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Published 2004
Hickory trees are members of the genus Carya and are hardwood trees native to North America. There are many species of hickory, but the ones preferred for their edible nuts are the shagbark and shellbark. The nuts would be gathered and dried by the indigenous peoples and stored for one to two years. William Bartram, son of Philadelphia naturalist John Bartram, wrote in 1792 about his travels in Georgia, noting his observations that the Creek Indians had stored more than a hundred bushels of shagbark hickory nuts for just one family. He described how the Creeks processed the nuts into hickory milk by pounding the nuts, boiling them in water, and straining the liquid. This hickory milk was used in the preparation of hominy and cornbreads.
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