MOCKERNUT HICKORY - Carya tomentosa, Nutt
MOCKERNUT HICKORY was first described as early as 1640 by an English botanist. Colonists noticed mockernut first because it grew abundantly on the east coast. Indians processed the nut. By subjecting it to beating and boiling, Indians realized "a fine oylie or mylke liquor."
The compound leaf is borne alternate, with 5 to 7 leaflets which are from 8 to 12 inches long. A crushed leaf smells like a piece of orange rind.
The large round nut has a thick, strong scented 4-valved husk. When ripe, the husk splits nearly to the base. The kernel is sweet, dark and edible. Squirrels scavenge the woods for this sweet, edible nut as a source of food.
Buds are egg-shaped, with the outer bud scales dark reddish-brown, falling soon after they are formed. The inner scales are yellow to tan and silky.
The bark is gray with furrows being close and deep.
The wood is in demand for axe, pick, hatchet and hammer handles as well as for the manufacture of skis and other athletic equipment.
