ACORNS AND EAT ‘EM by Suellen Ocean

“The oak grows most luxuriantly on deep
strong clays, calcareous marl, or stiff loam, but will
flourish in nearly any deep well-drained soil,
excepting peat or loose sand; in marshy or moist
places the tree may grow well for a time, but the
timber is rarely sound; on hard rocky ground and
exposed hillsides the growth is extremely slow and
the trees small, but the wood is generally very hard
and durable. The oak will not bear exposure to the
full force of the sea gale, though in ravines and on
sheltered slopes oak woods sometimes extend nearly
to the shore. The cultivation of this tree in Europe
forms one of the most important branches of the
forester’s art. It is frequently raised at once by sowing
the acorns on the ground where the trees are required,
the fruit being gathered in the autumn as soon as shed,
and perfectly ripe seeds selected; but the risk of
destruction by mice and other vermin is so great that
transplanting from a nursery-bed is in most cases to be
preferred. The acorns should be sown in November
on well-prepared ground, and covered to a depth of 1-
1/2 or 2 inches; the seeds germinate in the spring, and
the seedlings are usually transplanted when one or
two years old to nursery-beds, where they are allowed
to grow from two to four years, till required for the
plantation.”
Encyclopaedia Britannica, Vol. XVII, 1884
ACORN DIP
This is a smaller recipe, a larger one follows. Mix
together:
1 pint sour cream
3/4 cup pre-cooked, cooled and strained acorns*
1 heaping tsp. dried sweet basil
1/2 cup dried onion flakes
Refrigerate overnight for full flavor.