Salty Fog Rally + Highland Fling

PAULBACH said:

Yes! About $75 and that just for the motorcycle.



Nothing is set in stone or even wet cement. Picking a date is always a no win situation. Conflicts are inevitable. Later than this date and the weather starts getting bad. And the present date coincides with a local folk festival.

Open to all suggestions.

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RedRider
I have done the cat from Bar Harbour to Yarmouth and it costs. I would rather ride.....

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Rob Nye
I went on line last night and checked rates. It was 105 for a bike and 200 something for two passengers. They have no way to make a reservation for two adults and two bikes, just two adults and one bike, so it really would cost us $400to save a day.

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RedRider:
Sounds like fun but the waters around the Cape are about 55F on a good day.How about Dinner in the Diner......and the Moosehead is on me....heh...heh

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PAULBACH said:

OUCH!

Just crunched the numbers using Streets and Trips. From Ballston Spa, NY to Meat Cove via Halifax is 1264 miles one way or 19 hours in the saddle.

Gas one way is $81.

Scenic Maine with all its rock piles and pine trees gets better all the time.

From Bristol, RI to Meat Cove via Halifax is 1073 Miles with estimated riding time of 17 hrs and 34 minutes. Looks like a perfect day for an Iron Butt rider. Just to Halifax the distance is 759 miles. Bristol now added to post #13 in this thread.

Gas one way to Meat Cove estimated to be $73.

Inputs were were 45 mpg and $2.90 a gallon for gas.

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PAULBACH said:

OUCH!

Just crunched the numbers using Streets and Trips. From Ballston Spa, NY to Meat Cove via Halifax is 1264 miles one way or 19 hours in the saddle.

Gas one way is $81.

Scenic Maine with all its rock piles and pine trees gets better all the time.

From Bristol, RI to Meat Cove via Halifax is 1073 Miles with estimated riding time of 17 hrs and 34 minutes. Looks like a perfect day for an Iron Butt rider. Just to Halifax the distance is 759 miles. Bristol now added to post #13 in this thread.

Gas one way to Meat Cove estimated to be $73.

Inputs were were 45 mpg and $2.90 a gallon for gas.

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The most commonly seen marine mammals are the pilot whales, minke whales and harbour seal. Humpback whales and grey seals occasionally are seen. Three-quarters of Nova Scotia's breeding population of bald eagles occur on Cape Breton Island.

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Meat Cove got its name from the abundance of game in the area back in the early 19th century. The community is still abundant in moose and draws in a number of hunters each year in the licensed hunt. It is also a haven for nature lovers and those who seek to escape the hustle and bustle of everyday life. Meat Cove is known for its rare orchids and unique geographical features.

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Proposed by Samuel de Champlain in the winter of 1606-07, this social club provided good food and good times for the men at the French colony of Port-Royal, known today as the Habitation. They hoped to improve their health and morale during the long winter.

Although the Order of Good Cheer was a great success, it was active only one winter. Two first-hand accounts describe the activities: Champlain wrote briefly on the Order while Marc Lescarbot, a lawyer who spent that winter at Port-Royal, provides more detail.

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Every few days, supper became a feast. On a rotating basis, everyone at the table was designated "Chief Steward." Marc Lescarbot reports:

This person had the duty of taking care that all around the table were well and honourably provided for. This was so well carried out that, though the epicures of Paris often tell us that we had no Rue aux Ours (this street, still in existence in Paris, was the street of the rotisseurs, or sellers of cooked meat). Over there, as a rule we made as good cheer as we could have in this same Rue aux Ours and at less cost. For there was no one who, two days before his turn came, failed to go hunting or fishing, and to bring back some delicacy in addition to our ordinary fare. So well was this carried out that never at breakfast did we lack some savoury meat of flesh or fish, and still less at our midday or evening meals; for that was our chief banquet, at which the ruler of the feast or chief butler, whom the savages called Atoctegic, having had everything prepared by the cook, marched in, napkin on shoulder, badge of office in hand, and around his neck the collar of the Order, ... after him all the members of the Order, carrying each a dish. The same was repeated at dessert, though not always with so much pomp. And at night, before giving thanks to God, he handed over to his successor in the charge the collar of the Order, with a cup of wine, and they drank to each other.

The men of the Order were those who dined together at Poutrincourt's table. They would have been key figures and/or at least congenial types with whom Sieur de Poutrincourt would care to dine. Thus the members of the Order of Good Cheer were likely prominent men in the colony. Membertou and Messamoet, Mi'kmaq chiefs in the area, were frequent guests.

Adding to the atmosphere and the air of festivity, Lescarbot writes, "we always had twenty or thirty savages, men, women, girls, and children, who looked on at our manner of service. Bread was given them gratis (free) as one would do to the poor."

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