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."