Jacob Dangler was born in Alsace-Lorraine in 1851, the son of farmers. At that time, this border state belonged to Germany, although now it is a part of France. Dangler came to the United States, landing in Brooklyn at seventeen. He had an aunt here in Brooklyn and was soon able to gain employment in the grocery business under Henry Meyer.
Young Jacob discovered he liked provisions, which are what we today call deli meats and cold cuts. He worked for Harman for ten years, learning the meat processing business, and how to make the finest processed meat products, especially from pork. Like many German immigrants, Dangler saved his money, and during this time, got married, and bought a house in Williamsburg, on South 5th Street. He also began plans to start his own business, and in 1880 opened his own meat and provisions establishment at 734 Myrtle Avenue. Mrs. Dangler was not just a stay at home wife; she also helped him in the store, and was the bookkeeper for his business. The couple also began a family, and had three sons.
In 1884, his establishment on Myrtle was just too small for his rapidly growing business, and he moved to a larger facility on the corner of Myrtle Avenue and Wallworth Street. In time, he greatly expanded on this facility, using Brooklyn's most prolific German American architect, Theobald Engelhardt, to design all of the additions, garages and other changes to his property. The family also moved to 734 Myrtle Avenue, just down the block from the business.
By the turn of the 20th century, Jacob Dangler's business had grown to the extent that he was a wealthy man. Like many wealthy men, he had been approached to join the board of at least one bank, and he was also a real estate investor and landlord, with many residential properties in the Eastern District that he both rented out and bought and flipped. But he was still living in a rather non-descript home on Myrtle Avenue. It was time for new digs worthy of his status. He commissioned a mansion for a piece of property he had bought on the corner of Willoughby and Nostrand Avenues.
Young Jacob discovered he liked provisions, which are what we today call deli meats and cold cuts. He worked for Harman for ten years, learning the meat processing business, and how to make the finest processed meat products, especially from pork. Like many German immigrants, Dangler saved his money, and during this time, got married, and bought a house in Williamsburg, on South 5th Street. He also began plans to start his own business, and in 1880 opened his own meat and provisions establishment at 734 Myrtle Avenue. Mrs. Dangler was not just a stay at home wife; she also helped him in the store, and was the bookkeeper for his business. The couple also began a family, and had three sons.
In 1884, his establishment on Myrtle was just too small for his rapidly growing business, and he moved to a larger facility on the corner of Myrtle Avenue and Wallworth Street. In time, he greatly expanded on this facility, using Brooklyn's most prolific German American architect, Theobald Engelhardt, to design all of the additions, garages and other changes to his property. The family also moved to 734 Myrtle Avenue, just down the block from the business.
By the turn of the 20th century, Jacob Dangler's business had grown to the extent that he was a wealthy man. Like many wealthy men, he had been approached to join the board of at least one bank, and he was also a real estate investor and landlord, with many residential properties in the Eastern District that he both rented out and bought and flipped. But he was still living in a rather non-descript home on Myrtle Avenue. It was time for new digs worthy of his status. He commissioned a mansion for a piece of property he had bought on the corner of Willoughby and Nostrand Avenues.
Jacob Dangler was born in Alsace-Lorraine in 1851, the son of farmers. At that time, this border state belonged to Germany, although now it is a part of France. Dangler came to the United States, landing in Brooklyn at seventeen. He had an aunt here in Brooklyn and was soon able to gain employment in the grocery business under Henry Meyer.
Young Jacob discovered he liked provisions, which are what we today call deli meats and cold cuts. He worked for Harman for ten years, learning the meat processing business, and how to make the finest processed meat products, especially from pork. Like many German immigrants, Dangler saved his money, and during this time, got married, and bought a house in Williamsburg, on South 5th Street. He also began plans to start his own business, and in 1880 opened his own meat and provisions establishment at 734 Myrtle Avenue. Mrs. Dangler was not just a stay at home wife; she also helped him in the store, and was the bookkeeper for his business. The couple also began a family, and had three sons.
In 1884, his establishment on Myrtle was just too small for his rapidly growing business, and he moved to a larger facility on the corner of Myrtle Avenue and Wallworth Street. In time, he greatly expanded on this facility, using Brooklyn's most prolific German American architect, Theobald Engelhardt, to design all of the additions, garages and other changes to his property. The family also moved to 734 Myrtle Avenue, just down the block from the business.
By the turn of the 20th century, Jacob Dangler's business had grown to the extent that he was a wealthy man. Like many wealthy men, he had been approached to join the board of at least one bank, and he was also a real estate investor and landlord, with many residential properties in the Eastern District that he both rented out and bought and flipped. But he was still living in a rather non-descript home on Myrtle Avenue. It was time for new digs worthy of his status. He commissioned a mansion for a piece of property he had bought on the corner of Willoughby and Nostrand Avenues.
Young Jacob discovered he liked provisions, which are what we today call deli meats and cold cuts. He worked for Harman for ten years, learning the meat processing business, and how to make the finest processed meat products, especially from pork. Like many German immigrants, Dangler saved his money, and during this time, got married, and bought a house in Williamsburg, on South 5th Street. He also began plans to start his own business, and in 1880 opened his own meat and provisions establishment at 734 Myrtle Avenue. Mrs. Dangler was not just a stay at home wife; she also helped him in the store, and was the bookkeeper for his business. The couple also began a family, and had three sons.
In 1884, his establishment on Myrtle was just too small for his rapidly growing business, and he moved to a larger facility on the corner of Myrtle Avenue and Wallworth Street. In time, he greatly expanded on this facility, using Brooklyn's most prolific German American architect, Theobald Engelhardt, to design all of the additions, garages and other changes to his property. The family also moved to 734 Myrtle Avenue, just down the block from the business.
By the turn of the 20th century, Jacob Dangler's business had grown to the extent that he was a wealthy man. Like many wealthy men, he had been approached to join the board of at least one bank, and he was also a real estate investor and landlord, with many residential properties in the Eastern District that he both rented out and bought and flipped. But he was still living in a rather non-descript home on Myrtle Avenue. It was time for new digs worthy of his status. He commissioned a mansion for a piece of property he had bought on the corner of Willoughby and Nostrand Avenues.
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