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The traditional (pre-Columbian) form of harvest for the nuts that were
nearly impossible to shell, such as the Mockernut hickory and probably most of
the hickories, was to pound them to a pulp, shells and all, add water, soak, and
pour off the "milk". If you ever get nuts off the thing try making nut
milk. You can drink it or use it for cooking.
This same technique is used in the Mediterranean kitchen to extract almond
milk, and the south Asian kitchen for coconut "milk". The clear liquid
that pours out of cracked, ripe coconuts is more correctly referred to
as the "water", not the milk as one so often hears. Milk is the creamy
liquid extracted fom the macerated coconut "flesh".
Steve Herje, Lone Rock, WI
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