CHILE 



away line, hooks, leaders, gaffs and other paraphernalia. You 

 will greatly enjoy eating the swordfish which I have had 

 prepared four different ways and I recommend it particu- 

 larly in Chilean style, flaked with rice— and I have had 

 striped marlin cooked five different ways and black marlin 

 two different ways in Peru, 



Meat is imported from the Argentine and there is always 

 a large stock of American canned goods on hand. Coca-Cola 

 and tonic are in good supply. You are provided with excel- 

 lent lunches to take on fishing trips. Dinner of course is 

 always late but it is served whenever the angler returns. 

 Chileans seldom dine before ten o'clock, anyway, because 

 they have tea in the afternoon, so waiting for the returning 

 fishermen does not inconvenience the household staff to any 

 great extent. The first movies begin at six o'clock and many 

 of the people attend and dine afterward. The drinking water 

 is excellent and flows down from the lofty Andes. 



One drink you will surely appreciate at Iquique as well as 

 in all of Peru is the pisco sour. If you like daiquiris, frozen 

 or otherwise, you will love this concoction. The pisco sour 

 is made with the white of egg, has a beautiful head on it and 

 is perfectly delicious. Pisco is a type of rum that is also 

 very good when taken straight. The lemon that is mixed with 

 this drink is grown in the environs of Iquique and it was in 

 northern and southern Peru that this great drink originated. 

 There are few drinks that I care for but I never refuse a 

 pisco sour. 



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