September - Boosters of Old Town

THE POPPY PAPER
Official Monthly Publication of the
Boosters of Old Town San Diego State Historic Park
A Non-Profit Organization
September 2010
by Therese Muranaka, Associate State Archaeologist
California Department of Parks and Recreation, San Diego Coast District
Just before the 1870‟s antique bar was placed into the restored Cosmopolitan Hotel, State Park
archaeologists tucked a time capsule under the floor. For months, we had been digging under the
1827 adobe footings in preparation for all the „modern‟ requirements to open a hotel and restaurant.
We came across Bandini‟s floor board markings and Seeley‟s back yard trash deposits. We located an
olive factory‟s bottle dump, plaster piles from the 1930s Cave Couts Jr. renovation, the Cardwell
Family‟s brickwork from the 1950s, and window insets from Diane Power‟s Casa de Bandini
Restaurant. We divided everything into individual „time capsules,‟ each one a self-contained
reflection of what was going on at a given time.
Our time capsule (under the corner of the bar nearest the front door) contained an 1869 photo of the
hotel, a copy of the Cosmopolitan Chronicles (our work diary during the hotel‟s rehabilitation), some
Old Town San Diego State Historic Park brochures, the 2010 Event Calendar, a copy of the Mott
Award that the District received for the work, Historian Victor Walsh‟s “Restoration of a Landmark”
article, a Whaley House pass (as ghosts do time travel) and our individual business cards.
BOOT BOARD OF DIRECTORS
I also included, as I had promised, letters written by
Park volunteers. We had done a cultural training at the
VIP Meeting in February 2009, called “Talk to the
Future, Listen to the Past.” At that time, about 25
volunteers wrote letters to the future, and I had
promised to bury them within the Cosmo project. As a
courtesy, I promised not to read them. Just before we
buried them, however, we thought we should (in case
of political diatribe, you are all such radicals). They
were so touching and wonderful.
Continued on pg. 2…
President:
Vice President:
Secretary/
Treasurer:
BOOT Store:
Membership:
Historian:
Jeanne Ferrell
Gary Turton
(619) 543-9057
(619) 222-0047
Poppy Paper
Editor:
Ruth French
(858) 583-1269
[email protected]
Board Members:
Mary Ellen Young
Tom Young
Cindy Furlong
Bob Jones
Website:
http://boostersofoldtown.com/
Deanna Turton
(619) 222-0047
Mary Jones
Shirlee Rodriguez
Bob Wohl
pg. 1
The “Cosmo” Time Capsule (continued from pg. 1)
Talking to the future is quite a responsibility… One letter read, “Leave knowledge for future
generations...cherish the research that has been done to protect our past history.” Another read, “I lived
through the 20th century from the gas lamp to the laser, and the automobile to the rocket to reach outer
space. I hope the 21st century is as wonderful as mine.” Lydia and Luke Mastaglio, who have „grown
up‟ in the Park volunteering and doing interpretation, also left notes…a fitting touch that their notes are
tucked away for a very long time.
Finally, I included the March 2009 issue of the Poppy Paper, with a front-page article entitled “A Fond
Farewell.” It was a tribute to long-time volunteer and docent Jeanette Marline who had died shortly after
the aforementioned VIP Meeting. Ruth French wrote that she didn‟t know what to write to the future, so
she peeked onto Jeanette‟s note to the future…which read “Peace.” I hope all you hard-working docents
feel touched that your work is remembered in that capsule, and the next time you are „hanging on‟ the
bar, know that a memorial to you is just under your feet.
President’s Notes
by Jeanne Ferrell
Summer is over… My almost 6-week vacation in Alaska convinced me to stop more often and do the
things I want to do. Enjoy family and friends and the incredible beauty of this country. It has been a
challenge to get back into the responsibilities in Old Town. However, the BOOT Board has been BUSY
this summer. A world‟s record of e-mails has kept me in touch with most of the Board. (There were
stretches where there was absolutely no communication, like the Alaska Ferry ride from Prince Rupert,
Canada to Haines, Alaska. Not such a bad thing if you think about it.)
The Board has been pursuing grants this summer. We were awarded a sum from the County Board of
Supervisors. Our Supervisor, Ron Roberts, has always been very supportive of Old Town. So thanks to
him and all the Supervisors, next year‟s two major BOOT events, Ladies Day and 4 th of July will have
extra funds to make them extraordinarily awesome.
The Board Grant Committee, that worked on another grant (results will not be known for a while), wants
to thank Karen Beery and all the staff that helped put the grant together. I can tell you that it WAS a
long and laborious process for all. A new disease came out of this, Grant Exhaustion (penned by
Deanna Turton). There are too many people to thank individually, but you know who you are. You‟re
the people who are always there to help with everything. I love every one of you.
We are starting our budget process for next year, 2011. The request forms for the Park Staff and
Volunteers will be available in the Robinson Rose. All these forms must go to Rich Dennison for Park
approval before being given to us. BOOT members may submit their forms at the Board Meetings, or email them back to me. FORMS ARE DUE IN BY SEPTEMBER 17th. If you have any questions,
please call me.
This brings me to explaining the process for determining which requests get the funds. Simply put, we
cannot fund every request we receive, not at the present level of contributions to BOOT. We agonize
over what the priorities are for the year. We work with the Park Staff to determine which requests are at
the head of their lists. The process takes 3 – 4 months. That is one of the reasons we are working to find
more sources of income. So, if you have any suggestions, on how to get the money and how to spend
the money, please contact me:
619-995-0787 (cell), 619-543-9057 (work), [email protected]
pg. 2
Treasurer’s Notes
By Deanna Turton
As I write this article, August is about half gone and I ask myself, "Where have the lazy, crazy days of
summer gone?" To many of us BOOT board members, it has passed in attending meetings, writing
emails, and trying our best to get all the paperwork together to apply for a National Endowment for the
Humanities grant. Other BOOT board members spent several weeks in Alaska enjoying the terrific
scenery and spending time with their families. Lest you think, they were immune from the grant
application process, you would be wrong because the long arm of the internet could always reach them --so they were able to stay connected to the communication loop. The grant has been successfully
submitted, and we are hopeful for a good result, even though we realize these grants are very competitive.
During the month of July, however, normal BOOT operations went on as usual...well almost as usual!
The July 4th event earned $1751.45 on the day of the event, but after all the bills were paid, that profit
was considerably reduced. The BOOT store also did well with all of the summertime tourists visiting our
State Park. And indeed, even the donation boxes were up this month showing a daily average of $64.02.
Tours also did well ($550.00) despite a slow-down in school tours during the summer months. Expenses
that were over $200 were in the following categories: Insurance Liability -$1080.00, Sales Taxes $688.00, BOOT Store Inventory - $3820.25, Poppy Paper - $249.59, July 4th - $969.33, Stagecoach Days
- $319.43, Burros - $627.43, Period Attire Bank - $378.92.
There was also another shining star during the month of July, for Joe Vazquez managed to obtain a grant
from the California Park Foundation for $2500...which is earmarked for the annual volunteer appreciation
event. Coincidentally, this is almost the exact amount of profit over loss this month. However, we must
remember that most of the $2554.79 that we showed in profit is in great part the total amount of the CPF
grant and the expenses for the volunteer appreciation event will use up most of the grant. Indeed, all
unused money must be returned. So, in reality we only showed a $54.79 in profit during the month of
July.
TwainFest and Tussie Mussies
by Ruth French
Deanna and I had a wonderful afternoon on August 21st, acquainting the Park visitors to “tussie mussies.”
As Deanna headed off to the gardens to clip all of the necessary herbs and flowers for our activity, I
gathered up the tablecloths, basket of ribbons, and floriography books. Since several volunteer activities
had already been planned for the front porch of the Robinson-Rose, we decided to set up shop on the
picnic table under the big shade tree, in the Plaza directly in front of the Johnson House. The location
proved ideal, as we were in very close proximity to many of the other TwainFest activities.
For those unfamiliar with the term: A Tussie Mussie is a small bunch of flowers and herbs, typically
given as a gift. Historically, tussie mussies included floral symbolism, and therefore were often used to
send a message to the recipient.
Needless to say, our sign entitled “Make Your Own Tussie Mussie” drew attention all by itself, but the
fragrance of the freshly cut herbs certainly aroused the attention of many. Much conversation, much
laughter and much fun experienced by all…from the four little girls (ages 3-8) having a play-date with
their cousins…to the teenaged boy who made one for his mother (with great trepidation).
It was a lovely day in the Park…AND…we made $27.00 to boot (and for BOOT)!!!
pg. 3
Superintendent’s Message
by Richard Dennison
Historic Sector Visitor Services Superintendent
Thank you for supporting Old Town San Diego State Historic Park through volunteering, donations,
membership, and just helping preserve the history of early San Diego. There are always many things
going on, and the next few months are no exception.
MARK YOUR CALENDARS!
Sept. 5 - Hot Licks Fiery Food Festival - a subconcession at Fiesta de
Reyes will host an event in the plaza, with music and vendors.
Sept. 11 - Fiestas Patrias / Mexican Independence Day - Plaza 124pm, followed by a fandango in the Estudillo from 4-6pm.
Sept. 18 - A Taste Of Old Town - Fiesta of Flavors - Plaza, 1-4pm,
music,
live
demonstrations,
equestrians,
agave
related.
http://bit.ly/c1cqZZ
Sept. 23 - California State Park Foundation reception "Hidden
Stories of Light & Freeman" - Cosmopolitan Hotel & Restaurant, 5:307:30pm, FREE. http://bit.ly/9bAj7o
Sept. 26 – Celtic Connections…Beneath an Irish Sky – Fiesta de
Reyes, 4-6:30pm, music, dancing, silent auction, wine tasting.
www.irishoutreachsd.org
Nov. 6 - Early San Diego Regional History Conference - annual
activity to network on history, focusing on pre-1848, call 619-423-7248
for info. [As a note, the Park's website also has info on Early San Diego
Families/Descendants].
Recently State Park Staff met with members of Slow Food Urban San Diego and the chef and
General Manager at Cosmopolitan Restaurant for renewing our collaborative effort of the Heritage
Garden Project. Slow Food will utilize existing areas around the park for heritage gardens,
volunteers and students would manage the gardens, and connect the park and Cosmopolitan with the
food community and bring attention to healthy living and sustainability.
The Native Plant Society will be adding some additional plantings below the McCoy-Silvas site, near
Congress and Old Beech Rd., as an example of a wetland environment. The Park's Gardens around
the Silvas, Stewart, McCoy and Estudillo museums are all looking well cared for, thanks to
volunteers and grounds staff.
A large storage container was placed in an under-utilized area behind the Candle Shop, to help with
the park's need of a consolidated location for interpretive materials. This will free up some space in
the sheds behind the Robinson-Rose Building for BOOT‟s storage needs.
As you have some free time, come by the park and take a step back in time and envision what early
San Diego may have been like. We are always looking for volunteers to assist in museums, the
BOOT Store or on a variety of other projects.
Thanks again for supporting this unique area in America's Finest City.
pg. 4
by Anthony Lee Edwards, Park Aide
San Diego is one of only five places in the world to be fortunate enough to have a Mediterranean climate.
Elderberries are native to Southern California and were important to early San Diego. The Native
Kumeyaay tribes used the branches of the Elderberry to create flutes. Many of the Elderberry trees and
bushes in Old Town San Diego produce fruit and now is time to pick it before it rots. Elderberry wine can
be made from straight elderberry juice but it will take around 50-60 pounds of Elderberries to make five
gallons of juice. A simple alternative to using this much fruit is the addition of pure cane sugar. This will
allow fewer berries to be used but still allow the wine to have the elderberry flavor that is desired. All
elderberries must be thoroughly cleaned before use in the wine making process. Separate the berries
completely from the stems as they can impart a bitter flavor to the wine.
A simple recipe is as follows:
15 lbs. Elderberries
10 lbs. Pure Cane Sugar
5 gal. Water (boiled)
5 Camden tablets (to inhibit wild yeast, molds, and bacteria)
3-4 ripe Lemons
1 packet of Wine Yeast
Take the 15 lbs. of clean elderberries and place them in a plastic six gallon food grade plastic bucket.
Crush the fruit, being gentle not to break open the little seeds inside the fruit. Add enough water to the
bucket to make up five gallons. Once the water is added, take the sugar and dissolve it in as little water as
possible and add that to the mixture. The specific gravity of the liquid should be about 1.110 (if it is low,
add more sugar). This can be checked with a hydrometer if so desired. This will give the yeast plenty of
food to convert to alcohol. The next thing that must be adjusted is the acid levels of the liquid. By adding
lemon juice to the mix, we can raise the acid levels. This can be checked using a wine acid testing kit and
should read 6-7 p.p.t. tartaric (if lower add more lemon juice). Wine making is an art and does not have to
follow exact recipes. However, if you ever want to make the same wine again it is advised that you take
excellent notes and record everything every time you make a batch of wine. This way you have a perfect
record on how to recreate what you liked and avoid what you didn‟t find appealing.
Once all of the ingredients are combined, crush the Camden tablets and add them to the mixture. This is
done to stop the wild yeasts, molds, and bacteria from growing. Fit a lid to the bucket and wait about a
day. Historically they just covered the vat with a cloth. It is recommended that you use an airlock of some
sort. This allows the air to escape the bucket through a valve that only lets air out. Do not seal the bucket
as it will explode. An airlock can be made by fitting a clear tube to the lid and placing the other end of the
tube in a jar of water (make sure this end stays in the water!). This keeps the airborne critters, such as
mold, out of the mixture. This is very important. After twenty four hours it is time for the most important
step. The last step in the creation of wine is the addition of yeast. Once the yeast is added to the mixture a
lid fitted with an airlock should once again be tightly secured to the bucket. Make sure to leave three to
four inches free at the top of the bucket as the wine will foam up and could spill out causing a sticky
mess.
continued on pg. 6…
pg. 5
Elderberry Wine (…continued from pg. 5)
Now that the foaming has subsided it is time to strain off all the pulp from the mixture. The next step is to
siphon the wine into another bucket or a clear glass carboy. “Racking” is the term used for transferring the
liquid via siphoning making sure to leave behind any sediment. Once the transfer is complete the bucket
must be tightly fitted with an airlock again. In a couple of weeks the airlock will stop bubbling. This is
evidence that the yeast is slowing down and dying. A complete lack of bubbling indicates that the wine
has finished fermenting. Now the yeast will start to accumulate on the bottom of the bucket and the wine
will be visibly clearer. The wine should be separated from the yeast sediment every two to three months
using the “racking” method. The wine will clarify as the yeast settles to the bottom. Bottling should be
done after six months.
Please do not let your fruit rot. Make some wine, invite some friends over, and enjoy the fruits of Mother
Nature‟s labor.
Best Laid Plans
by Deanna Turton
This year, as in many years in the past, we tried to
plant heritage vegetables in the Machado-Stewart
garden. Most years, the plants promptly die or slowly
wither as the summer progresses. This year,
however, we had high hopes for our purple corn
plants. They rooted well, and grew taller than most
regular types of corn. In fact, they are so tall, we
thought they were competing with the Jack in the
Beanstalk nursery rhyme. However, we are sad to
report that there are no ears on the stalks! Not one
ear! So, next year, we will surely not plant purple
corn again and return to the old standard of
strawberry popcorn.
The heritage tomato plants did slightly better in that
they did bear some tasty orange cherry tomatoes.
This is much better than in years past when only the
hybrid varieties bore fruit. However, we only got one
zucchini and one cucumber so far - not too much
despite our loving care and JP's manure tea. About
the only good news to report is that the pumpkin
plants are growing well but it remains to be seen if
we get any pumpkins this year. Last year all of our
pumpkins were stolen so even though we might be
lucky growing vegetables, that does not mean we get
to harvest any of them!
The rest of the garden is growing well, however, and
today Winnie Adams harvested a wide variety of
herbs. We give many thanks to her for doing this job
for many years.
Pictured: The Machado-Stewart Garden (photo courtesy of G. Turton)
pg. 6
From the Editor’s Desk…
I can‟t believe that I have completed two years as a BOOT Board Member and the Poppy Paper Editor!
Where has the time gone? During the first few months as the Editor, I spent so much time simply
encouraging people to write articles. And, looking back on the August 2008 edition, I see that it was a very
small issue with a LOT of text and a few “clip art” embellishments. With a newer computer and updated
software, recent issues include photos, colorful headlines and fun formatting, which certainly improves the
readability of the Poppy Paper (especially on-line).
I‟m sure our readers have noticed that much of the writing is done by a handful of people. The Poppy Paper
would not exist without the dedication of a few loyal contributors. However, this month‟s edition includes
two wonderful and very unique contributions…The Cosmo Time Capsule by Archaeologist Therese
Muranaka and Old Town Elderberry Wine #1 by Park Aide Anthony Lee Edwards.
We welcome any articles that relate to Old Town San Diego State Historic Park, as well as the surrounding
community and its people. So, if you are hankering to write something, you may find the following
guidelines helpful:
POPPY PAPER SUBMISSION GUIDELINES
Park Aides: Submit to [email protected]
Volunteers: Submit to [email protected]
ALL OTHER SUBMISSIONS may be sent directly to the editor: [email protected]
DEADLINE: 25th of each month (handwritten deadline is the 20th-in my volunteer folder in the Robinson-Rose Bldg.)
If you do not desire any editing of your article, adherence to the following is mandatory:
FONT TYPE AND SIZE: Times New Roman (12)
STYLE: single spaced with a double space between paragraphs (not indented)
LENGTH: 400 words or less
NOTE: Submissions that exceed 400 words are likely to be edited for length and clarity. Exceedingly
longer articles may be divided and published in consecutive editions of the Paper. Inclusion of articles is on
a space-available, first-come basis and at the editor's discretion.
Happy Reading!
THANK YOU TO OUR NEW CORPORATE MEMBERS!
pg. 7
pg. 8
pg. 9
BOOSTERS OF OLD TOWN
San Diego State Historic Park
4002 Wallace Street
San Diego, CA 92110
NOTICE: If you have a friend who would like to learn more about San Diego History, enjoys meeting
people, and likes to have a good time, give him/her this application form to fill out and send in. New
members are always welcome. And, if you have forgotten to renew your membership…it‟s never too late
to send it in. We miss you!
MEMBERSHIP APPLICATION
____$ 20.00 – Single Supporting Member
____$ 35.00 – Family (2 or more individuals)
____$ 15.00 – Senior (62+ years)/Student Single
____$ 25.00 – Senior Couple (62+ years
____$150.00 – Life Member (62+ years)
____$ 50.00 – Corporate Membership
(includes business card sized ad in the Poppy Paper
and on our website for one month)
____$125.00 – Enhanced Corporate Membership*
(includes business card sized ad in the Poppy Paper
and on our website for 12 months)
____ I am also interested in volunteer opportunities, please contact me!
NAME(S) ________________________________________________________
ADDRESS _______________________________________________________
CITY ________________________ __STATE _______ ZIP________________
PHONE ______________________E-MAIL ____________________________
I belong to the following group(s): Docent___ Military___ Descendants ___ Californios ___
Make your check out to “BOOT” and mail to:
BOOT Membership Chairperson, Shirlee Rodriguez, P.O. Box 152676, San Diego, CA 92195
pg. 10