Note 1 — Chapter XIX

The Chilians borrowed the mate from the Araucanos, who think it a great delicacy, and have a particular talent for making it. This is the manner in which they prepare it:—They put into a coffee cup a spoonful of the Paraguay herb, to which they add a lump of sugar, which they leave upon the fire till it is a little burnt; they squeeze a few drops of lemon juice into it, with some cinnamon and a clove; they then fill the cup up with boiling water. The maté being now ready, they introduce a silver tube of the thickness of a quill, pierced with small holes at its lower end, by means of which the maté is drawn up,—at the risk, be it remembered, of horribly scalding the mouth, as always happens to strangers when they first partake of the luxury, to the great amusement of the Chilians. Drinking maté is so common in Chili, as to be what coffee is in the East; it is taken after every repast, and presented to every visitor. In ceremonial parties, a single tube serves for all the persons assembled.