it may be needful to explain these Davos delicacies. Birnen-brod
is what the Scotch would call a 'bun,' or massive cake, composed of
sliced pears, almonds, spices, and a little flour. Eier-brod is a
saffron-coloured sweet bread, made with eggs; and küchli is a kind
of pastry, crisp and flimsy, fashioned into various devices of cross,
star, and scroll. Grampampuli is simply brandy burnt with sugar, the
most unsophisticated punch I ever drank from tumblers. The frugal
people of Davos, who live on bread and cheese and dried meat all the
year, indulge themselves but once with these unwonted dainties in the
winter.

The occasion was cheerful, and yet a little solemn. The scene was
feudal. For these Buols are the scions of a warrior race:

A race illustrious for heroic deeds;
Humbled, but not degraded.

During the six centuries through which they have lived nobles in
Davos, they have sent forth scores of fighting men to foreign lands,
ambassadors to France and Venice and the Milanese, governors to
Chiavenna and Bregaglia and the much-contested Valtelline. Members of
their house are Counts of Buol-Schauenstein in Austria, Freiherrs of
Muhlingen and Berenberg in the now German Empire. They keep the patent
of nobility conferred on them by Henri IV. Their ancient coat--parted
per pale azure and argent, with a dame of the fourteenth century
bearing in her hand a rose, all counterchanged--is carved in wood and
monumental marble on the churches and old houses hereabouts. And from
immemorial antiquity the Buol of Davos has sat thus on Sylvester Abend
with family and folk around him, summoned from alp and snowy field to
drink grampampuli and break the birnen-brod.