The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1917-11-17

acorns of the various white oaks hav-
ing less tannin are the ones best suit
ed for food, but Indians also used
those OF the black oaksg even though
they contain much tannin. The
acorns of the baskes or COW oak, the
chnquapin oak, shin or Rocky Noun
tain oak, live oak, and of several 9TH
er species, are sweet enough to be
eaten raw.
Another nut which is not suited for
eating raw, but from which a pala-
table food is said 10 have been pre-
pared by the Indians is the buckeye
The kernels of these nuts were dried,
powdered, and freed of the poison
which they contain when raw by
filtration. The resulting paste was
either eaten cold or baked.
Several western pines have seeds
which play an important part in the
diet Of the local Indians. Perhaps
the best known of these is the fruit
of the nut pine or pinon which forms
the basis for n local industry of some
size. Not only is it extensively eat
eli by local settlers and Indians, but
large quantities are shipped to. the
cities where the seed is roasted and
sold on the street. The similar seed
of the Parry pine and the large Dig
ger pine seeds are eagerly sought by
the Indians. The latter tree is said to
have gained its name from it's use as
n food by the Digger Indians The
seeds of the longleaf pine are edible
and are improved by roasting. In
deed, it may be said that most nuts
are more digestihle when roasted
than if eaten raw.
One Of the best known fruits, the
foresters say. is the persimmon,
which is edible oniy after it is thor
oughly ripe. AS this is usually not
until late in the fall. it is commonly
thought that the frui must be FROST
bitten. If the persimmon is eaten
before it is we'll iipened, the tannic
acid which the fruit contains has a
strongly astringent effect, which
justifies the story of the soldier i'm
the Civil War who said he had eaten
green persmmons so as to shrink his
stomach up to fit his rations. The
pawpaw. or custard apple, is also best
when thoroughly ripe. The fruit Of
some species of haws is eaten or
preserved in different parts of the
country. while those of several diff
ferent kinds of wild cherries have a
food value and are used for various
purposes. Wild plums are abundant
in certain sections and occur in par
ticularIy plentiful quantities along the
streams in the Eastern and Middle
Western States.
Several varieties of Yfld crab APP
pies make delicious jedlies. Some of
the largest, which attain the size OF
small apples. are more or less abund-
ant throughout eastern North Caro-
lima. Elderberies are frequently used
for pies and for sauce. Those found
In the West are sweeter and have a
better flavor than the eastern va
rieties.
The berries of the blackberry. or
sugar berry, as ii is called in the
South. are dry bur have an agreeable
taste. Those of the mulberry are
lsweet and juicy when ripe. The null
berry is valued il some sections for
feding hogs and poultry and some
Ispecies are occasionally cultivated.
Many people like the fruit of the
shad bush, "sarvice" berry, or June
berry, rs it is variously called. In
| Parts of the country this fruit is used
to make jelly
The French Canadians are said to
use the acid flowers of the redbud. or
Judas tree, i'm salads. while the buds
ana tender pods are picked i'm vine-
gar. Honey locust pods, often local.
liy called honey -shucks." contain a
sweetish, thick. cheeselil<e pulp. which
is often eaten. Those of the MESQUITE
furnish the MeXicans and Indians
with nutritious food The Creoles
OF louisiana, famous for their cook
cry, are reported to use the young
buds of the sassafras as substitute
for oira, i'm thickening soups.
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