Historical visits in Nova Scotia

Fortress of Louisbourg, north eastern coast

Okay you may know that the Brits have had this, 'we're tolerate you but we are in the right you know' relationship on going with the French way back in history. There was a lot of warring between them in the maritimes and Louisbourg (1713) became French occupied for a while then English. This fortress port was the largest 18^th century town in North America. Costumed interpreters now paint the picture of life in 1744. It's an impressive place - we watched a canon being fired, bought some fire baked wholemeal bread (as provided to the soliders, the upper class only ate white, thought to be the best quality) and chatted to an 'ale keeper' about prostitutes, if this was supposed to be a real historic inactment, where were they?

Dialogue between Mark and main gate sentry.

(woman dressed as male French solider) Sentry: 'what is your business here'?

Mark 'I've come to plant weapons of mass destruction'

Sentry 'with this business you cannot enter'

Mark 'I've come to piss in all of your wells'

Sentry 'with this business you cannot enter'

Mark 'I've come to give your whores business'

Sentry ' then you may enter'.

www.pc.gc.ca/louisbourg

Linzi enjoyed tasting the herbs growing in walled garden, such a tame thing compared to Mark wanting to spread his seed!

Highland Village museum – An Clachan Gaidhealach, Iona, Cape Breton

Seeking my (Linzi) Scottish roots somewhere way back in my family history, this unique Gaelic folk life culture and heritage centre tracks what it was like for these immigrants from the 1770s. The hardships they endured. Featuring a Herbridean style stone dwelling where humans lived alongside their animals (Mark would be alright then!). The costumed interpreters demonstrated skills like butter making, wool spinning and a blacksmiths forge. The blacksmith gave us an iron nail he'd made, a goodluck talisman for couples.

We tasted delicious Bannock bread made from oats and wheat flour baked right there on a wood burning range. I kept helping myself to the samples and Mark says he's going to bake his own, he's got all the ingredients. I await this event to actually happen.

Photos - to be loaded by Mark