weight derives from Unit 26 on the exterior in the direction of Calhoun Street, opposite Room 105, where a trash deposit of domestic artifacts was found near the brick drain under Room 105 where it emptied into the street. The deposit included Euro-American ceramics, food remains, and the largest concentration of milling tools to occur at the site. At least four Tizon Brown Ware cooking pots were represented, including the one small bowl of almost complete profile. A higher percentage by weight was also represented by the courtyard sample due to the number of large, partially mendable sherds from a single vessel found at the very southwest corner of the courtyard in Unit 30. Most of the vessel’s exterior was heavily sooted right up to the lip, while the base of the interior was covered with a carbonaceous residue. The vessel fragments co-occurred with the vertebral centrum of a cow and highly fragmented sheep/goat bone that firmly place it in the historical period. The unusual location at the extreme interior corner of the courtyard and below the top of the foundation may suggest remains from Native cooking and consumption during the construction of the Bandini Adobe. The ceramics exhibit little variability of fabric, being made from the typical residual clays of the San Diego coast and foothills. The fabric contains very high quantities (60-80 percent) of naturally occurring coarse, poorly sorted angular and subangular grains of quartz, feldspar, and amphibole. Mica is generally low in frequency but occurs more abundantly in a small number of sherds. As such, the ceramics fabrics and paddle and anvil construction methods all appear to indicate a persistence of the Tizon Brown Ware tradition. No fibre-tempered sherds or wheel thrown or moulded shapes of the socalled “Mission Ware” were found that more typically characterizes the ceramic tradition introduced to previously non-ceramic-making groups to the north or south of San Diego County (Griset 1990, 1996; Tuohy and Strawn 1989). Like Tizon ceramics found elsewhere in Old Town (Barter and Felton 2005; Barter et al. 2012), vessel walls appear to be thicker on average than in prehistoric assemblages, with thicker and more rounded lip profiles (Figures 4-5). Almost all the pottery appears to represent only two or three shapes: large-mouthed jars and bowls with recurved rims, and globular round bowls with incurving or straight rims. Virtually all the vessels were used <strong>for</strong> cooking, indicated by the predominance of exterior sooting, especially on the wide-mouthed bowls (Figure 6). Small-necked ollas, serving bowls, and plates appear to have been replaced by British, Asian, or Mexican imports. As a Latin American ethnographic analogy <strong>for</strong> the uses of Tizon at the Casa de Bandini, although imported cast-iron and enameled cooking and glazed wares became available, locally produced ceramics remained an important utilitarian item because of their availability, low cost, and distinctive characteristics of porosity, resistance to thermal shock, and free soluble salts (Rice 1987:104-106). In Latin American cooking, beans, in particular, cooked whole or refried, were better-tasting if prepared in earthenware vessels than in iron pots. Other special functions <strong>for</strong> unglazed earthenware vessels include parching or toasting seeds and maize, brewing chicha beer, and making corn flower cakes, rice, fried bananas, and fried pork (chicharon). Porous water jars naturally cooled the contents through evaporation (Arnold 1985:136, etc.; Caughey 1995:28). While metal cooking vessels, once available, replaced ceramic counterparts <strong>for</strong> many purposes, upper middle class ladino households in Guatemala still purchased earthenware vessels <strong>for</strong> certain traditional food preparation and storage (Arnold 1985:142). Likewise, the advantages of Tizon Brown Ware <strong>for</strong> certain types of cooking would have been well-known to the Indian cooks in the Bandini household and most likely also to members of the Bandini family. MILLING TOOLS A total of 43 hand stones or manos, either whole or fragmented, were found (Table 2). Some are well-<strong>for</strong>med circular or oval hand stones of local quartzite or metavolcanics (Figures 7-8). Others, however, are the oval and bevel-edged vesicular basalt types that were imported from Mexico and represent the traditional mano and metate kit found in any Mexican kitchen (Figure 9). Like the Tizon ceramics, the cobble manos represent the integration of locally made items into Spanish/Mexican SCA Proceedings, Volume 26 (2012) <strong>Schaefer</strong>, p. 142
Figure 4. Tizon Brown Ware rim profiles from interior and exterior units. SCA Proceedings, Volume 26 (2012) <strong>Schaefer</strong>, p. 143
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