North American Fruit Explorers mailing list at ibiblio

[Lucky Pittman <lucky.pittman@murraystate.edu>]

I've made hickory syrup by boiling nutshell fragments & husks from 
shagbark, shellbark, and mockernut hickories, straining the 'liquor', 
adding sugar and cooking down to desired thickness.  Others have done 
the same thing by boiling strips of the exfoliating bark of shagbark 
hickory trees.

Seems like I saw an article in one of the recent Proceedings of the 
annual meeting of the NNGA, where someone detailed a taste test 
comparison between maple syrup made from sugar maple and syrup made 
from  boxelder, black walnut, and, (maybe) butternut.
I may not recall this correctly, but I think the black walnut syrup 
was the winner, with boxelder at #2, and sugar maple in third place.

Lucky