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Sweet Hiccory Milk

I observed, in the ancient cultivated fields, 1. diospyros [persimmon], 2. gleditsia triacanthos [honeylocust], 3. prunus chicasaw [Chicasaw plum], 4. callicarpa [beautyberry], 5. morus rubra [red mulberry], 6. juglans exaltata [shellbark, or shagbark, hickory], 7. juglans nigra [black walnut], which inform us, that these trees were cultivated by the ancients, on account of their fruit, as being wholesome and nourishing food. Though these are natives of the forest, yet they thrive better, and are more fruitful, in cultivated plantations, and the fruit is in great estimation with the present generation of Indians, particularly juglans exaltata, commonly called shell-barked hiccory. The Creeks store up the last in their towns. I have seen above an hundred bushels of these nuts belonging to one family. They pound them to pieces, and then cast them into boiling water, which, after passing through fine strainers, preserves the most oily part of the liquid: this they call by a name which signifies hiccory milk; it is as sweet and rich as cream, and is an ingredient in most of their cookery, especially hominy and corn cakes.

William Bartram, Travels Through North & South Carolina, Georgia, East & West Florida, The Cherokee Country, the Extensive Territories of the Muscogulges, or Creek Confederacy, and the Country of the Chactaws; Containing an Account of the Soil and Natural Productions of those Regions, Together with Observations on the Manners of the Indians., 1791

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