. Teil 2: Zuschneiden, Nähen und Füllen des Hamenleibes – View/save archived versions on archive.org and archive.today |
| Author | Alois Döring / LVR-Institut für Landeskunde und Regionalgeschichte |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 18:14, 28 May 2023 | 35 min 55 s, 1,920 × 1,080 (465.85 MB) | Raymond (talk | contribs) | Imported media from https://www.youtube.com/watch?v=gllTdtRCQDg |
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