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Draft:Juan Suárez de Peralta

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Cattle

Vaquero

Latin: vaccārius[1] French: vacher or bouvier[2][3] Italian: vaccaro[4] Romanian: văcar[5] Dutch: koedrijver[6]

Vaquero is the Spanish word for cowherd, cattle-herder, cow-keeper, cattle-driver, herdsman, or cowboy.[7][8] It derives from vaca, meaning "cow", and the suffix -ero used in nouns to indicate a trade, job, occupation, profession or position.[9]

which in turn comes from the Latin word vacca.[10][11] In the Spanish speaking world it holds no special meaning other than cowherd or cattle-herder, nor is it defined as being a “horse-mounted” herdsman.[12][13][14] It’s simply defined as the job of guarding and leading the herds of horned cattle.[15]

In the United States, where the word has gained mythical status and it is highly romanticized among western and cowboy historians and enthusiasts, it is defined as a “highly skilled, horse-mounted livestock herder” of a tradition that supposedly has its roots in the Iberian Peninsula and extensively developed in Mexico from a methodology believed to have been brought to Latin America from Spain. It typically refers to the

Implying that it's a transplant

The most prominent livestock species in Spain was sheep, although cattle, pigs, and horses were also important.1 2 3 Andalusian livestock in the Middle Ages played a fundamental role in the total economy.2 While historians have emphasized sheep for their wool production, other livestock were also important.2 For example, oxen and cows were essential from the Carolingian period onward, not so much for meat production, but for their ability to work and haul.2 They were also used for milk production, cheesemaking, and as a source of savings.2 However, sheep were the most abundant and valued species.3 By the beginning of the 15th century, two major textile regions had emerged: the Northern Plateau, which used dark wool from local Churra sheep for mediocre quality products for domestic consumption; and the Southern Plateau, which mainly produced high-quality Merino wool for export.

The origins of the Charro date back to the 16th century with the introduction of cattle and horses to Mexico.

JOBS IN THE HACIENDA:

  • VAQUERO - The job of Vaquero was the lowest, along with the Indian peasant farmer, in the hierarchy of the Hacienda. The job of Vaquero consisted of guarding, caring for and herding cattle, as well as taking care of the herd of horses. They were in charge of branding, curing and castrating the cattle, as well as grooming the horses, and milking the cows. They were also in charge of hunting animals, such as deer, and in order to protect the herds, they also hunted predatory animals such as wolves, coyotes, jaguars, pumas and bears, all done with the roping. The Vaqueros under the orders of the Caporal.
  • CAPORAL - The Caporal was the captain or chieftain of the Vaqueros. The job of Caporal consisted of organizing and leading the rodeos, the branding of the herds, the hacienda festivities, as well as the animal hunts. The Caporal was originally a Vaquero until he was promoted to Caporal. Caporales, therefore, were more skilled ropers and horsemen. Each Caporal and Vaquero had his hatajo (group of horses) by color, with the caporales' horses being the most outstanding and vibrant. The Caporal was under the orders of the Mayordomo of the hacienda.
  • CABALLERANGO - The knight was the caretaker of the horses, mainly those of the boss. His job was to care for, groom, and prepare the horses that were going to be used during the day. The caballerango responded to the orders of the caporal, or the boss.
  • HORSE TAMERS and TRAINERS - Also known as Picadores, they were in charge of taming and leasing the horses. Depending on the region of the country, as well as the qualities of the trainer and landlord, the training was going to be different; from a quick taming through aggressive methods, as in northern Mexico, to more elaborate and non-violent training as in central Mexico. As Horses were very abundant in the wild in the 19th century, the only value they had was the type of training they received, therefore the better the training, the higher their price.
  • MAJORDOMO-The Butler was in charge of all the workers of the hacienda, and was in charge of transmitting to them the orders of the Administrator (or Landowner) of the hacienda, whom he obeyed. The Administrator, for his part, administered the hacienda in the name of the Landowner, who usually did not live on the hacienda.

HORSEMANSHIP

A Ranchero is an independent son of the Mexican soil, generally a renter of lands, always owner of a horse, on which he may be said to live and have his being. Today a cattle-herder (Vaquero), tomorrow a soldier, this week a gambler, next week a robber — with all his sins, and they are as his hairs in number, he has one supreme excellence: you may not match him the world over as a rider, not though you set against him the most peerless of the turbaned knights of the jereed. Once it was my fortune to see a thousand Rancheros, in holiday garb and mounted, sweep down at a run to meet President Juarez, then en route to begin his final campaign against the hapless Hapsburger. They literally glistened with silver —silver on saddle and bridle, silver on jacket and trowsers, silver on hats, silver on heels; and, as with vivas long and shrilly intoned, and stabs of rowel merciless and maddening, they drove their mustangs —the choicest of the wild herds— headlong forward, the spectacle was stirring enough to have made the oldest hetman of the Cos­sacks young again.


Meanwhile, in the United States, the word has been redefined, and highly romanticized, to mean a specific type of herdsman, one that is mounted, with a specific set of skills and traditions,.


While it may be true that Americans might find goat meat “worthless” or “unpleasant”, this was not the case with the Spaniards or Conquistadors. On the contrary, goat meat, as well as mutton, have always been held in high regard by Mediterranean cultures, including Spain.[16][17] The most consumed types of meat in Spain were mutton, lamb, kid (young goat) and goat. [18][19][20] Since ancient times, the Spaniards have appreciated goat meat as a tastier, tender, leaner and highly nutritious meat.[21][22] In fact, lamb, goat, and mutton were considered the choice meats of the Spanish elites and aristocracy, while beef was looked down upon.[23] In the descriptions of the lavish banquets given by Andalusian nobles and townspeople in the 1474 chronicle of Don Miguel Lucas de Iranzo by the chronicler Pedro de Escavias, always mention lamb, mutton, kid and goat as the preferred meats; beef was what the commoners ate.[24] In his epic novel —Don Quixote (1605)— Miguel de Cervantes alludes to this as he describes Don Quixote’s humble diet and lifestyle when he mentions that he eats stews with more beef than mutton, as beef was cheaper;[25] Cervantes writes:[26]

“A pot of something, of more beef than mutton, salpicón on most nights, eggs and abstinence on Saturdays, lentils on Fridays, and sometimes an extra squab on Sundays: they consumed three-fourths of his income.”

  1. ^ Young, William (1810). A New Latin-English Dictionary. London: A. Wilson. p. 368. Retrieved 28 October 2024.
  2. ^ Boyer, Abel (1827). Boyer's French Dictionary. Boston: T. Bedlington, and Bradford & Peaslee. p. 516. Retrieved 28 October 2024.
  3. ^ Collot, Alexander G. (1852). A New and Improved Standard French and English and English and French Dictionary. Philadelphia: C.G. Henderson & Company. p. 125. Retrieved 28 October 2024.
  4. ^ James, William; Grassi, Giuseppe (1854). Dictionary of the English and Italian Languages. Leipzig: Bernhard Tauchnitz. pp. 59, 429. Retrieved 28 October 2024.
  5. ^ Lesser, Joseph D. (2019). English / Romanian Dictionary. Joseph D. Lesser. Retrieved 28 October 2024.
  6. ^ Bomhoff, Dirk (1832). A New Dictionary of the English and Dutch Language (Second ed.). Nimmegen: J.F. Thieme. p. 140. Retrieved 28 October 2024.
  7. ^ Baretti, Joseph (1794). A Dictionary, Spanish and English, and English and Spanish. London: F. Wingrave. Retrieved 19 July 2023.
  8. ^ "Diccionario de la Lengua Española, Vigésima segunda edición" (in Spanish). Real Academia Española. Retrieved June 20, 2019. Dictionary of the Spanish language, twenty-second edition s.v. vaquero
  9. ^ "-ero". Diccionario de la Lengua Española. Real Academia Española. Retrieved 26 November 2024.
  10. ^ Buckaroo Merriam-Webster.com Dictionary
  11. ^ "Diccionario de la Lengua Española, Vigésima segunda edición" (in Spanish). Real Academia Española. Retrieved June 20, 2019. Dictionary of the Spanish language, twenty-second edition s.v. vaca
  12. ^ Diccionario de la Lengua Castellana (Volume 6 ed.). Madrid: Imprenta de Francisco del Hierro. 1739. p. 420. Retrieved 19 July 2023.
  13. ^ Diccionario de la Lengua Castellana compuesto por la Real Academia Española. Madrid: Joaquin Ibarra. 1780. p. 914. Retrieved 19 July 2023.
  14. ^ Neuman, Henry (1802). A New Dictionary of the Spanish and English Languages: Spanish and English. London: Vernor and Hood. Retrieved 19 July 2023.
  15. ^ Casas de Mendoza, Nicolás (1857). Diccionario Manual de Agricultura y Ganadería Españolas, Volume 2. Madrid: Calleja, López y Rivadeneyra. p. 218. Retrieved 19 July 2023.
  16. ^ Merlot, Joan. "Cabrito, con perdón..." El Mundo. Retrieved 17 May 2024.
  17. ^ Pérez, M. "Lechal, cordero y cabrito: una tradición para disfrutar a diario". La Razón. Retrieved 17 May 2024.
  18. ^ Waines, David (1992). "The Culinary Culture of al-Andalus". The Legacy of Muslim Spain: 725–738. doi:10.1163/9789004502598_037. Retrieved 22 May 2024.
  19. ^ Castro Martínez, Teresa de (1996). La Alimentación en las Crónicas Castellanas Bajomedievales. Granada: Universidad de Granada. pp. 179, 271, 282. ISBN 9788433821584. Retrieved 22 May 2024.
  20. ^ García Sánchez, Expiración (1996). "La alimentación popular urbana en al-Andalus". Arqueologia Medieval (4): 219–235. Retrieved 22 May 2024.
  21. ^ "El Consumo de Cabrito en la Historia Española". Hermanos de Armas. Retrieved 17 May 2024.
  22. ^ "Nuestra Carne de Cordero y Cabrito significa muchísimo" (PDF). Alimentos de España. Gobierno de España. Retrieved 17 May 2024.
  23. ^ Bishko, Charles Julian (1980). Studies in Medieval Spanish Frontier History. Variorum Reprints. p. V. ISBN 9780860780694. Retrieved 17 May 2024.
  24. ^ Bishko, Julian. "The Andalusian Municipal Mestas in the 14th-16th Centuries: Administrative and Social Aspects". THE LIBRARY OF IBERIAN RESOURCES ONLINE. American Academy of Research Historians of Medieval Spain. Retrieved 17 May 2024.
  25. ^ Cervantes Saavedra, Miguel de (2003). Don Quixote (First ed.). New York: HarperCollins. p. 19. ISBN 9780060188702. Retrieved 17 May 2024.
  26. ^ Cervantes Saavedra, Miguel de (1605). Don Quixote. Madrid: Juan de la Cuesta. p. 1. Retrieved 17 May 2024.
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