Información de Mendoza


	City \| Places to see & to visit \| The ways of the wine \| High mountain road Zonda Wind \| Flora and fauna of Mendoza \| Origin of the yerba mate The meaning of mates and its uses \| The horse
	City Original Area The Founding Area is the area where Pedro del Castillo, in 1561, deposited the first stone of the city of Mendoza for its construction. The Plaza, that takes the same name that its founder, is surrounded by the Museum of the Founding Area and by the Ruins of St.San Francisco. The Museum is constructed on the old Cabildo (town hall); which means that within the museum the archaeological excavations and the underground Chamber can be appreciated. There is the first source of the city that was succumbed with the earthquake that devastated with the facilities of the city in 1861. In the northwest corner in front of the plaza is the Ruins of San Francisco. These Ruins, are from the Church of San Francisco, constructed in century XVII by the Jesuits, belonging to this order until year 1767; to later belong to the franciscan order from that time untill 1861, when the earthquake demolished its structure. to have under consideration: · Museum of the Founding Area Phone#: 425-6927 · Museum of the Past Cuyano Montevideo 544, City Phone#: 423-6031 · Museum San Martín San Martín 1843, City Phone#: 425-7947 Monday through Friday 10 to 17 hs 14 Saturdays 10 to hs Entrance: Adults $2. - Children $1. - · Library San Martín San Martín 1843, City Phone#: 425-7947 Monday through Friday 8 to 20 hs. · Museum of Modern Art Plaza Independencia(entered by the Rivadavia street), City Phone#: 425-7279 Tuesday to Saturday 9 to 20 hs. Sundays and 20 Holidays 16 to hs Entrance: General $2,50. -; Students $2. - · Archaeological museum of the University of Cuyo Peltier 611, City · Enoteca museum of Vino Peltier 611, City · Provincial museum Emiliano Guiñazú - House of Fader Av. San Martín 3651, Luján of Cuyo Phone#: 496-0224 Places to see & to visit · Plazas Plaza de la Independencia is the main plaza of the city. There is the Museum of Modern Art and a little shopsof craftsmen. To three blocks of the plaza in their four diagonals, are 4 plazas: San Martín, Spain, Italy and Chile. When forming the new city, was made the distribution of the green spaces of this form so that, before any tremor or earthquake, people could have nearer possibilities of safe spaces. San Martín Plaza: There you can find a statue of the Liberator San Martín on his horse. Also, on the corner of Lechochea and España, is the Basilica of San Francisco, built in 1880, where is the image of Our Lady of the Carmen of Cuyo, patron of the Army of the andes and the command baton of General San Martín. It is there his daughter Merceditas Tomasa, and one of their granddaughters rest. Spain plaza: it is there where is the monument that commemorates the Spanish Argentine bond. Sundays in the evening a fair of craftsmen works. Italy Plaza: the plaza has Italian frisos and monuments. Chile Plaza: There one is the monument in memory of O´Higgins and San Martín. · Civic District Surrounded by the avenue Pedro Molina, is the Civic District that it composes the Governing Center of Congresses and Exhibitions Civil Emilio and the Enoteca Museum of Vino. Also the building of the Customs, the Judicial power and the House of Government, where you can find the flag room on the ground floor in addition to the Municipal Palace. · General Park San Martín The General Park San Martín is more important the urban green space of Mendoza. It has 307 cultivated acres, 17 km across and 82 acres of expansion. The main entrance of the Park is given a touch of royalty by the Gates, crowned by the figure of a cóndor and the shield of Mendoza; gift of the French government in 1909. Framed by a great variety of rose bushes and sculpted reproductions is the Rosedal, a pedestrian French style stroll that was inaugurated in 1919. As well, that magnificent view that bases its splendor on the Lake of the Park, a work of recreation of great spread that had its origins in 1906 and since then offers to the lovers of rowing a place where to practice this discipline. A little more to the history of the Park; by the end of the 19^th century, soon after the earthquake of 1861, Mendoza found itself with serious sanitary problems (epidemics of diteria, rage and measles) and floods. In the process of the construction of the new city, the jail had been located within the limits of the same one (Where Plaza Hotel is located today), which also meant another negative factor, that needed urgent solution. In 1895, under the government of Moyano, Emilio Civit, Work Minister and Services Public, promote the law number 3 to populate the West. Its main targets were the relocation of the City jail, the flood defense through forestation and the problematic sewer system. With this end in mind Emilio Coni, a hygiene doctor, was hired with the position of Director of Cleanliness and after six months publishes a work on the possible sanitary solutions. The 6th of November of 1896 law number 19 is dictated, that is the norm of creation of the Park of the West. The French Carlos Thays a renowned landscaper was in charge of building it. He is the author of other important parks in Argentina (Park 9 of July, Sarmiento Park, Botanical Garden, Park Nahuel Huapi). From 1896 to 1947 Ther have been a series of events between clerks and opponents, since the aim of the park appeared to be more of an elitist question that a solution for the epidemics of the moment and the successors. Soon, began the forestación and the transport of the water through horse carriages the drains could be built. In 1947, by Law 1744, The park is named General Park San Martín and the name of the Uriburu avenue changes to the Liberator. Roads of the Vino(Wine) · History of the Vino Mendoza is taken world-wide as the Earth of the sun and the good wine. This occurs as a result of the quality of the production of the warehouses. After the foundation of Mendoza, the wine-based activity was gaining terrain. The theory is born first with Pedro de Castillo (first founder of Mendoza), that would have introduced the grapevine from Chile; or with the second founder, Juan Jufré who was the person responsible of the first plantations between 1569 and 1575. In 1700, the earth for the wine-based activity bought close to the main plaza and by the amount of grapevines that contained. “Many legends surround the appearance of the wine, for the first time in the world, one of the Greek legend attributes to Dionysus the idea to him to cultivate the grapevine and to extract of her the wine; another one says that it was discovered by the Estafilo shepherd who found to one of his goats eating the fruits of a plant, took the fruits and I take them master to its, Oinos, who when placing them in an earthen bowl, extracting the juice to them and to drink verified it that it rejoiced whenever took it. The Persian legend tells that of the seeds that a bird dropped on the feet of king Djemchid plants were born that gave abundant fruits and that when drinking its favorite the dark fermented juice of these fruits fell asleep deeply and when waking up it felt cured and happy. Then the king named to the Darou wine é Shah (the remedy of the king). When his Cambises descendant founded Persépolis the grape growers planted vines around the city giving origin to the famous wine of Shiraz, city next to Persépolis. The book of the Génesis of the Bible refers that Noah, once finished the deluge, plants grapevines and drinks wine doing to agree the rebirth of the humanity with the birth of the wine. Nevertheless to the light of recent knowledge, we know that the grapevine as much wild as productive exists from the Tertiary Era since one has been leaves registered in stones and seeds in prehistoric establishments, in tombs, pyramids and in small rooms in the ruins of one hundred of cities. All this does nothing more but to testify the great antiquity of this culture being demonstrated at the same time that the wine was known by all the old towns from India to the Gail because the practice of the harvest of wild clusters of vitus vinífera to obtain an inspiring drink was very simple. Thus from mythical mount Ararat, that rises in the east of Turkey, from which several rivers are born that become effluents of the Euphrates and Tigris, the grapevine traveled to the cradle of the civilization, expanding towards the four cardinal points. For that reason by its expansion towards the West the vine conquers to the world with the help of the Phoenician and Greek merchants through the development of the marine commerce in the Mediterranean. The Romans attributed to Saturn their famous vineyards and obtained wines that due to their method of elaboration during which they added honey, tar and other substances to him to conserve them, would not be today of our affability. After the Roman conquest the culture of the grapevine became general in all the territory of the Empire and the wine manufacture specially became a source of wealth in the Gail Narbonnaise (South of France), in the Gaillac, the French East and the Hermitage, on the Rhone, becoming the Gail the center of the interchange and the wine sale towards all the European zones. During the Medieval age the new wine-based map of Europe is designed under the influence of the prestige of regional wines and the religious beliefs, Christian and Islamic. In the Renaissance a new stage in the history of the wine begins, because in centuries XV and XVI when they improve the systems of vivifications and the wines of Burgundy, Champaña and Bordeaux, in France, begin to acquire the fame that will make them famous. Without forgetting to Don Perignon that discovers the way to prepare champaña frothy. The tradition of French wines arrived at America with the Spaniards, who transported during Conquista the vegetables which they believed where the most important: the fig tree, the olive tree and the grapevine. To Argentina the grapevine arrived from Chile along the first settlers that stepped into our country.” (Unknown Source).

	Alta Montaña · Villavicencio In 2001 the "Natural Reserve Villavicencio" is inaugurated, located in Provincial Route 52, on the way to Uspallata, member of the Network of protected Natural Areas of the province of Mendoza. The reserve is located in the department of Las Heras and includes a total surface of seventy thousand acres, protected by its biological variety and its historical, cultural and archaeological value, by means of an agreement between the government of Mendoza and Agua Danone of French origin. Between the native flora the sweet carob tree stands out as well as the arrayán of the field, retamo, marancel, zarzaparrilla, and chañar. In the fauna two geographic zones exist: Andean and Central. Between the mammals the guanaco, chinchillon, the wild cat, the gray and red fox, and the puma. The most common birds are the cóndor, choique and the dwelling eagle. The "Spas of Villavicencio" are located at 1,800 m.s.n.m., and their waters are famous for having mineral and healing properties. The water by gravity infiltrates inside the mountain through rocks and descends towards rocky formations reaching great depths. From there, the strong pressures and high temperatures push it back to the surface through a tectonic fracture, arising in the form of a spring at 1,750 meters of altitude. In its slow and long run through the mountain range is where the thermal water gathers from the mountain the essential minerals that turn it a water of unique characteristics. These essential minerals indispensable for the good operation of the human organism. This hotel was constructed in 1940, and as well as its gardens and parks it has a good stroll at any time of the year, where the tourists can appreciate the beauty of the zone in different tonalities according to the station. The hotel, during the colonial time, had an important part in forming one old stay, and being the post of the royal road of the Virreynato. · Inca Bridge Situated at 175 kilometers of the city of Mendoza, on the Route the International n°7, is the Inca Bridge, a natural formation that serves as passage over the Cuevas River. There thermal waters exist that flow to 35° C. In 1925 The Inca Bridge Hotel was constructed and for its time represented true luxury, and to which very important personalities attended. Each of the rooms had its own thermal bath. The water cracks still persist today behind the yellowish construction, that owes its color to the great amount of sulfur in that area. After surviving several climatic threats, that had previously left out of service the trasandino train, the hotel was destroyed by the devastating avalanche of 1965. At the moment the hotel remains abandoned, but the place does not stop being a site to see by the visitors who are attracted by its colors. The springs that motivated the creation of most of this history today continues offering water to the surface, although its temperature is lower than at the beginning of century.
	Zonda Wind It is a hot and dry wind that blows in the West of Argentina, to leeward of the Mountain range of The Andes, between the 38 degrees of South latitude and the south of Bolivia. It belongs to the group of the winds that descend from the crest from the mountain to the valley or the plains. He is similar to fohen of the Alps; to thel Chinook of the Rocky Mountain range in the United States and Canada; to berg-wind of South Africa; to norwesterlly of New Zealand. The climatology of the phenomenon shows an annual distribution with a maximum in winter. Most of the cases they happen between May and November and but of half of the events May and August are registered between (autumn-winter). The greater or smaller frequency this conditional to the altitude above sea level and to the distance of the locality respect to the Mountain range and PreMountain. The Zonda Wind tends to blow most frequently, of late, at the time of the Maxima temperature and with smaller frequency at daybreak with a minimum at the time of sunset. The diurnal heating influences the cold air of low layers and diminishes its thermal resistance, allowing the irruption of the wind in the plains. In the mountain, inversely to which it happens in the plains, the hours of greater frequency correspond when coming out at the later moments of the sun. This could be consequence of the effect of the breeze mountain/valley. In the high levels but the wind presents/displays greater gustiness. The Zonda wind takes place by the humid air ascent from the Pacific Ocean to windward of the Mountain range of The Andes and by the later orographic reduction of a prefrontal air mass that in the peak of the Mountain range appears like a cold wind that went away warming up to descend. El Zonda wind in the plains specially drags great amount of dust in August, when finalizing it dry station, that in center-western Argentina is in winter. There are many cases of Zonda Wind in the mountain that do not appear in the plains. This "Zone of height" is the call. The cloudiness (of the type "altocumulos-lenticularis") in form of lentil, almond or flying plate identifies visually to this phenomenon. Flora and fauna The vegetation is characteristic of an arid region, that has desert like plants, those that live during the whole year and bloom after precipitations. Between these the flora the carob tree predominates, but there also exists a great variety of shrubs like piquillín, jarillas, the quimiles, the cuttings and chañares, in addition to cactus. Some Plants medicinal: (the plants which they are in bold are those that are in the Kahuak Post) Here are the names in English and in Spanish:Turpentine tree: Aguaribay Wormwood: Ajenjo Fodder plant: Alfilerillo Apricot: Albaricoque Wing of parrot: Ala de Loro Atamisqui: Atamisqui Arrayán: Arrayan Watercress: Berro Rattan: Bejuco Stone beard: Barba de Piedra Boldo: Boldo Bag of yerba: Bolsa de pasto Carqueja: Carqueja Cane: Caña Cadillo: Cadillo Ceibo: Ceibo Coriander: Cilantro Coliguay: poison for arrows Chachacoma: Chachacome Contrahierba: Contrahierba Chil- Chil: stomach pain Tail of Quirquincho: Cola de quirchincho Jarilla: purifying, inflammations. Junquillo: Very used in the perfume industry, because of its penetrating aroma; also is used it as an adornment flower. Its fiber can be used for the braid and the preparation of baskets; according with the tradition of Huarpes. It´s obtained In the departments of La Paz, Lavalle and Santa Rosa and it is exported to Chile, Peru, Uruguay, Bolivia and Paraguay. Thyme: It is cultivated in Tupungato, and used in the nourishing industry and perfume industry, because of its good combination of floral aromas. The essential oil of thyme demanded by many for by its smooth aroma and its sedative effects. Also we found a variety called acantolíphia seri plieoides (field thyme) that is characterized by its more intense aroma. Chañar: Two types of chañar exist. One of them, a medium tree. And the other, more of a shrub. In spring they get covered by infinite yellow flowers. Its wood is used much for small bars, ends, etc. Its fruit is eatable. Carob tree: Tree that with its fruits is elaborated patay or bread of carob tree, el arrope, añapa (refreshing drink) and aloja a pretty strong alcoholic drink. It serves as ground and as a supplier off firewood and wood. The Telteca forest, in the department of Lavalle, is one of the few virgin forests that have this unit. This type of trees are called ``paraguain species´´; since they conform the base of the ecosystems. Cortadera: It lives in the margins of streams. Its name comes from its leaves that are sharp. Ortiga of the mountain range: Of up to 1 m. of height with great leaves very divided. Great and white flowers, all the plant is covered with long hairs. Tuna: It has very great flowers. The root and its fruit were consumed by the natives of the Valley of Uspallata. Other native spices Jarilla: It does not need special cares, they reproduce quickly and has a good yield. An acid is extracted from it that is used in the industry to maintain fats in good state. Three types of jarilla exist. Larrea is the species of the three, and we have cuneifolia that is the one that always aims to the north; we also have the nitida and the divaricata. Cuneifolia is known because its leaf has wedge form. The divaricata has the same form but with a division in each leaf. And finally, the nitida one has more abundance in the amount of leaves in each branch. In addition they are the natives Solupe, Yerba of the Guanaco, Coirón, Tail of Quirquincho, Huecú, Yerba Mallí or Junco, Roll of the Mountain range, Pichanilla, among others. The fauna, however, is diverse. Between the animals of Cuyo the pumas, foxes, wild cats,guanacos, ferrets, maras, cuises, lizards colored, and birds like the ñandú, the gray halconcito, the barranquero parrot, the dwelling eagle, the eaglet and the martineta or perdiz of Pampas. In the mendocian lagoon of Lancanelo it is possible to be appreciate the presence of flamenco, chorlos, ducks, gallaretas, swans of black neck and macaes.
	The origin of the yerba mates. The origin of the yerba mates, like so many other natural products, of undisputed benefit for the humanity, is full of numerous and touching legends, of which several in this site transcribe themselves. Those legend, rites and taboos. Arrivals of parents to children, still today regulate the daily work of the native harvester of yerba mates. In memory to them, tariferos, urúes and guainos, Whose ancestors we must the tradition of the elaboration and consumption of the yerba mates, and in memory also of the pioneers who with enormous efforts reinitiated in agriculture in our Country, source of wealth of one of the most beautiful corners of our earth, we initiated this brief review on the yerba mates with one of them, the legend of the Caá-Yarîi, protective Goddess of the yerba mates, that the notary public Don Aníbal Cambas, president of the Meeting of Historical Studies of Missions, in his book "Misioneras Legend" relates thus: It counts the legend that one of the tribes who had lengthy in slopes of the mountain ranges where their sources have the Tabay. It left after brief stay the place, and followed his march through frondas. An old Indian, overwhelmed by weight of the years, he could not follow that started off obeying the nomadic spirit of the race, being in the refuge of the forest in company of its daughter, the beautiful Yarîi. Late when the sun from the other side of the mountain ranges took leave with its last fulgores, a strange personage arrived until the humble house, who by the color of its skin and its strange utensils did not seem to be native of those lares. He brought the old man closer to the acutí (1). and it offered his flavorful meat to the stranger visitor. The most appraised plate of the guaraníes, the tambú (2), the owner also offered his house to the guest When receiving so warm demonstrations of hospitality, the visitor wanted, that he was not other that enviardo of Tupá (3), to compensate to the generous inhabitants of the house being provided to them means so that they could always offer generous entertainment to his guests, and to also alleviate the long hours of solitude, in the hidden refuge located in the head of the beautiful stream. And he brought forth a new plant in the forest, naming to Yarîi, protective Goddess, and to his father, it guards of the same one, teaching to them "to sapecar" his branches to the fire, and to prepare the bitter and exquisite infusion, that would constitute the delight of all the visitors of the homes missionaries. And under the tender protection of the young person, who was since then the CaáYarîi (4) and under the severe monitoring of the old Indian, who was the CaáYará (5), the new plant grows radiant and beautiful, with whose leaves and stems it is prepared mates, that are today genuine expression of the hospitality. The image has been sculpted by nature as a symboll, on a rock of the imposing Cataracts of the Iguazú from where, in the same geographic center of his limited kingdom, it continues scattering his thanks and kindness on the plant that trusteeship. Glossary 1 Acuti, regional rodent. 2 Worm of white and abundant, bred meat by the Guaraní in the trunks of pindó, that nonsingle provides its abundant meat, but also an oil very coveted, with him cured some evils, worried the digestions and they are precavían of the innumerable insects of the forest. 3 God of the good. *4 and 5* protective Gods of the Yerbal. El Significado del mate Sharing mates is one of the South American symbols of communication. There is people who have acquired the "art to fatten mates" and each one introduces certain own variants to him of its particular taste. To that way to fatten they have adjudged meaning to him diverse, beside the point likeable: Bitter Mate: it symbolizes the force, the value and the life. Sweet Mate: (and frothy) it means friendship, affection. Very sweet Mate: (Fattened by a woman a man) it is sample of love, and interest in arriving at the marriage. Very sweet and you warm up Mate: (Fattened by a woman a man) It is sample of ardent love, passion. Washing Mate: It demonstrates scorn. Mate with the cinnamon additive: It sends the message of interest by the other ("I think about you"). Mate with orange peel: It means "I will wait for You". Long Mate: It indicates disinterestedness or unconcern by the person to whom fattens itself to him. Other used terms: Wild: bitter Mate Long: mate with very little yerba. Saddled: Mate prepared and ready to fatten. "No te vayas rengo": Not to take only one mate when passing by some place. At least savor two. Its uses Fattened Mate A "fattened" mate is the oldest most popular form and the most extended of the consumption of the yerba in South America. The way to prepare a good mate: There are different ways to prepare a good mate. Some prefer it with sugar. Others bitter and there are some who add leaves, rinds of citruses or roots of medicinal plants. The substantial thing is to drink mates that of by themselves are pleasant and beneficial. We suggested here preparation systems that will give excellent results. Bitter Mate - Use a great calabaza(the case u drinl out of), with a big opening. - Loading the calabaza of yerba mates, until the 3/4 of its capacity. - Place calabaza on the palm of the left hand and shake it smoothly. Return it slowly to its normal position. Leave more yerba on one side of the calabaza than on the other, making sure that the yerba does not fall through the sides of the calabaza.. - how to pour the water: in the beginning hardly lukewarm, pour a little amount, in the almost empty side of the calbaza. Then wait a little while and repeat the operation with the water something less hot waiting until the yerba absorbs the water. Just then the bombilla(the straw-like thing used to drink the mate) is introduced till bottom and in the same almost empty flank. - Finally, add more hot water (never let it boil), which will begin to fatten the mate, always fattening the water in the same place and not moving for anything the bombilla. In the other flank the yerba will remain dry if you carefully pour small amounts of water without filling in excess the mate. Following these instructions you will be able to savor a rich one mates and in addition: - the bombilla will never be clogged. - the mates will be smooth and pleasant from the first suck. - you will not need to add yerba nor to remove no matter how prolonged is the mateada(time you sit down to drink mates) and the mates will always will be crowned by a little bit of foam. Sweet mate Same as Bitter Mate, but adding 1/4 sugar teaspoon for each mate, in the side in which the bombilla is placed. The boys and mate Stewed Mates with milk have been a healthy custom, supported by the National Council of Education advised by the medical body. The mothers can introduce the variant (milk) which is accepted by the children very well, to mix the mates with milk, so that they get all its rich vitamins and minerals, and so they get associated perfectly to the virtues of mates. To do this, Boil the Milk during the advised time. Let it cool until it reaches a temperature adapted for the children Sweeten the milk Follow the general instructions for making a bitter mate. In order to fatten a good mate it is recommended to use a calabaza of great size and mouth. (glasses, porcelain tiled or of aluminum, are not so appropriate). The bombillas with gold openins are considered the best. The way to cure a calabaza to matear: To free the calabaza of all internal adhesion; wash it, fill it with yerba and to throw hot water in it; to leave full for a day, and repeat the operation. Do this two or three days, in order that the pores of the mate get clogged. After each mateada the mate must be washed and be dried. Tereré In Paraguay and the Chaco and the Argentine coast the mates "tereré are appraised particularly. It is prepared by "fattening it" with cold water or macerating yerba in any container, as so it calms remarkably the effects of the excessive heat, but its use is not advisable to anyone not accustomed this type of infusion. Mate spanish stew Very spread in the countryside, where it constitutes as a must have breakfast, it is prepared boiling yerba mates worn out or cut in little pieces at the rate of about 80 grams per liter, in a container with water, accelerating its cool off by means of a the cold aggregate of a little water, can be drunk with or without milk, and it is possible to add sugar. The frozen strewn and shaken mate, to which one can add a slice of lemon, also constitutes, in summer, a notable refreshment, similar to tereré, but without the disadvantages of that one. Tea of Yerba In the cities, where accelerated daily life conspires against the traditional use, and outside America in general, where to the yerba mate also known as "tea the jesuitas", "tea of Paraguay" or "American tea", the infusion has spread to its consumption, preparing as it takes the form of tea; at the rate of a teaspoon of yerba by cup, or by means of the use of individual practitioners "sachets" with paper filter. The Tea of the Jesuitas In the first decades of Century XVII, in competition with the tea that the English commercialized, it began to spread in Europe from Spain, the infusion that arrived from America that was prepared from perforated leaves sent by the Jesuits of the Guaraníticas Missions and that were well-known in the old world like the "Tea of the Jesuitas", that was no another thing than the stewed mates that we took in the towns of the South. With the expulsion of the Jesuitas in 1767 from these parts the economic-cultural interchange its strength.
	The Horse Their origins are related to the first horses that inhabited this part of America. The Andalusian horses, that the Spaniards brought to the new world to undertake the enormous task of the conquest, and chosen being the most rustic and the most resistant ones, were freed soon to their luck due to the first failed attempts of establishment. Wandering without destiny by enormous Pampas, the surviving horses necessarily underwent a structural series of processes and changes to adapt to the new conditions, so different from those of their land of origin. The strong suns, colds winds, frequent storms and dryness of the ground, forced them to migrate great distances in water search and pastures, which gave that incomparable resistance them; their particular instinct on the danger consequently obtained of the persecution of the Indian or puma. All these factors, added to the continuous consanguinity and the isolation, form the base of the peculiar characteristics of the Argentine equine races. At the end of century XIX, with the immigration of European inhabitants, which brought with them their horses of chair and shot, a great contribution of blood occurred to the native horses, improving them according to the use that occurred them, this way arise the Argentine races, which conserve in their genes the rusticity, the resistance and the intelligence of their ancestors. Country classification Shooting Horse or Cadenero: shot horse, of chest, that goes placed ahead in a car. Walking Horse or to Mount: it is called the chair horse by field workers. Race Horse: horse destined to run races, to which it is prepared with that aim. Waste Horse: Undone horse, useless. Horse of amble, pasuco or charandela: horse that marches between the step and trot and consists of which the animal at the same time raises to the hand and the leg of the same side. He is lighter than the common step and gives when walking a smooth and rhythmic movement. Shooting Horse: horse of spare part for a trip,that the mounted countryman takes of the tied to the later part of the car. In the field to the shot horse, of traction. Done Horse: tame and skilful horse for all the works. Ranch Horse: horse that has the inclination to stop themselves in all the farms or houses that are near the way by where happens. Races The Argentine chair The Argentine race Chair stands out by its energetic temperament . Of medium volume and weight, its strong and provided structure grants a harmony to him apt for the sport. Its coat, smooth and remarkably silky, can be chestnut, zaino or tordillo. This animal of long lines and harmonious has expressive eyes and, tail and affluent neck inserted and strong and clear extremities, correctly plumbed. Resistant and extremely effective, it is used in all class of equestrian competitions. Argentine polo Of heavy but muscular body, strong skeleton, proportionate and dry head, big and clear eyes, medium ears, long and elegant, short and muscular back, legs long and or directed and tail or inserted neck and elegantly implanted, this race reunites a set of aptitudes that allow him to act their as of mount for the sport practice of the polo. Sanguineous, fast, easy to handle, intrepid and intelligent, most of these animals they count between its ancestors to horses Pure Blood of Race. Argentine Creole This race - new recruit in the Rural Society Argentina from 1917- descends from the Spanish horse brought by the conquerors in century XVI. Since then their units acquired extraordinary conditions of rusticity, resistance and adaptation to the surroundings, aptitudes that add to their great patience, agility and calmness. Of short and wide head with pointed snout, muscular neck, ample chest, powerful ijares and short and strong legs, the Creole is an animal specially adapted for the work of field. Standard of the race: It is a muscular animal and of strong constitution. Of active character, energetic and docile, its racial characteristic is defined by its rusticity, longevity, fertility, resistance, bravery, fast recovery and aptitude for cattle works. It has a height of 1,44 ms. The coats that can be found are all, with exception of "painted" and the "tobiano" The head is of preferably rectilinear profile. Altogether it cuts, light, of wide base and fine vertex, proportionally much skull and little face. Wide and in front rather flat and expressive eyes and, small, wide ears in its base, separated and parallel. Medium Ollares. The head must denote the racial purity, the character and the natural sexual differentiation between males and females. Argentine shooting Horse The race Argentine Shot is product of the mestization between heavy mares of great structure and Percherón sires, Postier and other shooting races. He is a little lighter than the Percherón but it has his same characteristics of calmness, rusticity and longevity. Of beautiful head and defined lines, coat predominantly tordillo or very separated black, eyes, neck strong and crested and very powerful legs of average length, this race stands out by its energetic and active temperament. Peruvian-Argentine step Horse This race of step, characteristic of the Argentine north and Peru, descends from the horses berberisco and Andalusian. Its participation in the war of Independence was outstanding, since it served like mount in the army as General Martín Miguel de Güemes. Of great determination, zaino and preponderantly chestnut coat, wide chest, ijares and strong quarters and abundant horsehair, the Horse of Step is the horse of smoother chair of the world because it moves in four isocrónicos times by lateral bipeds - that is to say, hand and leg of the same side; step that remembers the medieval amble -, being apt to cross great distances to an average of eighteen kilometers per hour taking to the rider without fatigue. Argentine Petiso The genealogical registry of the race was opened in 1982, and under that denomination all the varieties of existing petisos in Argentina were included. Three types are recognized: petiso itself - product of crosses of racially mixed races and Creole race pony Shetland and pony Welsh -, petiso Shetland and petiso Welsh, that has been maintaining both their racial characteristics for centuries. It is an agile, active animal, of harmonious and balanced forms. Its coat dense and is varied, with exception of the tobiano. Of solid legs, small head and ears, wide neck and excellent seriousness, the Argentine Petiso stand out by his tame ability and usually are used like shot animal Falabella Pony The ancestors of the Falabella family saw the first in the middle of the nineteenth century, in the herds of the Indians, al southwestern of the Air Province Good, peculiar petisos, as they adopted and they improved until forming the small race but of horses. - Standard: The height average (measured to the cross) is approximately 0.70-0.75 m. (28-30 in). Their proportions are in complete harmony. Small animals something but or of greater raised, although are not common, are permissible within the parameters of the race. - Coats: An ample range of colors of coats in the race exists. Zainos (black or brown dark) is but the common ones; pinto (two-color pencils), bay (blond clear) and chestnut (brown) they are between the most attractive combinations. - Characteristics: As the life expectancy of the Falabella is normally greater than the one of a horse of regulating raised, its reproductive activity also but is prolonged. The Falabella horses such consume products that equines feed other races, in the proportion to their stature. The Falabella horses adapt easily and can be maintained in relatively reduced spaces, like a garden or small farm. They do not require special treatments and they are resistant still to severe climatic conditions. The races: Work & Sports Creole: It is the race of horses better adapted to the work of field by his rusticity, little nutritional exigency and docilidad of character. It is a medium, wide horse, of much force, arisen from crosses it of horses like percherón. In the sport: In the Polo, Jump, Pato and the most usual Equitation are the horse of pure blood of race, and generally mares are used, since these animals are exposed to a high risk of injuries and the mare, after injured can be continued using like a mother. For the jump races like the Anglonormanda or Joberiana are used that is of German origin, being much more strong, of greater structure and very strong previous and later members, ideal for the jump. Mestizo: The racially mixed horse crossed pure blood of race is more docile for the taming that the pure Creole, but this always depends on the sire on which they come. The ideal is to handle them from boys to tame them easily. Petiso: It is a horse of originating small size of crosses (among others) of pony and the Creole. Normally used to throw of small cars, or for the learning of the children, although usually they have a quite indómito character. Coats Tordillo Coat: type of mixed coat formed by the combination of white hairs with others of color in different proportions. It is characterized to undergo a discoloration towards the target being started off of the basic layer with which the colt is born, and in different phases, that begin from the birth, to finishing being totally white, except for some exceptions, when the unit is adult. It is a modified coat, since it is superposed to the solid coats, like being the black, the zaino or the chestnut one, bleaching them as it spends the time through the presence of a gene, that prevents the development of the color of the hair with which the colt was born. This discoloration affects the hair, but not to the skin of the horse. If we want to avoid to obtain a certain coat in the future, starting off of tordillos ancestors, he is fundamental to know whereupon hair color was born, to be able to evaluate the probabilities of the resulting coats. Since they are born with a been accustomed to coat, to know if they are going to be tordillos in the future is necessary to pay attention from the same moment of the birth, if they appear small white hairs (sometimes difficult to see) around the eyes or behind the ears, indicatives of the beginning of the discoloration process, that are become more evident as it advances the process of dumb of the first hair. Black Tordillo: the proportion of black hairs is greater -apizarrado Tordillo Moor: the proportions between the black and white hairs give a bluish tone to the coat -dirty Tordillo: the proportion of white and black hairs is not distributed the same. -Tordillo rolled with black bottom: the white and black hairs form cleared spots. -Tordillo rolled with white bottom -silver-plated Tordillo: the white and black hairs on a dark skin give a silver-plated effect. -semiwhite Tordillo: only they are left some zones with black hairs -atruchado Tordillo: target with specks of brown hairs -mosqeado Tordillo: target with motes of black hairs -white Tordillo Black coat: basic coat, varies by the brightness of the black color and the different white marks that the head and the legs can be presented/displayed in. -Black jet -Black malacara and worn in the four legs -Black lucero: since single it has a white spot in his front Zaino coat: he is one of the types of basic coats, occurs in all the races. The color varies from the chestnut tree to the habano, and can present/display white spots in the head or the legs, anyway and size, giving origin next to the different tones from the color, to an ample range of variants within the zaino coat. -dark Zaino -sullen Zaino -red Zaino -Zaino pangare Chestnut coat: color coat cinnamon, occurs in all the races and their variants must to the darkest tones of the hair, in addition to the characteristic white spots in the legs and head. -Toasted Chestnut -reburnt Chestnut -Chestnut -reburnt chestnut Ruano -chestnut Ruano Overo coat: it is characterized to have irregular spots distributed by all the body. - toasted Overo -zaino Overo -black Overo -pink Overo -red Overo -Overo doradillo Tobiano coat: it is characterized to present/display spots cleared by all the body. -Chestnut Tobiano -black Tobiano - wrapped Tobiano Pinto coat: it is characterized to only somewhere have dots cleared or extended by the body or of the same one as it is the case of the snow-covered haunch. Bay coat: it is the type of coat of the yellowish color Crawled coat: coat Whose color is located between chestnut and the bay one and has like basic characteristics, one more a darker ray on the back of the animal. Palomino coat: it is a coat with whitish tonality and the horsehairs are white. White coat: coat of white color without mixtures of other dyes.