𝘓𝘢 𝘨𝘢𝘴𝘵𝘳𝘰𝘯𝘰𝘮í𝘢 𝘤𝘶𝘴𝘲𝘶𝘦ñ𝘢 𝘵𝘪𝘦𝘯𝘦 𝘶𝘯𝘢 𝘢𝘮𝘱𝘭𝘪𝘢 𝘥𝘪𝘷𝘦𝘳𝘴𝘪𝘥𝘢𝘥 𝘥𝘦 𝘱𝘭𝘢𝘵𝘰𝘴 𝘵í𝘱𝘪𝘤𝘰𝘴, 𝘦𝘴𝘵𝘰 𝘥𝘦𝘣𝘪𝘥𝘰 𝘢 𝘭𝘢 𝘨𝘳𝘢𝘯 𝘷𝘢𝘳𝘪𝘦𝘥𝘢𝘥 𝘥𝘦 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴, 𝘤𝘩𝘪𝘳𝘪 𝘶𝘤𝘩𝘶 𝘲𝘶𝘦 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢 «𝘢𝘫í 𝘧𝘳í𝘰» 𝘦𝘯 𝘲𝘶𝘦𝘤𝘩𝘶𝘢 𝘦𝘴 𝘦𝘭 𝘱𝘭𝘢𝘵𝘰 𝘦𝘴𝘵𝘳𝘦𝘭𝘭𝘢 𝘥𝘦𝘣𝘪𝘥𝘰 𝘢 𝘲𝘶𝘦 𝘦𝘴𝘵𝘢 𝘤𝘰𝘮𝘱𝘶𝘦𝘴𝘵𝘰 𝘥𝘦 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘦𝘴 𝘲𝘶𝘦 𝘢𝘭 𝘴𝘦𝘳 𝘤𝘰𝘮𝘣𝘪𝘯𝘢𝘥𝘰𝘴 𝘥𝘦𝘭𝘦𝘪𝘵𝘢𝘯 𝘢 𝘤𝘶𝘢𝘭𝘲𝘶𝘪𝘦𝘳 𝘱𝘢𝘭𝘢𝘥𝘢𝘳.

𝘚𝘦 𝘤𝘰𝘯𝘴𝘶𝘮𝘦 𝘴𝘰𝘣𝘳𝘦 𝘵𝘰𝘥𝘰 𝘦𝘯 𝘦𝘭 𝘮𝘦𝘴 𝘥𝘦 𝘫𝘶𝘯𝘪𝘰 𝘥𝘶𝘳𝘢𝘯𝘵𝘦 𝘦𝘭 𝘊𝘰𝘳𝘱𝘶𝘴 𝘊𝘩𝘳𝘪𝘴𝘵𝘪, 𝘺 𝘭𝘢𝘴 𝘧𝘪𝘦𝘴𝘵𝘢𝘴 𝘫𝘶𝘣𝘪𝘭𝘢𝘳𝘦𝘴 𝘥𝘦𝘭 𝘊𝘶𝘴𝘤𝘰, 𝘥𝘰𝘯𝘥𝘦 𝘦𝘭 𝘱𝘶𝘦𝘣𝘭𝘰 𝘤𝘶𝘴𝘲𝘶𝘦ñ𝘰 𝘺 𝘭𝘰𝘴 𝘵𝘶𝘳𝘪𝘴𝘵𝘢𝘴 𝘥𝘦𝘨𝘶𝘴𝘵𝘢𝘯 𝘥𝘦 𝘦𝘴𝘵𝘦 𝘦𝘹𝘲𝘶𝘪𝘴𝘪𝘵𝘰 𝘱𝘭𝘢𝘵𝘰 𝘣𝘢𝘯𝘥𝘦𝘳𝘢.

𝘌𝘭 𝘤𝘩𝘪𝘳𝘪 𝘶𝘤𝘩𝘶 𝘦𝘴 𝘭𝘢 𝘧𝘪𝘨𝘶𝘳𝘢 𝘥𝘦 𝘭𝘢 𝘮𝘦𝘴𝘢 𝘤𝘶𝘴𝘲𝘶𝘦ñ𝘢 𝘦𝘯 𝘭𝘢 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘤𝘪ó𝘯 𝘥𝘦𝘭 𝘊𝘰𝘳𝘱𝘶𝘴 𝘊𝘩𝘳𝘪𝘴𝘵𝘪, 𝘵𝘳𝘢𝘥𝘪𝘤𝘪ó𝘯 𝘳𝘦𝘭𝘪𝘨𝘪𝘰𝘴𝘢 𝘵𝘳𝘢í𝘥𝘢 𝘱𝘰𝘳 𝘭𝘰𝘴 𝘦𝘴𝘱𝘢ñ𝘰𝘭𝘦𝘴, 𝘥𝘰𝘯𝘥𝘦 𝘴𝘦 𝘫𝘶𝘯𝘵𝘢 𝘢 𝘭𝘰𝘴 𝘴𝘢𝘯𝘵𝘰𝘴 𝘱𝘢𝘵𝘳𝘰𝘯𝘦𝘴 𝘺 𝘷í𝘳𝘨𝘦𝘯𝘦𝘴 𝘥𝘦 𝘭𝘰𝘴 𝘥𝘪𝘧𝘦𝘳𝘦𝘯𝘵𝘦𝘴 𝘵𝘦𝘮𝘱𝘭𝘰𝘴 𝘥𝘦 𝘭𝘢 𝘤𝘪𝘶𝘥𝘢𝘥. 𝘈𝘤𝘵𝘶𝘢𝘭𝘮𝘦𝘯𝘵𝘦 𝘦𝘭 𝘱𝘶𝘯𝘵𝘰 𝘥𝘦 𝘳𝘦𝘶𝘯𝘪ó𝘯 𝘦𝘴 𝘭𝘢 𝘱𝘭𝘢𝘻𝘢 𝘱𝘳𝘪𝘯𝘤𝘪𝘱𝘢𝘭 𝘥𝘦𝘭 𝘊𝘶𝘴𝘤𝘰, 𝘺 𝘦𝘴 𝘢𝘩í 𝘥𝘰𝘯𝘥𝘦 𝘦𝘯 𝘭𝘰𝘴 𝘢𝘭𝘳𝘦𝘥𝘦𝘥𝘰𝘳𝘦𝘴 𝘴𝘦 𝘱𝘳𝘦𝘱𝘢𝘳𝘢 𝘦𝘴𝘵𝘢 𝘷𝘪𝘢𝘯𝘥𝘢 𝘲𝘶𝘦 𝘢𝘵𝘳𝘢𝘦 𝘢 𝘭𝘰𝘴 𝘭𝘶𝘨𝘢𝘳𝘦ñ𝘰𝘴 𝘺 𝘢 𝘭𝘰𝘴 𝘷𝘪𝘴𝘪𝘵𝘢𝘯𝘵𝘦𝘴.

𝐇𝐈𝐒𝐓𝐎𝐑𝐈𝐀.

𝘚𝘦 𝘥𝘪𝘤𝘦 𝘲𝘶𝘦 𝘦𝘴𝘵𝘦 𝘱𝘭𝘢𝘵𝘰 𝘴𝘦 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘣𝘢 𝘦𝘯 𝘭𝘰𝘴 𝘈𝘺𝘯𝘪𝘴, 𝘲𝘶𝘦 𝘦𝘳𝘢 𝘶𝘯 𝘴𝘪𝘴𝘵𝘦𝘮𝘢 𝘥𝘦 𝘳𝘦𝘤𝘪𝘱𝘳𝘰𝘤𝘪𝘥𝘢𝘥 𝘦𝘯 𝘭𝘢 𝘲𝘶𝘦 𝘭𝘰𝘴 𝘮𝘪𝘦𝘮𝘣𝘳𝘰𝘴 𝘥𝘦 𝘭𝘢𝘴 𝘤𝘰𝘮𝘶𝘯𝘪𝘥𝘢𝘥𝘦𝘴 𝘢𝘺𝘶𝘥𝘢𝘯 𝘢 𝘰𝘵𝘳𝘰𝘴 𝘮𝘪𝘦𝘮𝘣𝘳𝘰𝘴 𝘦𝘯 𝘢𝘤𝘵𝘪𝘷𝘪𝘥𝘢𝘥𝘦𝘴 𝘤𝘰𝘮𝘰 𝘭𝘢 𝘤𝘰𝘯𝘴𝘵𝘳𝘶𝘤𝘤𝘪ó𝘯 𝘺 𝘴𝘪𝘦𝘮𝘣𝘳𝘢, 𝘭𝘢 𝘱𝘢𝘳𝘵𝘦 𝘲𝘶𝘦 𝘳𝘦𝘤𝘪𝘣𝘪ó 𝘭𝘢 𝘢𝘺𝘶𝘥𝘢 𝘥𝘦𝘷𝘶𝘦𝘭𝘷𝘦 𝘦𝘭 𝘧𝘢𝘷𝘰𝘳 𝘢 𝘭𝘢 𝘰𝘵𝘳𝘢 𝘱𝘢𝘳𝘵𝘦 𝘶 𝘰𝘵𝘳𝘰𝘴 𝘮𝘪𝘦𝘮𝘣𝘳𝘰𝘴 𝘥𝘦 𝘭𝘢 𝘤𝘰𝘮𝘶𝘯𝘪𝘥𝘢𝘥 𝘺 𝘢𝘴í 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘢𝘣𝘢 𝘭𝘢 𝘳𝘦𝘤𝘪𝘱𝘳𝘰𝘤𝘪𝘥𝘢𝘥.

𝘈𝘭 𝘧𝘪𝘯𝘢𝘭𝘪𝘻𝘢𝘳 𝘭𝘢 𝘫𝘰𝘳𝘯𝘢𝘥𝘢 𝘥𝘦𝘭 𝘈𝘺𝘯𝘪, 𝘤𝘢𝘥𝘢 𝘧𝘢𝘮𝘪𝘭𝘪𝘢 𝘤𝘰𝘮𝘱𝘢𝘳𝘵í𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘱𝘳𝘰𝘱𝘪𝘰𝘴 𝘥𝘦 𝘴𝘶 𝘤𝘰𝘮𝘶𝘯𝘪𝘥𝘢𝘥, 𝘧𝘰𝘳𝘮𝘢𝘯𝘥𝘰 𝘶𝘯𝘢 𝘮𝘦𝘻𝘤𝘭𝘢 𝘥𝘦 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘥𝘦 𝘭𝘢 𝘤𝘰𝘴𝘵𝘢, 𝘴𝘪𝘦𝘳𝘳𝘢 𝘺 𝘴𝘦𝘭𝘷𝘢. 𝘌𝘭 𝘤𝘩𝘪𝘳𝘪 𝘶𝘤𝘩𝘶 𝘳𝘦𝘱𝘳𝘦𝘴𝘦𝘯𝘵𝘢 𝘭𝘢 𝘥𝘶𝘢𝘭𝘪𝘥𝘢𝘥 𝘥𝘦𝘭 𝘮𝘶𝘯𝘥𝘰 𝘐𝘯𝘤𝘢𝘪𝘤𝘰 𝘺 𝘢𝘭 𝘴𝘦𝘳 𝘰𝘧𝘳𝘦𝘤𝘪𝘥𝘰 𝘦𝘴𝘵𝘦 𝘱𝘭𝘢𝘵𝘰 𝘢𝘭 𝘋𝘪𝘰𝘴 𝘴𝘰𝘭, 𝘶𝘯𝘢 𝘥𝘦𝘪𝘥𝘢𝘥 𝘤á𝘭𝘪𝘥𝘢 𝘦𝘴𝘵𝘦 𝘱𝘭𝘢𝘵𝘰 𝘥𝘦𝘣í𝘢 𝘴𝘦𝘳𝘷𝘪𝘳𝘴𝘦 𝘧𝘳í𝘰.

𝘌𝘴𝘵𝘦 𝘱𝘭𝘢𝘵𝘰 𝘦𝘴𝘵𝘢 𝘤𝘰𝘮𝘱𝘶𝘦𝘴𝘵𝘰 𝘱𝘰𝘳 𝘮𝘢í𝘻 𝘣𝘭𝘢𝘯𝘤𝘰 𝘵𝘰𝘴𝘵𝘢𝘥𝘰, 𝘶𝘯 𝘵𝘢𝘫𝘢𝘥𝘢 𝘥𝘦 𝘲𝘶𝘦𝘴𝘰, 𝘶𝘯𝘢 𝘱𝘳𝘦𝘴𝘢 𝘥𝘦 𝘤𝘶𝘺 𝘢𝘴𝘢𝘥𝘰, 𝘰𝘵𝘳𝘢 𝘱𝘳𝘦𝘴𝘢 𝘥𝘦 𝘨𝘢𝘭𝘭𝘪𝘯𝘢 𝘩𝘦𝘳𝘷𝘪𝘥𝘢, 𝘤𝘦𝘤𝘪𝘯𝘢 𝘰 𝘤𝘩𝘢𝘳𝘲𝘶𝘪, 𝘢𝘭𝘨𝘢𝘴 𝘮𝘢𝘳𝘪𝘯𝘢𝘴, 𝘩𝘶𝘦𝘷𝘦𝘳𝘢 𝘥𝘦 𝘱𝘦𝘴𝘤𝘢𝘥𝘰, 𝘵𝘰𝘳𝘵𝘪𝘭𝘭𝘢 𝘥𝘦 𝘩𝘢𝘳𝘪𝘯𝘢 𝘥𝘦 𝘮𝘢í𝘻 𝘺 𝘰𝘵𝘳𝘢𝘴 𝘦𝘴𝘱𝘦𝘤𝘪𝘢𝘴 𝘺 𝘤𝘰𝘮𝘰 𝘶𝘭𝘵𝘪𝘮𝘰 𝘵𝘰𝘲𝘶𝘦 𝘶𝘯𝘢 𝘵𝘢𝘫𝘢𝘥𝘢 𝘥𝘦 𝘳𝘰𝘤𝘰𝘵𝘰.

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