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The air at the railway portal at Mile 10.58 near Horseshoe Bay smells of tar, oil and damp grass. Tangled blackberry vines and horsetails grow towards tracks neatly embedded in flat crushed rock. There are no trains coming, just a steady dripping sound that gets louder when water percolates down the jagged rock at the tunnel's entrance.
THe air at the railway portal at Mile 10.58 near Horseshoe Bay smells of tar, oil and damp grass. Tangled blackberry vines and horsetails grow towards tracks neatly embedded in flat crushed rock. There are no trains coming, just a steady dripping sound that gets louder when water percolates down the jagged rock at the tunnel's entrance.
Just like Franz Wilhelmsen, who was passionate about Whistler and hiked the mountain on weekends in the early 1960s, Swiss industrialist Johann Heinrich was infatuated by the crisp, clean mountain air of the Engadin valley region in the eastern Swiss Alps when he trekked through in 1834. And the appeal of the mountains gained momentum in 1865 when doctors in England and Germany sent their tuberculosis patients to the Alps.
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