North American Fruit Explorers mailing list at ibiblio

["S & E Hills" <ehills7408@wowway.com>]

Birch can be tapped as well.  I'm not sure which varieties, but I do recall
looking for Birch syrup a few years back. (never did find it, reasonably
priced.  I did find one source, but the shipping made it prohibitive)

Scott Hills
Saint Clair Shores, Mi

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Lucky Pittman
Sent: Tuesday, February 19, 2008 5:43 PM
To: fruitopia@firstva.com; North American Fruit Explorers
Subject: Re: [NAFEX] Maple

At 04:35 PM 2/19/2008, you wrote:
>  I'd love to know what else I can tap for syrup.

David,
A couple years back there was an article in the NNGA proceedings 
about tapping walnuts to make syrup - and in some small taste tests 
that were conducted, the black walnut syrup was preferred over 
maple.  I suppose you could also tap hickory/pecan, since they're 
members of the same family.

I've made hickory syrup by boiling nuts, nutshell fragments, and 
husks, straining, adding sugar, and cooking down to desired 
consistency - and some people do the same thing with strips of 
exfoliatingbark pulled from shagbark, shellbark, and pignut hickories.

Lucky

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