The South American Republics, Part 1 of 2Dawson, Thomas Cleland
History
The South American Republics, Part 1 of 2
Dawson, Thomas Cleland
South America -- History
East of the pampas, in the hilly woods of Paraguay and Brazil, tribes
vastly inferior in intelligence, political organisation, and
civilisation, maintained a precarious existence. Many of those who
belonged to the great Guarany family lived in palisaded villages and
cultivated the soil, but none had advanced far on the road toward a
reasonably efficient social and military organisation. The procuring of
food for their daily wants was their chief occupation; the tribes were
too small to make effective warfare on a large scale; there was no
prospect of any development into a higher culture. Certain tribes,
inferior to the Guaranies, had spread from the wooded regions over the
mesopotamian provinces and into the adjacent pampa, and the districts on
both sides of the estuary, but they never ventured far from the
water-supply. Though brave and intractable, these people showed no real
fighting capacity until after white men had taught them the use of
horses. With this knowledge, however, they were able to offer a very
effective resistance, which was not completely overcome until twenty
years ago.
The area of the whole Republic is 1,212,600 square miles. The
mesopotamian region contains 81,000 square miles, being larger than
England and even more uniformly fertile. The pampa suitable for grain
production, including the semi-forested Chaco plain in the north, has an
area of not less than 350,000 square miles. The Andean provinces contain
nearly 300,000, and Patagonia 316,000. The grazing pampa is partly
included in the Andean provinces; its boundaries to the south and toward
the Atlantic are not capable of exact definition, but it includes
perhaps half the territory of the Republic. Except the higher mountains,
and the so-called deserts of the centre, the whole territory is
productive.
[Illustration: DOCKS AT BUENOS AIRES.]
Public-domain text, read in full here on John Shaqi.
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