While traveling we were compelled to accommodate our movements to the capacities or inclinations of the women and children. Captain Dill, therefore, with his company was sent on ahead from the crossing of the South Fork, they leaving with us what food they could spare. When Dill reached the waters of the Fresno about one hundred “_captives_” joined him. These Indians voluntarily surrendered to Captain Dill’s company, which at once hurried them on, and they reached the commissioners at the Fresno. Captain Boling’s company and Major Savage remained with the “Grand Caravan,” keeping out scouts and hunters to secure such game as might be found to supply ourselves with food. We had no anxiety for the safety or security of our “captives;” our own subsistence was the important consideration; for the first night out from Bishop’s camp left us but scanty stores for breakfast. Our halting places were selected from the old Indian camping grounds, which were supplied with hoyas (holes or mortars). These permanent mortars were in the bed-rock, or in large detached rocks that had fallen from the cliffs or mountains. These “hoyas” had been formed and used by past generations. They were frequent on our route, many of them had long been abandoned; as there was no indications of recent uses having been made of them. From their numbers it was believed that the Indians had once been much more numerous than at that date. By means of the stone pestles with which they were provided, the squaws used these primitive mills to reduce their acorns and grass seeds to flour or meal. While the grists were being ground, others built the fires on which stones were heated. When red hot, these stones were plunged into baskets nearly filled with water; this is continued until the water boils. The stones are then removed and the acorn meal, or a cold mixture of it, is stirred in until thin gruel is made; the hot stones are again plunged into the liquid mass and again removed. When sufficiently cooked, this “Atola” or porridge, was poured into plates or moulds of sand, prepared for that purpose. During the process of cooling, the excess of water leaches off through the sand, leaving the woody fibre tannin and unappropriated coarse meal in distinctive strata; the edible portion being so defined as to be easily separated from the refuse and sand. This preparation was highly prized by them, and contrary to preconceived ideas and information, all of the Indians I asked assured me that the _bitter_ acorns were the best when cooked. This compound of acorn meal resembles corn starch blanc mange in color, but is more dense in consistency. Although it was free from grit, and comparatively clean, none of us were able to eat it, and we were quite hungry. From this, I was led to conclude that to relish this Indian staple, the taste must be acquired while very young.