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Photo by George Higgins Closes 



FISHERMEN DRAWING THE NET AT SUNSET ON THE SHORE OE ARAPHINA 



"Greek labor, though extremely well organized, is meagerly paid, day laborers receiving 

 no more than three drachmae a day (a little more than sixty cents), while skilled labor in 

 the trades will average hardly more than twice as much" (see text, page 3 2 8). 



the cool garden of the Zappeion to see 

 the "movies," or goes to Alyssida for 

 dinner and the vaudeville, and never loses 

 caste by returning home as late as 2 

 o'clock in the morning. 



DINING AD FRESCO 



Everywhere about the town, on the 

 roofs of clubs or hotels, in the gardens 

 or on the terraces of restaurants, beneath 

 the pepper trees of the parks, and even 

 in the streets, tables are spread, and I 

 venture to say that more than 100,000 

 people dine in the open air each night of 

 an Athenian summer. 



Greek cookery is more Oriental than 

 indigenous. Lamb or kid, with chicken — 

 which has always seemed to me to be the 



national bird of all Europe — are the prin- 

 cipal meats, though from the shores of 

 Eleusis come delicious wild duck, and 

 other game birds are found near by, while 

 pilay, a Turkish dish of rice with chicken 

 or lamb, and giaourti, the Bulgarian fer- 

 ment of milk, are standards in every Hel- 

 lenic bill of fare. The waters of the 

 Mediterranean yield delicious fish, among 

 them the brilliant and toothsome rouget, 

 the eating of which always made me 

 think I had despoiled an aquariam, and 

 the long-tailed crayfish, which passes for 

 lobster in the warmer climes. 



With the renewal of the rains the 

 brown fields and hillsides auickly clothe 

 themselves in green. The Royal Family 

 returns from its "cure," the diplomats 



3i3 



