Today we visited the historical sites of Annapolis Royal.
First stop was the Port Royal Habitation, a reconstruction of a small community
begun in 1605 (before the US Jamestown colony). This sheltered harbor on the Bay of Fundy was
first settled by a French group – all men- after enduring a severe winter on
Saint Croix Island.
Our guide was the twin brother of our guide for the
graveyard tour the night before. At this site we viewed the men’s living
quarter in a huge loft where the roof looked like the inside of a ship’s hull
turned upside down. We also meandered around the weathered gray buildings and
saw the tanning room, kitchen, and more “comfortable” rooms of the leader,
pharmacist and surgeon.
Next stop was Annapolis Royal Historic Gardens in the
heart of Annapolis Royal, Here we followed the trails leading us to a bounty of
beautiful flowers, trees, grasses and original dykes.
We went to the German Bakery for lunch – what a spread –
soup, sandwiches on homemade rolls, and creamed rhubarb pie with ice
cream. As if that were not enough,
several of us purchased scrumptious pastries to take with us.
Following our lunch we walked across the street to Fort
Anne. In 1621 Sir William Alexander received a charter for New Scotland (Nova
Scotia in Latin) to establish a Scottish colony in North America. William the
Younger built Charles Fort here in 1629. The area later went to the French and
then the English. Here we saw the
beautiful 4-piece Fort Anne Tapestry depicting over 400 years of history in the
Annapolis Royal area. We then traipsed up and down the embankments of this
historical fort situated right on the bay.
(Images 1509. 1511, 1512, 1518)
After our 5 pm travel briefing, Rich Ramondo received a
gift found in town especially for him. To his surprise and relief it was his
Canadian National Park pass lost and then found on the main street of Annapolis
Royal.
Next we settled down to a boiled lobster dinner or sauteed
scallops for some. Most had a lobster weighing from 1 ½ to 3 lbs. each. (Jim
had the big one!) Chief lobster chefs were Rudy and Sue, helped by Eric,
Spence, Jean, Kathy, and Roger.
The staff provided Caesar salad, garlic bread,
coleslaw and bread pudding (compliments of Madi.) Janet provided delicious chocolate covered
cherries.
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Submitted by
#9 Jim and Linda
