FRAZADO AND PISPIBATA: The Favored Delicacies of Early Californians, by Hubert Howe Bancroft, 1888

"The California Indians had a drink, the pispibata, which was so strong and deleterious that the padres would not allow them use it. It was made of powdered calcined shells, wild tobacco juice and wild cherries, powdered, shaken and ground, water being added until its consistency was almost a solid. Sometimes maize or fruit of easy fermentation was used. It was a powerful decoction, equal to a mixture of rum, tobacco juice and opium — if one can imagine what that would be."

CALIFORNIA’S GABRIELINOS, by Bernice Johnston, 1962

"There were no wine presses and the grapes were placed in huge shallow vats placed near the 'zanja' or water ditch. The Indians were made to bathe their feet in the zanja and then step into the vats where they trod rhythmically up and down in the grapes to press out the juice. The juice was drained off into larger vats where it was left to stand until fermentation. Then it was clarified, aged and bottled or barreled."


"Ages before the white race ever saw even our sea coasts, or the banner of Spain floated over California, there stood on the banks of the Los Angeles River an ancient Indian village, on and around whose site there later rose the pueblo or town of Los Angeles. This Indian village was called Yang-Na, and it was situated in the area now included between Aliso street, East First street and the river."