Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

Foreigners often laugh at the British. They say, “In Britain you get hot chips with everything!” But even the British don’t eat chips with their meals. To prove that, we decided to let you read an extract from a letter written by Pete Phrase, the chief cook at Daphne’s in London, to his foreign friends.

“…I am always both amused and annoyed when I hear foreign people criticise British food. “It’s unimaginative,” they say. “It’s boring, it’s tasteless with totally overcooked vegetables.” I have a theory about British cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven’t had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?

If you ask foreigners to name some typically English dishes, they will probably say “fish and chips” and then stop. It is disappointing, but true, that there is no tradition in Britain of eating in restaurants, because our food doesn’t lend itself to such preparation. British cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven’t exported our dishes, but we have imported a surprising variety of cuisines from all over the world. In most cities in Britain you’ll also find Indian, Chinese, French and Italian restaurants. In London you’ll also find Indonesian, Lebanese, German, Spanish, Mexican, Greek… Cynics will say that this is because we have no “cuisine” ourselves, but, well, you know what I think!”

Traditional British food is usually described as plain, conservative and unvaried. There are many popular jokes about it. “The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal,” remarks American journalist Bill Marsano.

Indeed, classic British dishes are not too dainty, but they are nourishing, natural and tasty, a lot of attention here is paid to the food quality. Residents of Great Britain prefer local food to imported products, so nearly all fish, milk and meat products are produced within the country and vegetables are grown by local farmers.

Meals during a day in Britain traditionally include breakfast, lunch, dinner and supper. Dinner is always the most substantial meal during the day. For dinner the British often have soup and then the main course, such as meat, poultry or fishwith vegetables or mashed potatoes. It is followed by a dessert, for example, the ost ubiquitous apple pie. Meat dishes are presented in British cuisine in a large variety. Probably, the most delicious of them is succulent roast beef, which is grilled and served with vegetables, roast potatoes or Yorkshire pudding. Apart from beef, the British cook steaks of pork, lamb and sometimes turkey or chicken.

Supper in Britain is the last meal of the day, and usually it consists of something light, for example, a bowl of cream soup, naturally, often skipped.

As for drinks, it’s impossible to imagine British cuisine without tea. Contrary to popular belief, tea is not always served with milk. The British drink tea with and without sugar, with lemon, cinnamon, honey and so on. But tea and milk is a classic combination, not a favourite of mine, though.”

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.

It was a cold grey day when the man walked into the main Yukon trail. He climbed the snow-covered river bank where a trail went through the pine forest. It was a high bank, and the man paused to breathe at the top and 32 _______ at the sky. It was nine o’clock in the morning. There was no sun or even the promise of sunshine, 33 _______ there was not a cloud in the sky. It was a clear day, but the sun was absent from the sky. This fact did not worry the man because he could hardly 34 _______ a day when he had seen the sun.

The man had come a long way alone, and he was really proud 35 _______ himself. The old man from the village warned him how cold it sometimes got in this country. He said that no man should travel alone in this season. Despite all the problems on the way, the man 36 _______ to save himself.

The Yukon River was hidden under three feet of ice with as many feet of snow on top. It was all pure white. North and south, as far as the eye could see, it was white. There was only a thin dark line that curved to the south. This dark line was the trail – the main trail. It led south 500 miles to the Chilcoot Pass. It led north 75 miles to Dawson and still farther on to the north a thousand miles more. However, all this – the distant trail, no sun in the sky, and the great cold – had no 37 _______ on the man. It was not because he was long 38 _______ with it. On the contrary, he was a newcomer in the land, and this was his first winter.