Everything about The Crossing Of The Andes totally explained
The
Crossing of the Andes was one of the most important feats in the
Argentine and
Chilean wars of independence, in which a mainly
Argentinean army liberated
Chile from
Spanish rule, in order to protect their country from possible Spanish incursions.
Starting on
19 January 1817, an army of 5,423 soldiers, led by General
José de San Martín, crossed the
Andes from their camp,
El Plumerillo, in the north of today's
Mendoza Province, through more than 500 km of mountain ranges up to 4,000 m
above mean sea level, in which the temperature could go from 30 °C during the day to −10 °C during the night. The crossing took 21 days.
Organization
Between 1815 and 1816, Mendoza was practically transformed into a military factory. Its inhabitants participated in the manufacture of
gunpowder and ammunition, and learned to make cannons. Expert guides led the army through the mountains. By 1816, General San Martín installed his camp in El Plumerillo, which lay in the northwest of
Mendoza Province, 7 km from
Mendoza City. San Martín's idea included a complex plan to trick the enemy, spreading rumors that he'd cross the Andes by the south, which was the easiest way. The main body of the army crossed the Andes by the difficult passages of Uspallata and Los Patos; they'd to travel 500 km through mountain ranges.
Troops and equipment
The
Army of the Andes enlisted part of the Army of the North, and a great number of volunteers from
Cuyo and former-slaves. They were made up of 5,423 men, who had 22
cannons, 1,129 sabers and 5,000 bayonet guns.
On this occasion, the army used horses and mules. 1,600 battle horses and 10,600 transport mules left the country with the army. Only 800 horses and 3,800 mules returned. It was the first time that the
Argentine Army used horseshoes.
The main food of the army was a regional meal called
valdiviano. It was prepared with dry meat or
charqui, sliced raw onion, and boiling water. The soldiers who carried the food went to rear. They transported 40 tons of charqui,
maize cakes, meat,
brandy (to counter the nighttime cold), garlic and onion (to deal with the lack of appetite), more than 4,000 cattle for the rest of the campaign, cheese and rum.
The crossing
On
January 19,
1817 the soldiers started the crossing. The
Army of the Andes left the camp and started the crossing by the passes of
Los Patos and
Uspallata. These difficult passages, though, ensured the factor of surprise against the enemy. The crossing lasted 21 days.
The plan was to divide the troops in two columns (main and secondary) and four detachments:
The other detachments were as follows:
A detachment departed from Mendoza led by Lt.-Col. Cabot, with the goal of invading Coquimbo province, in Chile. After promoting popular uprising in the region, Cabot entered triumphantly on February 15.
Manuel Belgrano's army helped with a detachment which had to invade the road of Portillo, from San Juan Province, to the north of Mendoza. 130 men, led by Zelada and Dávila, had to cross the Andes through Guandacol pass. On February 13, Copaipó fell into their hands.
With few men, Captain Lemos had to launch a surprise attack on the guards of San Gabriel on February 4, and pretend that the whole army was invading Chile from the north.
The pass of Planchón was the way taken by Chilean Captain General Ramón Freire and his men, who crossed the mountains on February 1.
The Battle of Chacabuco
After the crossing of the Andes, on February 12, the two main bodies of the army, which had travelled through different passages and had met each other in 2 days, attacked and conquered the city of Chacabuco, defeating most of the Spanish forces in Chile. (External Link
)
After the Battle of Chacabuco
Following the liberation of Chile, achieved some months later (see Chilean War of Independence), San Martín's Army Sailed to Peru in order free it and to finally elliminate the possibility of a Spanish attack.
Further Information
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