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SALTO , a See also:town and See also:river See also:port of See also:Uruguay and See also:capital of a See also:department of the same name, on the Uruguay river 6o m. above Paysandfi. Pop. (1900, estimate) 12,000. It has railway See also:con- nexion with See also:Montevideo via See also:Paysandu and Rio See also:Negro (394 m.), and with See also:Santa See also:Rosa, on the Brazilian frontier (113 M.). It is also connected with Montevideo and Buenos Aires by river steamers, Salto being at the See also:head of high See also:water See also:navigation for large vessels. There are reefs and rocks in the river between Paysandfi and Salto that make navigation dangerous except at high water. Above Salto the river is obstructed by reefs all the way up to the Brazilian frontier, about 95 m., and is navigable for See also:light-draft vessels only at high water. Farther up, the river is freely navigable to Santo Tome (See also:Argentina)—a distance of about 170 M. Travellers wishing to ascend the river above Salto usually See also:cross to See also:Concordia, Entre Rios, and go up by railway to Ceibo, near See also:Monte Caseros, from which point small steamers ascend to See also:Uruguayana, Itaqui, and other river ports. The streets of Salto are well paved and lighted with See also:electricity, and there are some See also:good public buildings. The town has two See also:meat-curing establishments (saladeros) and is the See also:shipping port for See also:north-western Uruguay and, to some extent, for western Rio Grande do Sul (See also:Brazil). Behind Salto lies a See also:rich, undulating grazing See also:country, whose large herds See also:supply its See also:chief exports. The department of Salto—See also:area, 4866 sq. m., pop. (1900) 40,589, (1907, estimate) 53,154-is an undulating, well-watered region occupying the north-See also:west See also:angle of Uruguay. Its See also:industries are almost exclusively See also:pastoral About one-third of its See also:population are foreigners, chiefly Brazilians. Additional information and CommentsThere are no comments yet for this article.
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