North American Fruit Explorers mailing list at ibiblio

["Lucky.Pittman@murraystate.edu" <Lucky.Pittman@murraystate.edu>]

Alan,
While my hickory syrup is made sweet by adding sugar,
the walnut & butternut syrups in the NNGA article
were made in the same manner as those made by tapping
members of the genus Acer - collection of sap and
boiling to evaporate excess water.  
I suppose one could tap other members of the
Juglandaceae - the hickories and pecans - but I'm not
sure that it would be a commercially viable
enterprise, and it might be that the environmental
conditions necessary for a good 'sap run' are just
not typically present in Southern pecan groves or
midwestern oak/hickory forests.
Lucky

------- Original Message -------
>From    : Alan Haigh[mailto:alandhaigh@gmail.com]
 My response to Lucky's taste tests of syrups is that
if you add sugar it's just not in the same category
as maple syrup.  You might as well add chocolate
syrup and vanilla if you can add sugar.  I like the
idea of getting the energy (sugar) from the tree.  We
are tree people-  The Messai Mara are cattle people.
 They drink the blood of their sacred cows, we drink
tree sap.